| Subject: Alien Recipe For Lemon Biscotti |
| From: david dumass |
| Date: 30/05/2004, 08:57 |
| Newsgroups: alt.alien.visitors,alt.alien.research,alt.paranet.ufo |
On 30 May 2004 07:48:15 GMT, "Alexa807"<bechtel@conspiracy.con> wrote:
In msg <t74jb01r27mrh4toab2955886h6e595v4v@4ax.com>, alexa, now posting as Carl R. Osterwald wrote:
On 30 May 2004 07:45:03 GMT, "Alexa807"<bechtel@conspiracy.con> wrote:
alexa cameron's screed!
Lemon-Pistachio Biscotti
Source: Better Homes and Gardens
Prep: 35 minutes
Bake: 36 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
• 1/3 cup butter, softened
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 4 teaspoons finely shredded lemon peel
• 2 cups all-purpose flour
• 1 1/2 cups unsalted pistachio nuts (6 ounces)
• 1 cup sifted powdered sugar
• 1 teaspoon finely shredded lemon peel
• Milk or lemon juice
Directions
1. Line an extra-large cookie sheet or 2 cookie sheets with parchment paper
or lightly grease; set aside. In a large mixing bowl beat butter with an
electric mixer on medium to high speed for 30 seconds. Add granulated sugar,
baking powder, and salt; beat until combined, scraping sides of bowl
occasionally. Beat in eggs and vanilla until combined. Beat in the 4
teaspoons lemon peel and as much of the flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour and nuts.
2. On a lightly floured surface, divide dough into 3 equal portions. Shape
each portion into an 8-inch-long loaf. Flatten loaves to about 2-1/2 inches
wide. Place at least 3 inches apart on prepared cookie sheet(s).
3. Bake in a 375 degree F oven for 20 to 25 minutes or until golden brown
and tops are cracked. (Loaves will spread slightly.) Cool on cookie sheet
for 30 minutes.
4. Transfer loaves to a cutting board. Cut each loaf diagonally into
1/2-inch slices. Place slices, cut sides down, on the same parchment-lined
cookie sheets. Bake in a 325 degree F oven for 8 minutes. Turn slices over
and bake 8 to 10 minutes more or until dry and crisp. Transfer to a wire
rack; cool.
5. In a small mixing bowl stir together the powdered sugar and 1 teaspoon
finely shredded lemon peel. Stir in enough milk or lemon juice (1 to 2
tablespoons) to make icing of drizzling consistency. Dip ends of cookies
into icing or drizzle with icing. Makes 36.
Make-Ahead Tip: Bake and cool cookies as directed, but do not dip in icing.
Place in a freezer container or bag and freeze up to 3 months. Thaw cookies
about 15 minutes. Dip cookies into or drizzle with icing.
Nutritional Information
Nutritional facts per serving
calories: 99, total fat: 5g, saturated fat: 1g, cholesterol: 16mg, sodium:
71mg, carbohydrate: 13g, fiber: 1g, protein: 2g
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