Biscotti Puff
Yield
1 dozenPrep
20 minCook
25 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
butter
softened |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| Vanilla cream | |||
| ⅔ | cup |
sugar
|
|
| 3 | tablespoon |
cornstarch
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | each |
egg yolks
|
*
|
| 2 | cup |
milk
|
|
| 1 | tablespoon |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
butter
softened |
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| Vanilla cream | |||
| 158 | ml |
sugar
|
|
| 45 | ml |
cornstarch
|
|
| 1.3 | ml |
salt
|
|
| 3 | each |
egg yolks
|
*
|
| 473 | ml |
milk
|
|
| 15 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
almond extract
|
*
|
Directions
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.
Let cool completely in pan.
