Subj : BH&G 2664
To   : All
From : Dave Drum
Date : Mon May 10 2021 09:20:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pistachio-Fruit Biscotti
 Categories: Cookies, Nuts, Fruits, Snacks
      Yield: 48 Servings
 
    3/4 c  Granulated sugar
      5 tb Unsalted butter; melted,
           - cooled
  2 1/2 ts Vanilla
      1 ts Baking powder
    3/4 ts Almond extract
    1/2 ts Salt
      2 lg Eggs
      2    Egg whites
      1 c  Golden raisins and/or
           - snipped dried apricots
  1 1/2 c  Lightly salted dry-roasted
           - pistachios; chopped
  2 1/2 c  Unbleached all-purpose
           - flour
 
  Set oven @ 325ºF/163ºC.
  
  Lightly coat two 8x4x2-inch (or similar) loaf pans with
  nonstick spray. Line a large baking sheet with parchment;
  set aside.
  
  In a large bowl stir together sugar, butter, vanilla,
  baking powder, almond extract, and salt. Add eggs and
  whites, beating vigorously until evenly incorporated. Fold
  in raisins, then nuts until thoroughly incorporated.
  Gradually stir in flour until very well blended (if
  desired, work in last of it with your hands). If dough
  seems very soft or sticky, let it stand to firm up for 5
  minutes.
  
  Divide dough in half; place each half in a loaf pan. Using
  greased hands, press dough to edges until smooth on top
  and evenly thick all over. (Alternatively, line a large
  baking sheet with parchment. Using greased hands, shape
  and smooth each half into an 8x4-inch, evenly thick loaf,
  spacing them as far apart as possible on the baking
  sheet).
  
  Bake for 24 to 28 minutes or until firm and light brown
  and a toothpick inserted near the center comes out clean.
  Remove from oven. Set aside; cool completely. Transfer to
  a cutting board. Using a large, serrated knife, cut each
  loaf into slices about 1/4-inch thick. Place slices, cut
  side down, on prepared baking sheet.
  
  Return to oven. Bake slices 12 minutes or until toasted
  and light brown. Cool slightly. Gently turn over. Bake 7
  minutes more until golden brown, watching closely to avoid
  overbrowning. Turn off oven. Let stand in oven to crisp 10
  minutes more. Remove from oven; cool completely.
  
  FROM THE TEST KITCHEN: Store at room temperature up to 10
  days.
  
  Freeze up to 2 months.
  
  Better Homes & Gardens | March 2015
  
  MM Format by Dave Drum - 17 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Being Norwegian:  The art of doing disgusting things to fish
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.