Post by Sylvia on Jan 5, 2009 2:02:54 GMT -6
Italian Biscotti
Preheat oven to 190oC/375oF
Makes 26-28 Biscuits
5 oz/150g Butter
7 oz/200g caster sugar
1/4 tsp vanilla essence
1 small egg, beaten
1/4 tsp ground cinnamon
grated rind of 1 lemon
1/2 oz/15g ground Almonds
5 oz/150g plain flour
5 oz/150 g plain dark chocolate
Lightly oil 3 - 4 baking sheets.
Cream the butter and sugar together in a bowl and add in the vanilla essence. When it is light and fluffy, beat in the eggs with the cinnamon, lemon rind and the ground almonds. Stir in the flour to make a firm dough.
Knead lightly until smooth and free from cracks. Shape the dough into rectangular blocks about 1 1/2inches/4cm in diameter. wrap in greaseproof paper and chill in the refrigerator for at least 2 hours.
Cut the chilled dough into 1/4 inch/5cm slices, place on the baking sheets and cook for 12 - 15 minutes or until firm. Remove from the oven, cool slightly, then transfer to wire racks to cool.
Melt the chocolate in a heatproof bowl over a saucepan of water, spoon into a piping bag and pipe in continuous horizontal lines over the biscuits.
Leave to dry on a sheet of non-stick baking parchment before serving.
Sylvia446
Preheat oven to 190oC/375oF
Makes 26-28 Biscuits
5 oz/150g Butter
7 oz/200g caster sugar
1/4 tsp vanilla essence
1 small egg, beaten
1/4 tsp ground cinnamon
grated rind of 1 lemon
1/2 oz/15g ground Almonds
5 oz/150g plain flour
5 oz/150 g plain dark chocolate
Lightly oil 3 - 4 baking sheets.
Cream the butter and sugar together in a bowl and add in the vanilla essence. When it is light and fluffy, beat in the eggs with the cinnamon, lemon rind and the ground almonds. Stir in the flour to make a firm dough.
Knead lightly until smooth and free from cracks. Shape the dough into rectangular blocks about 1 1/2inches/4cm in diameter. wrap in greaseproof paper and chill in the refrigerator for at least 2 hours.
Cut the chilled dough into 1/4 inch/5cm slices, place on the baking sheets and cook for 12 - 15 minutes or until firm. Remove from the oven, cool slightly, then transfer to wire racks to cool.
Melt the chocolate in a heatproof bowl over a saucepan of water, spoon into a piping bag and pipe in continuous horizontal lines over the biscuits.
Leave to dry on a sheet of non-stick baking parchment before serving.
Sylvia446