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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 36 |
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Directions: Heat oven to 350 degrees F. Lightly grease cookie sheet.
Combine sugar and butter, beat until fluffy. Add lemon peel and juice, vanilla and eggs. Blend well.
In seperate bowl combine flour, baking powder and baking soda, and cinnamon. Add to sugar mixture, mix well. Stir in pecans and fruit.
Gently knead 5 or 6 times. Shape into 2 X 10 inch rolls. Place 4 inches apart on cookie sheet, flatten to 3.5 inch width.
Bake 350 degrees 25-30 minutes until set and golden brown. Remove and cool on wire rack 10 minutes. With serrated knife cut diagonally into 1/2 inch slices. Arrange slices, cut side down on co
okie sheet.
Bake at 350 degrees for 8 to 10 minutes till bottoms are crisp. Turn cookie over and bake additional 5 to 6 minutes or until crisp.
Remove from cookie sheet to cool completely.
Store in tightly covered container.
OPTIONAL: Dip ends of biscotti in chocolate or white chocolate.
| Ingredients:
163/625 Pound(s) sugar
163/1250 Pound(s) softened butter
1/6 Ounce(s) grated lemon peel
137/4377 Quart(s) lemon juice
1/12 Ounce(s) vanilla extract
2 egg
649/711 Pound(s) flour
1/6 Ounce(s) baking powder
27/5000 Pound(s) baking soda
1/12 Ounce(s) cinnamon
163/625 Pound(s) finely chopped pecan, halves
1/2 dried fruit
Comments: Substitute mini chocolate chips for fruit and eliminate lemon peel and juice. |
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