biscotti

I’ve Fallen Madly in Love…. with Biscotti

/ Jodi / 44 Comments

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

Ingredients:

1 stick  butter, softened
3/4 cup sugar
2 eggs
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.

Enjoy!

Cheers & Hugs,
Jodi

 

Lemon Poppy Seed Biscotti

/ Jodi / 28 Comments

lemon poppy seed biscotti cover

Yesterday was the first day of Spring…

lemon poppy seed biscotti

and it snowed here in Mars!

lemon poppy seed biscotti 3

So I decided to make something bright and sunny and lemony…

lemon poppy seed biscotti 2

to dunk in my steaming cup of coffee by the warmth of a fire.

I’ve never made biscotti before, so decided it would be fun to try.  I love poppy seed, and it is so wonderful with lemon.

I found and slightly adapted a recipe from Lynn at FreshAprilFlowers, and I really enjoyed it.

This would make a wonderful Easter or hostess gift for coffee and tea lovers.

Lemon Poppy Seed Biscotti

Ingredients:lemon poppy seed biscotti cover
  • ½ cup granulated sugar
  • zest of one lemon
  • 1 Tablespoon butter, melted
  • 3 Tablespoons vegetable or canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • juice of one lemon, divided
  • 1 and ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 Tablespoons poppy seeds
  • Egg Wash: 1 large egg, beaten with remaining lemon juice
Directions:

Preheat oven to 350ºF. Line a large baking sheet with parchment paper.

Place sugar in a medium bowl and add the lemon zest. Using your fingers, rub the zest into the sugar until all of the zest has been incorporated and most of the sugar is pale yellow. Whisk in the butter, oil, egg, vanilla extract, and 2 teaspoons of the lemon juice.

In a large bowl, toss together flour, baking powder, salt, and poppy seeds. Add the wet ingredients to the dry, and mix until combined.

Turn dough out onto baking sheet and pat dough into a rectangle about ½” thick ( approximately 6″ x 7 ½”.   The dough will be a bit dry and crumbly, but can be pressed together.

Brush egg wash on top and on sides of the dough.  Bake for 20 minutes or until the top and sides are lightly browned. Remove from the oven, but do not turn off the heat.

Place baking sheet on a wire rack and allow to cool for 10 minutes. Once the dough is cool enough to touch, cut into 1″ thick slices using a sharp knife. Cut these 1″ slices in half, making a horizontal slice down the center. Set slices cut sides up on the baking sheet. Return to the oven to bake for 6 minutes. Remove from oven, turn biscotti over, and bake the other side for 6 more minutes.

Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely.

Store biscotti in an airtight container for up to 2 weeks or in freezer for up to 3 months.

Enjoy dunking this delicious treat in a cup of your favorite coffee, tea, or hot cocoa!

Cheers & Hugs,
Jodi