Friday, September 5, 2008

Sweet Friday - Biscotti's

White Chocolate Cranberry and Chocolate Dipped Orange Biscotti's
This week you get two recipes for the price of one, but first I must tell you the story behind my decision to make biscotti's.

Elizabeth is a princess. I am sure I have stated that somewhere along the way. But no, really she is a princess - because her Pappy tells her she is. This is what I get told all of the time at least. Anyway, in her many adventures of royalty, she is a tea party addict. Not only does the girl use sugar cubes and hold her pinky out when she drinks her tea, she also has biscotti's on the side (all pretend, of course). Well, I thought, how fun would it be if she was able to have some real biscotti's with her tea so off I went in making some. Unfortunately we ran out of time to have our tea party before this post so I will have to post those pictures later but the little girl now thinks she is on cloud nine being she has 'real' biscotti's.

Anyway, on to the recipes.

White Chocolate-Cranberry Biscotti

1/2 c butter
1 c sugar
4 eggs
1 tsp. vanilla extract
3 c all-purpose flour
1 Tbsp. baking powder
3/4 c dried cranberries
3/4 c white vanilla chips

Preheat oven to 350 degrees. In Cuisinart or Kitchenmaid mixer, combine all ingredients in order listed. The eggs and cups of flour should be added one at a time. Once mixed, divide into three sections onto ungreased cookie sheet. Each section should be about 10x2 inches. Bake for 20-25 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1 inch slices. Place cut side down on ungreased baking sheets. Bake for 15-20 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.

Chocolate Dipped Orange Biscotti

1 1/2 c all-purpose flour
1/2 c white sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg
1 egg white
1/2 c chopped almonds
2 Tbsp. orange zest
4 oz bittersweet chocolate

Preheat oven to 350 degrees. Grease a cookie sheet. In Cuisinart or Kitchenaid mixer, mix all ingredients in order except the chocolate. Once mixed, place on cookie sheet in a 10x2 in rectangle. Bake for 25 minutes. After baking, cool on rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet. Return them to the oven for an additional 20-25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry. Store in a cool air tight container.


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