"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Parmesan Biscotti Recipe

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This recipe for Parmesan Biscotti, by , is from GENOVA FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Colleen Williams
Added: Monday, September 21, 2009


2 cups flour
cup fresh grated Parmesan
cup sun-dried tomato pieces
3 tablespoons yellow corneal
3 tablespoons pine nuts (optional)
2 teaspoons baking powder
teaspoon salt
teaspoon dried basil
cup milk
2 tablespoons olive oil
2 large eggs
1 large egg white

Cooking spray for cookie sheet. Preheat oven to 350.

Combine first eight ingredients in a large bowl. Combine milk, oil, eggs and egg white; stir with a whisk. Add milk mixture to flour mixture, stirring until well blended. Dough will be crumbly and slightly dry.

Turn dough out onto a lightly floured surface; knead 7 times. Divide in half. Shape each portion into an 8 10 inch long roll. Place rolls, 6 inches apart on a prepared cooking sheet (with cooking spray); flatten to 1-inch thickness. Bake at 350 for 25 minutes. Remove from sheet; cool for 10 minutes on wire rack.

Reduce oven temperature to 325.

Cut each roll diagonally into inch slices; stand slices upright on baking sheet. Bake 25 minutes. Remove from baking sheet; cool completely.

Personal Notes:
Personal Notes:
These go great with Pueblo Pizza Soup.




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