Twice Baked Cookies Biscotti Food

MOM'S MANDELBROT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
• Beat together the eggs, oil, sugar, and vanilla extract until well blended. Sift together the flour, salt, and baking powder; and stir into the egg mixture until well mixed. Fold in the chocolate chips and almonds. Form two logs, three inches in diameter, and place onto the baking sheets.
• Bake in preheated oven for 25 minutes, then remove from the oven and cut into 1 inch diagonal slices. Lay the slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.

ANNA'S TWICE BAKED ALMOND BISCOTTI

Steps:

• Cream butter and sugar until light and fluffy.
• Add extract; gradually add dry ingredients and knead until a soft uniform dough is formed.
• Divide dough in half.
• Turn dough out onto a well-greased cookie sheet and form dough into a log about 9-inches long.
• Gently press down to flatten alittle.
• Brush with milk and Bake in a Preheated 350 degree oven for 20 minutes.
• Remove from oven and with a serated knife cut the biscotti into 1/2" diagonal slices.
• Lay the cookie flat side down and return to oven until light gold in color.
• Cool.
• Freezes very well.

HOLIDAY BISCOTTI

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well (dough will be sticky). Stir in cranberries, pistachios and orange zest. Chill for 30 minutes. , Divide dough in half. On a floured surface, shape each half into a loaf 1-1/2 to 2-in. diameter. Place on an ungreased baking sheet. Bake at 350° for 30-35 minutes. , Cool for 5 minutes. Cut diagonally into 3/4-in. thick slices. Place slices, cut side down, on an ungreased baking sheet. Bake for 9-10 minutes. Turn slices over. Bake 10 minutes more or until golden brown. Cool on wire rack. Store in an airtight container.

QUARESMALI TWICE BAKED COOKIE OR BISCOTTI

Steps:

• Toast whole almonds for about 6- 8 minutes.
• Remove and cool.
• Put aside 2 cups of the almonds.
• To the remainder one cup of almonds chop very fine.
• Add the honey to the chopped almonds and mix well.
• Add the brown and white sugar and stir in well.
• In a large bowl beat the two eggs and beat in the soft butter or solid soft margarine.
• Add in the honey/nut/sugar mixture and beat well.
• Add in the dry ingredients and the 2 cups of almonds that were set aside.
• Combine all well and make a stiff dough.
• Divide the dough into two pieces.
• On parchment lined cookie sheets place each and make two logs about 12 inches by 4 inches, flatten slightly.
• Keep 4 inches between logs.
• Preheat oven to 350 degrees F.
• Brush both logs with the egg wash.
• Bake in preheated oven for 20- 25 minutes, until firm and beginning just to show cracks.
• Remove each log to a wire rack.
• Cool 10 minutes.
• Slice into slices with serrated knife.
• Place back onto parchment lined sheet.
• Bake for 8 minutes.
• Remove and turn slices over.
• Bake another and final 8 minutes, until toasty and golden.
• Remove to wire rack and cool completely.
• Store airtight tin container.
• Will keep month or so at room temperature.