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Nut Recipes |
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Alice’s Fruity Biscotti 2 cups flour ¾ cup sugar 1½ t baking powder ¼ t salt 1 T cinnamon 1 cup Flanigan Farms Sliced Almonds 1 cup Flanigan Farms Dried Persimmons, or other dried fruit, cut into small pieces ½ cup butter, melted 1 t vanilla 2 eggs
Preheat oven to 325ºF. In a large bowl, combine dry ingredients. In a separate bowl, combine melted butter, vanilla and eggs. (Let melted butter cool slightly to it will not cook the eggs.) Combine dry and liquid ingredients and mix into a stiff dough. Mold into two loaves ½” thick and 2 wide and long enough to fit a non-stick or non-stick spray coated baking sheet. Bake at 325ºF up to 30 minutes. Loaves should be a light brown. Cool then slice on the diagonal - approx. ¾” per slice. Leave cookies upright on baking sheet and return to a 300ºF oven to dry for 15 minutes. |
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Recipe uses ALMONDS & PERSIMMONS |
