Biscotti, better known as mandel brot

Yield: 1 Servings

Measure Ingredient
3 \N Eggs beaten
½ cup Crisco oil
1 cup Sugar
2 tablespoons Sweet wine; brandy or liqueur
\N \N Fresh or dried orange or lemon peel
2 teaspoons Vanilla extract; or extract of your choice
1 tablespoon Baking powder
3 cups Flour
1 cup Chips and/or nuts; (up to 2)

Preparation time 10 minutes, Baking time at least 1 hour Pareve unless you use dairy chocolate chips or butterscotch chips Mix all ingredients except flour. Then mix in the flour. Fold in chips and or nuts. Oill spray 2 insulated cookie sheets and oil your hands. Mold half of the dough into a long oval and place on the cookie sheet on the diagonal. Repeat with other half of the dough. Bake in preheated 350 oven until golden brown. Cool about 10 minutes then slice. Lay each slice on its side, then bake again until the cut side is golden too.

Our favorite is pecan with cognac or Grand Marnier in the dough. Finished slices may be chocolate dipped too.

To make chocolat biscotti, add ½ cup good quality cocoa like Ghiardelli sweetened chocolate powders (they're pareve too). Add extra liqueur, like a chocolate based one or an extra egg to moisten the cocoa. Chopped hazelnuts are the best in the dough. ENJOY! Posted to JEWISH-FOOD digest Volume 98 #014 by Lenorevp <Lenorevp@...> on Jan 7, 1998

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