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 - Pumpkin Pie Biscotti
Famous Authors (View All Authors)
Cookies - Pumpkin Pie Biscotti Post by :pasakli Category :Learning Kitchen Author :Unknown Date :January 2012 Read :887

Click below to download : Cookies - Pumpkin Pie Biscotti (Format : PDF)

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 are browned. Remove from heat and cool completely.

Knead or gently stir nuts into dough. Place dough on lightly floured surface and divide into 4 portions. With lightly floured hands shape each portion into a 1" x 15" log. Place logs 3" apart on cookie sheets.

Bake at 350° for 23 minutes, cool logs for 15 minutes. Reduce oven to 300°.

Cut each log crosswise into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets and bake at 300° for 15 minutes. Cool completely on wire racks.

If you like this book please share to your friends :

Cookies - Rosemary Walnut Biscotti Cookies - Rosemary Walnut Biscotti

Cookies - Rosemary Walnut Biscotti
1 cup walnuts 6 tablespoons unsalted butter, at room temperature 1 tablespoon minced fresh or 1 teaspoon dried rosemary 2 large eggs 1/4 cup milk 1 3/4 cups all-purpose flour 1/4 cup whole-wheat flour 2 teaspoons baking powder 1/4 teaspoon salt Line a large baking sheet with parchment paper. Toast walnuts in a 350 oven until they are lightly browned, and smell toasty, 8 to 10 minutes. Let cool, then coarsely chop. In a large bowl, beat butter, rosemary, and eggs until well mixed. Stir in milk and nuts. In a small bowl whisk together flours, baking powder and salt; add

Cookies - Pistachio And Golden Raisin Biscotti Cookies - Pistachio And Golden Raisin Biscotti

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