Friday, June 11, 2010

The Biscotti: A Semi-Happy Ending

Janet here: The biscotti saga began yesterday when I wrote about my issue meticulously following recipe instructions and the ways in which the biscotti bake-off began to go horribly, horribly wrong. (You can check it out here to catch up if you want.) As you can see from the photo above, I did end up with biscotti bits, which were very tasty. What I did not end up with were biscotti I could actually serve to guests on a lovely plate to go with their fresh coffee. Fortunately, my family is forgiving and are eating the bits nonetheless and I have time to try this recipe again, actually following the directions, once I recover from my humbling experience. Anyway, hope you have better luck!

Chocolate Cherry Almond Biscotti
from Ellie Krieger's The Food You Crave

2 1/2 cups all-purpose flour--she used 1 1/4 cups all-purpose and 1 1/4 whole wheat pastry or regular whole wheat
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs
1/4 cup olive oil
1 teaspoon grated orange zest
1 teaspoon vanilla
1/2 cup dried tart cherries, finely chopped
1/2 cup raw almonds, finely chopped
2 ounces dark chocolate, the better quality the better

Heat oven to 350 degrees.
In a medium bowl whisk together the flours, baking powder and salt. In a large bowl beat together the sugar, eggs, orange zest and vanilla until well combined. In batches, add the flour mixture until it forms a dough. (I did not do this; consider yourself forwarned.) Stir in cherries, almonds and chocolate

Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to parchment lined baking sheet and back for 25 minutes. Transfer to wire rack and cool.

With a serrated knife, cut the log across at a diagonal in 1/2-inch slices. Arrange on the baking sheet, cut side down, and bake for 10 minutes. Turn the cookies over and bake until golden, 5-10 minutes longer. Transfer to wire rack to cool.

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