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Archive for the ‘Biscotti’ Category

Almond Biscotti

Remember how I told you that I’ve been drinking egg nog since mid-October? It was probably a bad idea to do that. I think I’m officially addicted. And now I’m face to face with the harsh reality that egg nog will be disappearing for a good 9 and a half months.

I’m already starting to get the shakes, and the sweats, my pupils are dilating (is that what they do?), and my legs have given out on me a few times. Or maybe that was from the excessive amount of food that I’ve been eating lately…shoot.

Regardless, I wanted to tell you about one of my favorite Christmas presents that I received this year. A frother. It’s incredible. Now I take my egg nog, heat it up and then froth it. The best.

I love drink foam. Root beer foam probably takes the top prize, followed ever so closely with egg nog foam, then chai tea foam and finally steamed milk foam.

Oh my gosh, root beer float foam. Huge craving, right now. Why do I do this to myself? P.s. check these out…she’s an absolute genius!

I digress. This biscotti is simple and delicious. Almond combined with a hint of orange rind. Amazing. Even better than the biscotti that I dipped in chocolate. In all seriousness, I’m 100% going to be making this again.

In the meantime I’ll be sitting here, watching the snow fall while frothing my last few mugs of egg nog.

 

 

 

 

 

Almond Biscotti

Adapted from Smitten Kitchen

3 1/4 cups flour                               1 tbsp baking powder
1/3 tsp salt                                      1 1/2 cups sugar
1 1/4 sticks butter                           3 eggs
1 tbsp vanilla                                   1 tbsp orange zest
1 cup slivered almonds, toasted      1 egg white

Preheat to 350°F. Line baking sheet with parchment paper.

Combine flour, baking powder and salt.

Mix sugar, melted butter, 3 eggs, vanilla extract, and zest in a large bowl. Add flour mixture to egg mixture and stir until well blended. Mix in almonds.

Divide dough in half and shape each half into 13 1/2-inch-long, 2 1/2-inch-wide logs. Transfer both logs to prepared baking sheet.

Whisk egg white until foamy and brush over the top and sides of each dough log.

Bake logs for 30 minutes. Cool logs completely on sheet on rack (25 minutes).

Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes.

Turn biscotti over and bake for 8 minutes. Transfer to rack and cool.

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Dike dates are one of my favorite things. Back in the high school days, when we first got our drivers licenses, my friends and I would pile into someone’s car and drive down to the dike to watch the airplanes take off and land. We loved every second of our new found freedom, gossiping about the latest happenings and the older boys that we were in love with.

Come to think about it, nothing has changed. I still love my friends and I love our dike dates.

On our latest outing I brought some biscotti that I had made for us to dip in our purchased coffees. I thought that the treat would be one of the highlights of the night. I couldn’t have been more wrong.

Near the end of our evening the cops showed up to where our car and 2 others were parked. Make out patrol we figured…is our city really that boring? Wrong again.

Turns out we were in the middle of a take down since the car two down from us had been stolen. The cop ordered the male out of the car so that he could arrest him but instead of giving in our friend decided to book it right in front of our car…then followed the cop who was screaming for back up. Being the brilliant girls that we are we decided that it would be a good idea to open our doors so that we could hear what was going on. Smart, right? Plan B was even better so we decided to make our way home…passing at least 10 cop cars on our way.

Good friends? Duh. Great biscotti? Yes. Most eventful dike date EVER? Hands down.

This biscotti will forever remind me of that epic night. Hopefully you will have other memories attached to it…although a stolen car and a police chase will always take the cake.

Cranberry White Chocolate  Chip Almond Biscotti

Adapted from Brown Eyed Baker

½ cup dried cranberries       ½ cup boiling water
3 cups flour                        2 tsp baking powder
¼ tsp salt                           4 tbsp butter
1 cup sugar                        3 eggs, plus 1 egg beaten
1½ tsp vanilla                     1½ tsp almond extract
½ cup white chocolate chips

2 tbsp butter                       1/2 cup semi-sweet chocolate chip

Preheat oven to 375°F.

Place cranberries in a small bowl, and add boiling water. Let stand 10 minutes. Drain and pat dry.

Combine flour, baking powder, and salt into a medium bowl.

With a beater beat the butter and sugar on medium speed until light and fluffy. One at a time add the 3 eggs. Add the vanilla and almond extract. Combine with the dry mixture, and mix on low speed until combined.

Add the drained cranberries and white chocolate chips.

Divide the dough in half and place on a lightly floured surface. Roll each piece into 16-by-2-inch logs and transfer to a prepared baking sheet (Parchment paper on the baking sheet).

Brush the beaten egg over the logs and sprinkle with sugar.

Bake for roughly 25 minutes. Cool the logs for 20 minutes. Reduce oven temperature to 300°F.

Using a serrated knife, cut the logs crosswise on the diagonal into ½-inch-thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on the rack. Bake for 30 minutes. Cool.

In a double boiler melt the butter and chocolate chips. While the mixture is still warm dip the ends of the cooled biscuits into the chocolate. Place on a baking sheet and allow to cool.

*Note: This recipe made roughly 4 dozen biscotti. Storing the biscotti in the freezer works well.

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