Sunday, February 13, 2011

Why my place is always the hang-out..

I have always been a biscotti-maker. In fact, I'd like to say that I am known for my biscotti. I always have a fresh baked batch in my cookie jar. My neighbors are always popping in for some tea and biscotti. Often times, a new batch is finished off the same day they are baked. And at the end of a cold winter day, there's nothing like cozying up with a hot cup of tea, and of course, a great assortment of biscotti.
Here are my absolute favorite, tried and true biscotti recipes.

Thin Fig & Pecan Biscotti
I ripped this recipe out of an Australian cooking magazine while traveling through the country 5 years ago. These have become a staple in my household. They are simple, but tasty and beautiful. I serve them on their own, or alongside sorbet. This is my idea of the perfect biscotti, no frills.
3 eggs
1/3 cup sugar
11/4 cups flour
1/2 cup pecans
1/2 cup mission figlets, stemmed (I use Blue Ribbon Orchard brand)

Preheat oven 350. Line a loaf pan with parchment paper. Using an electric mixture, whisk together the eggs and sugar for 4 minutes. Fold in the flour, pecans and figlets. Don't overmix.
Pour the mixture into your prepared loaf pan. Bring the sides of the parchment paper together and fold over to tighten, so the loaf takes on a more rounded shape. Bake for 45 minutes. Cool completely, and wrap in tinfoil and refrigerate overnight. 
Preheat oven 300. Using a very sharp knife, cut the log in to slices, as thin as possible. Place slices on a parchment-lined baking sheet. Bake about 20 minutes until golden!
Crunchy Biscotti with Chocolate, Pecans & Coconut
My friends go crazy for these biscotti because of their "butterscotchy"flavor and texture. Every time someone bites into one of these, they have the same reaction: "mmmm! What is that?" Read through the recipe to uncover the secret ingredient! I've adapted this recipe, which comes from a wonderful Kosher cookbook, called, "Panache," edited by Shawna Goodman-Sone. Definitely check it out!

3/4 cup olive oil
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
pinch salt
Preheat oven 350. Line 2 cookie sheets with parchment paper.
1/4 cup grated sweetened coconut
1/2 cup toasted pecans (you can use any type of nuts)
1 cup Grape Nuts Cereal (*ie the secret ingredient*)
3/4 cup mini chocolate chips

In an electric mixture, whisk together the oil, sugar, eggs, and vanilla. Whisk for about 3 minutes until all in well combined. Fold in the flour, baking powder, salt, coconut, pecans, grape nut cereal, and chocolate, until evenly combined. Using wet hands, divide the mixture into 4 even logs (about 7 inches long and 3 inches wide). Place logs on baking sheets, and bake for 30 minutes until golden. Remove from oven, and let cool 20 minutes. Using a sharp knife, cut the biscotti into 1-inch slices. Turn the slices onto their flat sides and place on baking sheet. Bake for an additional 20 minutes, until really golden!

1 comment:

  1. I am making these for this weekend and i can't wait. I will keep you posted!!