Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCookies - Pistachio And Golden Raisin Biscotti
Famous Authors (View All Authors)
Cookies - Pistachio And Golden Raisin Biscotti Post by :boxed240 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2729

Click below to download : Cookies - Pistachio And Golden Raisin Biscotti (Format : PDF)

Cookies - Pistachio And Golden Raisin Biscotti

1/2 cup butter
1 cup plus 2 Tblsp sugar
3 eggs separated
1-1/2 tsp vanilla extract
2 tsp grated lemon zest
3 cups all purpose or unbleached flour
2 tsp baking powder
1/4 tsp salt
1-1/4 cups shelled whole pistachio nuts
1-1/4 cups golden raisins
3-4 oz white chocolate (optional)

In mixing bowl cream butter and 1/2 cup sugar until light and fluffy. Beat in egg yolks, vanilla extract and lemon zest.

In a bowl combine flour, baking powder and salt and add to the creamed mixture, mixing just until crumbly. In a separate bowl beat egg whites until soft peaks form and beat in remaining sugar beating until stiff but not dry.

Fold meringue into the crumbly dough, mixing until it clings together. Fold in nuts and raisins. Divide dough in half.

Form into two logs on a greased and floured baking sheet, making htem about 1/2 inch thick, 1-1/2 inches wide and 16 inches long, spacing them at least 2" apart.

Bake in the middle of a preheated 325 oven for 25 to 30 minutes or until set and golden brown. Transfer from the baking sheet to a rack. Let cool until cool enough to handle. Place on a cutting board.

With a serrated knife slice diagonally at 45 degree angle into 1/2 inch slices. Place the slices upright on a baking sheet and return to the oven at 300 degrees for 10-15 minutes to dry slightly. Let cool on a rack. Store in a tightly covered container.

Chocolate glaze variation: Place the chocolate in a small bowl that fits snugly over a saucepan of barely simmering water. Heat until chocolate melts. Stir to blend.

Or place chocolate in microwave safe bowl and microwave on medium about 2 minutes or until melted. Stir to blend. Spread chocolate with a spatula over entire top surface of cookies. Let cool at room temperature until set.
If you like this book please share to your friends :

Cookies - Pumpkin Pie Biscotti Cookies - Pumpkin Pie Biscotti

Cookies - Pumpkin Pie Biscotti
3 1/2 Cups all-purpose flour 1 1/2 Cups brown sugar, packed 2 tsp baking powder 1/2 tsp salt 2 tsp pumpkin pie spice 1/2 Cup canned pumpkin mush 2 large eggs, lightly beaten 1 Tbl vanilla extract (pure) 2 Tbl butter 1 1/4 Cup nuts, coarsely chopped Combine first 5 ingredients in large bowl, stir well. Combine pumpkin, eggs and vanilla, stirring well with wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened (mixture will be very crumbly). Melt butter in large skillet over medium heat, add nuts. Cook, constantly stirring, until nuts

Cookies - Paximadia Cookies - Paximadia

Cookies - Paximadia
2 cubes unsalted butter 2 heaping Tbsp. Crisco 1 1/2 cups sugar 6 eggs 1/2 cup fresh orange juice 6 1/2 cup all-purpose flour 6 1/2 tsp. baking powder 1 tsp. salt 2 Tbsp. pure vanilla Preheat to 350 degrees and grease cookie sheets. Cream butter and Crisco until fluffy. Slowly add sugar and continue beating. Add eggs, little at a time and keep beating. Add orange juice, mix and then add vanilla. Mix all dry ingredients in a bowl, gradually add to mixture and blend very well. On table, sprinkle 6 places of flour and divided dough