Recipe of the Week
Recipe of the Week - Holiday Biscotti
Saturday, December 06, 2008
Pumpkin Biscotti with White Chocolate Drizzle
From the Cooking With Friends Kitchen www.cookingwithfriendsclub.com
Makes 3 dozen
These biscotti won't last long in your cookie jar. Although they can be made year round, they are perfect for the Fall months when pumpkin is seasonal. A white chocolate drizzle adds the finishing touch to the subtle pumpkin taste in these crunchy, flavorful cookies. Package them up as gifts, keep around for guests and or bring them to a holiday cookie exchange.
3 cups flour
1 ½ teaspoons baking soda
¾ cup sugar
2 eggs, another for egg wash
1 teaspoon vanilla extract
3 tablespoons butter, softened
¼ cup pumpkin puree
¾ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup white chocolate chips
Pre-heat the oven to 325 degrees. In a food processor fitted with a steel blade, mix together flour, baking soda, sugar, eggs, vanilla, butter, pumpkin puree, cinnamon, nutmeg and salt. Transfer mixture to a well floured parchment paper lined surface and bring dough together in a ball. (If dough is too sticky to work with, sprinkle on a bit more flour.) Separate into two or three pieces and mold into logs approximately 6-8 inches long and 1 ½ - 2 inches wide, pressing down until the dough is about an inch thick. Brush the top and sides of the log with egg wash. (Lightly beat an egg to create a wash.)
Bake in the center rack of the oven for approximately 30 minutes until golden. Remove from oven and cool for about 10 minutes. When cooled, slice into pieces 1/2 inch thick on a diagonal. Place the cookies flat side down and bake for about 10 minutes. Flip once and bake the other side for another 10 minutes. Remove from the oven and place on a cooling rack.
Melt white chocolate chips in the microwave for a minute, stirring once. Spoon the chocolate into a small sandwich bag, cut a small piece of the corner and drizzle onto the biscotti. Allow the chocolate to harden and store the biscotti in an airtight container for several weeks.
Pistachio-Cranberry Biscotti Straws
Recipe fromAbigail Johnson Dodge -- Author of Around the World Cookbook for Kids and The Weekend Baker
- The biscotti can be prepared through step # 7. Layer the baked and cooled straws between sheets of parchment or waxed paper in an airtight container. They can be stowed for up to 3 weeks at room temperature or up to 6 weeks in the freezer.
Makes about 2 1/2 dozen straws.
1 ¼ cups (5 2/3 ounces) all purpose flour
1/2 cup (3 ½ ounces) granulated sugar
1 teaspoon baking powder
1/4 teaspoon table salt
3/4 cup (3 ½ ounces) unsalted, shelled pistachio nuts
1/2 cup (2 ½ ounces) sweetened dried cranberries
1 large egg
1 egg white from large egg
1 tablespoon finely grated orange zest
1 tablespoon orange juice
¾ teaspoon pure vanilla extract
Position an oven rack on the middle rung. Heat the oven to 325 degrees. Line one large cookie sheet with parchment or nonstick baking liner.
In a large mixing bowl, combine the flour, sugar, baking powder and salt with an electric mixer (a stand mixer fitted with the paddle attachment or a hand-held) on medium-low speed until well combined. Add the nuts and cranberries and mix briefly to combine.
In a small bowl or a 1-cup glass measure, whisk together the egg, egg white, orange zest, orange juice and vanilla. With the mixture on low speed, Slowly pour in the egg mixture. Continue mixing until a sticky, moist dough forms, about 1 minute.
Dump the dough onto the center of the lined cookie sheet. Using slightly wet hands, shape the dough into a 7 x 11 ½ -inch rectangle. Rewetting your hands as needed to prevent sticking, press and shape the dough into an even layer.
Bake until the rectangle is golden brown on top and slightly darker brown on the edges, about 25 minutes. Transfer the cookie sheet to a rack and set aside until the rectangle just cool enough to handle, about 10 minutes. Keep the oven set at 325 degress.
Using a metal spatula, loosen the rectangle form the liner and set on a cutting board. Using a serrated knife, cut crosswise into thin slices about 1/3 inch thick. I use a gentle sawing motion to break through the crust and then a firm push down on the knife is all that's needed. Return the biscotti to the baking sheet and arrange them cut-side down – it's ok if they are touching.
Bake until the biscotti are light golden brown and dried to your taste – 10- 11 for soft: 14 -15 for dry and crisp.