Biscotti Cookie Sampler
Source of Recipe
Unknown
List of Ingredients
Biscotti
6 tablespoon(s) unsalted butter
3/4 cup(s) sugar
2 large eggs
1 3/4 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/4 teaspoon(s) salt
Fruit Triangles
1/3 cup(s) dried cranberries
1/3 cup(s) golden raisins
Zest of 1 lemon
2 tablespoon(s) turbinado sugar
Chocolate Macadamia Chubbies
3/4 cup(s) macadamia nuts, chopped
2 tablespoon(s) Dutch-processed cocoa
1 ounce(s) semisweet chocolate, melted
Orange Ginger Crisps
1/3 cup(s) candied ginger, chopped
Zest of 1 lemon
1/2 orange
Recipe
1. Make the dough: Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside. Beat the butter and sugar together in a large bowl with an electric mixer set on medium speed until light and fluffy. Add the eggs and beat to incorporate. Reduce mixer speed to low and gradually add the flour, baking powder, and salt plus additional ingredients as per each biscotti variation.
2. Shape and bake biscotti: For Fruit Triangles, press the dough into a 9- by 9-inch square on the prepared baking sheet and sprinkle with turbinado sugar. For Chocolate Macadamia Chubbies or Orange Ginger Crisps, shape the dough into two 1-inch logs and place on the prepared baking sheet. Bake all until firm -- 25 to 30 minutes.
Cool completely on a wire rack.
Slice Fruit Triangles into 18 triangles; Chocolate Macadamia Chubbies into thirty 3/4-inch-thick slices; and Orange Ginger Crisps into fifty 1/4-inch-thick slices.
Toast in oven until crisp -- 3 to 5 minutes per side.
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