Magazine article Sunset

A Christmas Tree for Munching and Dunking

Magazine article Sunset

A Christmas Tree for Munching and Dunking

Article excerpt

Constructed from baked biscotti dough frosted with marmalade icing, this cookie tree is an edible centerpiece. Put it out for a party and let guests munch their way down, lifting it apart branch by branch. The cookies make good dunkers for coffee.

Tiered Biscotti Tree

1 1/2 cups slivered almonds 3/4 cup (3/8 lb.) butter or margarine, at room temperature 1 cup sugar 1 tablespoon grated orange peel 4 large eggs 1 teaspoon vanilla About 4 1/2 cups all-purpose flour 4 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon each ground cloves, ground coriander, and ground nutmeg Marmalade icing (recipe follows) Decorations, such as a holly sprig or small Christmas tree balls

Place almonds in an 8- to 9-inch-wide pan. Bake in a 350|degrees~ oven, shaking often, until golden, about 15 minutes; let cool.

In a large bowl, beat butter, sugar, and orange peel until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine 4 1/2 cups flour, baking powder, salt, cinnamon, cloves, coriander, nutmeg, and nuts; add to butter mixture and stir to blend thoroughly.

Divide dough into 3 equal pieces. On a well-floured board, pat each piece into an evenly thick triangle (step 1) that measures 9 inches across base, 2 inches across top, and 12 inches on each side. Make edges neat by pressing with a ruler. Carefully transfer each triangle with wide spatulas to an oiled 12- by 15-inch baking sheet. …

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