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Posts Tagged ‘biscotti’

First, my apologies for my recent lack of posts. I was busy running the Marine Corps Marathon! Check out my race recap on my healthy living blog. Now that marathon training is over, you can expect more regular posts. I am looking forward to spending lots of time in the kitchen this winter.

Now, on to tasty treats! I don’t bake biscotti often but when I do it’s because I’m sending a package with baked goods. Biscotti holds up extremely well when shipped so I usually include it in my Operation Baking Gals packages and when I send treats to my grandmother. Biscotti is one of her favorites.

Biscotti can seem a little intimidating or time consuming because there are multiple steps and you have to bake it twice but it really is a simple process. If you’ve resisted trying to make biscotti at home, give it a try!

I made this Orange Cranberry White Chocolate Biscotti a few months ago and was extremely impressed. It’s definitely my favorite biscotti recipe that I’ve ever made. I shipped some of these to my grandmother but saved quite a few for myself. I baked them in the middle of the summer but I think the flavor combination would be perfect for the holidays.

One Year Ago: Feta Potato Salad

Orange Cranberry White Chocolate Biscotti
(Recipe source Annie’s Eats, originally from Bon Appetit, Dec. 1999)

Ingredients:

3 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
10 tablespoons unsalted butter, melted
3 large eggs
1 tbsp. vanilla extract
2 tablespoons orange zest
1 cup white chocolate chips
1 cup dried cranberries

Directions:

Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper (optional – I just used a nonstick baking sheet).

Whisk together flour, baking powder and salt in a medium mixing bowl and set aside. In the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, beat together sugar, melted butter, eggs, vanilla extract and orange zest on medium-high speed until well combined.  Reduce mixer speed to low and add in dry ingredients. Mix until just incorporated and then stir in white chocolate chips and dried cranberries with a spatula.

Divide the dough in half.  Working with one portion of dough, shape into a 12″ x 3″ rectangle on the prepared baking sheet. Repeat with the remaining dough so that the rectangles are parallel on the baking sheet. Bake until golden brown, 30 minutes. Remove from oven (leave oven on – you will need to bake the biscotti again) and let cool for 25 minutes.

Carefully transfer the rectangles to a work surface and remove the parchment paper from the pan. Using a serrated knife, carefully cut into half-inch slices on the diagonal. Place slices cut side up on the baking sheet. Return to oven and bake for another 12 minutes.  Transfer to a wire rack to cool completely. Store in an airtight container. Biscotti keeps for about seven days and freezes well.

Yield: about 3 dozen

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68 Days of Gourmet: Day 24

This biscotti was the second item in my Operation Baking Gals holiday package. I blogged about Operation Baking Gals and the Pecan Sables I made in my last post. I thought that biscotti would be the perfect thing to make since it’s pretty sturdy and has a longer shelf life than a drop cookie. I decided on the Double Chocolate Walnut Biscotti after seeing it in The Gourmet Cookbook. I looked the recipe up online and saw that it was originally printed in 1994 and had received around 250 positive reviews. That sealed the deal on making this recipe.

Despite the double baking, biscotti is pretty simple to make. I love the thick dough and the process of the initial bake and then slicing and baking again. It’s fun to see the actual biscotti take shape!

I didn’t sample the biscotti but Brandon and my grandmother did (I sent her a package of extras). I know I’ve mentioned this before but super chocolaty desserts just aren’t my thing.  They both ate it for breakfast and said it was great – the chocolate flavor is definitely the star here. This would also be a nice snack or dessert anytime of the day!

Double Chocolate Walnut Biscotti
(Recipe source The Gourmet Cookbook, originally printed in Gourmet December 1994)
Printable Recipe: Double Chocolate Biscotti

Ingredients:

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped (I have subbed white chocolate chips for walnuts)
3/4 cup semisweet chocolate chips
1 tablespoon powdered sugar

Directions:

Preheat oven to 350 degrees. Butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with paddle attachment or in a large bowl using an electric mixer, beat together butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time and beat until well combined. Stir in flour mixture until a stiff dough. Stir in walnuts and chocolate chips.

With floured hands form dough into two slightly flattened logs on the prepared baking sheet. Each log should be about 12 inches long and 2 inches wide. Sprinkle with powdered sugar. Bake 35 minutes or until slightly firm to the touch. Cool on baking sheet 5 minutes, leaving oven on.

On a cutting board, cut logs diagonally into 3/4-inch slices to form biscotti. Arrange cut sides down on baking sheet and bake until crisp, about 10 minutes. Cool completely on a wire rack.

Biscotti keep in airtight containers 1 week and frozen, 1 month.

Yield: About 30 biscotti

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chocbiscotti

I made this Chocolate Biscotti along with some Strawberry Scones to send to my grandmother for her birthday last month. The biscotti holds up well when shipped and has a longer shelf life than regular cookies. My grandmother told me she stuck them in the freezer and takes one out when she wants a snack.

This was my first time making biscotti. It was fairly easy and I think it makes a great gift. It’s pretty versatile and can be enjoyed as a snack, dessert or even breakfast (hey, some people like it with coffee!). My husband would be one of those in the “Chocolate is okay for breakfast” camp.

I’ll definitely be making this and other biscotti recipes in the future.

Chocolate Biscotti
(Recipe source Proceed With Caution, originally from Dorie Greenspan, Baking: From My Home to Yours)

Ingredients:

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 tablespoons instant espresso powder (followed recommendation to replace with cocoa powder since I didn’t have espresso powder)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup chopped almonds, blanched or unblanched (or about 4 ounces white chocolate, chopped)
4 ounces bittersweet chocolate, coarsely chopped or 3/4 cups bittersweet chocolate chips
Sugar, for dusting

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

Sift together the flour, cocoa, espresso powder, baking soda, baking powder and salt. Set aside.

Fit a stand mixer with the paddle attachment. Beat butter and sugar on medium speed until lightened in color, about 2 minutes. Mixture may still be crumbly. Scrape down the sides of the bowl. On low speed, add eggs one at a time, incorporating well after each addition. Add vanilla and beat for 2 minutes at medium speed. Return mixer to low speed and mix in the dry ingredients in three additions. Mix only until dough comes together.

Mix in the chopped nuts and chocolate and turn dough out onto a work surface. Divide dough in half. Working with one half at a time, roll dough into 12-inch-long logs. Flatten both logs with the palm of your hand so that they are 1/2 to 1 inch high and about 2 inches across and sort of rectangular. Carefully lift the logs onto the baking sheet and sprinkle with a little sugar.

Bake for about 25 minutes or until they are just slightly firm. The logs will have spread and cracked a little. Remove the baking sheet from the oven and place on a cooling rack for about 20 minutes. Leave oven on for second baking.

Use a serrated knife to cut each log into slices between 1/2 and 3/4 inch thick. Stand slices up on the baking sheet (like the picture at the top of the post) and return to the oven. Bake for 10 minutes.

Transfer biscotti to a wire rack. Cool completely.

Yield: Around 25 bicotti

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