Almond Crescents ala Patricia
Horse-shoe shaped cookies are light and melt in your mouth.
1/2 pound of softened butter
1/2 cup of sugar
1 teaspoon of almond extract
2 cups flour
1/4 teaspoon salt
1 cup of almonds sliced
1. Use an electronic mixer and cream the butter and sugar.
Add eggs and almond extract. Mix well until blended.
2. On low speed, mix in flour, salt and almonds. Wrap dough in plastic wrap and refigerate for 2 hours.
3. Preheat oven to 350 degrees.
4. Roll the dough into long pencil-like stripes about 1/2 inch in diameter. Cut these strips into 3" long pieces and bend into horse shoe shape. Place on a parchment linked cookie sheet.
5. Bake for 15-20 minutes, until lightly browned. Remove with a spatula and while yet warm, roll in confectioner's sugar.
6. Cool andstore in airtight containers.
Cappuccino Biscotti ala Rose
The ideal companion to a cup of espresso with a hint of cinnamon.
1/4 pound butter
1 +1/2 cups of sugar
1 teaspoon cinnamon
2 tablespoons of coffee liqueur
2 + 1/2 teaspoons of baking powder
pinch of salt
1 egg beaten
1. Preheat oven to 375 degrees
2. Using an electric mixer, cream the butter and sugar. Add eggs, espresson, cijnnamon and coffee liquer. Mix well until smooth.
3. On low speed, add flour, baking powder and salt to the mix. Turn out dough on a lightly floured surface and kneed until smooth.
4. Divide the dough into two equal pieces. Roll each piece into a small loaf about 12 " long.
5. Brush the top with beaten egg.
6. Bake for 20-25 minutes, until golden brown. Remove the loaves to a cooling rack.
7. Using a sharp knife, slice 1/2 inch strips.
8. Return to cooking pan and toast for 12-15 minutes.
9. Cool on a rack once again and store in airtight containers.