welcome back Cookie - it's so nice to have you back and I hope you're feeling better and better every day!
Mama, I have a full cup of coffee here ready for dipping and dunking.[/QUOTE]
Oh another fellow dunker huh????
here's a real dunker for you!
Dead Men's Legs
Makes 2 dozen
1 large egg
1/2 cup sugar
1/3 cup finely chopped blanched/skinned almonds
1/2 cup all purpose flour
Preheat oven to 325°F. Beat egg lightly and gradually add sugar.
Beat with mixer until light and foamy--about 20 minutes. Add almonds
and flour; mix well. Roll dough into finger-thick ropes on a very
light floured surface. Flatten slightly with fingertips and cut into
3 inch lengths and place on un-greased cookie sheets. Bake in oven
until light brown--about 10 minutes. Remove from cookie sheets and
cool completely before storing in airtight containers. Stores 1 to 2
months.
and another dunker I love:
Chocolate Almond Biscotti
12 (1 ounce) squares semi-sweet baking chocolate, coarsely chopped, divided
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
3 eggs
1 teaspoon vanilla
1 cup slivered almonds, toasted
Preheat oven to 325 degrees F. Lightly grease and flour large baking sheet. Reserve 1/2 cup of the chocolate. Microwave remaining chocolate in small microwavable bowl on HIGH 2 minutes. Stir until chocolate is completely melted; cool slightly. Mix flour, baking powder and salt in medium bowl; set aside.
Beat butter and sugars in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Gradually add flour mixture, beating well after each addition. Stir in almonds. Divide dough in half. On floured board, shape each half into 10x2-inch log. Place, 2 inches apart, on prepared baking sheet.
Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool on baking sheet 15 minutes. Place logs on cutting board; diagonally cut each log into 18 slices using serrated knife. Place slices, cut sides down, on baking sheet. Bake an additional 20 minutes, turning biscotti over after 10 minutes. Remove to wire racks; cool completely.
Melt reserved chocolate as directed on package. Drizzle over biscotti. Let stand until chocolate is firm.
Yield: 36 servings
Oh another fellow dunker huh????
here's a real dunker for you!
Dead Men's Legs
Makes 2 dozen
1 large egg
1/2 cup sugar
1/3 cup finely chopped blanched/skinned almonds
1/2 cup all purpose flour
Preheat oven to 325°F. Beat egg lightly and gradually add sugar.
Beat with mixer until light and foamy--about 20 minutes. Add almonds
and flour; mix well. Roll dough into finger-thick ropes on a very
light floured surface. Flatten slightly with fingertips and cut into
3 inch lengths and place on un-greased cookie sheets. Bake in oven
until light brown--about 10 minutes. Remove from cookie sheets and
cool completely before storing in airtight containers. Stores 1 to 2
months.
and another dunker I love:
Chocolate Almond Biscotti
12 (1 ounce) squares semi-sweet baking chocolate, coarsely chopped, divided
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
3 eggs
1 teaspoon vanilla
1 cup slivered almonds, toasted
Preheat oven to 325 degrees F. Lightly grease and flour large baking sheet. Reserve 1/2 cup of the chocolate. Microwave remaining chocolate in small microwavable bowl on HIGH 2 minutes. Stir until chocolate is completely melted; cool slightly. Mix flour, baking powder and salt in medium bowl; set aside.
Beat butter and sugars in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Gradually add flour mixture, beating well after each addition. Stir in almonds. Divide dough in half. On floured board, shape each half into 10x2-inch log. Place, 2 inches apart, on prepared baking sheet.
Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool on baking sheet 15 minutes. Place logs on cutting board; diagonally cut each log into 18 slices using serrated knife. Place slices, cut sides down, on baking sheet. Bake an additional 20 minutes, turning biscotti over after 10 minutes. Remove to wire racks; cool completely.
Melt reserved chocolate as directed on package. Drizzle over biscotti. Let stand until chocolate is firm.
Yield: 36 servings
M-m-m-m Biscotti I love the stuff!!!!:p
Glad your foot is feeling better Cookie, we love ya'! I hope it continues to improve!
CCCathy
Glad your foot is feeling better Cookie, we love ya'! I hope it continues to improve!
CCCathy
I've got 2 feet Cookie. I'll loan you one if you want. I'm not sure how my 12" foot will go with your foot wear though so I'll loan you a work boot to go with it.
