> From: "Sakhiya" >
> Often times I remember Italian natives say that Biscotti is made
> without any "Fat" like butter or oilve oil. And most of the recipes
> that I find have butter or some fat in them and are spiced up with
> anise or nuts. Can someone post for me a Simple Basic Biscotti Recipe,
> that includes just flour(without corn meal element please...i did not
> really enjoy its presence in a biscotti so far), eggs, sugar. Any mild
> flavourings like Vanilla, orange zest or lemon zest are fine.

Biscotti Di Farina Di Riso

(Biscuits (or small cakes) of Rice Flour )

This recipe has been developed by Sergio Agosti, a baker near Lake Garda
in
Northern Italy.

9 Tbsp Butter, slightly salted & softened - (125 gr.)
2 Spoons Honey - demitasse spoons (7 gr.)
2 Cups Flour - rice
1/2 Cup Sugar

Note: Since the milling of rice is not standardized, the amount of butter
in this recipe may have to be increased. Trial and error is the best means
of becoming familiar with the absorption characteristics of the rice
flour. Alternatively, a small amount of liquid, i.e. water, can be added
to the mixture to soften it during the final mixing stage.

Preheat the oven to 350 F. Cream the butter (9 tablespoons) and honey (2
demitasse spoons). Sift the rice flour (2 cups) and sugar (1/2 cup). Blend
the dry ingredients with the creamed butter and honey. The mixture should
be soft. Pat the mixture into a dozen, 2 1/2-inch, ring shaped pockets of
a baked donut pan. If a baked donut pan is not available, nine, 3-inch,
miniature loaf pans may be substituted. Bake for 25 minutes or until
golden brown. Cool on a bake rack and remove from the molds. These are
good warm or at room temperature. Try dipping them into a Cappuccino.

Note: for butter substitution, use the same amount of applesauce.


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Old Magic 1


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