Ivana Trump Breakfast Biscotti Recipes

IVANA TRUMP BREAKFAST BISCOTTI

Steps:

• Heat oven to 350°F.
• Combine flour, sugar, oats, cornmeal, baking powder, cinnamon and salt in large bowl.
• Stir in eggs, butter and vanilla until blended.
• Stir in nuts.
• Divide dough in in half. on a floured surface, roll each half into a 13-inch log, about 1 1/2 inches in diameter.
• Bake logs on a cookie sheet 25 minutes.
• Cool on rack 10 minutes (leave oven on).
• With a serrated knife, cut logs diagonally into 1/2 inch slices (some bits may come off, but don't worry--just keep going).
• Arrange cut side down on cookie sheet.
• Bake 6-8 minutes per side, until crisp.

CLASSIC BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.