MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Biscotti Di Cioccolati
Categories: Cookies, Chocolate, Citrus, Nuts
Yield: 48 Cookies

3 lg Eggs
1/2 c Oil
1 c Granulated sugar
1/2 ts Vanilla *
2 tb Grated orange rind
2 1/2 c A-P flour
2 ts Baking powder
pn Salt
1/2 c Cocoa powder
1/2 c Whole filberts (hazelnuts),
- almonds or pine nuts;
- toasted and chopped (opt)

MMMMM--------------------------GLAZE #1-------------------------------
1 c Confectioner's sugar
3 ts Milk
3 ts Lemon juice

MMMMM--------------------------GLAZE #2-------------------------------
6 oz Semi-sweet chocolate; melted

MMMMM-------------------------EQUIPMENT------------------------------
1 md Mixing bowl
1 lg Mixing bowl
2 (to 3) baking sheets
1 Wooden cutting board

* you may substitute another flavour such as orange or
rum

Set oven @ 350ºF/175ºC.

In a large mixing bowl, whisk together the eggs, oil,
sugar, vanilla, orange zest and nuts.

In a medium mixing bowl, whisk together flour, baking
powder, salt and cocoa powder.

Gradually mix the flour mixture into the bowl with the
eggs and using a fork, incorporate the flour until you
have a dough. The consistency should be sticky and oily.

Form the dough into two loaves, about 2" wide x 1" thick.
Place on greased baking sheets and bake loaves about 20
minutes or until a toothpick inserted in the center comes
out clean.

Remove from oven and set aside to cool.

Place a loaf on the wooden cutting board and using a very
sharp knife, slice across the log diagonally making 1/2"
wide biscuits.

Cut the loaf as you would slice a long loaf of French or
Italian bread.

Return the biscuits to the baking sheet, laying them flat.
Bake again for about 15 minutes per side, or until they're
lightly toasted. Remove from oven and set aside to cool.

Place chocolate into either a double boiler or in a
microwave safe bowl to melt, being careful not to over
cook it. If the melted chocolate becomes too thick &
unmanagable, stir in a little butter, a teaspoon at a
time, until it's creamy again.

Place biscuits on wax paper and using a spoon, drizzle
them with glaze or melted chocolate in a zig-zag pattern.

I have all my family's Italian recipes on a floppy and I
can download them onto TKL for you anytime. - Gail Raphael

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... "But are they made from real Girl Scouts?" -- Wednesday Addams
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Biscotti Di Cioccolati
Categories: Cookies, Chocolate, Citrus, Nuts
Yield: 48 Cookies

3 lg Eggs
1/2 c Oil
1 c Granulated sugar
1/2 ts Vanilla *
2 tb Grated orange rind
2 1/2 c A-P flour
2 ts Baking powder
pn Salt
1/2 c Cocoa powder
1/2 c Whole filberts (hazelnuts),
- almonds or pine nuts;
- toasted and chopped (opt)

MMMMM--------------------------GLAZE #1-------------------------------
1 c Confectioner's sugar
3 ts Milk
3 ts Lemon juice

MMMMM--------------------------GLAZE #2-------------------------------
6 oz Semi-sweet chocolate; melted

MMMMM-------------------------EQUIPMENT------------------------------
1 md Mixing bowl
1 lg Mixing bowl
2 (to 3) baking sheets
1 Wooden cutting board

* you may substitute another flavour such as orange or
rum

Set oven @ 350ºF/175ºC.

In a large mixing bowl, whisk together the eggs, oil,
sugar, vanilla, orange zest and nuts.

In a medium mixing bowl, whisk together flour, baking
powder, salt and cocoa powder.

Gradually mix the flour mixture into the bowl with the
eggs and using a fork, incorporate the flour until you
have a dough. The consistency should be sticky and oily.

Form the dough into two loaves, about 2" wide x 1" thick.
Place on greased baking sheets and bake loaves about 20
minutes or until a toothpick inserted in the center comes
out clean.

Remove from oven and set aside to cool.

Place a loaf on the wooden cutting board and using a very
sharp knife, slice across the log diagonally making 1/2"
wide biscuits.

Cut the loaf as you would slice a long loaf of French or
Italian bread.

Return the biscuits to the baking sheet, laying them flat.
Bake again for about 15 minutes per side, or until they
are lightly toasted. Remove from oven and set aside to
cool.

Place chocolate into either a double boiler or in a
microwave safe bowl to melt, being careful not to over
cook it. If the melted chocolate becomes too thick &
unmanagable, stir in a little butter, a teaspoon at a
time, until it's creamy again.

Place biscuits on wax paper and using a spoon, drizzle
them with glaze or melted chocolate in a zig-zag
pattern.

Gail Raphael's Family Cookbook

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... It's a lot cheaper to borrow money than to marry for it.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)