BISCOTTI

Biscotti are simply twice-baked cookies – “bis” meaning twice in Italian and “cotto” meaning baked or cooked. The first baking is in long logs, much like French baguettes, then they are sliced diagonally and baked again producing a hard cookie great for dunking! Traditionally served with wine or coffee, they are also great with tea and they store really well. Biscotti are now available in a number of sweet and savory combinations.  Enjoy a few of my favorites for the season or try the Green Tea Biscotti pictured above: 

CHOCOLATE MINT BISCOTTI
4Tbs butter
1Tbs cocoa
6oz semisweet chocolate
1c sugar
1/4c fresh mint leaves
1tsp water
2 eggs
2c flour
1tsp baking powder
1/2tsp salt

Combine butter, cocoa and 3oz of chocolate in a double boiler and heat until melted. Let cool. Chop remaining chocolate into small pieces.  Combine 1/2c sugar, mint and water in a food processor until well blended, then add egg yolks for 5 mins. Beat egg whites separately to form soft peaks, then gradually add 1/2c sugar until mixture forms stiff peaks.  Combine flour, baking powder and salt and fold half into the yolk mixture, then gently fold in whites. Add remaining half until well combined. Fold in chocolate chips.  Divide into 3 pieces and shape into narrow log on greased baking sheets. Bake at 350 degrees for 20-25 mins or until lightly browned and firm. Cool 30 mins. Slice logs diagonally into ½” thick slices and arrange on sheets, then crisp for 15 mins at 250. Cool completely and store in airtight container

PUMPKIN BISCOTTI
2 1/4c flour
1 1/2c whole-wheat flour
1c sugar
1tsp pumpkin pie spice
1/2tsp baking soda
1/2tsp baking powder
1/4tsp salt
1c canned pumpkin
2 eggs
1/4c vegetable oil
1Tbs grated orange zest
1/2tsp vanilla extract
1 1/2c coarsely chopped toasted walnuts

Whisk pumpkin, eggs, oil, orange zest and extract. Combine flours, sugar, spice, baking soda, baking powder, and salt then add pumpkin mixture. Add walnuts and knead until evenly distributed. Divide dough into thirds and shape each on a lightly greased baking sheet into a flattened 10” loaf.  Bake at 300 degrees for 45 mins or until lightly browned then cool 10 minutes.  Cut loaves diagonally into 1/2-inch slices and lay slices flat on a baking sheet. Bake 15 minutes, turn slices over and bake 15 minutes longer. Transfer cookies to a wire rack to cool completely. Store in an air-tight container.

GINGERBREAD BISCOTTI
1c blanched almonds, roasted & chopped
3/4c sugar
1 stick butter
1/2c dark molasses
1/4c fresh, minced ginger
3 eggs
3c all-purpose flour
1 1/2tsp baking powder
1Tbsground cinnamon
1tsp ground nutmeg
1/2tsp ground cloves

Beat sugar, butter, molasses, and ginger until smooth, then add eggs, one at a time, beating after each addition. Combine flour, baking powder, cinnamon, nutmeg, cloves, and almonds. Add to wet mixture and stir to blend. On two greased baking sheets, pat the dough into 4 flat loaves the length of the baking sheet. Bake at 350 degrees until just browned at edges, about 25 minutes. Allow biscotti to set on baking sheets until just cooled, then cut into long, 1/2-inch thick diagonal slices. Arrange the slices close together on the baking sheets and bake again at 350 degrees until browned, 15 minutes. Transfer to racks to cool completely before dipping or storing.

CRANBERRY BISCOTTI
2 1/3c all-purpose flour
1c sugar
1 1/2tsp baking powder
1 1/4tsp cinnamon
1/2tsp nutmeg
2 eggs
2 egg whites
1Tbs vanilla extract
1 1/2c fresh or frozen cranberries, chopped
3/4c sliced almonds

Combine the flour, sugar, baking powder, cinnamon and nutmeg. Whisk the eggs, egg whites and vanilla together and add to the dry ingredients, mixing until just moistened. Add cranberries and almonds and mix thoroughly. Turn out onto a floured surface and divide in half, then pat each half into a log about 14 inches long and 2 inches wide and place on a lightly greased cookie sheet.  Bake at 325 degrees for 30 minutes or until firm. Cool, reduce temperature to 300 degrees and cut the loaves crosswise into 1/2-inch slices. Place on the cookie sheet and bake for 40 to 45 minutes at 325 degrees or until firm and dry. Cool and keep in an air- tight container.

"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
I Corinthians 10:31