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Jam-Filled Biscotti Cookies Recipe

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This recipe for Jam-Filled Biscotti Cookies is from Steve & Sandy Tope's 50th Anniversary Cookbook, 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 Tbls milk
3 ¾ C all-purpose flour
1 ¼ C pure cane sugar
2 ½ tsp baking powder
½ tsp salt
½ C butter or margarine, softened
1 ½ C Raspberry, Apricot or other jam
Powdered sugar for dusting
Directions:
Directions:
Preheat oven to 350F
1. Line baking sheet with parchment paper or lightly grease.
2. Whisk together flavoring, eggs and milk; set aside.
3. 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.
4. Divide dough in half. Roll or pat each piece into a 5x10” rectangle on lightly floured surface.
5. 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.
6. Bake until light golden brown and firm to the touch in the center, about 20-25 minutes.
7. Cool completely before slicing into ½ inch cookies; dust with powdered sugar before serving.
Recipe submitted by Cassie Funk
Number Of Servings:
Number Of Servings:
4 dozen

 

 

 

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