Wednesday, October 15, 2008

Home baked goodness!

A couple of days ago, I finally found my beloved recipe for biscotti and made a batch. Oh yummness galore! A couple of friends requested the recipe, so here goes... and don't blame the calories on me! ;) I made some changes to the original recipe & have noted them in italics for the reader.

Hazelnut-Almond Biscotti

Almond-Macadamia-Coconut Biscotti

1 1/2 cup blanched whole almonds *I used a small bag of almond slivers*
1/2 cup Hazelnuts *I used a small bag of macadmia nuts*
*1 cup sweet, flake coconut*
4 cups flour *make it 5 cups, to accomodate the extra ingr. of the altered recipe*
2 teaspoons baking powder *3 teaspoons*
1teaspoon cinammon *1/2 teaspn. cinammon, 1/3 allspice, & 1/3 ground ginger*
5 eggs
1/2 cup butter, melted & cooled
2 cups sugar
*1 teaspoon pure vanilla extract or almond extract, if desired*

Preheat oven to 375*F. *preheat to 350*F if you are using the cheaters recipe!*
Toast almonds until lightly golden. Cool. Grind 1/2 cup of the almonds fine. Toast the hazelnuts & rub off skin, coursely chop. *or cheat, like me & buy the nuts already skinned! Ground 1/2 of the almonds & 1/2 of the macadamia nuts finely, then coursely chop/grind the remaining nuts & coconut. When all is ground & chopped, you should have 3 cups total of the nuts & coconut. Feel free to fudge these ingredients as far as quantities, as long as the end result is the 3 cups total.*

Reduce oven temp. to 350*F. *you know... ;)*
Butter cookie sheets. *butter flavored spray works just dandy & is less harmful to the hips! I lightly sprayed the sheet & then spread with a paper towel. This helps to eliminate excessive burning on the bottom of the biscotti*

Combine flour, baking powder, spice(s). Add nuts. *and other goodies, as long as it's 3 cups combined total* Whisk eggs until frothy, add melted butter & sugar, mixing until combined. Add to flour/nut mixture. Dough should be mixed thoroughly & just slightly sticky to the touch when just right. Adjust the amount of flour to achieve this consistency for your altitude.

Shape four (4) 12" long X 2 1/2" wide X 1" high logs. Place 4" apart on cookie sheets, smoothing tops. Bake 25 minutes or until firm when pressed in center. (I sometimes use the toothpick to determine how done the loaf is.) Remove from oven, allow to cool slightly. Cut loaves diagonally into 1/2" slices. Stand pieces upright on cookie sheets. Bake an additional 20 minutes longer, or until sides of biscotti are a light golden brown. Remove from oven & allow to cool COMPLETELY before storing in cookie jar or ziplock bags.

Enjoy with a lovely cup of tea or coffee! BTW, this recipe makes a LOT of biscotti, so it's a great way to fill a void on the holiday gift list. It travels well, too, so you can mail it to friends & family!

1 comment:

laughingwolf said...

oooooooooooo looks delish, k :D