My contribution for Di’s Virtual Cookie Exchange: Biscotti. I’ve never made biscotti, but have heard (aka read) about them a couple of times, so they were on my soon-to-make list. Last night, when I was catching up on my twitter colleagues, I realized Phyl and Kayte were doing another twitterbake, so I asked if I could just jump in (so did Abby) and bake something, too. I had no idea what to make, and then I read Phyl was going to make cranberry pumpkin biscotti, and I remembered I had them on my to do list, so I checked one of my most beloved cookbook (Mark Bittman’s “How to cook everything”), and yes, it does have a biscotti recipe. And as fate would have it, I had all ingredients on hand. I added cranberries to half of the dough and chocolate chips to the other half. Assembling everything was quite easy, as was the whole baking process: biscotti means “twice baked”, so yes, they went into the oven twice: first, as a whole log, and then as slices. Today, we munched all of them and dipped them in hot chocolate (the hubby and kiddos) and black tea (me). Verdict: YUM!!!
(adapted from “How to Cook Everything” by Mark Bittman)
- 1/2 stick unsalted butter
- 3/4 cup sugar
- 3 eggs
- 2 cups AP flour
- 1 tsp baking powder
- pinch salt
- 1 or 2 tblsp milk if necessary
- 1/2 cup cranberries (left whole)
- 3/4 cup chocolate chips
- Heat the oven to 375°F. Use an electric mixer to cream together the butter and sugar until light and fluffy; add the eggs, one at a time, and beat until well blended.
- Combine the flour, baking powder, and salt in a bowl. Add the dry ingredients to the dough a little at a time, beating until just incorporated and adding a little milk if needed to bring the dough together.
- Line 2 baking sheets with baking paper. Divide the dough in half, add cranberries to one half of the dough, the chocolate chips to the other half, and shape each half into a 2-inch-wide log. Put each log on a baking sheet.
- Bake until the loaves are golden and beginning to crack on top, about 30 minutes; cool the logs on the sheets for a few minutes. Lower the oven temperature to 250°F.
- When the loaves are cool enough to handle, use a serrated knife to cut each on a diagonal into 1/2-inch-thick slices. Put the slices on the sheets, return them to the oven, and leave them there, turning once, until they dry out, 15 to 20 minutes. Cool on wire racks. These will keep in an airtight container for several days.