Saturday, June 13, 2009

Biscotti for Breakfast

This is a recipe for some biscotti I made a little while ago that I really liked! They're super easy to make, and the recipe makes enough cookies to last for quite a few breakfasts, even in a house of 5!

Fig, Pistachio, Orange Biscotti

yield: around 20 biscotti

1/2 c. butter
3/4 c. sugar
2 large eggs
1 tsp. vanilla extract
1 tsp. orange zest (zest of about 1/2 an orange)
2 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. shelled, salted pistachios, coarsely-chopped
2/3 c. dried figs, diced

  1. Preheat oven to 350F.
  2. Cream butter and sugar in a mixer until smooth (about 2 minutes).
  3. Add eggs, vanilla, and zest to butter mixture and beat for 2-3 minutes.
  4. In a separate bowl, whisk together flour, baking powder, and salt, then add to the butter mixture and mix until just combined.
  5. Remove bowl from mixer, and fold pistachios and figs into the batter.
  6. Transfer dough to a baking sheet covered in either parchment paper or a silpat, form the dough into a wide log (about 1" high and 6" wide), and bake for 25-30 minutes.
  7. Remove the pan from the oven to cool for about 10 minutes, and lower oven temperature to 275F.
  8. Once the dough is cool, use a bread knife to cut the log into 1/2" thick slices.
  9. Arrange the slices on a baking sheet, cut side up, and bake until golden on the top, then flip the biscotti over and bake until the other side is golden (about 20 minutes on each side).
I also used this recipe to make apple, raisin, pecan biscotti by substituting 2/3 c. diced dried apples and raisins for the figs and pecans for the pistachios. I also added 1/2 tsp. cinnamon and 1/4 tsp. freshly grated nutmeg in place of the orange zest. The only problem with the apple/raisin/pecan biscotti was that the apple pieces I cut were a bit too big, which made the log difficult to slice, leaving me with a lot of broken biscotti! However, they were really tasty!


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