Ingredients Jump to Instructions ↓

  1. 3 1/2 C flour

  2. 1 C sugar

  3. 1/2 C softened butter

  4. 2 Tsp baking powder

  5. 1/2 Tsp grated lemon rind

  6. 1/2 Tsp salt

  7. 2 eggs

  8. This is the recipe for my mother's type of biscotti:

  9. 12 circles. Line greased cupcake pan with the

  10. 12 circles. Fill each cup with pastry cream (below). Top each with another circle cut with a

  11. 3 inch glass--make sure the cake is sealed. Bake

  12. 20 to 25 minutes at

  13. 375... Let cool completely in pan.

  14. This is my mom's cream-puff cream. It's just a sweet, vanilla cornstarch pudding. I'm 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 you're 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.


  16. In microwave bowl, mix:

  17. 2/3 C sugar

  18. 3 T cornstarch

  19. 1/4 t salt

  20. 2 C 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

  21. 2 min until the stuff is smooth and thickened.

  22. 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

  23. 1 to 2 min until mixture is thick and glossy. Add

  24. 1 T butter

  25. 1 t vanilla extract (And, optionally, for extra flavor)

  26. 1 t almond extract

  27. Let cream cool before adding to cupcakes or creampuffs... If you're eating it by itself, it's great while it's still warm.


Send feedback