One of Each, Please

Have you ever made something and thought to yourself, “Damn, I did gooood!” Well, I guess that’s kind of how I felt when I made biscotti the other day.

I came to the conclusion that baking biscotti are like buying shoes. When you find a pair of shoes you really like- you buy them in every color. The same theory goes for biscotti- When you bake biscotti- you bake them in every flavor.

Now, I didn’t bake them in every flavor, but I did bake three new batches- each with a flavor of their own.

After my favorite show was over, I scurried into the kitchen and began baking…and baking…and baking!!! In total I made three batches of biscotti. Not too shabby for an amateur! ;)
From my first attempt at biscotti, I made a few revisions, making slight changes in the recommended amounts.
So, the first batch, upon the request of Mama, I made with Post Selects: Great Grains (Whole Grain Cereal) with raisins, dates, and pecans. Not only healthy, but very delicious! The second batch was something I thought up all my own- Almonds, dried cranberries, and chocolate chips- also, very yummy! Last, but not least- very ‘gourmet’ chocolate biscotti, with sprinkles of almonds.

For sure, my family was in for a real treat- or course though, there was a reason behind baking more biscotti than just for the pure pleasure. It just so happens they make awesome gifts too! Biscotti are so easy to make- probably the easiest I’ve come across yet. They are also probably among the healthiest of cookies as well, with very little sugar and butter.

I advise you to sit back, relax with a cup of espresso (or tea), & enjoy the melt in your mouth flavors as the crunchy goodness works its magic!
(Note that for all three batches, I used a recipe from Better Homes & Gardens as a guide, but did deviate from the original).

Prep Time: 10 minutes
Cook Time: 25 + 10 minutes
Inactive Prep Time: 30 minutes*
(This applies per batch)

Great Grains Biscotti
You will need:

1/3 cup butter
2/3 cup granulated sugar
2 teaspoons baking powder
Pinch of salt
2 eggs
1 teaspoon vanilla extract
4 tablespoons grated lemon peel
2 cups AP flour
1 cup Post Selects: Great Grains (Whole Grain Cereal) with raisins, dates & pecans
*Confectioner’s Sugar for dusting

Preheat oven to 350 degrees F. Line an extra-large cookie sheet with parchment paper. In a large mixing bowl with paddle attachment, beat butter with an electric mixer on medium to high speed. Add granulated sugar, baking powder, salt; beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla. Beat in lemon peel and flour with the mixer. Lastly, add cereal.

On a lightly floured surface shape dough into a loaf; about 7-8 inches long and 2½ inches wide. Bake biscotti for approximately 25 minutes or until golden and top is cracked. Cool on a cookie sheet for approximately 30 minutes. Once cool, transfer loaves to a cutting board and cut diagonally in ½-inch thick slices. Place sides down on cookie sheet and bake for approximately 10 minutes in an oven preheated to 325 degrees F. Transfer to wire rack and let cool completely.
~
Fruity Chocolate Chip Biscotti
You will need:

1/3 cup butter
2/3 cup granulated sugar
2 teaspoons baking powder
Pinch of salt
2 eggs
1 teaspoon vanilla extract
4 tablespoons grated orange peel
2 cups AP flour
½ cup dried cranberries
½ cup chocolate chips
½ cup almonds
*Confectioner’s Sugar for dusting

Preheat oven to 350 degrees F. Line an extra-large cookie sheet with parchment paper. In a large mixing bowl with paddle attachment, beat butter with an electric mixer on medium to high speed. Add granulated sugar, baking powder, salt; beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla. Beat in orange peel and flour with the mixer. Lastly, add dried cranberries, chocolate chips and almonds.

On a lightly floured surface shape dough into a loaf; about 7-8 inches long and 2½ inches wide. Bake biscotti for approximately 25 minutes or until golden and top is cracked. Cool on a cookie sheet for approximately 30 minutes. Once cool, transfer loaves to a cutting board and cut diagonally in ½-inch thick slices. Place sides down on cookie sheet and bake for approximately 10 minutes in an oven preheated to 325 degrees F. Transfer to wire rack and let cool completely.
~
Chocolate Almond Biscotti
You will need:
6 tablspoons butter
1/2 cup granulated sugar
2 teaspoons baking powder
Pinch of salt
3 eggs
1 teaspoon vanilla extract
4 tablespoons grated lemon peel
2 cups AP flour
½ cup coco powder (I used dark chocolate)
1 cup almonds
*Confectioner’s Sugar for dusting

Preheat oven to 350 degrees F. Line an extra-large cookie sheet with parchment paper. In a large mixing bowl with paddle attachment, beat butter with an electric mixer on medium to high speed. Add granulated sugar, baking powder, salt; beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla. Beat in lemon peel, flour and coco powder with the mixer. Lastly, add almonds.

On a lightly floured surface shape dough into a loaf; about 7-8 inches long and 2½ inches wide. Bake biscotti for approximately 25 minutes or until golden and top is cracked. Cool on a cookie sheet for approximately 30 minutes. Once cool, transfer loaves to a cutting board and cut diagonally in ½-inch thick slices. Place sides down on cookie sheet and bake for approximately 10 minutes in an oven preheated to 325 degrees F. Transfer to wire rack and let cool completely.

Don't forget to dust each batch of biscotti to your delight with confectioner's sugar!

xx,
Tammy
(Here you go!)