Subject: Biscotti
From: Unicorn (unicorn@indenial.com)
Date: Sat Feb 26 2000 - 09:45:06 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
I am pretty sure I have run this food funny before, but it's cute and
gives the ol' World Wide Recipes Groan-O-Meter a workout. Thanks to
reader Michelle Barrett for sending it in.
This guy goes into his dentist's office, because something is wrong
with his mouth. After a brief examination, the dentist exclaims,
"Holy Smoke! That plate I installed in your mouth about six months
ago has nearly completely corroded! What on earth have you been
eating?"
"Well... the only thing I can think of is this... my wife made me
some asparagus about four months ago with this stuff on it...
Hollandaise sauce she called it... and doctor, I'm talkin' DELICIOUS!
I've never tasted anything like it, and ever since then I've been
putting it on everything... meat, fish, toast, vegetables... you
name it!"
"That's probably it," replied the dentist "Hollandaise sauce is made
with lemon juice, which is acidic and highly corrosive. It seems as
thought I'll have to install a new plate, but made out of chrome this
time."
"Why chrome?" the man asked.
"Well, everyone knows that there's no plate like chrome for the
Hollandaise!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Our "Low-Fat Trip Around the World" recipe today comes from Italy,
where these cookies are usually dunked in coffee. The name means
"twice cooked" in Italian, and this recipe leaves little doubt as to
why.
Biscotti
2+1/2 cups (625 ml) all-purpose flour
1 cup (250 ml) sugar
2 eggs, or equivalent amount of egg substitute
1/2 cup (125 ml) coarsely chopped almonds,
hazelnuts, walnuts, or pecans
1 tsp (5 ml) baking soda
1/4 tsp (1 ml) salt
Combine all the ingredients in a mixing bowl and stir to combine.
When the dough becomes too stiff to stir, work with your hands until
the ingredients are thoroughly combined. Divide into 4 parts and roll
each into a log about 1 inch (2.5 cm) thick. Place 2 logs on each of
2 baking sheets which have been covered with parchment or wax paper.
Bake in a preheated 350F (180C) oven for about 30 minutes, until
lightly browned. Remove from the oven and leave the oven turned on.
Cut into 1/2 inch (1 cm) slices while still warm and return to the
oven. Bake an additional 10 to 15 minutes, until crisp and golden
brown. Cool completely and store in an airtight container. Will keep
for several weeks. Makes about 40 cookies.
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