Skip to content

Cran-Raisin Biscotti

September 12, 2010
tags:

September is here!  I can barely believe it.  After summer camp, life was full of watermelon, time with friends, grilling corn and an anniversary camping trip.  Cups of tea now being  enjoyed, instead of consumed for the caffeine on mornings before work.   Without having to teach cooking classes all day, I’ve been relishing the creations made in my own kitchen.

Biscotti is a cookie with the perfect shape for dipping into a warm beverage, yet I fear eating it because of my inability to take a bite without chipping a tooth. Understand though, that some of us are no good at gauging how long a cookie should sit in a warm drink before the bite. Especially a very tough cookie.  Who wants to risk the embarrassment of placing a failed bite back into the mug in front of fellow café-goers?   The following recipe makes a less intense cookie.  One that is surprisingly  chewy (if you only bake 8 minutes on each side) and seal right after it’s cooled.  Failing to do so may result in a longer dip into the tea cup.

Fruity Biscotti
Serves about 30

Ingredients:
1 c. all purpose flour
1/2 c. yellow cornmeal
1 1/2 tsp baking powder
1 tsp salt
2/3 c. granulated sugar
3 eggs (may sub for egg replacer)
1 Tbsp lemon zest
1/2 c. coarsely chopped almonds
1/2 c. dried cranberries
1/2 c. raisins

To Do:
1: Preheat oven to 350° F. Lay parchment or silicone baking mat on baking sheet.
2: In a large bowl, mix flour, cornmeal, baking powder and salt.
3: In another bowl, whisk sugar and eggs. Mix in lemon zest.  Slowly stir in the flour mixture and beat until just blended.
4: If the dough is soft and sticky, add the almonds and dried fruit.  If not, add a little water (1 Tbsp at a time) to moisten the dough. Once the nuts and fruit are mixed, transfer the dough to the baking sheet.
5: Form two round logs, about 11″x 4″.  Bake 35 minutes or until golden brown.
6: Cool for 5 minutes.  Use a serrated knife to cute the logs, crosswise, into 3/4″ thick pieces.  Place cut side down and bake 8-10 minutes, then flip and bake 8-10 minutes.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: