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Full Online Book HomeLearning KitchenCookies - Tuscan Almond Biscotti
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Cookies - Tuscan Almond Biscotti Post by :Reevco Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1144

Click below to download : Cookies - Tuscan Almond Biscotti (Format : PDF)

Cookies - Tuscan Almond Biscotti

2 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
4 large eggs
1 cup granulated sugar
1 teaspoon orange zest
1 and 1/2 teaspoons vanilla
1 and 1/2 cups whole almonds, toasted

Sift together flour, baking powder, baking soda and salt. Beat eggs, sugar, zest and vanilla in a large bowl. Stir dry ingredients and almonds. Divide dough in half and shape into 2 logs. Place the logs 4 inches apart on a waxed paper lined pan, and bake for 30 minutes at 350 degrees until golden brown.

Remove from oven and allow to cool for 10 minutes.
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1/2 cup unsalted butter, melted, still warm 1/2 cup cocoa measured then sifted 3/4 cup white sugar 1/2 light brown sugar, packed firmly 3 eggs 2 teaspoons vanilla 2 tablespoons double-strength coffee or espresso 1/4 teaspoon salt 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 2 1/4 cups all purpose flour 1 1/2 cups white chocolate, in coarse chunks 1/2 cup semi-sweet chocolate in coarse chunks 1 cup macadamias or pecans - coarsely chopped (optional) 1 cup chocolate covered raisins (optional) Preheat oven to 350 F. Line two baking sheets with parchment paper. In a large mixing bowl, stir the

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5 cups flour 1-1/2 cups cocoa powder 2 Tablespoons baking powder 1 cup butter 2 cups sugar 6 eggs 1 Tablespoon vanilla extract 2 cups chocolate chips 12 ounces tempered chocolate Preheat oven to 400.Cream butter and sugar. Beat in eggs one at a time until smooth; add vanilla extract. Sift dry ingredients together and combine with egg mixture. Stir in chocolate chips. Shape dough into 6 long loafs on cookie sheets and brush each with beaten egg yolk. Bake for 25 minutes. Remove loaves and let cool completely. Reduce oven heat to 350.Cut loaves diagonally into one