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INSTANT BISCOTTI
3 cups all-purpose flour
1/2 cups sugar
1 cup light brown sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup walnuts, toasted and chopped
1/4 cup hazelnuts, toasted and chopped
3 eggs mixed with 1/3 cup vegetable oil

Sift dry ingredients 2 times. Pour out on board and sprinkle with nuts. Mix into flour mixture. Make a well in the center and pour in the egg-oil mixture. Mix into a dough. If too dry add a little water. Press out into a jellyroll pan. Bake in a preheated 350-degree oven for 30 minutes. Remove from oven and score on the diagonal making diamond shapes. Return to 350-degree oven and bake for 30 minutes more. Cool and cut in individual diamonds. Store in an airtight container.

Example Recipes:


BREAKFAST BISCOTTI
APRICOT GINGER SCONES
HOT PEPPER PUMPKIN SCONES
NAPOLETANI BISCOTTI
DOUBLE CHOCOLATE CHUNK BISCOTTI
CAPE COD CRANBERRY SCONES
SAFFRON BISCOTTI
MARSALA WINE BISCOTTI
SCONES WITH DEVON CREAM

 

 

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