It was a wonderful Saturday morning and I caught myself thinking back about the bakeries in San Francisco, where I would do the marjority of my reading for classes. A typical trip to Tartine or Crepes on Cole would involve a mug of tea, either chai, vanilla jasmine, a smooth earl gray, or perhaps something floral, like hibiscus. Then, I would joyfully select a biscotti...that was my favorite pairing.Over the last year, I have been learning how to make biscotti. It is my divine treat and quite a pricey one. My favorite one to purchase now is Irene's biscotti. It is sliced thin, full of flavor, and combined with fruit that caramelizes while baking....not too much but just enough to get a slightly chewy texture around the fruit, but remain otherwise very crispy....
After a few trials, I think I have it.
I promise you, this is a must try. It is delicious.
**Recipe adapted from King Arthur Whole Wheat Baking cookbook
Ingredients:
- 6 tablespoons butter
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 3/4 cups whole wheat flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup chopped pecans or walnuts
- 1/4 cup dark chocolate chips
- 1/4 cup raisins and dried cranberries
Recipe:
1) Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet or a half-sheet (18" x 13") pan.
2) In a medium-sized bowl, beat together the butter, sugar, baking powder, cinnamon, salt, and vanilla till smooth.
3) Add the eggs and beat till the mixture is well combined. It may look a big coagulated, which is perfect.
4) Add the flour and oats, mixing to combine.
5) Stir in the chocolate chips, nuts, raisins, and cranberries.
6) Divide the dough into four equal pieces, placing them on the prepared baking sheet.
7) Shape each piece into a rough log about 10" to 11" long, placing the logs crosswise on the sheet, and spacing them about 2" apart. (Yes, your hands will get a little sticky). Using your wet fingers and/or a wet spatula, flatten and smooth the logs till they're about 3/4" thick, and about 1 1/4" wide.
8) Spritz the top of each log with water.
9) Bake the logs for 23 to 25 minutes, until they're beginning to brown around the bottom edges. Remove them from the oven, and allow them to cool right on the pan for about 10 minutes. Spritz with water and let them cool for another 15 to 20 minutes. While the logs are cooling, reduce the oven temperature to 325°F.
10) Cut the logs crosswise into 1/2" to 3/4" slices, using a sharp chef's knife.
11) Place the biscotti back on the baking sheet, spacing them close together without touching.
12) Bake the biscotti for 25 minutes, until their cut edges are a light golden brown. Remove them from the oven. Allow to cool completely on the pan (especially before storing, otherwise these will be soggy the next day).
