Biscotti
Today was really stormy and rainy; remnants of tropical storm Humberto. I was so happy. I needed to go to the grocery store, but couldn't imagine carrying out my groceries in the rain. That would have been no fun and made the bread soggy. So I stayed home and made Biscotti! At first I was scared to try it thinking that it was going to be really complicated, but it wasn't. Biscotti is so easy! I made Cinnamon-Pecan Biscotti because that's what I had in the pantry... but you could use anything... raisins, almonds, brown sugar, chocolate chips (I think I'm going to try that next time). Tyler and I had a coffee break this afternoon and dunked the biscotti in our coffee... yum yum! With the rain pitter-pattering on the roof and the smell of baking... my day was heavenly.
Cinnamon-Pecan Biscotti
Ingredients:
3 1/2 cups all-purpose flour
1 tspn. baking powder
1/2 tspn. salt
2 1/2 tblspn. cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
3 eggs
1 tspn. vanilla extract
1/2 cup chopped pecans
Instructions:
Preheat oven to 350 degrees.
In a small bowl, stir together the flour, baking powder, salt, and cinnamon. Set aside.
Using an electric mixer and a large mixing bowl, beat butter and sugar together until light and fluffy. Add the eggs 1 at a time, incorporating each egg fully before adding the next. Add the vanilla. Gently stir in the flour mixture until just combined. Stir in the pecans. Split dough into 2 even sections. Shape into 2 logs. They should be about 12-inches long, and 1-inch thick. Place on baking sheet. Bake until just starting to brown at the edges. About 35 minutes. Let cool for a few minutes on the baking sheet. About 5 minutes. While the biscotti logs are still warm, cut each log into 1/2 inch wide slices on the diagonal. Place the slices back on the baking sheet (use 2 baking sheets if necessary). Bake for 7-8 minutes. Remove from the oven. Turn the biscotti over and bake for an additional 7-8 minutes, until the biscotti are crisp.
Let the biscotti cool for a few minutes on the baking sheet. Serve when cooled to room temp. or store in an airtight container for up to 2 weeks.
ENJOY
Love to all,
Me
Cinnamon-Pecan Biscotti
Ingredients:
3 1/2 cups all-purpose flour
1 tspn. baking powder
1/2 tspn. salt
2 1/2 tblspn. cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
3 eggs
1 tspn. vanilla extract
1/2 cup chopped pecans
Instructions:
Preheat oven to 350 degrees.
In a small bowl, stir together the flour, baking powder, salt, and cinnamon. Set aside.
Using an electric mixer and a large mixing bowl, beat butter and sugar together until light and fluffy. Add the eggs 1 at a time, incorporating each egg fully before adding the next. Add the vanilla. Gently stir in the flour mixture until just combined. Stir in the pecans. Split dough into 2 even sections. Shape into 2 logs. They should be about 12-inches long, and 1-inch thick. Place on baking sheet. Bake until just starting to brown at the edges. About 35 minutes. Let cool for a few minutes on the baking sheet. About 5 minutes. While the biscotti logs are still warm, cut each log into 1/2 inch wide slices on the diagonal. Place the slices back on the baking sheet (use 2 baking sheets if necessary). Bake for 7-8 minutes. Remove from the oven. Turn the biscotti over and bake for an additional 7-8 minutes, until the biscotti are crisp.
Let the biscotti cool for a few minutes on the baking sheet. Serve when cooled to room temp. or store in an airtight container for up to 2 weeks.
ENJOY
Love to all,
Me
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