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Posts Tagged ‘biscotti’

006I didn’t need any more. I have my gift baskets all ready for their bows. I really didn’t need anymore biscotti. But, like so many others, I needed something to redirect my thoughts from the insanity in Connecticut. Creativity can do that, whether it’s in the bright green hat I’m trying to knit with the stitches I must relearn, helping my Granddaughter build a styrofoam submarine for her school project, or bake another 96 biscotti. I kept very busy.

Orange Pomegranate Biscotti

2 Cup AP flour
1 Cup Sugar
2 Tbl Grated Orange Zest
1 teas or more Orange Extract
1 teas baking powder
1/2 teas salt
3 room temperature lg eggs
1/2 Cup Dried Cranberries/Pomegranate flavored
1/2 Cup Walnuts
1 Tbl Blood Orange Olive Oil (any good grade olive oil can be substituted)

Preheat oven to 350 degrees. Place sheet of parchment paper on a baking sheet, spray lightly with cooking spray.
Place dry ingredients in mixer bowl and mix on low speed. I used freshly grated orange peel that I dried last summer so the flavor was very rich. You may need to adjust the amount of orange extract based on the flavor imparted by your orange zest. Stir nuts and fruit into dry ingredients. In a separate bowl set over very hot water, beat eggs and oil until thick and fluffy. Slowly fold egg mixture into flour mixture until well incorporated. Dump onto readied baking sheet and with wet hands form into a long loaf, about 12 in long, 4 inches wide and 1 inch thick. Bake for 25 to 35 minutes. Reduce oven temp to 325. Remove loaf from pan and cool for 15 minutes. Carefully slice loaf into 3/4 inch pieces. Place on ungreased cookie sheed and bake another 10 minutes, turn and bake 10 minutes longer until lightly golden and crisp on each side.

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Second annual biscotti blitz has just been completed (unless I give in to my desire for two more flavors).
Last year, all my family far away received my not quite perfect biscotti for Christmas. This year, I’ve been practicing and I’m thrilled to say I have the METHOD down pat. I love cooking this way, instead of relying on a specific recipe. I’m so pleased, I can finally trust myself. So, how many biscotti did I make, you ask? Six batches of at least 24 each.

Day one, I made Anise Biscotti with Anise Glaze, Almond Biscotti with Chocolate/Almond Dip, GingerBread Biscotti with Molasses, gingerbread drizzle.
Today I got real gutsy and tried some off the wall things using my foolproof biscotti METHOD.
So, I have Green Chai Tea with Pine Nuts and Chai drizzle, Mexican Chocolate Chip with Cinnamon and Chocolate Drizzle, and finally Espresso Mocha Biscotti with Dark Chocolate Drizzle. Yummy.

I love Biscotti because it’s easy to make, makes a great snack all day long, and goes with hot tea and coffee ohhhh so well. It’s also low in sugar, no added fat (except what is in chocolate) and so versatile. In my house biscotti baking has become the new food trend, replacing cupcakes (almost)

BISCOTTI BASIC METHOD

1 3/4 Cups flour
1/2 Teas Salt
1 Teas Baking Powder
4 Eggs
3/4 Cup Sugar (when adding Cocoa, add an extra 1/4 Cup Sugar)

Assorted Flavorings/Nuts/Dried Fruit (See Notes)

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

In a larger mixing bowl combine flour, salt, baking powder and any dry flavorings (ie. Cocoa, Cinnamon, Anise Seed, or other dry spices. See Notes). Add 1/2 cup nuts and/or fruits. Try whole toasted almonds, hazelnuts, pine nuts, walnuts, pecans. Fruits might include chopped apricots, dried cranberries, lemon or orange zest, raisins, dried cherries, the list is endless)

In another bowl placed over hot (not boiling) water, whisk eggs and sugar until light and lemony looking.
Add any liquid flavorings (ie. Extracts, Molasses). Whisk a moment more. A spoonful of mixture poured from a spoon will ribbon. With mixer running on low speed, slowly add egg mixture to flour mixture. Don’t over mix, just mix until it all comes together.

With wet hands, turn dough onto baking pan and form into a log about 12 inches long and 3/4 inch thick.

Bake 30-35 minutes until toothpick inserted comes out clean and dry. Decrease oven temperature to 300 degrees. Allow loaf to cool about 15 minutes. Slice at an angle 3/4 inch thick. Place slices on baking sheet. I like to stand these up for the drying period so I won’t have to turn them over, but sometimes the little suckers just won’t stand up. Place baking sheet in oven and bake about 10 more minutes or until slices feel dry. If necessary, turn over and bake 10 minutes longer.

Decorate or glaze as desired, using powdered sugar, milk, and vanilla or melted chocolate, etc.

Notes: I used 1/4 Cup Cocoa and 1 tbl espresso powder in the Mocha biscotti. For the mexican chocolate, I added a teas vanilla, 1/2 teas cinnamon and 1/2 cup cocoa. For the Gingerbread I used 1 Tbl cinnamon, 1/2 teas cardamon, 1/2 teas ginger, 1/4 teas cloves, 1/4 teas nutmeg, 1/4 teas allspice, 1/2 teas chinese five-spice. I also added 1/4 cup molasses to the egg mixture. Extracts like anise extract and almond extract are usually added by the teaspoon.

I’d be glad to share these recipes should anyone need an absolute/no guessing recipe.

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