FoodBanter.com - View Single Post - REQ: Biscotti Recipe (yellow-cakey, almonds, anise & cherries)

(MGot326225) wrote in
:

> And another thing...the biscotti doesn't have to be flavored with
> anise, almonds or cherries.. not strictly.. what I'm after is the
> soft, cakey type that I can flavor with just about anything.
> Thanks...

From your lips to Google's ears!

Soft Biscotti Recipe

7 cups flour
2 1/4 cups sugar
1/2 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups butter, softened
4 large eggs, beaten
1 teaspoon vanilla extract
1 cup milk
1 cup raisins
1 cup nuts, finely chopped

Sift flour, sugar, salt, baking powder and soda. Add butter and mix like
pie dough.

Make a well and put eggs into it. Add flavoring and knead. Dough should
be medium soft. Add enough milk to make a soft dough (if too soft, add
flour 2 tbsp at a time)

Form a rope 18" long, 1/2" thick to fit cookie sheet.

Bake at 325 degrees, 45 to 50 min. Cut while still hot and brown under
broiler on both sides.

Serving Size : 45

NOTE: Bake until loaves are just pink. Then slice and lightly toast. If
you do this, they will be soft. Toast longer for harder biscotti.

Recipe from Shirley Rosa. Typed by Lynn Thomas. Lynn's notes: This is
our family recipe for biscotti. When I want a harder biscotti to dip
into coffee, I bake the cut slices a little longer. Store them in an
airtight container and they last for weeks.

--
Wayne in Phoenix

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