Biscotti - sylvester
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Biscotti - sylvester
  Biscotti    Cookies  
Last updated 6/12/2012 1:08:44 AM. Recipe ID 35370. Report a problem with this recipe.
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      Title: Biscotti - sylvester
 Categories: Cookies
      Yield: 1 Servings
 
  3 1/2 c  Flour
      1 c  Sugar
    1/2 c  Softened butter
      2 ts Baking powder
    1/2 ts Grated lemon rind
    1/2 ts Salt
      2    Eggs
 
  This is the recipe for my mother's type of biscotti:
  
  Blend everything in large bowl and mix.  Roll out on floured board
  and cut with a four inch water glass.  Make 12 circles.  Line greased
  cupcake pan with the 12 circles.  Fill each cup with pastry cream
  (below). Top each with another circle cut with a 3 inch glass--make
  sure the cake is sealed. Bake 20 to 25 minutes at 375...  Let cool
  completely in pan.
  
  This is my mom's cream-puff cream.  It's just a sweet, vanilla
  cornstarch pudding.  I'm giving you the microwave recipe, because
  otherwise it takes an eternity of stirring on the stove, after which
  your arm will fall off. If you choose to cook it that way, make sure
  you keep the heat low while you're waiting for the stuff to thicken,
  and never ever stop stirring, or the cream will stick to the bottom
  and burn and then you will have a million nasty little brownish-black
  flecks throughout your pudding, which will do absolutely nothing for
  the texture. VANILLA CREAM
  
  In microwave bowl, mix:
  
      2/3 c  sugar
        3 T  cornstarch
      1/4 t  salt
  
  add a fraction of  2 C milk, a little at first to make a smooth
  paste, then the rest until the mixture is smooth.  Microwave this at
  high for 8-9 minutes, stirring every 2 min until the stuff is smooth
  and thickened.
  
  Meanwhile, put 3 egg yolks (or two whole eggs) into another bowl and
  beat them slightly.  Quickly stir half of the hot milk mixture into
  eggs, and then add the new egg mixture to the origianl milk mixture.
  Microwave at high 1 to 2 min until mixture is thick and glossy. Add 1
  T butter 1 t vanilla extract (And, optionally, for extra flavor) 1 t
  almond extract
  
  Let cream cool before adding to cupcakes or creampuffs...  If you're
  eating it by itself, it's great while it's still warm. 




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Recipe ID 35370 (Apr 03, 2005)

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