Food

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Biscotti Secrets
From The Cookie World

1-696

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These sale prices effective April 13 thru April 26, 1998

EILEEN GOLTZ

Special to The Jewish News

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ne of the worst kept secrets
in the cookie world is that
the wildly popular cookie,
the biscotti, that is now
appearing on trendy cookie plates
everywhere is actually mandlebroit in
disguise.
If you want to get technical, the
only real differences between the bis-
cotti and mandlebroit are the size of
the cookie and the length of the time
you do the second baking. Texturally
there is really no difference between
the two. The biscotti are larger and
second baked for a shorter time than
the mandlebroit.
Mandlebroit/biscotti is truly one of
the few cookie recipes that is almost
impossible to ruin. You can add dried
fruits and nuts or chocolate or any-
thing else (except fresh fruit, too
moist) that your heart desires (or your
taste buds crave). You might, however,
want to make a double
batch; they go
_
fast.

ANISE
MANDLEBROIT/BISCOTTI
2 cups all-purpose flour
1 cup sugar
1 tablespoon anise seed, crushed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/ 4 teaspoon salt
3 whole eggs or 6 egg whites
2 tablespoons lemon zest, grated
1 tablespoon lemon juice
Preheat oven to 325. Coat a baking
sheet with non-stick spray or parch-
ment.
In a medium bowl, combine the
flour, sugar, anise seeds, baking pow-
der, baking soda, and salt and set
aside. In another bowl whisk together
the eggs, lemon zest, and lemon juice,
and add to the dry ingredients. Mix
well.
Working on a floured surface, shape
dough into two logs, each about 14
inches long and 1-1/2 inches thick.
Set the logs on prepared baking sheet,
at least 4 inches apart (the dough will
spread during baking). Bake for 20 to
25 minutes, until firm to the touch.
Transfer the logs to the rack to cool.
Reduce oven temperature to 300
degrees. Cut the logs diagonally into
1 /2-inch-thick slices, using a serrated
knife and a gentle sawing motion. Stand
the slices on their sides on the baking
sheet and return to the oven. Bake for
40 minutes. Remove from oven and
cool completely before storing. Biscotti

will crisp as they cool. Store in an air-
tight container up to one month. Makes
about 4 dozen biscotti.

CHOCOLATE ALMOND
MANDLEBROIT/BISCOTTI
6 eggs
2 cups sugar
1 1/2 cups oil
1 teaspoon vanilla extract
1 cup chopped unsalted roasted
almonds
4 oz. orange juice
4 1/2 cups flour
Pinch of salt
2 teaspoons baking powder
3 tablespoons cocoa
Cinnamon-sugar mixture
Preheat oven to 350. In a bowl, beat
together the eggs and sugar. Add the
rest of ingredients except the cocoa
and mix well. Add the cocoa but do
not blend completely. Use the cocoa
to make swirls instead.
Grease (or spray with Pam) several
loaf pans and put no more than one

inch high of batter in each pan. This
will give you a wide flat loaf similar to
the style found in the kosher bakeries.
Sprinkle cinnamon and sugar on top.
Bake at 350 degrees for 40 to 45 min-
utes. DO NOT OVER BAKE. This
recipe will get crispier after being
taken from the oven.

CHOCOLATE CHIP PECAN
MANDLEBROIT/BISCOTTI
3 eggs
1 cup sugar
1 teaspoon vanilla
1 teaspoon almond flavor
1 cup oil
3 cups flour
1 teaspoon baking powder
1 cup chopped pecans
1 cup chocolate chips
1 cup golden raisins (pre-soak in
boiling water for 5 minutes, and
drain)
Cinnamon-sugar mixture
Preheat oven to 350. In a large bowl,

BISCOTTI

on page 138

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