L e n o r a:
Biscotti Ammoniaca
L e n o r a:
Due Ricette
L e n o r a:
La Ricetta di Anna
L e n o r a:
Flour
L e n o r a:
Important Step
L e n o r a:
Sugar
L e n o r a:
Milk
L e n o r a:
Olive Oil
L e n o r a:
Four eggs
L e n o r a:
Grating the lemon zest
L e n o r a:
Cleaning off the lemon zester
L e n o r a:
Warming the milk
L e n o r a:
Testing the milk
L e n o r a:
Adding ammoniaca to the milk
L e n o r a:
Mixing the eggs and sugar
L e n o r a:
Cleaning the beaters...
L e n o r a:
Adding wet ingredients to flour
L e n o r a:
Adding the oil
L e n o r a:
Adding vanilla
L e n o r a:
Mixing the dough
L e n o r a:
We noticed the dough was not very moist
L e n o r a:
Adding milk and ammoniaca mixture
L e n o r a:
Finishing up the dough mixture
L e n o r a:
A lovely log of dough
L e n o r a:
Keeping the dough moist.
L e n o r a:
Greasing the cookie tins
L e n o r a:
Anna demonstrates how to shape the biscotti
L e n o r a:
The first two of many biscotti
L e n o r a:
Anna demonstrates an alternate method for shaping biscotti
L e n o r a:
Finito e pronto per il forno
