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Biscotti x 2

February 6, 2009
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Basic Biscotti (from the Chelle at the Brown Eyed Baker)

1 stick butter, softened

1 cup sugar

2 large eggs

½ tsp vanilla extract

2 ¾ c flour

1 tsp baking powder

½ tsp salt

Preheat oven to 375 degrees.  Cream together sugar and butter.  Add eggs.  Incorporate flour, baking powder, and salt gradually.  Form dough into rectangles about 10 inches long and 4 inches wide.  They will be about 1.5 inches tall.  Bake 25 minutes until cracks begin to form and top begins to brown.  Remove from oven.  Let cool about 10 minutes.  Slice into cookies and return to oven to bake for 20 minutes more, turning cookies over after about 10 minutes.

Raisin-nut biscotti (adapted from SHAPE magazine)

1/3 cup butter

1/3 cup sugar

3 egg whites

½ t vanilla extract

1.5 cups AP flour

½ cup cornmeal

2 tsp baking powder

½ cup raisins, chopped (important to be chopped!)

2 T almonds, chopped

Beat butter with sugar until fluffy.  Add egg whites, scrape down bowl, and blend.  In a separate bowl combine dry ingredients and mix.  Incorporate into wet ingredients, adding raisins and nuts last.  Shape dough into two logs, about 7 inches long and 2 inches wide.  Bake for 25 minutes.  Remove from oven and let cool until you can handle them.  Cut logs into ½ inch cookies and return to oven to bake 10 more minutes until edges begin to brown.

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