Conference turris::cooks

ITALIAN COOKIES
---------------

3 1/3+ cups flour          1/4 cup milk
1 1/3 cup sugar            4 eggs
3/4 cup crisco             pinch of salt
2 tbsp. baking powder
1 tbsp. anise seeds (or 1 tsp anise extract)
1 tsp. vanilla extract

Mix together sugar and crisco first, then alternately add liquid and
dry ingredients until dough is smooth.  You will need to add more than
3 1/3 cups flour...keep adding until dough is easy to handle (not too 
sticky).  Turn dough onto floured board or wax paper. 

To make "biscotti" you need to form "ropes" of dough about the length of
a cookie sheet and 2 - 2 1/2 inches in diameter.  Once these are formed
put two of them side by side on each cookie sheet (you will need several
sheets or you can do one batch at a time in the oven), leaving a little
space on the sides for expansion of the dough.  When the "ropes" are
settled on the cookie sheets press gently along the tops to flatten them
a bit.  Now bake at 325 until these strips are lightly browned (not too
done because they wil cook more later).  Take the sheets out of the oven
and slice the cookies diagonally (so they look like Stella Doro anisette
toasts).  Turn all cookies on their sides and put back into the oven
to "toast" them.  Repeat on other side of cookies and Voila ! you
have biscotti.  They are yummy even when warm.

This recipe also makes the little round italian cookies which are frosted
with icing and dotted with those little candies (like jimmies).
To make these just form the dough into little balls or twisted shapes
(individual cookies) and bake until lightly browned (not too done or
they will be hard).  Then frost with icing made from confectioner's sugar,
a tsp. or so of shortening, milk and flavoring of your choice (I use
vanilla or lemon).

P.S.  I forgot to mention the cookie sheets should be greased.

P.S.S.  My Mom and I use anise seeds as opposed to extract...it gives
a more delicate anise flavor.  You may also substitute the lemon or
orange flavor you've had before.

If you have any question let me know...us italians cook alot by "feel"
so something may not make sense to you that I explained.  I'll be glad
to help you out.

Cheryl

    BISCOTTI  ("Twice Baked")
    --------
    
    1 stick butter
    1 c sugar
    1/3 c butter-flavored oil or Crisco (melted)
    3 whole eggs
    1 t vanilla
    1 t anise extract or 1 T seeds
    1 c slivered almonds or chopped walnuts (soak in Muscatel or other
      whiskey first...about 1/8 cup)
    3 c flour
    3 t baking POWDER
    
    Cream butter and sugar.  Add oil.  Mix well.  Add eggs and
    extracts/seeds.  Mix well.  Refridge at least 2-24 hours.
    
    Divide into 9 pieces, rolling each into a "snake" about 14" long,
    1" wide.  Place on greased cookie sheet, 3 to a pan.  Bake at 350
    for 15-20 mins. until slightly browned.
    
    Remove from oven and slice (easier while warm) julienne (on an angle)
    style into 1/2" slice.  Arrange single layers, cut sides down, on
    pans.  Rebake at 425 for 5-10 mins. until browned.
    
    Stores sealed for 4-5 months unrefridgerated.
    
    Great with espresso, dark tea, or "Dago Red" (dry deep red wine).

    OOPS!
    
    Muscatel is WINE, not WHISKEY, but I suppose a strong, dry whiskey
    would also suffice.  (Muscatel is the only wine I've ever had that
    could curl my hair!)

    The following recipe is from a wonderful friend of my wife's,
    they are DELICIOUS.


			Sally's Biscotti

	2/3 Cup butter
	4 Cups of flour
	4 Tbls. baking powder
	1 Cup sugar
	1/4 Tsp. salt
	4 Lg. eggs
	1 Tsp. almond or anise extract
	1 Tsp. vanilla
	4 Tbls. Anissette
	3 Tbls. orange juice
	1 1/3 Cups toasted almonds

	In a large bowl break up the cool butter into tablespoon
	sized chunks.

	Combine the flour, baking powder, sugar, and salt.

	Mix the dry ingredients and butter together until there are
	no lumps.

	In another bowl mix together the eggs, extract,vanilla,anissette,
	and orange juice, beat until well mixed.

	Add the liquid mixture to the dry mixture.

	Mix together until a dough ball is formed, do not knead.

	Add the almonds and work them into the dough.

	Divide the dough into two equal balls and then roll out
	to form long rolls, 3" X 3/4".

	Place on greased baking sheet and bake at 350 deg, 20 - 25 min,
	or until golden brown.

