Fruit and nut biscotti

Perfect for dunking in coffee or tea, homemade biscotti keeps for a couple weeks and is great to have on hand when friends drop by. Get creative and add any type of dried fruit or nuts to the dough.

By Cynthia Nelson,?Tastes Like Home / December 2, 2012

Biscotti are a traditional twice-baked Italian cookie. They come in all flavors, and are perfect as an after-lunch treat, a snack, or a companion to your coffee.

Tastes Like Home

Enlarge

Though I do not have a sweet-tooth, every now and then I like to have some sweet baked item with my tea in the afternoon or evening. And based on last week?s column, you know that I like it to be something that can be dipped or dunked.

Skip to next paragraph Cynthia Nelson

Tastes Like Home

Cynthia Nelson was born and raised in the only English-speaking country in South America ? Guyana. She has been a media professional for over 18 years. Cynthia is based in Barbados and teaches Mass Communication. Her photography and musings on food and life appear regularly in publications in the Caribbean and North America. She is the author of the memoir-cookbook: Tastes Like Home: My Caribbean Cookbook and the award-winning blog, Tastes Like Home.

Recent posts

' + google_ads[0].line2 + '
' + google_ads[0].line3 + '

'; } else if (google_ads.length > 1) { ad_unit += ''; } } document.getElementById("ad_unit").innerHTML += ad_unit; google_adnum += google_ads.length; return; } var google_adnum = 0; google_ad_client = "pub-6743622525202572"; google_ad_output = 'js'; google_max_num_ads = '1'; google_feedback = "on"; google_ad_type = "text"; google_adtest = "on"; google_image_size = '230x105'; google_skip = '0'; // -->

Subscribe Today to the Monitor

Click Here for your FREE 30 DAYS of
The Christian Science Monitor
Weekly Digital Edition

A biscotti proves to be the ideal thing to have on hand for such occasions; more importantly, I like that a biscotti can be around whenever youf eel like having one because they can be stored at room temperature for a couple of weeks.

Biscotti are Italian twice-baked cookies or some would say biscuits depending on their interpretation of the word biscuit. Biscotti di Prato originated int he Italian city of Prato. The dough, crumbly and sticky when mixed, is first formed into logs, baked and then cut into 1/2-inch slices while still hot and baked again until dry and crisp.

These cookie-biscuits were first sought after for long journeys and wars back in the day because they could be stored for long periods and were considered non-perishable food.

Today, biscotti still have a long shelf life; a homemade batch can last for two weeks at room temperature and longer yet at cooler temperatures.?I like to keep it simple with some dried fruit and almonds.Sometimes I add freshly grated coconut, this results in a shorter shelf life due to the coconut being fresh with its oils, however, I never have to worry about that because the coconut biscotti are gone in no time.

One of the other things that I like about homemade biscotti is that it is not overly sweet as some desserts and baked items can be. With biscotti on hand, having people over for tea or coffee is never a bother. Ready to give it a try?

Fruit and nut biscotti
Yields 14?16

2 3/4 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt?

?3/4 cup white granulated sugar

1 teaspoon ground cinnamon

1 cup dried cranberries (or dried fruit of your choice)

1/2 cup raw almonds coarsely chopped

3 eggs, room temperature

1/3 cup whole milk

2 teaspoons oil

1 teaspoon vanilla essence

Preheat oven to 350 degrees F with the rack in the middle.

Mix together the flour, baking powder, salt, sugar and cinnamon. Add in cranberries and nuts to flour mixture and toss to mix. Whisk together eggs, milk, oil, and essence. Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined; do not over mix, the dough will be crumbly and sticky, use your hands to bring the ingredients together so as not to over mix.

Divide the dough in half and transfer to a parchment-lined or greased bakingsheet (13 x 18?) 5 inches apart. Shape each half into an 8-inch log and flatten the top just a bit. Bake for 30 minutes.

Remove the pan from the oven and place it on a wire rack and let cool for 20 minutes. Meanwhile, reduce the oven to 325 degrees F.

Slice each log of biscotti diagonally (across) into 1/2-inch slices. Assemble onthe same parchment-lined/greased baking sheet. Transfer to oven and bake for 15 minutes on one side, remove pan from oven, flip the biscotti and bake for another 15 minutes on the other side.

Remove biscotti from pan and cool completely on wire racks.Store in airtight containers at room temperature for one to two weeks. Serve with a hot beverage or a dessert wine.

Notes

You can vary the spice flavourings for you biscotti ? anise, cardamom, teamasala, apple or pumpkin pie spice mix. Add your nuts or dried fruit preference.?Orange or lemon zest can be used as flavours too.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

Source: http://rss.csmonitor.com/~r/feeds/csm/~3/yYEnLbaXzhc/Fruit-and-nut-biscotti

Summer Solstice 2012 Waldo Canyon fire nba finals K Michelle roger clemens multiple sclerosis falling skies