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Name: Filled Biscotti
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2 Eggs; 1 ts Vanilla extract; 3 1/2 c Flour; 2/3 c Sugar; 2 ts Baking Powder; 1/2 ts Salt; 2 c milk; 3 tb Cornstarch; 1/4 ts Salt; 1/2 ts Lemon Rind grated; 3 Egg yolks -or-; 1 ts Almond extract (optional); 1 c Sugar; 1/2 c Softened butter; 2 Eggs; 1 tb Butter

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INGREDIENTS

VANILLA CREAM
2 Eggs
1 ts Vanilla extract
3 1/2 c Flour
2/3 c Sugar
2 ts Baking Powder
1/2 ts Salt
2 c milk
3 tb Cornstarch
1/4 ts Salt
1/2 ts Lemon Rind ; grated
3 Egg yolks -or-
1 ts Almond extract (optional)
1 c Sugar
1/2 c Softened butter
2 Eggs
1 tb Butter

Servings

INSTRUCTIONS

Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless) Janet Morrissey From: stanley@tekig5.pen.tek.com (Stanley J Sylvester) This is the recipe for my mothers type of biscotti: Blend everything in large bowl and mix. Roll out on floured board and cut with a four inch water glass. Make 12 circles. Line greased cupcake pan with the 12 circles. Fill each cup with pastry cream (below). Top each with another circle cut with a 3 inch glass--make sure the cake is sealed. Bake 20 to 25 minutes at 375... Let cool completely in pan. This is my moms cream-puff cream. Its just a sweet, vanilla cornstarch pudding. Im giving you the microwave recipe, because otherwise it takes an eternity of stirring on the stove, after which your arm will fall off. If you choose to cook it that way, make sure you keep the heat low while youre waiting for the stuff to thicken, and never ever stop stirring, or the cream will stick to the bottom and burn and then you will have a million nasty little brownish-black flecks throughout your pudding, which will do absolutely nothing for the texture. VANILLA CREAM: In microwave bowl, mix sugar, cornstarch and salt. Add a fraction of 2 cups milk, a little at first to make a smooth paste, then the rest until the mixture is smooth. Microwave this at high for 8-9 minutes, stirring every 2 min until the stuff is smooth and thickened. Meanwhile, put 3 egg yolks (or two whole eggs) into another bowl and beat them slightly. Quickly stir half of the hot milk mixture into eggs, and then add the new egg mixture to the origianl milk mixture. Microwave at high 1 to 2 min until mixture is thick and glossy. Add butter, vanilla extract and, optionally, for extra flavor, almond extract. Let cream cool before adding to cupcakes or creampuffs. If youre eating it by itself, its great while its still warm. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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Filled Biscotti

VANILLA CREAM
2 Eggs
1 ts Vanilla extract
3 1/2 c Flour
2/3 c Sugar
2 ts Baking Powder
1/2 ts Salt
2 c milk
3 tb Cornstarch
1/4 ts Salt
1/2 ts Lemon Rind grated
3 Egg yolks -or-
1 ts Almond extract (optional)
1 c Sugar
1/2 c Softened butter
2 Eggs
1 tb Butter

Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless)  Janet Morrissey    From: stanley@tekig5.pen.tek.com (Stanley J Sylvester)  This is the recipe for my mothers type of biscotti:    Blend everything in large bowl and mix.  Roll out on floured board and cut  with a four inch water glass.  Make 12 circles.  Line greased cupcake pan  with the 12 circles. Fill each cup with pastry cream (below). Top each with  another circle cut with a 3 inch glass--make sure the cake is sealed. Bake  20 to 25 minutes at 375... Let cool completely in pan.    This is my moms cream-puff cream.  Its just a sweet, vanilla cornstarch  pudding.  Im giving you the microwave recipe, because otherwise it takes  an eternity of stirring on the stove, after which your arm will fall off.  If you choose to cook it that way, make sure you keep the heat low while  youre waiting for the stuff to thicken, and never ever stop stirring, or  the cream will stick to the bottom and burn and then you will have a  million nasty little brownish-black flecks throughout your pudding, which  will do absolutely nothing for the texture.    VANILLA CREAM: In microwave bowl, mix sugar, cornstarch and salt.  Add a  fraction of 2 cups milk, a little at first to make a smooth paste, then the  rest until the mixture is smooth.  Microwave this at high for 8-9 minutes,  stirring every 2 min until the stuff is smooth and thickened.  Meanwhile,  put 3 egg yolks (or two whole eggs) into another bowl and beat them  slightly. Quickly stir half of the hot milk mixture into eggs, and then add  the new egg mixture to the origianl milk mixture. Microwave at high 1 to 2  min until mixture is thick and glossy. Add butter, vanilla extract and,  optionally, for extra flavor, almond extract. Let cream cool before adding  to cupcakes or creampuffs. If youre eating it by itself, its great while  its still warm.    REC.FOOD.RECIPES ARCHIVES    /COOKIES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (234g)
Recipe Makes: 12 Servings

Calories: 689
Calories from Fat: 158 (23%)

Amt Per Serving		% DV

	Total Fat 17.6g	23 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 1.7g
Cholesterol 376.2mg		116 %
Sodium 191.3mg		7 %
Potassium 184.4mg		5 %
Total Carbohydrate 119.4g		35 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 118.1g
Protein 15.5g		22 %
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Calories per serving: 689

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