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Title: Instant Biscotti
Categories: Dessert Cookie
Yield: 24 Servings
| 3/4 | lb | Walnuts |
| 1/4 | lb | Hazelnuts |
| 3 | c | Flour |
| 1/2 | c | Sugar |
| 1 | c | Light brown sugar |
| 2 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 1 | ts | Baking powder |
| 3 | Eggs | |
| 1/3 | c | Vegetable oil |
(Iris' Note: I missed most of the show--just caught the tail end of them making this easy biscotti, so I'm guessing at most of the directions. If anybody has a correction, please feel free. I'll incorporate it and re-post.)
I'd guess you'll want to coarsely chop the nuts.
Also, I saw them putting the brown sugar through a sieve--throw out the lumps 'n bumps that won't go through.
Lightly beat the eggs and combine with the oil. Set aside.
Mix all the dry ingredients. Pour onto a mixing board and make a large ring out of them with a 'well' in the middle. Pour the egg/oil mixture into the 'well' of the flour ring.
Using a fork, gradually drag small amounts of the flour mixture into the egg mixture. When the dough becomes sticky, begin mixing by hand. Continue mixing just until ingredients are blended.
Preheat oven to 350ø F.
Press dough into a 13x9x4-inch baking pan (I'm guessing here). Bake at 350ø for 1/2 hour. Remove from oven; score on a diagonal about 1-1/2" apart in both directions (that makes the biscotti). Put back in the oven for another 1/2 hour.
Source: The Main Ingredient TV Show (#9628), 11/11/96.
Directions re-created, typos and MM by Iris Grayson.
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