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Nut biscuits
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| Artist: |
_ |
| Categories: |
Bakery, Biscuits, Cookies & Bars, Desserts, Italian, Muffins & Biscuits, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Sugar | | 3
| large | Eggs | | 1/3
| cup | Oil | | 1/4
| cup | Water | | 3
| cup | Unbleached All-Purpose Flour | | 2
| tsp | Baking Powder | | 2
| tsp | Cinnamon | | 1
| tsp | Ground Cloves | | 3/4
| cup | Almonds, Chopped Or Sliced | | 3/4
| cup | Filbert Nuts (Hazelnuts) | | | -Chopped Or Sliced | | | Rind Of 1 Orange, Grated | | 1
| tbsp | Sugar |
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Procedures:
| 1 | Yield: 5 to 6 dozen biscotti beat 2 of the eggs and add the sugar and oil, beating to blend well. | | 2 | Add the water. | | 3 | Sift the flour, baking powder, cinnamon and cloves together, blending well. | | 4 | Mix into the creamed mixture. | | 5 | Stir in the nuts and orange rind, blending well. | | 6 | Divide the dough into 6 parts. | | 7 | Roll each part, on a floured board, and shape into a loaf. | | 8 | Press each loaf a little. | | 9 | Place the loaves on a large cookie sheet. | | 10 | Beat the remaining egg and brush it on top of the loaves and sprinkle with the sugar. | | 11 | Bake in a preheated 350 °F. | | 12 | Oven for 25 minutes or until lightly browned. | | 13 | Remove the loaves and cool slightly. | | 14 | Cut each loaf diagonally into biscuits |
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