Wendy's biscotti

Yield: 1 servings

Measure Ingredient
½ cup Unsalted butter; softened
¾ cup Sugar
1 tablespoon Freshly grated orange zest
½ teaspoon Vanilla
2 \N Eggs
2 cups All-purpose flour
1½ teaspoon Baking powder
¼ teaspoon Salt
2 ounces White chocolate; chopped coarse
\N \N ; (about 1/2
½ cup Dried currants
1¼ cup Natural shelled pistachios

Preheat oven to 325 degrees F. and lightly grease and flour a large baking sheet.

In a bowl with an electric mixer, beat together butter, sugar, zest and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition.

Into a bowl, sift together flour, baking powder and salt and gradually beat into butter mixture, beating until combined well. Stir in remaining ingredients. Chill dough 30 minutes, or until it no longer feels sticky.

Turn dough out on a lightly floured surface and halve. Form each piece into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet and bake in middle of oven until pale golden, about 30 minutes. Cool logs on baking sheet on a rack 5 minutes.

On a cutting board cut logs crosswise on a diagonal into 1-inch-thick slices and arrange biscotti, cut sides down, on baking sheet. Bake biscotti in middle of oven 15 minutes, or until golden.

Transfer biscotti to racks and cool completely. Biscotti keep in an airtight container at room temperature.

Makes about 24 biscotti

Gourmet February 1995 Wendy Baker: Providence, Rhode Island You could try this and add the macadamia nuts you wanted, plus any dried fruit in lieu of the currants. I have been on a biscotti kick lately, and have tried out alot of recipes. This one was good.

Recipe by: Jeane Bell <jeanski@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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