Biscotti sal bruno
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Biscotti sal bruno
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Last updated 6/12/2012 1:08:45 AM. Recipe ID 35393. Report a problem with this recipe.
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      Title: Biscotti sal bruno
 Categories: Cookie
      Yield: 50 Servings
      1    Stick butter or margarine
      1 c  Sugar
      2 ts Anise flavoring
      3    Eggs
      1 c  Coarsely chopped toasted
           -almonds; walnuts, or
           -hazelnuts (or a combo)
      3 c  Sifted flour
      3 ts Baking powder
      1 ts Salt
  From: George McTyre 
  Date: Fri, 2 Dec 1994 21:04:46 GMT
  From my friend, Rob Rodini, this recipe for Italian biscotti!
  Preheat oven to 350.  Cream together butter, sugar and anise
  flavoring. Beat eggs and hazelnuts into the above mixture.  (Note: if
  you use a highpowered mixer for chopping nuts, do by hand at end;
  they tend to get too fine otherwise.) Add flour, baking powder and
  On a floured surface, knead gently until smooth.  Divide dough
  intothree equal pieces and shape into a roll just under the length of
  a cookie baking sheet.  Roll the roll into sesame seeds to coat it
  (optional).  Place each roll on a cookie sheet and bake 30 minutes.
  Remove from oven, cool and then slice roll cross wise into about 3/4
  in diagonal slices. Toast about
       10    minutes on each side.
  Note: My fiends have done variations whereby they've 1/2 cup of flour
  with sifted cocoa. And have sometimes added chocolate chips. It's a
  recipe you can play around with. Also, egg substitute seems to work
  well. COOL COMPLETELY before storing; they keep almost indefinitely
  in an airtight container.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 35393 (Apr 03, 2005)

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