After making a few "R" rated desserts (Ginger Ice Cream and Lemon Chiffon Cake with Ginger Mousse) for adult consumption, how about "R" rated cookies for grown ups--I mean biscotti. These twice baked cookies have a lot of variations and are good keepers, but they usually are gone in a short time at my home.
This recipe is a bit different from my previous post because of the addition of cornmeal. It makes this treat extra crunchy. Orange zest also gives a hint of orange flavor. I also cut down the amount of butter as well ^_^.
Ingredients to make about 2 dozen biscotti:
1 cup/140g unbleached all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
4 tbsp/56g unsalted butter
1 tbsp finely grated orange zest
2 large eggs
1 tsp baking soda
1 tsp pure vanilla extract
1/2 cup coarsely chopped walnuts, lightly toasted
1/2 cup dried cranberries
1/2 tsp anise seeds
1) Toast nuts in a preheat 300F oven for about 10 minutes. Let cool to room temperature.
2) Increase the oven temperature to 350F.
3) Melt butter either in a microwave or on a stove. Add orange zest and set aside.
4) In the bowl of a stand mixer, add flour, sugar, cornmeal, baking soda and anise seeds. Mix on low speed.
5) Add eggs one at a time, mixing well after each addition.
6) Add the butter mixture and vanilla extract.
7) Stir in the nuts and cranberries.
8) Scrape the dough onto a parchment-lined baking sheet, or Silpat. Wet hands and shape it into a log with 2 inches wide.
9) Bake at 350F for about 30 minutes or until golden brown.
10) Let it cool on a rack and reduce the oven temperature to 200F.
11) Slice the cool log into about a quarter inch thick with a serrated knife.
12) Lay them flat on the baking sheet and put back to the oven for another 45 minutes to an hour or until they are dry and crisp.
13) Let them cool completely before serving or storing in an air tight jar.
For shorter and smaller biscotti, shape the log longer and narrower. It will spread wider in the oven.
自從上次做了兩款適合成人享用的甜品(薑汁慕絲雪紡蛋糕 及薑汁雪糕)後,今次與大家分享另一款很多成人都喜歡用來伴飲咖啡的餅。這種『焗兩次』的餅因焗了兩次,水份低,十分乾身及脆口,所以能保存很多日都不會變質。今次與上次的食譜有別,加了cornmeal,令其更加脆,牛油份量減了些,比較健康,加了橙皮碎及香料,風味大增 !