*  Exported from  MasterCook  *
                Biscotti (actually some sort of cream puff)
 Recipe By     : stanley@tekig5.pen.tek.com (Stanley J Sylvester)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Biscotti
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2  cups          flour
    1      cup           sugar
      1/2  cup           butter  -- softened
    2      teaspoons     baking powder
      1/2  teaspoon      lemon rind  -- grated
      1/2  teaspoon      salt
    2                    eggs
                         -----VANILLA CREAM-----
      2/3  cup           sugar
    3      tablespoon    cornstarch
      1/4  teaspoon      salt
    3                    egg yolks
    2      cup           milk
    1      tablespoon    butter
    1      teaspoon      vanilla extract
    1      teaspoon      almond extract  -- optional
 Blend everything 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 (below). 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.
  This is my mom’s cream-puff cream.  It’s just a sweet, vanilla cornstarch 
 pudding.  I'm giving you the microwave recipe, because otherwise it takes 
 an eternity of stirring on the stove, after which your arm will fall off.  
 If you choose to cook it that way, make sure you keep the heat low while 
 you're waiting for the stuff to thicken, and never ever 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.
  In microwave bowl, mix:
 2/3 C sugar
 3 T cornstarch
 1/4 t salt
  add a fraction of  2 C 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 origianl milk mixture. Microwave at 
 high 1 to 2 min until mixture is thick and glossy.
 Add 1 T butter 1 t vanilla extract
 (And, optionally, for extra flavor) 1 t almond extract
  Let cream cool before adding to cupcakes or creampuffs...  If you're 
 eating it by itself, it’s great while it’s still warm.
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