summer 2004
Cooking Pizzas w/ Andy's Bread Oven
more bread oven photos
Lots
of Hoopla,
November 2004
Biscotti, Brittle, Thai Stir Fry, Gift Exchange
Great Biscotti & Brittle Recipes
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2 tablespoons butter
1 cup sugar
1 tablespoon amaretto
2 cups flour
1/4 cup cornmeal
2 tsp. baking powder
1/4 tsp salt
1 egg
3 egg whites
1 tsp vanilla
1/2 tsp almond extract
1/2 tsp orange extract
1 tablespoon orange zest
1/2 cup chopped almonds
1/2 cup dried apricots, diced
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Preheat oven to 325. Coat baking sheet with nonfat cooking spray.
Mix butter, sugar, and amaretto untill slightly creamy. Add the remaining ingredients and continue mixing until dough is slightly stiff.
Form dough into 2 logs, about 12x4x1/2 inch each. Place on baking pan and bake for 25 minutes. Remove and cool for 10 minutes. Using a long serrated knife, cut the logs in 1/2 inch diagonal slices. Arrangwe slices on baking sheet cut side down and bake 5 minutes. Remove, transfer to a rack and let cool..
LEMON BISCOTTI
from Italy
1 c. oil
1 1/2 c. sugar
2 T. lemon juice
4 eggs beaten
1/2 t. baking soda
4 c. flour
Combine oil and
lemon juice- beat
Add sugar, beat again
Add beaten eggs, beat again
Mix flour and soda gradually , keep beating
Dough will be soft
Sprinkle flour on counter.
Turn out the dough, knead just enough to form 2 logs, put on cookie
sheet
Bake 25 min. at 350 degrees
Remove from oven- cut inslices
Return to oven and bake another 10 minutes.
Cool, keeps well in covered container.
Almond Biscotti
2 cups
all purpose flour1 cup sugar
1 tsp baking powder
1/2 tsp salt
3 large eggs
2 Tablespoons Amaretto ( or 2 T. rum with 1 tsp almond extract)
1 tsp vanilla
1 tsp anise extract (optional)
1 cup whole almonds, toasted and chopped a few times, not too fine.
Preheat oven to 300 degrees F.
combine dry ingredients. Whisk the eggs, amaretto ( or almond and rum),
vanilla and anise extracts until well blended. Add the dry ingredients
and mix until combined. Dough should be thick and sticky, do NOT add more
flour! ( I had to, mine was like soup). Flour your hands and shape into
a long flat loaf about 10 " long and 5" wide. Bake until firm
and dry, about 50 min. Remove from oven, cool 10 min. Use a long serrated
knife and slice into 1/2" slices. Lay the slices cut side down on
the baking sheet and bake another 20 minutes. Turn the slices over and
bake 20 min. more, or until light golden brown. cool, store in tight container.
Note: baking time can vary, watch closely.