https://brendablog.com cooking, baking, miscellaneous recipes lying around Fri, 21 Dec 2007 22:34:49 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 https://brendablog.com/recipe/cranberry-almond-chocolate-biscotti/ Fri, 21 Dec 2007 22:34:49 +0000 http://www.brendablog.com/?p=37

1 1/2 cups flour

3/4 cup granulated sugar

1/2 cup cocoa powder

2 teaspoons baking powder

1/8 teaspoon salt

3 large eggs

2 teaspoons vanilla

1/4 cup unsalted butter, melted

1 cup dried cranberries

1 cup sliced almonds

8 ounces white chocolate, finely chopped

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat liner. In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together eggs and vanilla. With an electric mixer, beat the eggs and melted butter into the dry ingredients. Stir in the cranberries and almonds.
2. Turn the dough out onto a floured surface. Flour your hands so that the dough won’t stick to them, and divide the dough into 3 equal 8x2x3/4-inch logs. Place one log on the baking sheet and bake 24 minutes or until firm and dry to touch. Remove from oven.
3. Reduce oven to 325°F. Transfer baked log to a cutting board. Using a serrated knife, cut the log diagonally into 1/2-inch-thick slices. Place slices, cut side down, on the baking sheet. Bake about 10 minutes or until dry and dark. Transfer to racks; cool. Repeat with the other two logs.
4. Melt the white chocolate in the microwave or over a double boiler. Dip each biscotti into the chocolate, at an angle, coating the end. Return to a cooled baking sheet and chill about 20 minutes or until chocolate is set.

]]> https://brendablog.com/recipe/ginger-almond-biscotti/ Fri, 21 Dec 2007 22:33:04 +0000 http://www.brendablog.com/?p=36

3/4 cup sugar

1/2 cup butter

1/2 cup molasses

3 large eggs

3 cups all purpose flour

1 teaspoon baking powder

1 teaspoon cinnamon and nutmeg

1/2 teaspoon each ground cloves and all spice

1/4 cup minced fresh ginger

1 cup blanched almonds (okay to use just raw almonds)

1. Bake almonds 10 minutes at 350°F, let cool, then roughly chop.
2. Cream sugar, molasses and butter. Add eggs, mix in one at a time. Add minced ginger.
3. Mix flour, baking powder, cinnamon, nutmeg, ground cloves and all spice. Add flour mix into butter and eggs mix, one third at a time. Add Almonds. (At this point sometimes it is helpful to refrigerate dough for several hours to make it more easy to form into logs.)
4. Turn out onto a well-floured board, and divide into two portions. With floured hands, shape into logs about 9-11 inches long, 2 inches wide and 1/2 inch high, and transfer to a greased and floured baking sheet. Bake until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool enough to handle.
5. On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Re-bake 15-18 minutes. Cool on wire rack. Store in airtight container.

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