Cookies · snack

Biscotti Making!

My morning coffee needs nothing to make it delicious, but if I have a cup in the afternoon, I enjoy having some kind of cookie that will make the perfect plunge into the dark liquid and come out even tastier than it was before!

The perfect solution is Biscotti!  It’s normally a very crispy cookie or biscuit-like treat that is a tad hard to eat, UNLESS it’s dipped in a liquid, and coffee is the perfect choice!

I found a recipe in my Cooking Light cookbook that has a little tartness with dried fruit and a little sweetness with the addition of chocolate chips.  This recipe has a cup of wheat flour, making it a little healthier!  Am I saying, healthy cookie?  Well, pretty much! They’re only 81 calories and taste fantastic!

img_5319

Don’t be intimidated about making these. If you can bake a roll of slice and bake cookies, you can make these!  It’s just a simple double-baking process!  First, you roll the dough into logs and bake them, then after they cool ten minutes, you slice them into strips, lay them on the baking sheet and bake them one more time.  That’s it!  Here;’s the recipe from Cooking Light ~

Ingredients

  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 2/3 cup dried tart cherries – I used Craisins
  • 1/2 cup semisweet chocolate chips
  • Cooking spray

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.

Step 3

Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips.

Step 4

Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350° for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°.

Step 5

Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

img_5320

 

I love having these on hand (they freeze great!) for when a friend stops in for coffee or when my afternoon cup of java needs a little something sweet!

img_5324

Enjoy!

denise a

baking · Uncategorized

Cranberry-Chocolate Chip Biscotti

Are you a dunker?  I not asking if you put people under water when you’re swimming, or if you can put a basketball through the hoops; I’m asking if you like to take a crisp cookie and dunk it in coffee, tea or milk?  If the answer is “yes!”  then you will love this recipe today!

Biscotti means – Twice baked.  This is a simple rolled out type of cookie that gets baked two times.  Let me give you a visual of how to make them, then I’ll share the recipe.

First the dough is mixed together.  It is dry and crumbly!  Press forward.  “Mush” it together.  That’s my not-so-technical word for “do whatever you need to do to make it into a ball of dough.  Then press it into two logs on a baking sheet.  Press down to make one-inch high rolls.

Bake those rolls for 30 minutes.  Let them cool for ten minutes.

wp-1473189145661.jpg

Slice the rolls into 1/2 inch pieces and lay on a baking sheet, flat side down.

wp-1473190126040.jpg

Put them in a lowered temp oven for 10 minutes.  Flip them over and brown the other side for 10 more minutes.

wp-1473190193833.jpg

Cool on baking rack.  They will harden up as they cool.  The crunchiness makes them perfect for dunking in that cup of coffee, because little pieces don’t fall into the cup!

wp-1473191679305.jpg

I’ve made all sorts of different kinds of biscotti and I love them all!  I hope you’ll try making a batch.  They make great gifts! Take some to your hostess, or make some for a coffee-loving friend for Christmas.  Fill a tin with the cookies or fill a cellophane bag and tie it with a ribbon, and you’ll have the perfect gift for the coffee drinkers on your list!

Here’s the recipe:

Cranberry-Chocolate Chip Biscotti

Ingredients

2 3/4 cups all-purpose flour

1 cup sugar

1/2 cup dried cranberries

1/3 cup semisweet chocolate chips

2 teaspoons baking powder

1/8 teaspoon salt

1 tablespoon vegetable oil

1 teaspoon almond extract

1 teaspoon vanilla extract

3 large eggs

Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through salt) in a large bowl. Combine oil, extracts, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Bake at 350° for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

 

Enjoy!

With love from my country kitchen,

Denise Signature 150 px