Christmas Biscotti

December 3, 2009 at 5:28 am | Posted in Aprons, Recipes | 1 Comment
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It’s Christmas time, and that means lots of baking! I like to get a jump on baking so my home has lots of goodies when friends come over. I always start with biscotti because, as many of you know, I’m an avid coffee drinker and I love biscotti. I have a piece each morning during the holidays-my little treat. I usually make 3-4 different types. Below are two of my favorites. I love the honey smell of the Sesame-Honey biscotti, and the white chocolate flavoring on the Spicy Nut biscotti. Put on some Christmas carols and enjoy your holiday baking, and don’t forget to wear your Meggie Mae Apron!

Sesame-Honey Biscotti

Honey-Sesame Biscotti

Sesame-Honey Biscotti

1/3 cup butter or margarine
1/2 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
2 eggs
1/4 cup honey
2 3/4 cup all-purpose flour
1/3 cup toasted sesame seeds
1/4 cup sesame seeds

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and 1/8 teaspoon salt; beat until combined. Beat in eggs and honey till combined. beat in as much flour as you can with the mixer. Stir in 1/3 cup toasted sesame seeds and any remaining flour.

Divide dough in half. With floured hands, shape each portion into a 12-inch log. Place rolls about 4 inches apart on a lightly greased cookie sheet. Flatten to about 3 inches width. Sprinkle with remaining sesame seeds and press them in with your hand.

Bake in a 375 degree oven for 15-20 minutes or till lightly browned. Cool on cookie sheet 1 hour.

Transfer to a cutting board; cut each loaf diagonally into 1/2 inch slices. Lay slices, cut side down, on the cookie sheet. Bake in a 325 degree oven for 10 minutes. Turn slices to the other side and bake 8 to 10 minutes more till dry and crisp. Remove and cool on a wire rack.

Spicy Nut Biscotti

Spicy Nut Biscotti

Spicy Nut Biscotti

1/2 cup butter or margarine
1/2 cup sugar
1/2 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs
2 teaspoons grated fresh gingerroot
or 1/4 teaspoon ground ginger
3 1/4 cups all-purpose flour
1/2 cups finely chopped nuts
1/2 cup vanilla coating or white chocolate

Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugars, baking powder, cinnamon, ginger, and nutmeg; beat till combined. Beat in eggs till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Set aside 2 tablespoons of the nuts. Stir remaining nuts into dough. Divide in half.

Shape each portion into a 12-inch roll. Place 5 inches apart on an ungreased cookie sheet. Flatten slightly to 3-inch width. Sprinkle reserved chopped nuts on top of the loaves; press lightly into dough.

Bake in a 375 degree oven for 20-25 minutes or till lightly browned. Cool on a cookie sheet 1 hour or till completely cooled.

Transfer to a cutting board. Cut each loaf into 1/2-inch slices. lay slices, cut side down, on the cookie sheet. Bake in a 325 degree oven for 10 minutes. Turn slices to the other side and bake 10-15 minutes more till dry and crisp. Remove and cool on wire rack.

Melt white chocolate in the mircowave according to directions. Transfer to a small ziplock bag. Cut one corner off to form a very small opening. With the biscotti still on the cookie sheet, zig zag back and forth with the white chocolate to decorate the cookies.

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1 Comment »

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  1. yum yum
    check out my food blog and tell me what you think:
    http://thegodscake.wordpress.com

    Michael


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