Tuesday, December 18, 2012

Cooking at Home: Biscotti

Restaurant quality made easy! 

For the past few weeks we have been polling our blog visitors...a.k.a. you....on their must have holiday dessert! Out of cookies, pie, fruit cake, cheesecake, and biscotti...Biscotti came out on top! We are a week  away from Christmas so we decided to give our biscotti a holiday twist by making them with holiday colored chocolate chips! We also made a blueberry, white chocolate batch as a nod to Hanukkah! 

These biscotti are the perfect stocking stuffer and a crowd pleaser at your holiday table. You can make them a few days prior to your holiday celebrations and let them sit in your counter in a sealed container.....that is of course if you can resist them! They are delicious! 

Since this is a precise baking recipe, we will give you an ingredient list! Make sure to carve out a few hours to make these; they do need a considerable amount of baking time. 


Ingredients: 

1/3 cup of dried blueberries 
1/3 cup of white chocolate chips 
6 tablespoons of semisweet chocolate chips 
2 cups of all purpose flour 
1 teaspoon of baking powder 
1/2 teaspoon of table salt 
1 cup of sugar 
2 eggs 
1 teaspoon of canola oil 
2 teaspoons of vanilla extract 

Biscotti: 

1. Pre-heat your oven to 350 degrees 
2. Prep the chocolate and dried blueberries
       1. Roughly chop 6 tablespoons of semisweet chocolate chips 
                -Place them in a small bowl and set aside 
       2. Roughly chop 1/3 of a cup of dried blueberries and 1/3 of a cup of white chocolate chips 
                -Mix them together in a small bowl and set aside 


3. In a large bowl whisk together the flour, baking powder, and salt 


4.  Place the sugar, eggs, oil, and vanilla extract in a medium bowl 


5. Beat the egg mixture until it is combined 
        -Aida used a hand mixer 


6. Make a well in the center of the dry ingredient mixture 


7. Add the wet ingredients to the center of the dry ingredients 


8. Cover the wet ingredients with the surrounding flower 


9. Using a hand mixer mix all of the ingredients together until they are combined into a sticky dough
          -We suggest starting in low so that the flour does not fly out of the bowl 


10. Evenly divide the dough into two medium sized bowls 
          -If you are only making one flavor of biscotti you can skip this step


11. Add the blueberries and white chocolate to one bowl and the semisweet chocolate chips to the other  bowl 


12. Combine the dough with the sweet ingredients 
         -Aida used a hand mixer to do this
         -Folding them in works great also 


13. Place the doughs side by side on a greased cookie sheet and shape into 1/2 thick logs 
         -To shape the dough we suggest greasing your hands with a few sprays of cooking spray or dusting some flour on them  
         

14. Stick the log shaped dough in the oven at 350 degrees for 25-30 minutes, until the doughs start to brown 
15. Once they start to brown, take them out of the oven and let them rest for 12 minutes 


16. Lower the oven temperature to 300 degrees 
17. After they have cooled remove them from the cookie sheet onto a cutting board 


18. Cut each biscotti log down the middle 


19. Cut each half into half moons 


20. Put all the pieces back on the cookie sheet and bake at 300 degrees for 12 minutes or until they start to harden and brown 
         -We suggest placing the pieces on their sides so that the whole biscotti will brown 


21. After they have browned take the biscotti out of the oven and let them rest for another 12 minutes 
22. Enjoy! 

Blueberry White Chocolate Chip Biscotti 

Semisweet Chocolate Chip Biscotti 



If you have any questions about this recipe please don't hesitate to contact us at bostonfoodandlove@gmail.com





          
          


  


   

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