So this weekend I decided to make biscotti. It makes dessert for breakfast legit. There are some in the store, but I like my teeth so I decided to give my own a try. Cranberry-almond-white chocolate and chocolate-peanut butter both sounded good, so why choose? These are pretty easy to make. Sort of like cookie batter, but then you form them into a little log and bake twice. Once at 350 and then slice and toast them a bit again.
I couldn't stop there so I decided to dip the cranberry ones into white chocolate and the chocolate peanut butter ones into well... chocolate. Once again I gained approval from my husband. He says I am on a roll. Love him.
The week in preview
Sunday and Monday: Slow cooker white chicken chili from Cooks Country, looking forward to another chance to have guacamole as a side.
Tuesday and Wednesday: Make ahead Shepherds Pie, also from Cooks Country. I have even already made this ahead and it awaits in the freezer making me happy right now. I bought brussel sprouts for one night and cauliflower for another. Two of my favorite veggies. I keep hoping that the repetition will eventually wear down the girls. So far the cauliflower shows promise, not sure about the brussels.
Thursday and Friday: There very well may be some left overs to eat for one of these meals, but I am also planning my favorite skillet ziti with salad and baguette.
Cranberry White Chocolate Biscotti
Epicurious
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 1/2 teaspoon almond extract
- 1 1/2 cups dried cranberries (about 6 ounces)
- 1 egg white
- 6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped, or white chocolate chips
Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.)
Foodnetwork
Ingredients10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking powder
1/2 teaspoon fine salt
3 large eggs
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1/2 cup smooth natural peanut butter, room temperature
1 1/4 cups dry roasted peanuts (*I rough chopped these to incorporate them a bit better)
1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces) (*I tried mild and semi sweet chocolate, both are awesome)
Directions
Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
Whisk the flour, baking powder, and salt together in a large bowl.
Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.
While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.
Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 3 days.
*This recipe looks harder than it is, actually pretty easy. The batter was really crumbly and didn't stick together real well, but it all worked out in the end!
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