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Showing posts from December, 2017

Biscotti

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Biscotti comes to us from Italy - old Rome, as a matter of fact - and the word originally derives from "Twice Baked" - because that's what you do with biscotti in order to get that dry, hard consistency - you bake it twice. The wonders of biscotti are not only the different types you can make - but also the fact that they tend to last longer.  Here's my all time favorite recipe -  White Chocolate with Dried Cranberries Biscotti ½ cup butter (room temperature) 1 ½ cup sugar 2 eggs 3 ouncess white chocolate – melted and cooled 2 ¾ cups flour 2 ½ tsp baking powder 1 tsp salt ¼ orange juice 1 tsp almond extract 3 ouncess white chocolate chopped – or ½ cup of white chocolate chips ¾ cup coarsely chopped toasted almond slivers ¾ cup dried cranberries (apricots or cherries) Heat oven to 350.  Grease and flour  (or use parchment paper) 2 cookie sheets. When oven has heated - toast the almond slivers (spread on baking sheet, put in oven a