Wednesday, October 19, 2011

Biscotti

I love biscotti...which means twice-baked.  These are a hard dry cookie used mainly for dunking into wine or coffee.  I prefer mine alone, no dunking necessary.  I found this recipe in one of my favorite store give aways...Raley's Something Extra in the 2009 edition. These are really fun and have great recipes & ideas.  They don't put them out as often as they used to but they are really worth grabbing if you see one.

Almond Biscotti
Adapted from Raley's Something Extra 2009
(Cranberry Almond Biscotti)

Cook time: 50-55 minutes total

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2 eggs
1 cup sugar
2 tsp. almond extract (I prefer vanilla)
2 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup almonds toasted
.........................................................................

Here is where I change the recipe just a bit.

3/4 cup dried cranberries
is what the recipe calls for
               OR
3/4 cup raisins, dried apricots, apples etc.
                OR
1/2 tsp. pumpkin pie spice to add some holiday cheer
(or more if desired - I have a Chai Spice I've used also very yummy)

Most of the time I make them with just the almonds.
That is my favorite but test out different fruits & nuts to see what you prefer. 


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1. Preheat oven to 350 degrees & line a baking sheet with parchment paper.
2. Beat eggs, sugar, & extract together in a medium baking bowl.  Stir in flour, baking soda & salt, mixing until a stiff dough forms.  Stir in almonds & dried fruit if you have chosen to use one.
3. Knead for a minute on a lightly floured board.  Divide dough into 2 pieces, I do 3...& pat into 9-by-4 inch rectangles, about 1/2 inch thick, on prepared baking sheet.
4.Bake for 30 minutes; let cool slightly.  Cut into 1/2 inch slices with a serrated knife (hold with a hot pad or towel while cutting) & place back on baking sheet, flat side down.  Reduce heat to 325 degrees & bake for 20-25 minutes more or until crisp.  Let cool completely.

I love this recipe.  It's easy, fun & the are so good.  Another reason I like it is they last a long time.
No eggs or oil.  Just make sure your almonds are fresh.

I hope you enjoy these as much as we all do.  I took them camping to Tahoe, I had two big bags...Gone in 60 Seconds!!!

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