dawn_mo
Well-known member
* Exported from MasterCook *
I thought it might be nice for the holidays.
I haven't made it, but I don't know why you couldn't use your favorite biscotti recipe for this.
Tiered Biscotti Tree
Recipe By : Sunset Magazine
Serving Size : 0 Preparation Time :0:00
Categories : Christmas
Amount Measure Ingredient -- Preparation Method
1 1/2 C slivered almonds3/4 C butter/margarine -- at room te
1 C sugar
1 Tbsp grated orange peel
4 Lg eggs
1 Tsp vanilla
4 1/2 C all-purpose flour
4 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground coriander
1/4 tsp ground cinnamon
MARMALADE ICING3/4 c orange marmalade1 lb Sugar -- powdered
1 tbsp Grand Marnier or orange juic
Constructed from baked biscotti dough, the cookie tree is an edible
centerpiece.
Place almonds in a 8 to 9 inch pan. Bake in a 350~ oven, shaking often,
until golden, about 15 minutes; cool.
In a large bowl, beat butter, sugar and orange peel until fluffy. Add
eggs, 1 at a time, beating well after each addition. Stir in vanilla.
Combine 4-1/2 cups flour, baking powder, salt, cinnamon, cloves,
coriander, nutmeg and nuts; add to butter mixture and stir to blend
thoroughly.
Divide dough into 3 equal pieces. On a well-floured board, pat each
piece into an evenly thick triangle that measures 9 inches across base, 2
inches across top and 12 inches on each side. Make edges neat by pressing
with a ruler. Carefully transfer each triangle with wide spatulas to an
oiled 12x15 inch baking sheet. Bake in a 350~ oven for 15 minutes;
triangles can wait for oven space.
Remove from oven; cut crosswise (NOT diagonally) into slices exactly 5/8
inch wide, using a long knife. Tip slices onto a cut side. Bake until
golden brown, about 20 minutes; turn cookies over once while baking.
Cool on reacks. If made ahead, package airtight up until next day or
freeze.
To build the tree, pipe (using a 1/4 inch tip) or spread a little
frosting on 1 side of each of the longest cookies. Lay icing-side down on
a flat platter, tips touching, to form a triangle. Pip or spread icing
down center of each cookie on plate. Stack the 3 next-longest cookies on
the first, inverting position of the triangle (looking down from the top,
it will look like a Star of David). Build tree, using the next-smallest
cookie trio for each level and cementing with icing. If you like, pipe
icing to drip over the edge of the cookies. Decorate top with holly.
Let guests lift off cookies to eat. If made ahead or to protect from
dust, seal in plastic wrap; cookies stay fresh up to 4 days, depending on
moisture in air. Kept longer, they hold their shape but get stale.
Icing: Smoothly mix together 3/4 cp orange marmalade, 1 box (1 lb) or 4
cups sifted powder and 1 Tablespoon orange-flavor liqueur or orange juice.
If icing thickens as you work, stir in a little more orange juice.
- - - - - - - - - - - - - - - - - - -
I thought it might be nice for the holidays.
I haven't made it, but I don't know why you couldn't use your favorite biscotti recipe for this.
Tiered Biscotti Tree
Recipe By : Sunset Magazine
Serving Size : 0 Preparation Time :0:00
Categories : Christmas
Amount Measure Ingredient -- Preparation Method
1 1/2 C slivered almonds3/4 C butter/margarine -- at room te
1 C sugar
1 Tbsp grated orange peel
4 Lg eggs
1 Tsp vanilla
4 1/2 C all-purpose flour
4 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground coriander
1/4 tsp ground cinnamon
MARMALADE ICING3/4 c orange marmalade1 lb Sugar -- powdered
1 tbsp Grand Marnier or orange juic
Constructed from baked biscotti dough, the cookie tree is an edible
centerpiece.
Place almonds in a 8 to 9 inch pan. Bake in a 350~ oven, shaking often,
until golden, about 15 minutes; cool.
In a large bowl, beat butter, sugar and orange peel until fluffy. Add
eggs, 1 at a time, beating well after each addition. Stir in vanilla.
Combine 4-1/2 cups flour, baking powder, salt, cinnamon, cloves,
coriander, nutmeg and nuts; add to butter mixture and stir to blend
thoroughly.
Divide dough into 3 equal pieces. On a well-floured board, pat each
piece into an evenly thick triangle that measures 9 inches across base, 2
inches across top and 12 inches on each side. Make edges neat by pressing
with a ruler. Carefully transfer each triangle with wide spatulas to an
oiled 12x15 inch baking sheet. Bake in a 350~ oven for 15 minutes;
triangles can wait for oven space.
Remove from oven; cut crosswise (NOT diagonally) into slices exactly 5/8
inch wide, using a long knife. Tip slices onto a cut side. Bake until
golden brown, about 20 minutes; turn cookies over once while baking.
Cool on reacks. If made ahead, package airtight up until next day or
freeze.
To build the tree, pipe (using a 1/4 inch tip) or spread a little
frosting on 1 side of each of the longest cookies. Lay icing-side down on
a flat platter, tips touching, to form a triangle. Pip or spread icing
down center of each cookie on plate. Stack the 3 next-longest cookies on
the first, inverting position of the triangle (looking down from the top,
it will look like a Star of David). Build tree, using the next-smallest
cookie trio for each level and cementing with icing. If you like, pipe
icing to drip over the edge of the cookies. Decorate top with holly.
Let guests lift off cookies to eat. If made ahead or to protect from
dust, seal in plastic wrap; cookies stay fresh up to 4 days, depending on
moisture in air. Kept longer, they hold their shape but get stale.
Icing: Smoothly mix together 3/4 cp orange marmalade, 1 box (1 lb) or 4
cups sifted powder and 1 Tablespoon orange-flavor liqueur or orange juice.
If icing thickens as you work, stir in a little more orange juice.
- - - - - - - - - - - - - - - - - - -