We have a lovely fresh snowfall today and it was a perfect day to listen to music and bake.
So far - cashew brittle (I ate most of it), hazelnut expresso cookies, cranberry orange biscotti and cranberry bliss bars.
Tomorrow I would love to try Olga' hazelnut bonbons and soon the cranberry trail mix.
These biscotti have been adapted from a Martha Stewart Recipe:
Cranberry Biscotti
Makes about 2 dozen
1 c sugar
1 stick unsalted butter, room temperature
2 large eggs
2 tsps grated orange zest
1 tsp vanilla
2 c flour
1 1/2 tsp baking powder
1/4 tsp salt
1 c dried unsweetened cranberries
Melted white chocolate
Preheat oven to 325. Line 2 cookie sheets with parchment.
Beat sugar and butter in a large bowl until blended. Add eggs 1 at a time, beating well after each. Beat in orange zest and vanilla. Stir flour, baking powder and salt in medium bowl. Add cranberries to the flour. Add dry ingredients to butter mixture; mix until just incorporated.
Divide dough in half. Place each half on a prepared baking sheet. With lightly floured hands, form each into a log -- 2" wide by 3/4" high. Bake until dough logs are firm to touch, about 35 minutes. Remove logs from the oven and cool for 10 minutes.
Transfer logs to cutting board. Using serrated knife, cut 1/2" slices on the diagonal. Arrange pieces, cut side down, on the baking sheets. Bake until bottoms are golden - about 7 minutes. Turn biscotti over; bake until the second side is also golden -- about 4 or 5 minutes Transfer to baking racks to cool.
Dip half in melted white chocolate.
Place back on rack to set.
These are a softer biscotti but could presumably be adapted to the harder style with a longer baking period.
So many recipes to try on this site!!!!
Betty_________
So far - cashew brittle (I ate most of it), hazelnut expresso cookies, cranberry orange biscotti and cranberry bliss bars.
Tomorrow I would love to try Olga' hazelnut bonbons and soon the cranberry trail mix.
These biscotti have been adapted from a Martha Stewart Recipe:
Cranberry Biscotti
Makes about 2 dozen
1 c sugar
1 stick unsalted butter, room temperature
2 large eggs
2 tsps grated orange zest
1 tsp vanilla
2 c flour
1 1/2 tsp baking powder
1/4 tsp salt
1 c dried unsweetened cranberries
Melted white chocolate
Preheat oven to 325. Line 2 cookie sheets with parchment.
Beat sugar and butter in a large bowl until blended. Add eggs 1 at a time, beating well after each. Beat in orange zest and vanilla. Stir flour, baking powder and salt in medium bowl. Add cranberries to the flour. Add dry ingredients to butter mixture; mix until just incorporated.
Divide dough in half. Place each half on a prepared baking sheet. With lightly floured hands, form each into a log -- 2" wide by 3/4" high. Bake until dough logs are firm to touch, about 35 minutes. Remove logs from the oven and cool for 10 minutes.
Transfer logs to cutting board. Using serrated knife, cut 1/2" slices on the diagonal. Arrange pieces, cut side down, on the baking sheets. Bake until bottoms are golden - about 7 minutes. Turn biscotti over; bake until the second side is also golden -- about 4 or 5 minutes Transfer to baking racks to cool.
Dip half in melted white chocolate.
Place back on rack to set.
These are a softer biscotti but could presumably be adapted to the harder style with a longer baking period.
So many recipes to try on this site!!!!
Betty_________