I'll put a link below to a recipe that Lars shared on the Cooking Forum. He uses it for holiday gifts and says it's really good and pretty much foolproof: Here is a link that might be useful: toffee recipe

I had the Dacor epicure discovery oven and ER36D range when they first came out. It looked good on paper but there was no instant preheat(I think it was called rapid heat), precise temp or even heat. Both were nightmares and I wonder if they ever got any of these issues fixed. I replaced the oven with the Electrolux regular oven(half the cost) because it had more features than the Icon at the time. It had the enamel flake but Electrolux replaced it and I love the way the oven bakes. Very quick preheat and accurate temps. The lights are on the side and placed so the visibility is very good. Service was no quibble. Whatever oven you buy, make sure you get an oven thermometer and check it. If you get the Dacor I would love to hear how it works now. There was another poster who got his oven around the same time I did who had initial problems with Dacor but eventually after 3 ovens I think got it worked out and liked his oven. Other Dacor owners I know -6 year old mid range oven works great -cooking school with Dacor double oven-top of the line a year older than mine -multiple service calls won't hold temperatures very slow-can.t be fixed -2 other acquaintances have my same oven-they don't really use it much, but one said it didn't heat well very slow Others on this forum have liked the GE monogram oven too

I didn't realize the recipe for Biscotti didn't go in. LOU Biscotti - Luigi Preheat Oven to 325 Deg. Ingredients: 4 Large eggs 1 1/3 cups Sugar ¾ cup of Oil + ¼ cup of Butter ( Softened ) 4 teaspoons Anise Flavor 1/3 teaspoon Salt (optional ) 4 ½ cups Flour ? 3 Teaspoons Baking Powder In a Large bowl, place - the Eggs, Oil, Butter, Sugar, Anise Flavor, Salt. Mix with a mixer and add 3 cups of Flour and Baking Powder. Beat well then add remaining Flour and knead by hand on a floured worktop. Add just enough flour so the dough doesnÂt stick to your hands. Form into a soft ball and cut in two pieces. Roll and shape into12 to 14 inch rolls.. If the dough has slight cracks, push the ends together, to shorten, roll out again. Repeat this until there are no more cracks showing. Roll out to the right length . Place on a lightly oiled cookie tin and flatten slightly, leaving the center higher. Leave a space between the 2 and the pan, they will grow. Bake in a 325 Deg. Oven for approx. 30 to 40 minutes. Or until slightly tan. Remove from the oven and place on a cutting board. Slice across , diagonally, making pieces about 7/8 in. ( size of a Nickel ) Separate slightly. Control yourself !!! Let them cool, before eating. Save one for me.

Roselin's Chocolate are a favorite here.. Chocolate Snickerdoodles~Roselin CF 1c butter 1 1 /2c sugar 2 eggs 2 1/4c flour 1/2c cocoa 2 tsp cream of tartar 1 tsp baking soda 1/2tsp salt 1 tsp vanilla 2T sugar 2 tsp cinnamon Combine butter, sugar, vanilla, and eggs. Cream well. Sift all dry ingredients except 2T sugar and cinnamon. Add to egg mixture and chill dough for at least one hour. Roll dough into balls about the size of a walnut. Roll in combined 2T sugar and cinnamon. Place on ungreased cookie sheet and bake at 375° for 8-10 minutes. Makes 4-5 dozen