During Sundays Swap, I never took a photo of my Biscotti. This is the best photo I have {photo credit to the cookie lady!}
See it right here in the bottom left corner. Yeah to make it pretty I wrapped the ziplock bags in scrapbook paper and tied them with yarn!
Guess what else I actually followed a recipe! Okay no not really! I based it of this Pistachio Biscotti recipe by Tyler Florence.
Here is what the basic Biscotti calls for:
- 1/2 cup (1 stick) unsalted butter
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract { I used almond to complement the almonds I was adding to the biscotti}
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Then I really did follow his instructions which read:
Preheat the oven to 350 degrees F.
In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the {Here’s where I made the change= see “filling” below} until evenly distributed.
FILLING : So he called for 1 1/2 cups of Pistachios. I used about (yes I just dumped these in so now I am guessing on measurements):
- 1/2 cup of dried cherries
- 1/2 cup of White Chocolate chips
- 1 cup of Raw Almonds
Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.
These are so fabulous with Coffee or hot cocoa! At Christmas time I did make some with Pistachios but that to I altered! {wink!}
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