I have tweaked my biscotti recipe, and I think it is ready for external
review.
Preheat oven to 375 (400 for 4000 feet and above)
Mix together
2 1/2 cups flour
1 cup brown sugar
3 eggs
3 Tbsp butter
3 tsp vanilla extract
1/8 tsp salt
3/8 tsp baking soda
1 tsp baking powder
zest of 1 lime
Knead, adding sufficient flour until no longer sticky, then add and
knead in thoroughly
1 cup raw unsalted nuts (almond, pinon, hazelnuts preferred)
2/3 cup chopped dried fruit (apricot, cherry, sweetened cranberry, etc.)
Roll into 1 1/2 inch diameter logs and place on baking sheet with about
1 inch between them. Flatten to 3/4 inch, place in oven near the top for
25 minutes or until golden brown. Remove from oven, let sit a couple
of minutes, then slice diagonally into 3/4 inch cookies. Place on baking
sheet cut side up, return to oven for 7 minutes.
Serve with espresso or cappuccino, or along with poached pears and
brandy, Armagnac, cognac, port or sherry:
Slice in half and core 2 firm but ripe pears. Heat to boiling 1/2 bottle
of cheap but drinkable muscat wine (Sutter home, for example) with a few
strands of saffron, and reduce to 1/2 its volume. Reduce heat to a
simmer, and place pears cut side down in pan, cooking covered for 5
minutes. Turn over and cook covered two minutes more. Remove pears and
arrange on plates. Add honey to remaining liquid to taste, reduce to
almost a syrup, then pour over pears. Top with pinon nuts, arrange a
couple of biscotti on the plates.
--
Sir Baldin Pramer, R.P.A.