Cranberry Biscotti (Italian twice baked cookies)
Ingredients
2 tbs
Cointreau
1/2 cup
margarine
3/4 cup
sugar
1/3 cup
water
2 1/4 cup
flour
1 1/2 tsp
baking powder
1/4 tsp
salt
3/4 cup
dried cranberries
2/3 cup
whole almonds
Preparation
Cream margarine and sugar.Beat in the water, Cointreau, baking powder, and salt.
Then add the flour and finally the cranberries and nuts.
On a greased baking sheet shape the dough into a loaf 3/4 inch high and 3 inches wide.
Bake in a 325F oven for 35 minutes.
Let cool for 5 to 10 minutes, then remove loaf from baking sheet and slice the loaf into 1/2 inch slices.
Place slices on their bottom edge on cookie sheet, leaving a space between slices.
Return to oven for 10 minutes or until the slices are just starting to turn golden.
Cool and store in air tight container.
Serves: 2 dozen. Preparation time: 1 hour
Recipe group: Lunch,Starter,Bread.
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Should you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format). Thank you in advance. |
This recipe from lois@slip.net was inserted by Renato Pichler / 2002-04-30 22:26:36
This is a recipe from the European Vegetarian Union database (www.euroveg.eu).
Contact address: rezepte@swissveg.ch.
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