	Remove from oven and while still warm cut into 1/2" thick
	slices with a stiff serrated blade knife.

	Place the slices cut side up on a dry cookie sheet.

	Return the biscotti to the oven and bake an additional 7 - 10 min.
	or until they are toasted.

    Did you really mean 3" x 3/4"?
    

    The anissette seeds would be needed I guess, as it give a very distict
    flavor that I doubt extract would give... a little box cost very little
    and it does not spoil.  I have a box from several years back and still,
    good. 

    Is it anissette seeds or anisette liqueur that the recipe calls for?
    
    Nancy
    

    
    Re: .3 & .4
    
    Do not use anise seeds, instead of "guessing" how much extra extract to
    use why not buy a small bottle of inexpensive Anissett Liquer?
    
    Bob

    
    For those of you who would like to taost their own almonds it is done
    this way:
    
    Preheat the oven to 350 deg.
    
    Spread the untoasted almonds in a single layer on a greased shallow 
    baking pan.
    
    Bake for 10 or more min. until they are golden brown, stir occasionally
    to toaste evenly.
    
    Be carefull so that they don't burn.
    
    Bob 

    re: .5
    I should have just made this clear the first time....I don't want/can't
    have liquor in the house.  Been off the sauce for 10 yrs and am not
    willing to tempt fate.  But there's no danger of me drinking the
    extract!  Any alternative?
    
    re: .6
    I always roast nuts used in baking, but have never needed to grease the
    cookie sheet. 
    
    Nancy

    
    RE: .1
    
    The dough should be rooled out to be 3" wide X 3/4" thick X x" long
    
    Bob
    

    Here's another version of the Italian Biscotti.  The honey and milk
    makes the difference.
    
    Melt together:	1/2 cup Crisco Oil
    			1/2 cup Crisco Solid Shortening
    			1/2 Cup (l stick) butter
    
    In separate large bowl mix together:
    
    			2 Cups Sugar
    			7 Eggs
    			1 Cup Milk
    			2 Tblsp Honey
    
    Then add:		The melted shortenings
    			1 1//2 oz. Anise flavoring
    
    Mix separately:	3 Tblsp Baking Powder
    			8 1/2 Cups flour
    
    Add dry ingredients gradually to wet ingredients.
    
    Form balls approximately the size of golf balls and bake at 400 degrees
    for approximately 10 min.
    
    Frost while still warm and sprinkle with candy jimmies.

    
    there's an excllent recipe for these morsels of goodness in the
    march 11, 1992 Boston Globe - FOOD section
    
      - don't use crisco, what ever you do - its just not done.
    
    
    
    

  

    These cookies are not Biscotti, but they are somewhat similar in that
    they are cooked as a loaf and then cut into cookie-sized pieces.  They
    are only baked once and are not as dry/crisp. They are very good, and
    both quick and easy to make.
    

    Cocoa Cuts                                        (about 40 cookies)
    ~~~~~~~~~~
       
       equipment needed: 11x17" baking sheets
    			 cooking parchment
    			 metal table scraper
       
       ingredients:      12 oz. butter, softened
                         8 oz. (1 cup + 2 Tablespoons) sugar
                         14 oz. (3.5 cups) bread flour  
                         4 Tablespoons cocoa
                         1 teaspoon baking soda
                         1 egg, beaten with a pinch of salt
                         2 cups sliced almonds
                         
       1. In the bowl of an electric mixer, beat the butter and sugar
          until well combined.
       2. Sift together the flour, cocoa, and baking powder.  Blend into
          the butter mixture until it forms a smooth, dense ball of
          dough. (If the dough remaind granular and refuses to form a
          ball, add cold water by teaspoons, until it behaves.
       3. Divide the dough into 4 equal pieces.  Using your hands, roll
          each piece into a 'rope' about 15 inches long on an unfloured
          pastry board.
       4. Place two ropes onto a parchment-lined baking sheet.  Flatten
          ropes slighty using the palm of your hand.
       5. Brush egg wash over the dough.  Sprinkle almonds generously
          over the dough.
       6. Bake at 375F for about 20 minutes, until cooked through and
          almonds start to turn light brown.
       7. As soon as the cookies come out of the oven, cut them, at a
          slight angle, into 1 inch strips using the metal scraper.  Cool
          5 minutes on the cookie sheet, then slide cookies, still on the
          parchment, onto a cooling rack.  Cool completely.

   Variation: For "Spice Cuts", substitute for the cocoa: 2 tsp cinnamon
                                                          1/2 tsp mace
                                                          1/2 tsp cloves