I’ve fallen madly in love… with Biscotti!
I’m not sure why? But all of the sudden, I can’t get enough of it.
It all started with an “impulse” purchase (dang hungry shopping!) – where I picked up a small package of almond flavored biscotti.
I’ve never really been drawn to biscotti – thinking it rather dry and bland tasting, but oh was I wrong!
Dry? Maybe… but in an amazingly crispy, crunchy way.
Bland? Far from it! So full of flavor and texture.
And when served with coffee (or red wine) 🙂 – and dunked – Wowza!
The word “biscotto” means “biscuit” or “cookie.” Biscotti are named according to their method of baking. The root words “bis” and “cotto” literally mean “twice” and “baked.” When Italians first created biscotti in the region of Tuscany many centuries ago, they were careful to bake the cookies twice, in order to form their unique shape and allow the cookies to develop their signature crisp texture.
So after purchasing the almond…… and then the orange pecan…… I decided it was time I try to bake my own biscotti.
I considered what I had on hand and chose to try a Starbucks Copycat recipe of Dried Tart Cherry and Walnut.
I’m not sure I achieved the correct shape, but I’m pretty sure I nailed the flavor!
Hubby, who would normally not choose biscotti…. well – let’s just say he definitely liked them. We won’t talk about how many he ate when he found them cooling, but suffice it to say, they were a hit!
Here’s the recipe I tried, and I cannot wait to try more flavors.
This could be a very dangerous love affair!
Cherry Walnut Biscotti
1 stick butter, softened
3/4 cup sugar
2 tsp vanilla
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 3/4 cups all-purpose flour
1 cup chopped walnuts
1/2 cup dried cherries
1 teaspoon grated orange zest
Preheat oven to 350 degrees F.
Beat butter in electric mixer on high speed until fluffy. Add sugar and continue beating for about 2 minutes. Reduce the speed to low and add eggs, one at a time, beating well after each addition. Beat in vanilla.
Add baking powder, cinnamon, and salt, and mix. Add flour just until blended.
Mix in walnuts, cherries and orange zest by hand.
Turn the batter out onto a floured work surface and divide in half. Shape each half into a log 12 inches long and 1 1/2 inches in diameter. Transfer to baking sheet.
Bake 20-25 minutes until golden brown. Place baking sheet on wire rack and let logs cool for 10 minutes. Using a serrated knife, cut the logs into 1/2 inch wide slices, and carefully place the slices back onto the baking sheet. Bake for another 10 minutes. Let the biscotti cool completely on the baking sheet. Store in airtight container.
Cheers & Hugs,