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Archive for the ‘biscotti’ Category

I wanted to try a new fruit-nut combo for my basic biscotti recipe, and was actually looking to make a pear-pepita combination, but maybe because it’s mid-summer, I could not find dried pears ANYWHERE! Hmm? So instead, I tried dried pineapple with toasted pepitas, and my taste-testers all gave it two thumbs up. Just follow the basic recipe, and insert the appropriate fruit-nut substitutions. Enjoy! Makes 22 biscotti.

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So I was in the mood for biscotti, and am always ready to try a new fruit/nut combination. I saw some dried mango in the store, and got inspired. I followed my basic recipe here, I merely substituted the chopped mango for the cherry, and the pignolas for the walnuts. I’ve made substitutions with my biscotti recipe before (pistachio-apricot, blueberry-pecan, brownie, chocolate chip-cappuccino), all with excellent results. This new combination did not disappoint. The only thing I’m having trouble with is deciding which variation on a theme I like the best. Enjoy!

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Choco-alert! Here’s a new spin on biscotti. They’re brownie-inspired, and will hit you in just the right spot. Adjusting my basic biscotti recipe, I added some cocoa, nuts, and chocolate chips, and the results were indescribably good! Enjoy!

Brownie biscotti

1 cup chopped walnuts

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cocoa

6 tablespoons margarine, softened

1 cup sugar

1 teaspoon vanilla

2 large eggs, lightly beaten

1/2 cup semi-sweet chocolate chips

1 large egg white, lightly beaten

2 tablespoons sugar

Preheat your oven to 375 degrees F. Spread the nuts out on a baking sheet and toast in the oven until aromatic and lightly browned (about 6-8 minutes). Remove from oven and turn the heat down to 350 degrees F.

Sift the flour, baking powder, salt, and cocoa into a medium sized bowl. In the bowl of an electric mixer, place the sugar and the margarine, and cream together until blended and light. Add the vanila and mix in. Add the eggs and mix until just combined. On low speed, mix in the flour. Add the walnuts and chocolate chips by hand.

Transfer the dough to a floured surface and divide into 2 equal halves. Flour your hands and shape each half into a loaf with the approximate dimensions of 8″ length by 3″ width by 1″ height. Place carefully each loaf onto a greased baking sheet, leaving about 2 inches between loaves. Bake for about 25-30 minutes, til lightly golden. Place the baking sheet on a wire rack and cool for 15 minutes.

Next, transfer the loaves to a cutting board, lifting carefully to avoid crumbling and breakage. Clean and regrease the baking sheet. Brush each loaf with the egg white and sprinkle each loaf with the sugar. Then cut each loaf cross-wise on the diagonal, at about 1/2″ per slice, so that each loaf yields approximately 12 slices. Place each slice on its side on the baking sheet and bake in the oven for 7 minutes. Then turn each slice over to the other side, and bake for approximately 4 more minutes, then remove from oven and cool the biscotti on the baking sheet on a wire rack until cool. Makes approximately 24 slices.

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Biscotti have become a family fav dessert around here, and I just love trying new variations on a theme. Here, I mixed in chopped toasted nuts with chocolate chips and coffee, to create a sensational and irresistible nibble (or two) for dessert. Enjoy!

Chocolate chip cappuccino biscotti

1 cup chopped walnuts (or almonds, or hazelnuts – you choose)

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 teaspoons powdered coffee (instant or regular)

5 tablespoons margarine, softened

1 cup sugar

1 teaspoon vanilla

2 large eggs, lightly beaten

1/2 cup chocolate chips

1 large egg white, lightly beaten, with 1 teaspoon water

2 tablespoons sugar, mixed with 1/2 teaspoon cinnamon

Preheat oven to 375 degrees F. Spread the nuts on a baking sheet and toast until aromatic and lightly browned (about 6-8 minutes). Remove from the oven, and turn down the heat to 350 degrees F.

