Showing posts with label biscotti. Show all posts
Showing posts with label biscotti. Show all posts

Monday, April 20, 2015

Springtime Chocolate and Almond Biscotti

It's finally spring! So to celebrate, I made Springtime Chocolate and Almond Biscotti! They have the crisp outside of biscotti, and they are filled with the sweet taste of Springtime morsels. Then, about a quarter of it is dipped in chocolate and decorated with sprinkles! Sounds yummy, doesn't it! This biscotti would be the perfect addition to your Mother's Day luncheon or dinner, May Day celebration, or even an end of school teacher's luncheon!

Springtime Chocolate and Almond Biscotti

Monday, November 12, 2012

Crisp Pumpkin Pecan Biscotti!

I love any type of biscotti, but this pumpkin biscotti seems made for fall. It's stuffed full of chocolate chips and pecan bits, with a drizzle of chocolate over the top. It's perfect for dipping in hot chocolate or in your morning mug of coffee, and it would be tasty for your Thanksgiving buffet too!

Pumpkin Biscotti
(loosely adapted from Sweet Pea Baking Co)

1 cup granulated Sugar
1/3 cup Butter
1 Egg
2 tablespoons Water
1/2 cup Pumpkin Puree
1 teaspoon Vanilla
2 cups Flour
1 teaspoon Baking Powder
2 teaspoon Pumpkin Pie Spice
1/2 teaspoon Salt
1/2 cup Semi Sweet Chocolate Chips
1/2 cup chopped Pecans
Chocolate for drizzle

Preheat oven to 375 degrees.
Beat your butter and sugar together, until slightly fluffy.
Add pumpkin and beat again until combined.
Add your vanilla, egg, and water and beat until well combined.
In a separate bowl, mix together your flour,
 baking powder, spice and salt.
Add flour mixture into pumpkin mix.
Mix just until  incorporated.
Chop your pecans.....
 into very small bite size pieces.
Add your chocolate chips.....
and mix together. Lots of times I will make cookie dough
the night before I cook it. That is what I did here.
I made the dough, refrigerated it over night, took it out in the
morning, let it get soft, and then added the
pecans and chocolate chips.
Place the dough on a baking sheet covered with
parchment paper. Make two even rectangles of dough,
about 3" wide and about 9" or 10" long.
I like to wear gloves when I do this because the dough
tends to stick to my fingers.
Bake in your oven for 20-25 minutes.
Remove from the oven and let cool for 10 minutes.
Cut each log into slices 1" to 1 1/2" wide.
When you cut the biscotti pieces, use a knife that
is not serrated. It will give you nice smooth pieces.
Place your pieces back onto your baking sheet.
You can use the same piece of parchment.
Bake in the oven for another 10-15 minutes
or until lightly browned.
Let cool.
Drizzle chocolate over each piece of biscotti.
Let dry.

I originally saw this recipe on EVERYDAYDISH.TV.
The original recipe was made by Kate Marggraf, of
Sweet Pea Baking Company of Portland Oregan.
The bakery is a vegan bakery, and the recipe was
a vegan recipe, but I changed it to suit this blog.

Thanks for joining me!

Wednesday, June 20, 2012

Red, White, and Blue Biscotti

Today is Improv Cooking Challenge Day! This month our ingredients are almonds and cherries. It just so happens that today also starts The Freshman Cook's 15 Days of Red, White, and Blue! So, in the holiday spirit, I baked  Red, White and Blue biscotti. This biscotti is simple and delicious. Oh, yeah, and festive too!!

Red, White and Blue Biscotti

2 cups flour
1 1/2 teaspoon Baking Powder
3/4 cup Sugar
1/2 cup Butter, softened
1 teaspoon grated Lemon Zest
Pinch of Salt
2 Eggs
1/2 cup Sliced Almonds
1/3 cup Dried Cherries
1/3 cup Dried Blueberries
1/4 cup White M and M's

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Beat sugar, butter, lemon zest, and salt in mixing bowl.
Whisk flour and baking powder together. Set aside.
 Add eggs 1 at a time.
Add the flour mix and blend together.
Stir in almonds, dried blueberries, dried cherries, and M and M's.
Shape the dough into a 13" by a 3" wide log on
 the parchment paper covered baking sheet.
Bake for 30-40 minutes, until golden  brown.
 Remove from oven and cool for 30 minutes.
Use a serrated knife, and slice the loaf of biscotti in to 1/2" slices.
Place the biscotti on its side and bake again for 10-15 minutes. 
Cool Completely.
Melt the white almond bark, dip the edges in, and
sprinkle some sprinkles on the white bark.


See you tomorrow for day 2 of
15 days of Red, White and Blue

Here's where we are celebrating this week:
Patriotic Project Parade Linky Party 

Here's what my friends at the Improv Cooking Challenge made: