Recipe of the week
Fruit & Nut Biscotti
Click Here to read more about Chef Jon O'Carroll of Lindey's ">
Some grills, few frills at new Greek restaurant in Powell
Waterfront restaurant in Westerville changes ownership, direction
Inexpensive does not mean poor quality when it comes to wine
Making of Parmigiano-Reggiano a time-honored tradition in Italy
Two breweries make delicious distinction between Scotch, Scottish ales
What's good dinner music?
- 3 2/3 cup all-purpose flour
- 2 2/3 cup powder sugar
- 1 tablespoon baking powder
- 5 eggs (lightly beaten)
- 2/3 cup golden raisins
- 2/3 cup dried apricots (sliced)
- 2/3 cop pitted dates
- cup shelled pistachios
- cup whole blanched almonds
- 2/3 cup shelled hazelnuts
- 2 lemons, zest only.
- Mix sifted flour sugar & baking powder in a large bowl. Add half the beaten egg and mix well, add half the remaining egg and mix well. Note: you may not need all the eggs.
- Mix until the dough takes shape but is not to wet.
- Add the fruit & nut & lemon zest and mix well
- Divide the dough into six, roll in to sausage shape about I inch in diameter and place at least 2 inch's apart on parchment paper lined baking sheet.
- Lightly flatten the sausages and bake until golden brown 20 to 30 minutes.
- Remove from the oven and allow cooling for 10 minutes and firming up.
- Drop the temperature of the oven to 275*. With a serrated knife cut the biscotti on an angel into inch slices and lay these on a baking sheet.
- Return them to the oven and cook for 12 minutes, then turn the biscotti over and cook until they are a pale golden brown, 1o to 15 minutes.
- When ready, remove from the oven and allow cooling completely.
- Store in an air-tight container.
Comments
