Your patronage of our
affiliate partners supports this web site.
We thank you! In other words, please shop at LBC
Orange Tree, Tenerife, Canary Islands, Spain
Buy at AllPosters.com
Silver Palate Good Times Cookbook
by Julee Rosso & Sheila Lukins with
Sarah Leah Chase,
Workman Publishing Co., Inc.
1/2 cup (1
stick) unsalted butter
1/3 cup light
frozen orange juice
finely grated orange zest
2/3 cup packed
dark brown sugar
unbleached all-purpose flour
1 cup finely
chopped pistachio nuts
chopped bittersweet chocolate
1. Heat the
butter, corn syrup, orange juice concentrate, orange zest,
and sugar in a
medium-size saucepan over medium heat to boiling.
Remove from heat and
gradually stir in the flour and nuts. Let cool completely
and then stir in the
chocolate. (If the mixture is warm, it
will melt the chocolate.)
oven to 375 degrees F. Line cookie sheets with aluminum
foil and butter the foil.
level teaspoons of the batter 3 inches apart on the prepared
Bake until golden, 8 to 10 minutes.
4. Let cool
5 minutes and then remove to wire racks to cool completely. Makes 4 dozen
Pine Nut Biscotti
Index - Cookie Recipe Archives
Index - Chocolate
Recipe Archives Index