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Receta Italian Biscotti Crescents
by Global Cookbook

Italian Biscotti Crescents
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Ingredientes

  • 1 x Sara lee lb. cake, thawed 10 3/4 ounce
  • 1/2 c. Cinnamon graham cracker crumbs approx 6 squares
  • 1/2 c. Unblanched almonds
  • 1/3 c. Butter or possibly margarine, melted
  • 1/4 c. Finely minced red and green candied cherries 2 Tbsp. each
  • 1 1/2 tsp Anise extract Powdered sugar, as needed

Direcciones

  1. Preheat oven to 350 F.
  2. Place lb. cake pcs in a food processor or possibly blender container; cover and process or possibly blend till pcs are coarse crumbs. Add in graham cracker crumbs and almonds; cover and process or possibly blend again till the texture of sand.
  3. Transfer crumbs to a medium bowl; stir in butter, candied cherries, and anise extract, blending well till mix holds together.
  4. Shape rounded Tbsp. of mix into crescent shapes on an ungreased 15 x 10 x 1-inch baking pan. Bake for 20 to 25 min or possibly till lightly browned. Cold on baking sheets till hard. Cookies harden as they cold.
  5. Remove and roll each cookie in powdered sugar, coating well.
  6. Makes about 2 dozen cookies.
  7. Variations: Dip one end of baked biscotti into melted white or possibly dark chocolate and sprinkle with finely minced almonds.