New York City Chefs Daily Recipe for 11/23/2001 : Recipe for Biscotti
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Biscotti recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 11/23/2001 : Recipe for Biscotti

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  Arqua Restaurant
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"As we graze it grows"

1/4 cup unsalted butter, softened
1/2 cup sugar
1 1/2 cups self rising flour
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground coriander
Finely grated rind of 1 lemon
1/2 cup polenta
1 egg, lightly beaten
2 teaspoon brandy or orange flavored liqueur
1/2 cup un-blanched almonds
1/2 cup pistachio nuts

Preheat the oven to 325 degrees.  Lightly grease a baking sheet.  Cream together the butter and sugar.  Sift all the flour, salt, baking powder and coriander into the bowl. Add the lemon rind, polenta, egg and brandy or liqueur and mix together to make a soft dough.  Stir in the nuts until evenly combined.  Halve the mixture.  Shape each half into a flat sausage about 9 inches long and 2 1/2 inches wide.  Bake for about 30 minutes until risen and just firm.  Remove from oven.  When cool, cut each sausage diagonally into 12 thin slices. Return to the baking sheet and cook for a further 10 minutes until crisp.  Transfer to a wire rack and let cool completely. Store in an airtight tin for up to one week.
Makes 24.
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