Sift the flour, baking powder, salt, and coffee into a medium bowl. In the bowl of an electric mixer, place the sugar and margarine, and cream together until blended and light. Add the vanilla and mix in. Add the eggs and mix until just combined. On low speed, mix in the flour mixture. Add the chocolate chips and nuts by hand.

Transfer the dough to a floured surface and divide into 2 equal halves. Flour your hands and shape each half into a loaf with the approximate dimensions of 9″ length by 3″ width and 1″ height. Carefully place each loaf onto a greased baking sheet, leaving about 2 inches between loaves. Bake until lightly golden, about 30 minutes. Remove from oven and place the sheet on a wire rack to cool, about 15 minutes.

Next, transfer the loaves to a cutting board, lifting carefully to avoid breakage and crumbling. Clean and regrease your baking sheet. Brush each loaf with the egg wash and sprinkle each loaf with the sugar/cinnamon mixture. Then cut each loaf cross-wise on the diagonal, about 1/2″ per slice (each loaf yields about 12 slices). Place each slice on its side on the baking sheet, and bake in the oven for 7 minutes. Then turn each slice over to the over side, and bake for approximately 4 more minutes, so that the biscotti look golden. Remove from oven and cool. Makes 24 biscotti.

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I have fallen in love with biscotti this winter, and they’re so easy to make. After my family “inhaled” my original batch of cherry-walnut biscotti, and then gave rave reviews with my pistachio-apricot biscotti, I thought it was high time to try a new and inviting combo of flavors. The basic recipe stays the same (see the basic recipe here), but the nuts and fruit have been changed. The proportions remain unchanged. Same yummy results. Enjoy blueberry-pecan biscotti!

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Last week, my cherry-walnut biscotti were such a hit with the family that I was inspired to make them again, this time with a different fruit and a different nut. Everything else about the recipe stayed the same.

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Instead of a cup of chopped walnuts, I substituted pistachios. And in place of dried cherries, I cut up 3/4 cup worth of dried apricots. Same excellent results.

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I love desserts that don’t go overboard with fat but sacrifice nothing in taste. Such is the lovely biscotti. Calling for only 5 tablespoons of margarine, this is a recipe that I can eat and feel good about it. The combination of the walnuts and the dried cherries is fabulous. This goes perfectly with a cup of coffee or tea. Dairy-free and delicious. Enjoy!

Cherry walnut biscotti

1 cup of chopped walnuts

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

5 tablespoons margarine, softened

1 cup sugar

1 teaspoon vanilla

2 large eggs, lightly beaten

3/4 cup dried tart cherries

1 large egg white, lightly beaten

2 tablespoons sugar

Preheat your oven to 375 degrees F. Spread the nuts out on a baking sheet and toast in the oven until aromatic and lightly browned (about 6-8 minutes). Remove from the oven, and turn the heat down to 350 degrees F.

Sift the flour, baking powder, and salt into a medium sized bowl. In the bowl of an electric mixer, place the sugar and the margarine and cream together until blended and light. Add the vanilla and mix in. Add the eggs and mix until just combined. On low speed, mix in the flour. Add the walnuts and cherries by hand.

Transfer the dough to a floured surface and divide into 2 equal halves. Flour you hands and shape each half into a loaf with the approximate dimensions of 8″ length by 3″ width by 1″ height. Place carefully each loaf onto a greased baking sheet, leaving about 2 inches between loaves. Bake until lightly golden, about 30 minutes. Place the sheet on a wire rack, and cool for 15 minutes.

Next, transfer the loaves to a cutting board, lifting carefully to avoid crumbling and breakage. Clean and regrease the baking sheet. Brush each loaf with the egg white and sprinkle each loaf with the sugar. Then cut each loaf cross-wise on the diagonal, at about 1/2″ per slice, so that each loaf yields approximately 12 slices. Place each slice on its side on the baking sheet, and bake in the oven for 7 minutes. Then turn each slice over to the other side, and bake for approximately 4 more minutes, so that they look golden.

Let the biscotti cool on the baking tray, and store them in an airtight container.

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