Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Easy biscotti

Jerry Stratton, September 17, 1995

A very easy Italian biscotti with toasted almonds and orange peel, these cookies are sure to be a hit.

Good Food Servings: 6
Preparation Time: 1 hour

Ingredients

  • 3/4 C toasted almonds
  • 1/4lb (1 stick) butter
  • 3/4 C sugar
  • 2 eggs
  • 2 1/4 cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 T orange liquor & zest of orange/lemon

Steps

  1. Cream butter & sugar.
  2. Add eggs.
  3. When smooth, add any orange zest/liquor.
  4. Sift in flour, baking powder and salt.
  5. Stir in the almonds.
  6. On a floured board, divide dough in half and roll each half into a long roll, about 1 1/2 inches by 10 inches.
  7. Bake rolls at 350F for about 20-25 minutes.
  8. Cool for 5 minutes.
  9. Slice into 1/2 inch thick slices.
  10. Lay the slices flat, then bake each side for 8-10 minutes.

I got this recipe off of Usenet, back in the day, from Sharon Levy. There were quite a few good recipes on rec.food.* back then. I even kept an automatic archive of it at some point. That was back when I was running Negative Space off of a 7100/80 on a 14.4 modem!

If you really want something special, dip one end of them in chocolate.

Any amount of orange zest will add to the flavor, even if it isn’t two tablespoons. Grate the orange skin off of an orange, mix it into the dough, and then eat the orange. It’s good for you.

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