Chocolate Dipped Biscotti
Title: CHOCOLATE-DIPPED BISCOTTI
Categories: Cookies, Italian, Davidson
Yield: 48 biscotti
1 c Sugar
1/2 c Butter, sweet; melted &
-cooled
2 tb Pernod
1 1/2 tb Bourbon
2 tb Anise seed
3 lg Egg
1 c Almonds; chopped
2 1/4 c Flour
1 1/2 ts Baking powder
12 oz Chocolate chips; semi-sweet
2 tb Shortening
In a large mixing bowl, stir together the sugar and
melted butter. Add the Pernod, bourbon and anise seed.
Beat in the eggs, then stir in the nuts. Sift the dry
ingredients together. Gently stir in the dry
ingredients until well incorporated. Cover with
plastic wrap and chill for about three hours.
Preheat the oven to 375 F. Butter two cookie sheets.
Shape the dough on cookie sheets into three loaves,
well spaced. Each loaf should be about two inches
wide and 1/2? thick. Bake for about 20 minutes, until
the loaves puff up and brown.
When the loaves are cool enough to touch, cut each
loaf into diagonal slices about 1/2? thick. Lay the
slices on their cut sides and toast them at 375 F. for
an additional 15 minutes or until lightly browned.
Cool.
Dip biscotti in chocolate the day they are to be
served. In the top of a double boiler, melt the
chocolate chips with the shortening, stirring
frequently. (If you’re *really* ambitious, add a
little chocolate wax to get a good do on it.) Remove
from heat and stir until a candy thermometer read 85
F. Holding each cookie by its bottom, gently dip the
tops into chocolate. Turn immediately and allow to
dry, uncoated side down, on wax paper. Repeat until
all are done.
Posted by Diane Mott Davidson
Chocolate Cannoli
Title: Chocolate Cannoli
Categories: Desserts, Chocolate, Italian
Yield: 9 servings
———————————-FILLING——————————–=
–
1 lb Ricotta; drained 1/3 c Chocolate chips,
semisweet
1 c Sugar, confectioners 1 ts Orange peel; grated
1/2 c Walnuts, toasted; chopped 1/2 ts Lime peel; grated
———————————–DOUGH———————————=
–
1 c Flour 1 tb Butter, sweet;
softened
1 ts Baking powder 1 Egg; beaten to blend
1 ts Sugar, confectioners 1 ts Vanilla
1 pn Salt Oil; for deep frying
1/3 c Beer
FOR FILLING: Puree ricotta and sugar in processor until smooth.
Transfer
to large bowl. Mix in next 4 ingredients. Cover and refrigerate until
well
chilled. (Can be prepared 1 day ahead.) Bring filling to room
temperature
before using.
FOR DOUGH: Combine the flour, baking powder, sugar and pinch of salt
in
large bowl. Make well in center. Add beer, butter, half of egg
(reserve
remainder for another use) and vanilla to well. Gradually draw flour
from
edge of well into center until all flour is incorporated. Knead dough
on
lightly floured surface until smooth. Cover and let stand 1 hour.
Roll out dough out into 12-inch square. Cut into nine 4-inch squares.
Wrap
1 square around each cannoli form,* brushing edges with water and
pressing
gently to seal.
Heat oil in deep fryer or heavy large skillet to 350F. Add cannoli in
batches and cook until golden brown, turning occasionally, about 4
minutes.
Drain on paper towels. Remove shells from cannoli forms. Cool.
Spoon filling into pastry bag without tip. Pipe filling into cannoli
shells.
* Tinned steel cylindrical molds available at most specialty
cookware stores (or Williams-Sonoma).
Compliments of RecipeSource.com
Lebanese Doughnuts, Awwamath
Title: Lebanese Doughnuts Awwamath
Categories: Lebanese, Desserts
Yield: 1 servings
2 c Flour
1 c Yogurt Laban
1/4 ts Yeast
1/4 ts Salt
Water
Oil for deep frying
Syrup
Dissolve yeast in a little warm water. Add Laban flour and salt and mix
well with electric mixer until thick and creamy. Put mixture aside and let
rise about 45 minutes. Heat oil well and drop mixture by teaspoonful. Brown
well and drain on paper towels. Drizzle with syrup and serve.
Many thanks to Mousa Neemer