Wednesday, February 3, 2010
This is the second posting i am planning to send to Respost event started by Desi soccer Mom. My posting looked like this. Atleast now my blogger friends would see my work.
Actually this batch was my second attempt. The first batch was totally burned, i write down all the recipes before i make, just outline. Hmm so the baking time got mixed with another recipes and instead of 350, i baked it at 450. So you can imagine how it would have turned up. I was getting excited since i planned on starting a blog and posting this. So the first batch went staright to trash, had to start over and the 2nd attempt turned out good.
My husband and mom love biscotti and the second attempt was worth. The result: they loved it and i am happy.
Since it’s holiday season I made cranberry and almond biscotti, you avoid these and you will get the plain ones. It’s very similar to shortbread cookies in versatility. You can add almost anything to it and alter to your taste buds. To make it more rich, melt some semi sweet chocolate or white chocolate and dip them. It pairs well with tea or coffee.
• all-purpose flour- 2 cups
• baking powder -1 1/2 teaspoons
• sugar- 3/4 cup
• unsalted butter, room temperature -1/2 cup (1 stick)
• grated lemon zest ( i used pure vanilla essence)- 1 teaspoon
• salt- 1/4 teaspoon
• large eggs- 2
• almonds, coarsely chopped ( toasted) -3/4 cup
• dried cranberries- 2/3 cup
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest (or essence), and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the almonds and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 30 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.