Tag: Biscotti

Posted in Baked goods, Baking, breakfast, Brunch, coffee, cookies, Food

Biscotti

Posted on by lmc

This simple recipe is a total winner! The hint of anise gives it that classic, traditional biscotti flavor—but you can easily make it your own.  Skip the anise and try variations like dried cranberries + almond extract, chocolate chips + vanilla, or bright lemon with fresh zest.

Perfect with a cozy cup of coffee or tea!

Ingredients

  • 1 cup white sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tablespoon anise extract, or 3 drops anise oil
  • 3 ¼ cups all-purpose flour
  • 1 tablespoon baking powder

Directions

  1. Preheat the oven to 375 degrees.  Line a cookie with parchment paper.
  2. In a bowl, combine sugar, oil, eggs, and anise extract until well-blended. Mix in flour and baking powder to form a heavy dough. Gently knead, if necessary.
  3. Divide dough into two equal pieces. Form each piece into a log slightly less than the length of your cookie sheet. Place the logs side-by-side on the prepared pan.  Using a rolling pin, gently roll dough to 1/2-inch thickness.
  4. Bake in preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and cool for 10-15 minutes.
  5. Using a good serrated knife, gently slice each log crosswise into 1/2” slices. Place slices cut-sides up back on the cookie sheet.  Bake until lightly toasted and golden brown, 5-6 minutes per side.
  6. Cool completely on a wire rack. Store in an airtight container.
2 dough logs ready for baking
Golden baked logs
Slices are baked to perfection
Posted in Baked goods, Baking, Bread, cookies

Ginger and Spice Biscotti

Posted on by lmc

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Over the holidays, we spent a few days in downtown Chicago where we visited a charming little store called Teavana. Housed in Water Tower Place, this was our first visit to the store. As we headed into the cozy shop, we were encouraged to taste-test a variety of deliciously fruity tea samples and admired all of the containers of loose leaf tea stacked high on tidy shelves lining the store walls.
Well, after spending over $100.00 in purchases, we headed out the door with several pounds of tea, and a few Teavana trinkets that we convinced ourselves we absolutely needed.
Arriving home, M and I decided to make a batch of Ginger and Spice Biscotti cookies to have on hand during our evening ritual (enjoying a cup of piping hot tea and watching the Hallmark Channel).
…And there’s nothing like a warm cup of tea and a spiced cookie during the cold winter months living in the Midwest.

Ginger and Spice Biscotti

1/3 cup vegetable oil
1 cup sugar
3 eggs
1/4 cup molasses
2 1/4 cups flour
1 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon ground oatmeal (optional)

Preheat oven to 375 degrees. Spray, with cooking spray, a cookie sheet.
In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flour, wheat flour, baking powder, and remaining spices. Mix into the wet ingredients to form a stiff dough.
Divide dough in half, form each piece into a roll about as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness. Sprinkle with ground oatmeal. (Optional)
Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool 5-10 minutes.
Cut into 1/2″ thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side. Cool, store in airtight container.