Easter Special III – Hot Cross BiscottiMarch 23, 2008
Happy Easter! 😀
Part 3 of my Easter Special, is just like the previous two parts, all following the hot cross theme. Key ingredients, dried fruit, spices and top with a cross. Last night, my conversation with good pal, Ling goes something like…..
Me: girl… what should be my next hot cross product? Hot cross cake? Hot cross biscotti? Or? O.o
Ling: Biscotti of cos!! Cos I love them. Plus cinnamon and dried fruits goes well with biscotti.
Me: LOL, >.< alright! That’s it! But I have never baked biscotti before! Dare to be my guinea pig n test it out for me? 😛
Ling: I DARE!!
So off I went in search for a biscotti recipe which consists of the stated key ingredients when I came across Tartelette’s post on Lenox Biscotti, based on the Dorie Greenspan’s Baking From My Home To Yours. 😀 a perfect chance for me to try out another Dorie’s recipe before investing on her book! Tartelette did abit of tweaking to the recipe and made a cranberry version of this recipe, it was that delicious that she made another batch right after!
“If you want a foolproof recipe that you can adapt to your heart’s content, well look no further.” – Tartelette
WOAH! I’m fully convinced that this is the recipe for me! 😛
Lenox Biscotti, from Baking From My Home To Yours
1 1/2 cups (190g) flour
1 1/2 tsp baking powder
1/4 tsp. salt
1/2 cup (140g) cornmeal
1 stick (113g) butter, at room temperature
1 cup sugar (220g)
1 1/2 tsp almond extract
3/4 cup (70g) sliced almonds
For hot cross version: (optional)
2 tsp cinnamon powder
1/2 cup (60g) of dried cranberries
Melted white/dark/semi-sweet chocolate (topping)
- Preheat oven to 175 Degree C.
- In stand mixer (hand held is fine) cream the butter and sugar.
- Add the eggs, beating well after each addition. Add the flavor extract you chose.
- Sift together the flour, baking powder, salt, cornmeal (and cinnamon powder) and add to the butter mixture.
- Fold in the nuts (and cranberries).
- Scrape half the dough onto a parchment paper lined baking sheet.
- Using a spatula and your fingers, form the dough into a log, 12 inches long and 1 1/2 inches wide.
- Repeat with the second portion of the dough.
- Bake for 15 minutes or until the logs are light golden but still soft to the touch.
- Let cool for 30 minutes but keep the oven on.
- With a long serrated knife cut slices from each log and spread them out onto baking sheets.
- Return to the oven for another 15 minutes until firm.
- Cool on wire rack before storing into air-tight container.
Cornmeal enhances the texture of this biscotti, special crunchy/sandy texture. I enjoy them! am pretty happy with my 1st attempt as well! 😛 though the next time I will make sure that they are being slice thicker. Gave 1/2 to Ling and another 1/2 to Adela, both Biscotti Lovers and coffee lovers. I hope I didn’t fare too badly for my 1st attempt~ *fingers crossed*
– .: Baker Lee :.