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Vaughn's Almond Biscotti - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Vaughn's Almond Biscotti

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  • Vaughn's Almond Biscotti

    An easy recipe.... but to be decadent dip them 1/2 way in melted chocolat!

    for a 350 degree oven (no fire)

    3 large eggs
    3/4 cup honey
    1 cup sugar
    3/4 t vanilla extract
    1/2 t almond extract
    pinch of salt
    10 ounces whole blanched almonds
    2 1/2 to 3 cups of unbleached flour

    whisk eggs in mixer with honey, sugar, salt and extracts until thoroughly blended, about 2 minutes

    stir in almonds with wooden spoon and gradually incorporate flour

    flour hands and divide the soft sticky dough into 4 pieces forming logs and placing on a non stick baking sheet. They are about 3 x 11 inch logs, but they flatten out a bit into the biscotti.

    Bake until dough is an even golden brown, about 20 to 30 minutes. Remove and cool for 10 minutes, then slice into 1/2 inch pieces. Stand upright on baking sheet and return to the oven until a deep golden brown, about 10 minutes longer.

    Cool and store (or freeze) in a tight container or zip-loc...... pull out a couple for an easy & tasty treat!
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Vaughn's Almond Biscotti

    Ahhh, the eagerly awaited biscotti recipe. Good things come to those who wait (me!)

    Thanks XJ. Are you back yet?
    GJBingham
    -----------------------------------
    Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

    -

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    • #3
      Re: Vaughn's Almond Biscotti

      Jim,

      You are now, officially, my hero.
      I pay a buck and a half at Starbucks for these things. I'll try your recipe this weekend after pizza.
      Ken H. - Kentucky
      42" Pompeii

      Pompeii Oven Construction Video Updated!

      Oven Thread ... Enclosure Thread
      Cost Spreadsheet ... Picasa Web Album

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      • #4
        Re: Vaughn's Almond Biscotti

        I tried the recipe. Here's what I got.

        Lot's of biscotti and most with some chocolate on them. Mmmm. The dough is wet and sticky, but tastes so good! Can't wait for the morning coffee to try one!
        My Build Thread

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