Biscotti, four ways

On a Monday afternoon Karen and I got together to solve the world's problems, and to make biscotti. Problem solving is best done with a cup of coffee in hand, and even better if there's biscotti to dunk in it.

We started with one basic recipe, then divided the dough into four bowls, making four different flavors. They are as follows: Mexican chocolate, butterscotch with burnt sugar, chocolate chip with white chocolate mint glaze, and almond with coffee glaze and toasted coconut.

The possibilities are endless. We came up with these variations based on ingredients we had on hand. Get creative and come up with your own combinations. Here are some we'd like to try next time:  spicy butterscotch (with brown sugar and a touch of cayenne), cranberry walnut with orange glaze, espresso with maple glaze . . . we could go on and on, but we'll spare you. Here's a good basic biscotti recipe to start with:

Almond Biscotti

Ingredients

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2 eggs
• 2 egg yolks
• 6 tablespoons butter, melted
• 1 1/2 teaspoons finely shredded orange or lemon peel (optional)
• 1 cup coarsely chopped almonds

Directions

1. Preheat oven to 325 degrees F. Lightly grease two cookie sheets; set aside. In a large bowl combine flour, baking powder, salt, and sugar. Make a well in the center of the flour mixture. Place eggs and egg yolks in the well and stir into the flour mixture. Add butter and, if desired, orange peel; stir until dough starts to form a ball. Stir in almonds.

2. Turn the dough out onto a lightly floured surface; divide into three equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1-1/2 inches wide. Bake 25 to 30 minutes or until firm and light brown. Remove from oven and place cookie sheets on wire racks; cool 15 minutes.

3. Transfer logs to cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes. Turn cookies over; bake 10 to 15 minutes more or until crisp and golden brown. Transfer to a wire racks and let cool.

4. Makes about 84 cookies.

(recipe courtesy of bhg.com) 

Cranberry walnut granola

We regularly make our own homemade granola for quick breakfasts... it's easy to make and tastes way better than the store-bought stuff.  This is my go-to recipe, but it's easy to adapt if it doesn't suit your taste or if you don't have all these ingredients on hand:

5 cups rolled oats

2 cups chopped walnuts

1 cup chopped pecans

2 cups unsweetened shredded coconut

1/2 teaspoon ground cinnamon

salt to taste

1 cup coconut oil

1 cup agave nectar

1 teaspoon vanilla

1 cup dried cranberries

Preheat the oven to 325 degrees.

In a large bowl stir together the oats, nuts, coconut, cinnamon, and salt.

In a small pan over medium heat melt coconut oil and agave together. Remove from heat and add vanilla. Pour over oat mixture and stir to coat evenly.

Spread in an even layer on one or two cookie sheets (depending on their size). Bake for 30 minutes, stirring once halfway through, or until nuts are toasted and granola is golden. Remove from oven and add cranberries.

Let cool completely before storing in jars or plastic zipper bag. Store at room temperature for up to two weeks.

The walnuts or pecans are easily substituted with chopped almonds, macadamia nuts, or pepitas. I've used olive or canola oil instead of coconut oil, or honey instead of agave nectar. The vanilla is optional...almond extract is also good. Dried cherries are beltacular (head nod to "Two Weeks Notice") in place of cranberries. I love eating mine with coconut milk, but it's also delicious served with Greek yogurt and fresh fruit!

--Karen & Kelly

Rosemary sea salt pretzels

We decided to try making pretzels for the first time. And while we were at it, we decided to make them just that much better by making them rosemary sea salt pretzels. Turns out, they were both simple to make and quite tasty, as our husbands/taste-testers were happy to report. Before beginning, it's very important to have your sister make you a delicous coffee drink with her fancy-shmancy espresso machine. Technically this step is optional, but on a gray March day, why would you want to skip it? I chose a fairly standard americano with half and half, but hers was some sort of white chocolate mocha deliciousness that was too pretty to not be photographed.

Here's what we made:

Rosemary Sea Salt Pretzels 

Ingredients:

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 1/2 teaspoons sugar
• 1 cup warm water (100° to 110°)
• 3 1/4 cups all-purpose flour, divided (about 14 1/2 ounces)
• 1 sprig fresh rosemary, finely chopped
  Click to see savings
  
• 1 teaspoon salt
• Cooking spray
• 6 cups water
• 2 tablespoons baking soda
• 1 teaspoon cornmeal
• 1 teaspoon water
• 1 large egg
• 2 teaspoons salt (we used rosemary sea salt)

Preparation:

1. Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.
2. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour, 1 teaspoon salt, and chopped rosemary to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
4. Preheat oven to 425°.
5. Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).
6. Combine 6 cups water and baking soda in a nonaluminum Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.
7. Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with rosemary salt. Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.

Adapted from Cooking Light
OCTOBER 2005