Sheila’s Biscotti
Written by Rachel, Posted in Guest Posts, Thoughts
Sheila and I were roommates for 4 years when I lived in Texas. She is a dear friend of mine, and a wonderful cook. I have so many fond memories with her, many involving silliness and laughter. She was one of the people who encouraged me in my learning to cook, and even let me help her in her kitchen cooking for 70 people at the Bible School we worked at (where she still works). She was also the one who gave me my start in the cooking show business… we filmed a small show together during our time as roommates. (We may have mostly laughed and not actually cooked anything.)
Thanks for being a guest on De Ma Cuisine, Sheila! (P.S. I’ve made the Espresso-Chocolate Chip ones… oh my, so good! I want to make them right now… maybe I will.)
Here’s Sheila…
Thanksgiving is just around the corner, and if you are anything like me, the holidays herald good smells wafting from the kitchen and mouths watering at the thought of the yummy goodness that awaits. As the chef of a Bible school and conference/retreat center, I have a busy few weeks building up to Thanksgiving, getting ready for conference guests and making things fun and special for our resident staff and students. I try to have fun and different snacks for our many coffee break times during our big conference, so one of my staples every year is to bake a few different kinds of biscotti. It’s good for busy times because you can make it ahead: it freezes well. Or, if you don’t have freezer space, it holds well at room temperature in a zip-lock bag or container, because it is supposed to be pretty crispy. Plus, people love it (I love it!). And most people have never tried to bake it, so it seems a little exotic or “coffee-shop-ishâ€. Either way, I hope you can enjoy being creative with the mix-ins and come up with your own signature style. My favorite lately has been rough-chopped almonds with dried cranberries.
Sheila’s Almond Biscotti
Last modified on 2012-05-18 23:15:08 GMT. 0 comments. Top.
| Sheila’s Almond Biscotti |
- 3 1/4 cup flour
- 1 T baking powder
- 1/2 t salt
- 3 eggs
- 1 cup sugar
- 1/2 cup oil
- 1 t each, almond extract and vanilla
- 1 1/3 C (5 oz) slivered blanched almonds (toasted first, 10 minutes at 350 degrees, cooled)
- Heat oven to 350 degrees. Line sheet pan with parchment paper or foil that’s been greased.
- Sift together first 3 ingredients and set aside. Beat eggs and sugar for 2 minutes till light and fluffy. Add oil, vanilla and almond, mix until thick and smooth, 1 minute. On slow speed, add flour mixture. Knead in nuts (also you can add chopped dried apricots, cranberries, dried cherries, walnuts, white chocolate or chocolate chips. Be creative!).
- Divide dough in half. Form 2 logs, 14 inches long and 2 1/2 inches wide, 3/4 inches high. Place side by side on parchment-lined sheet pan. Bake 3- minutes. Remove and cut in 3/4 inch slices, diagonally. Use a sharp, serrated bread knife for this, cutting gently in a sawing motion so the biscotti does not crumble. Arrange slices on the pan, and bake an additional 10 minutes to toast and make crunchy. Flip and toast again (you do not have to do this step if you prefer your biscotti chewy).
- Store at room temperature in a sealed container or plastic bag, or in the freezer.
Sheila’s Chai Spice Biscotti
Last modified on 2012-05-18 23:14:11 GMT. 0 comments. Top.
| Sheila’s Chai Spice Biscotti |
- 2 3/4 cups flour
- 1 cup sugar
- 1 T loose Chai spice tea or orange spice tea (about 3 tea bags)
- 2 t baking powder
- 1 1/2 t ground ginger
- 1 1/2 t ground cinnamon
- 1 1/2 t ground allspice
- 1 1/2 t ground cardamom
- 1 T veg. Oil
- 1 T orange juice
- 3 large eggs
- In the bowl of a stand mixer, mix the flour through cardamom. Add the wet ingredients and blend well until mixture resembles a stiff cookie dough.
- Divide dough in half. Form 2 logs, 14 inches long and 2 1/2 inches wide, 3/4 inches high. Place side by side on parchment-lined sheet pan. Bake 3- minutes.
- Remove and cut in 3/4 inch slices, diagonally. Use a sharp, serrated bread knife for this, cutting gently in a sawing motion so the biscotti does not crumble.
- Arrange slices on the pan, and bake an additional 10 minutes to toast and make crunchy. Flip and toast again (you do not have to do this step if you prefer your biscotti chewy).
- Store at room temperature in a sealed container or plastic bag, or in the freezer.
Sheila’s Espresso-Chocolate Chip Biscotti
Last modified on 2012-05-18 22:51:05 GMT. 0 comments. Top.
| Espresso-Chocolate Chip Biscotti |
- 2 3/4 cup flour
- 1 cup sugar
- 1/2 cup choc. Chips
- 2 t baking powder
- 1 t cinnamon
- 1/8 t salt
- 1/2 cup instant coffee granules
- 1 T hot water
- 1 T veg. Oil
- 2 t vanilla
- 3 large eggs
- In the bowl of a stand mixer, mix flour through the salt. In a small bowl, mix the instant coffee with 1 T hot water until the granules are dissolved. Blend the rest of the ingredients, along with dissolved coffee, into the dry ingredients until mixture is blended and seems like a stiff cookie dough.
- Divide dough in half. Form 2 logs, 14 inches long and 2 1/2 inches wide, 3/4 inches high. Place side by side on parchment-lined sheet pan. Bake 3- minutes. Remove and cut in 3/4 inch slices, diagonally. Use a sharp, serrated bread knife for this, cutting gently in a sawing motion so the biscotti does not crumble. Arrange slices on the pan, and bake an additional 10 minutes to toast and make crunchy. Flip and toast again (you do not have to do this step if you prefer your biscotti chewy).
- For an added special touch, you can dip one end of the biscotti in melted chocolate.
- Store at room temperature in a sealed container or plastic bag, or in the freezer.
