TIPSY FRESH STRAWBERRY AND PINEAPPLE CUP WITH BISCOTTI
In a medium bowl, combine strawberries and pineapple. Add sherry or other liqueur or orange juice and sugar, mixing gently but well. Allow fruit to macerate for 30 to 60 minutes before serving.
To serve, evenly divide fruit into sherbet or wine glasses, including some of the liquid for each. Garnish each serving with a sprig of fresh mint and accompany with slices of biscotti.
Variation: Reduce strawberries and pineapple each to 2/3 cup; add 2/3 cup seedless green grapes to fruit cup.
30 to 36 cookies
Sift together the fist 3 ingredients; add pepper, mixing well. In a medium bowl, cream butter thoroughly; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon peel and flavorings. Add dry ingredients, mixing well. Stir in nuts. Chill dough, covered, in the refrigerator for 12 hours. Divide dough into thirds. Shape each dough portion into a long roll, about 1½ inches in diameter. Arrange each dough roll on an ungreased small baking sheet. Bake rolls in a preheated moderate oven (350 degrees F.) for 20 minutes or until done. Remove rolls from the oven and cool slightly. With a sharp knife, diagonally cut roll into ½-inch thick slices. Arrange cookie slices on baking sheets and continue to bake for an additional 10 to 15 minutes or until lightly browned. Transfer cookies to metal racks to cool thoroughly. Store in an airtight container.