Food !RICAN NU FOOD Biscotti Secrets From The Cookie World You must have coupon for all specials! No exceptions! L AMERICAN BULK FOOD COUPON EILEEN GOLTZ kecial to The Jewish News lb ne of the worst kept secrets 0 Save $1 • Limit 6 ve $2 Lb. • Limit 2 Lbs. Zsggae-4'' AMERICAN BULK FOOD COUPON AMERICAN BULK FOOD COUPON SUNKIST 0 CHOCOLATE COVERED RAISINS t $ 99 111 $ 99 [ , : ' lb lb tv 0 © I t FRUIT GEMS Save $2 Lb. Limit 2 Lbs. Save $1.50. Limit 2 Lbs. Save $1.50 • Limit 2 Lbs. AMERICAN BULK FOOD COUPON MITiMgrir327N AMERICAN BULK FOOD COUPON I L t:1 • lb Save $2 • Limit 2 Lbs. Save $1 Lb. • Limit 2 Lbs. .474.7 . 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If you want to get technical, the only real differences between the bis- cotti and mendelbrot is the size of the cookie and the length of the time to do the second baking. Texturally speaking, there is really no difference between the two. Biscotti are larger and baked for a shorter time than mendelbrot. Mendelbrot/biscotti is truly one of the few cookie recipes that is almost impossible to ruin. You can add dried fruit and nuts or chocolate or any- thing else (except fresh fruit — too moist), whatever your heart desires or your taste buds crave. You might, however, want to make a double batch. These go fast. ANISE MENDELBROT/BISCOTTI 2 c. all-purpose flour 1 c. sugar 1 T. anise seed, crushed 1 t. baking powder 1/2 t. baking soda 1/4 t. salt 3 whole eggs or 6 egg whites 2 T. lemon zest, grated 1 T. lemon juice Preheat oven to 325'. Coat a baking sheet with non-stick spray or parch- ment. In a medium bowl, combine flour, sugar, anise seeds, baking powder, bak- ing soda, and salt and set aside. In another bowl whisk together eggs, lemon zest and lemon juice. 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 logs on a prepared baking sheet, at least 4 inches apart (the dough will spread during baking). Bake for 20-25 minutes, until firm to the touch. Transfer logs to the rack to cool. Reduce oven temperature to 300° F. Cut logs diagonally into 1/2-inch- thick slices, using a serrated knife and a gentle sawing motion. Stand slices on their sides on the baking sheet and return to oven. Bake for 40 minutes. Remove from oven and cool completely before storing. Biscotti will crisp as they cool. Store, in an airtight container, up to one month. Makes about 4 dozen cook- ies. CHOCOLATE ALMOND MENDELBROT/BISCOTTI 6 eggs 2 c. sugar 1 1/2 c. oil 1 t. vanilla extract 1 c. chopped unsalted roasted almonds 4 oz. orange juice 4 1/2 c. flour Pinch of salt 2 t. baking powder 3 T. cocoa Cinnamon-sugar mixture Preheat oven to 350" F. In a bowl, beat together the eggs and sugar. Add other 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) sever z__, al loaf pans and put no more than one inch of batter in each pan. This will make a wide flat loaf, similar to the style found in kosher bakeries. Sprinkle cinnamon and sugar on top. Bake at 350° F. for 40-45 min- utes. DO NOT OVERBAKE. The cookies will get crispier after being taken from the oven. CHOCOLATE CHIP PECAN MENDELBROT/BISCOTTI 3 eggs 1 c. sugar 1 t. vanilla 1 t. almond flavor 1 c. oil 3 c. flour 1 t. baking powder 1 c. chopped pecans 1 c. chocolate chips 1 c. golden raisins (pre-soak in boiling water for 5 minutes, then drain) Cinnamon-sugar mixture Preheat oven to 350" F. In a large bowl, beat together eggs, sugar, vanilla, almond flavor and oil. In a medium 1DoN,v1, 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 loafs. (If dough is too sticky to han- dle, add more flour). Sprinkle the loaves generously with, the cinnamon-sugar mixture. Bake --\ for 25 minutes. Remove from oven, and turn oven to 400° F. Slice loaves into 1-inch slices. Arrange slices, bot- tom side down, on cookie sheet. Turn the oven off and when slices are arranged on the cookie sheet, place biscotti back in oven for 25 minutes. BISCOTTI CONTINUED on page 118