1

Food

Say Farewell 4-o

BISCOTTI

beat together the eggs, sugar, vanilla,
almond flavor and oil.
In a medium bowl, combine flour,
baking powder, chips, raisins, and
nuts. Add the wet mixture to the dry
mixture. Mix by hand (not by mixer)
until combined. On 2 ungreased
cookie sheets form dough into 3
loaves.
(If dough is too sticky to handle,
add more flour). Sprinkle the loaves
generously with the cinnamon-sugar
mixture. Bake for 25 minutes. Remove
from oven, and turn oven to 400. Slice
loaves into 1" slices. Arrange slices,
bottom side down, on cookie sheet.
Turn the oven off and when the slices
are arranged on the cookie sheet place
the biscotti back in oven for 25 min-
utes.

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JD's key Club

Pohl-iotc e 8 pm
$1 covey, $1 o-P-P Ayitilks

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from page 136

114

FREE KITCHEN

BATHROOM
PLANNING BY
DESIGN EXPERTS

DOUBLE CHOCOLATE WALNUT
MANDLEBRIOT/BISCOTTI
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter —
softened
1 cup sugar
2 large eggs
1 cup chopped walnuts
3/4 cup chocolate chips
1 tablespoon powdered sugar
Preheat oven to 350. Grease and flour
a large baking sheet. In a bowl, whisk
together the flour, cocoa powder, bak-
ing soda and salt, set aside.
In another bowl with an electric

INSTALLATION
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FARMINGTON HILLS

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12 & 13 Mile Road

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TRANSFER YOUR HOME MOVIES
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Friday 10-8

mixer beat together the butter and
sugar until they are light and fluffy.
Add the eggs and beat until well corn-
bined. Stir in flour mixture to form a
stiff dough. Stir in walnuts and choco-
late chips. On baking sheet, with
floured hands, form dough into 2
slightly flattened logs, each 12 inches
long and 2 inches wide. Sprinkle with
powdered sugar. Bake for 35 minutes,
or until slightly firm to the touch.
Cool on baking sheet for 5 minutes.
Remove log to a cutting board (you

can cut on the cookie sheet if you pre-
fer) On the cutting board, cut the bis-
cotti diagonally into 3/4-inch slices.
Arrange cut sides down on baking
sheet and bake until crisp, about 10
minutes. Cool on a rack. This keeps
for a week to 10 days in an airtight
container and can be frozen for 2
months.

PISTACHIO
MANDLEBROIT/BISCOTTI
2 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup sugar
1 3/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup shelled pistachio nuts
3 oz semisweet chocolate, melted

Preheat oven to 350. In a medium
bowl, beat eggs with an electric mixer
on high speed until fluffy. Gradually
beat in almond extract, vanilla and
sugar until mixture is thick and
lemon-colored, scraping down sides
of bowl frequently with a rubber
spatula.
Mix cake flour with baking pow-
der and salt.
With a wire whisk, fold into egg
mixture until just thoroughly corn-
bined. Fold in pistachios.
Grease a 10x14" strip down center
of two cookie sheets. Spoon half of
pistachio mixture down center of
each cookie sheet to make a 3x10"
log. Bake 30 minutes. Remove from
oven; leave oven on. Let logs cool on
sheets 5 minutes, or until cool
enough to handle. With a serrated
knife, cut each log diagonally into 16
slices. Place slices, flat sides down, on
cookie sheet and return to oven. Bake
5 minutes. Turn slices over and bake
5-7 minutes, or until golden on both
sides. Remove to racks and let stand
until cool enough to handle. Spread

BISCOTTI

on page 140