Cream-Filled Biscotti
By: Anonymous
Published: Thursday, December 3, 2009 - 11:30pm

Ingredients




3 1/2 cups flour
1 cup sugar
1/2 cup softened butter
2 teaspoons baking powder
1/2 teaspoon grated lemon rind
1/2 teaspoon salt
2 eggs
--Filling
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2/3 cup sugar
3 egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)

Preparation

1 To make the vanilla cream filling, mix sugar, cornstarch and salt in a microwavable bowl. Add a fraction of 2 cups 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 2 min until the stuff is smooth and thickened. Meanwhile, put 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 original milk mixture. Microwave at high 1 to 2 min until mixture is thick and glossy. Add butter, v 2 Blend flour, sugar, butter, baking powder, lemon rind, salt, and eggs in large bowl and mix. Roll out on floured board and cut with a four inch water glass. Make 12 circles. Line greased cupcake pan with the 12 circles. Fill each cup with pastry cream. Top each with another circle cut with a 3 inch glass-make sure the cake is sealed. Bake 20 to 25 minutes at 375. Let cool completely in pan.

About


This biscotti recipe uses cream-puff cream. It's just a sweet, vanilla cornstarch pudding, and if you're eating it by itself, it's great while it's still warm.. This is microwave recipe, but you choose to cook it on the stove, make sure you keep the heat low while you're waiting for the stuff to thicken, and do not 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.