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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jam-Filled Biscotti Cookies Recipe

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This recipe for Jam-Filled Biscotti Cookies is from Cruchfield Recipes: From clippings to family favorites., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. lemon or vanilla extract
3 eggs, well beaten
3 T. milk
3 3/4 c. flour
1/14 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, softened
1 1/2 c. jam
powdered sugar
Directions:
Directions:
Preheat oven to 350º. Line baking sheet with parchment paper or lightly grease. Whisk together flavoring, eggs and milk; set aside. Mix all dry ingredients in a bowl. Add butter and blend in with fingers or pastry cutter, until crumbly. Add egg and milk mixture and mix well. Divide dough in half. Roll or pat each piece into a 5x10" rectangle on lightly floured surface. Spread jam on top of each rectangle and fold in half lengthwise. Pat to shape an even rectangle about 2x10". Place both folded rectangles of dough onto greased/lined cookie sheet. Bake until light golden brown and firm to the touch in the center, about 20-25 min. Cool completely before slicing into 1/2 inch cookies; dust with powdered sugar before serving.
Number Of Servings:
Number Of Servings:
4 dozen cookies
Personal Notes:
Personal Notes:
C&H sugar recipe.

 

 

 

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