Saturday, December 11, 2010

Holiday Biscotti

This recipe would have been lost when I lost my cookbook if it wasn't for Tracy Foley! I had happened to fax it to her in December, so she just faxed it back. Below are just suggestions for what you use for add-ins, but you can play around with the extract, zests, fruit, nuts and chocolate for endless choices.

Basic Dough
3 TBSP softened butter
1 c sugar
2 large eggs
1 tsp vanilla (or other) extract
2 c flour
1/4 tsp baking soda

1/2 c shelled pistachios and 1/2 c dried cherries
1 TBSP grated ginger and 1 c craisins
1 TBSP grated orange zest and 1 c dark chocolate chips
1/2 c sliced almonds and 1/2 c shredded coconut (use almond extract for vanilla)
1/2 c peanuts, 1/2 c raisins (sub rum extract for vanilla)

Melted white or dark chocolate, sprinkles, chopped nuts, shredded coconut

Heat oven to 350 degrees. Beat first 6 ingredients in a large bowl with mixer on medium until well combined. Add your choice of flavorings and additions.

Divide dough in half and roll into 12" long logs. Place on an ungreased baking sheet, 3" apart. Bake 25 minutes.

Remove from oven and cool 10 minutes. If you used chocolate, cool completely. Cut logs into 1/2" thick slices. Place slices upright on a baking sheet and return to oven. Bake 10-12 minutes until pale golden. Cool completely.

Melt chocolate in a double boiler, or in a microwave safe glass dish for 30 seconds at a time, stirring, until smooth. Either dip cookies or use a form to drizzle chocolate over.

Makes 4 dozen.

No comments: