Showing posts with label Biscotti. Show all posts
COFFEE & ROASTED ALMOND BISCOTTI...a handsome combination!
24 May 2008
"I am not a glutton, I am an explorer of food"
Erma Bombeck
Coffee & Roasted Almonds...a handsome combination
I have my biscotti moments...at times, I will suddenly alight & set off to make a biscotti with a 'flavour of the moment' off the top of my head. This particular moments' flavour turned out to be coffee & roasted almonds.
A delicious, crisp biscotti!I made these some time ago, & am tempted to set off & bake some now...only problem being that I've cut a nerve in the palm of my right hand & am incapacitated as far as baking/cooking goes. Which leaves me with very little to do; torturous, but my own fault. Was careless & got a shard of broken ceramic do the damage...:0(
Biscotti date to Ancient times. The term literally means "twice baked." These hard biscuits fueled armies and fed travelers. Flavor variations and culinary techniques evolved according to time and place. German zweiback, Jewish mandelbrot, British ship's biscuit, and American hardtack are similar in purpose and method.
Ingredients:
Granulated sugar - 2/3 cup
Olive Oil – ¼ cup (or canola oil; I used olive)
Eggs - 2
Vanilla extract - 2 tsp
Baking powder – 1 tsp
Salt -1/8 tsp
Flour - 1 1/4 cups
Granulated sugar - 2/3 cup
Olive Oil – ¼ cup (or canola oil; I used olive)
Eggs - 2
Vanilla extract - 2 tsp
Baking powder – 1 tsp
Salt -1/8 tsp
Flour - 1 1/4 cups
Whole wheat flour - 1/2 cup
Instant Coffee Powder - 2 tbsps
Almonds– 1 cup/roasted & roughly chopped
Instant Coffee Powder - 2 tbsps
Almonds– 1 cup/roasted & roughly chopped
Method:
- Preheat oven to 150 degrees C.
- Line a baking sheet with parchment paper or silpat sheets.
- Sift the flours + salt + baking powder.
- Beat the olive oil with the sugar.
- Add the vanilla extract + eggs + coffee & beat well.
- Stir in the flour mix; & gently turn the almonds into the dough. Mix in.
- Transfer the dough to your parchment lined baking sheet and form into 2 logs, about 12” X 3 ½”. The dough is sticky, so you may have to dampen your hands to form the log.
- Bake for 35 minutes, or until firm to the touch & light golden brown.
- Remove from oven and cool for about 10 minutes.
- Transfer the log gently to a cutting board and cut diagonally into 2 cm slices with a sharp serrated knife.
- Reduce oven temperature to 135 degrees C. Place the biscotti, cut side down, on the baking sheet. Bake 8 minutes, turn slices over, and bake for another 8 minutes or until golden brown.
- Remove from oven and let cool. Store in an airtight container.
- Makes about 20 - 24 biscotti
- Note: Roast the almonds at 180 degrees for about 10 minutes, till the skin begins to crack open. Allow to cool, & then chop. Roasting brings out the sweetness & flavour in almonds. Can be done in advance.
This is a healthier version of the biscotti which I normally make. Have substituted some of the plain flour for whole-wheat flour & was quite pleased to see the kids enjoy them as much as we did. It's always a good idea to gradually substitute plain flour with a portion of whole-wheat flour to increase the nutritive value...these are good, healthy cookies with no butter. Made with olive oil & full of nuts, they're headed for Ivy @ Kopiaste & Ben @ What's Cooking US for an event we can't do without...Fat Chefs or Skinny Gourmets? (an event co-hosted by 2 of my fave bloggers). The call is to make something that you consider Diet Food for its nutritious value (high in vitamins and other nutrients and low in calories). I think we all need a little nibble at tea & this quite fits the bill!
A PEEP INTO HOW TODAY WHOOSHED BY...BAKERS' DAY IN!
18 December 2007
"I am not afraid...I was born to do this."
Joan of Arc
Joan of Arc
BAKER'S DAY IN!
Life goes on...with stormy days that follow calm seas! Did I say 2 days ago that I was itching to bake after a 3-day no-bake gap? When it rains it pours, and thus in my case too. Today was a tiring day...I was literally on my toes from the word go. Before I knew it, it was past 2pm, and I raced off to get the kids from school. HUFF PUFF!
CHOCOLATE SPONGE CAKE WITH A GANACHE ICING
First made a cake on request for my household helps son, who requested a cake from no other than 'only madam' (in his words). I was honoured! It is his birthday tomorrow, and the little fellow is more excited than words can say. So I baked this chocolate cake for him...recipe shall follow in a couple of days.
DATE & WALNUT WHOLE-WHEAT LOAF WITHOUT SUGAR
Next was a request from a teacher in the kids' school who is on a restricted diet...very restricted indeed. She pleaded me to make her something with just whole-wheat flour, no sugar, no fat. Of course, I asked her to have a go at a sack of flour as it sounded impossible! Put my thinking cap on...came up with the only alternative I could offer - 'Date & Walnut Whole-wheat Loaf'. Its made, looking fine & the taste is a BIG ? mark. Recipe will not be posted because am not sure if I can ever get that healthy & bring myself to have a bite!! ( If I get to hear good about it, am willing to post the recipe if required though)
BISCOTTI IN 2 TONES
And then of course, simple ole biscotti that we all love at home. Recipe has been posted before. The only change is that I used walnuts & chocolate chips in one half; the other half with cranberries & pistachios remained the same.
PHEW...what a looooooong day. Tomorrow seems even longer with a bunch of muffins to be made for a play schools' Christmas party later this week...but that's another story. Good night for now & sweet dreams!
