Cornmeal Biscotti

Here's something I find a little weird: I don't like biscotti bought from a store (grocery or coffee shop), but I love the ones I've made for this blog. That's a little weird, right? Because I like cookies I buy at stores and also cookies I make. (But I guess nothing beats home-made!)

These biscotti were just as delicious as these Lavender Biscotti with Dried Cherries and Pistachios, these Cranberry Pistachio Biscotti, and these Soft Cranberry Orange Biscotti. The stone-ground cornmeal created an extra crunchy texture. I made half with the walnuts and half without. I think I enjoyed them better without, but hey. Sometimes you feel like a nut and sometimes you don't.

Cornmeal Biscotti recipe found here: David Lebovitz 

 

For less crunchy texture, don't use stone-ground cornmeal.

Bake well and prosper!

Lavender Biscotti with Dried Cherries and Pistachios

Lavender: isn't it lovely? I've wanted to bake with it again but last time I stopped at a farmer's market to pick some baking lavender up they were all out. Then I forgot about it until last week when I passed by a lavender stand in Union Square. I happily whipped up this recipe which I had waiting patiently in the wings (aka my "to make" folder.)

 

It was worth the wait. The slight hint of lavender mixed with lemon zest, dried cherries, and pistachios is a perfect combination.  



Lavender Biscotti with Dried Cherries and Pistachios (adapted from u Try.it)

2 cups all-purpose flour

1 1/2 teaspoons baking powder
3/4 cup sugar
4 ounces (1 stick) unsalted butter, room temperature
1 tablespoon dried lavender
Zest of 1/2 a lemon, grated
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
3/4 cup dried cherries

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or silpat, set aside.

In a medium bowl, whisk the flour and baking powder together. In the bowl of a stand mixer with paddle attachment on medium speed, cream the sugar, butter, lavender, lemon zest, and salt until light and fluffy. Beat in the eggs, 1 at a time. Turn mixer to low, add the flour mixture slowly until just combined. Fold in the pistachios and cherries with a rubber spatula.

Slightly flour both hands and transfer the dough onto the prepared baking sheet. Form the dough into a log. Approximately 14-inch in length and 3-inch in width. Bake for 35 minutes or until light golden on the edges. Let it cool on a wiring rack for 30 minutes.

Transfer the log onto the cutting board. With a sharp serrated knife, cut the log on a diagonal into 1/2-inch thick slices. Return biscotti to the same baking sheet, arrange the biscotti cut side down. Bake the biscotti for another 15 minutes or until they are pale golden. Transfer the biscotti to a wiring rack and let them cool completely.

Bake well and prosper! 

Soft Cranberry Orange Biscotti

 

I made these the same day that I made the Hurricane Sandy Chocolate Cobbler. So I guess this was part of my preparations for the hurricane. I definitely had plenty to eat for breakfast...and to snack on the rest of the day.

It was nice to have time to bake.

I also had time to play jenga with these biscotti.

And arrange them in a martini glass as a toast to myself.

And make them nice and snugly in a couple of shawls.

Yes. Day 2 of no subways/not going in to work resulted in a lot of free time.

And yummy cranberry orange biscotti.

Cranberry Orange Biscotti (adapted from Bake For Happy Kids)

9 Tablespoons unsalted butter, melted, cooled

2 eggs, lightly beaten

1 Tablespoon milk

1/4 teaspoon vanilla extract

finely grated rind of 1/2 an orange
11/2 cup self rising flour, sifted

1/2 cup caster sugar (Erika's Extra: I put white granule sugar into a food processor to make it finer.)

1/2 cup dried cranberries
powdered sugar to dust

1. Preheat the oven to 340°F. Line 2 baking trays with baking paper.

2. Combine butter, eggs, milk, vanilla and orange rind. Combine flour, sugar and cranberries. Make a well in dry ingredients and stir in butter mixture until a soft dough forms. Cover with a tea towel and rest for 10 mins.

3. Divide and shape dough into 11-12 inch logs. Place on trays. Bake for 25 mins or until golden. Cool on tray for 15 mins. Dust with icing sugar. While still warm, cut into slices. Serve.

Bake well and prosper!

Cranberry Pistachio Biscotti

 

Even though I'm not a biscotti fan, I've been wanting to make some for a while. Especially a fruity and nutty version since it adds such a zing of color to the plain brown biscotti.

The main reason I don't like biscotti is the fact that they are so crunchy. Like, hurts your gums and the roof of your mouth crunchy.

But while I was making these, I was pleasantly surprised to find that the biscotti is quite soft and lovely before putting it back into the oven for the second bake. The second bake made them the hard version that I am familiar with. However, I must say that the flavor of these was really delightful! As for the crunchiness, I found mine to be slightly soft in the middle. Whew!

(Next time I make biscotti, I'm going to add it in the oven for only 5 minutes for the second baking part. Mark my words!)

Cranberry Pistachio Biscotti (modified from Bake for Happy Kids)

2 cups plain flour, sifted

1 1 /2 tsp baking powder, sifted
3/4 cup caster sugar
3 eggs, lightly beaten
2 tsp vanilla extract
1 tbsp finely grated orange rind
1 cup sweetened dried cranberries
1 cup shelled unsalted pistachios

Preheat oven to 320°F.

Place the flour, baking powder and sugar in a bowl and mix with a wooden spoon to combine.

Add the eggs, vanilla, orange rind, cranberries and pistachios and mix until a smooth dough forms. (Erika's Extra: I found that I needed to work the dough in the bowl with my hands to get it into a smooth dough.) Turn the dough out onto a well-floured surface and knead a couple of times until equal consistency. Divide the dough into 2 equal portions and roll each portion into an 8 inch long log. Flatten slightly and place on a lightly greased baking tray (lined with non stick baking paper if you prefer).

Bake for 30-35 min or until firm. Set aside to cool completely. Once cooled, use a serrated knife to cut the logs into 3mm-6mm thick slices and place the slices on baking trays (lined with non stick baking paper if you prefer). Bake for a further 8-10 min or until golden and crisp. Allow to cool on trays.

Bake well and prosper!