From page 44 Place the logs about 3 inches apart on an ungreased baking sheet. Press each log down to make it about 3/4 inch thick and 3 inches wide. Bake until puffed and lightly browned on top, about 20 minutes. Cool for 10 minutes on the pan, then slide the logs onto a work sur- face. Using a long, sharp knife, cut each log crosswise into 3/4-inch- thick slices (make each cut with a single swipe of the blade; don’t use a sawing motion, which will break the cookies). Place the cookies, cut side down, on the baking sheet (the cookies can be touching). Bake 10 minutes, Remove from oven, and using tongs, turn each cookie over, Bake once again until the biscotti are golden, !0 minutes more. Transfer to wire racks to cool com- “pletely. To make the icing, in a small bowl combine the sugar, lemon zest and lemon iuice. Beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscot- ti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets. STARBUCKS’ HAZELNUT BISCOTTI These twice-buked biscotti are perfect for dipping in espresso. Perfect for holiday gifts. or foy serving with goblets of rich vanilla ice cream for dessert. Great with eggnog too! Makes about 3-1/2 dozen bis- cotti. 1/2 c. unsalted butter, room tem- perature : 3/4 c. granulated sugar 1 Thsp. grated fresh orange zest 3 large egys 1 tsp. vanilla extract 3 c. all-purpose fleur 1 Tbsp. baking powder 1/2 tsp. ‘salt 1c. hazelnuts, lightly toasted and coarsely chopped & ounces semisweet chocolate chips, melted Preheat oven to 350°F, Ina large bowl, beat together the butter, Sugar and orange zest. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture and stir to biend thoroughly. Stir in the nuts. The dough will be soft. On a lightly floured surface, divide the dough into three equal pieces. Lightly flour each piece and shape it into a log about 1-1/2 inches in diameter and 8-9 inches jong. Place the logs about 3 inches apart on an ungreased baking sheet. Press each log down to make it about 3/4 inch thick and 3 inches wide. Bake until puffed and lightly CORRECTION NOTICE In our B10-4A Cristmas flyer, All Christmas Stockings on page 3 should read “Our reg 1.99. Sale. 1.39 to 13.99 each.” Tree Skirst on page 3 should read “Or reg. 6.99 to 29.99. Sale 4.89 to 20.99 each.” G.T. Collection Knives on page 4 wil! be substituted at the store. Sorry for any inconvenience this may have caused. DRE AEP OOO AR CITA I YUE E ARAN NAAM RCA APRS AAPA BO UI AA MNS SANE AA OR SIT LEARNT RE SIS ATH E INST TER ALE ELH CP NEA WLP RENO TE SILA NNEC NRK ME SRI ENTE RY CS IEE SSE USE ake for natural browned on top, about 20 minutes. Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4-inch- thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet (the cookies can be touching). Bake 10 minutes. Remove from the oven, and ‘ using tongs, turn each cookie over. Bake once again untif biscotti are golden, (0-14 minutes longer. Transfer to wire racks to cool com- pletely. To prepare the chocolate glaze, place about | tsp. of the melted 78 STORES ACROSS CANADA Spain Fat Leet chocolate on the top of each bis- cotti, and spread the chocolate from the tip of the centre so thai the cookie is half-covered. Place cookies on a wire rack to allow chocolate to set, until it is hard (2-3 hours).