Hit me with your best biscotti
Comments (21)
3 years agolast modified: 3 years agoI make a cranberry pistachio biscotti that is drizzled with white chocolate that is very popular with my friends. I got the recipe many years ago from Epicurious, I think .
Cranberry Pistachio BiscottiIngredients
1 cup shelled raw pistachios
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup dried cranberries
2 ounces white chocolate, melted
Preheat the oven to 350°. Spread the pistachios in a pie plate and bake until golden, about 6 minutes; let cool. Turn the oven down to 325°.
In a small bowl, whisk the flour, baking powder, baking soda and salt. In a medium bowl, beat the butter with the sugar until light and fluffy. Beat in the eggs, 1 at a time, followed by the vanilla. At low speed, beat in the dry ingredients. With a wooden spoon, stir in the pistachios and cranberries.
Butter and flour a large cookie sheet.(I just use parchment) Pat the dough out on the sheet into two 14-inch-long logs 1 inch wide and 1 inch high; leave 3 inches between them. Bake in the lower third of the oven until golden, about 20 minutes. Transfer the cookie sheet to a rack; let the logs cool for 5 minutes. Using a serrated knife, slice logs on the diagonal 1/2 inch thick.
Bake the slices for 7 minutes on each side. Transfer the biscotti to a rack to cool completely. Drizzle with the melted white chocolate and refrigerate until set, about 10 minutes.
The biscotti can be kept in an airtight container for 1 week.
Our next favorite is Double Chocolate Biscotti
https://www.yummly.com/recipe/Double-Chocolate-Biscotti-2208209?prm-v1nekotish thanked Olychick
3 years agoRelated Discussions
Your Greatest Hit Recipes for Leesa
Comments (150)Even non-canners ask for the recipe when they try this Blueberry Citrus Conserve. It's from the Ball Complete Book of Home Preserving (I think it's in the Ball Blue Book too - in fact, I think it was in the 1960s version my Mother in law recently gave me!!!). It's PHENOMENAL. Blueberry Citrus Conserve Makes about 4 (8 oz) half pints Citrus fruits enhance the rich, earthy flavor of blueberries in this luscious royal blue conserve. Serve it with bread or as a condiment with ham or smoked meats. 4 cups sugar 2 cups water 1 small lemon (unpeeled), seeded and thinly sliced 1/2 cup orange (unpeeled), seeded and thinly sliced 1/2 cup raisins 4 cups blueberries 4 (8 oz) half pint glass preserving jars with lids and bands Directions: 1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2.) COMBINE sugar and water in a large, deep stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Add lemon and orange slices and raisins. Reduce heat and boil gently for 5 minutes. Add blueberries, increase heat to high and return to boil. Boil hard, stirring constantly, for 5 to 10 minutes, until mixture thickens. Remove from heat and test gel. If gel stage has been reached, skim off foam. 3.) LADLE hot conserve into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. 4.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Another fantastic recipe also from the Ball Complete Book of Home Preserving is Strawberry Lemon Marmalade. Strawberry Lemon Marmalade Makes about 7 (8 oz) half pints Lemon shares the stage with strawberries, a summer favorite, in this sweet, red-hued marmalade. 1/4 cup thinly sliced lemon peel (about 2 large) 4 cups crushed strawberries (about 4 1-lb containers) 1 Tbsp lemon juice 6 Tbsp Ball® RealFruit® Classic Pectin 6 cups sugar 7 (8 oz) half pint glass preserving jars with lids and bands 1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2.) COMBINE lemon peel and water to cover in a 6- or 8-quart saucepan. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pan. 3.) ADD strawberries and lemon juice to peel and mix well. Gradually stir in pectin. Bring mixture to a full rolling that can not be stirred down, over high heat, stirring constantly. 4.) ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary. 5.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Quick Tip: Use lime peel and lime juice in place of lemon for a Strawberry Lime Marmalade. I also love the Ball Complete Book of Home Preserving Taco Sauce recipe. It's delicious. I don't buy it at the store anymore. Taco Sauce Makes about 6 (8 oz) half pints If you love tacos, you will want to keep this taco sauce on hand. Follow the easy directions and preserve with waterbath canning. 5 cups water 3 cups tomato paste (about 2 12-oz cans) 1 cup cider vinegar 1/2 cup corn syrup 2 Tbsp chili powder 1 Tbsp salt 1 tsp cayenne pepper 1/2 tsp hot pepper sauce 6 (8 oz) half pint glass preserving jars with lids and bands 1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2.) COMBINE water, tomato paste, vinegar, corn syrup, chili powder, salt, cayenne pepper and hot pepper sauce in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes. 3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 4.) PROCESS jars in a boiling water canner for 30 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Those are just a few of my favorites, but there's a lot more out there! :)...See MoreYour Greatest Hit Recipes for Leesa - The Condensed Version...
Comments (37)Newer version of Annie's Salsa - BWB only Annie's Salsa 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3 to 5 chopped jalapenos (for milder leave out seeds and ribs) 6 cloves minced garlic 2 tsp cumin (optional) 2 tsp pepper 1/8 cup canning salt 1/4 c fresh cilantro (optional) 1/3 c sugar (optional) 1 cup cider vinegar (see note on subbing lemon or lime juice option) 16 oz canned tomato sauce (to adjust density) 8-16 oz canned tomato paste (to adjust density) Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes in BWB. Makes 6 pints. _________ A lot of changes have been made to this recipe over the years. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. (Note from Sheila - I like half lemon half lime.) Some people leave out the cilantro, that's fine too. Do not increase! Some people add more hot peppers or fewer onions, fine as long as you keep the same total measurements. (Note this is what NCHFP does in their new Choice Salsa recipe.) Some people leave out the sugar, that's fine. You can scoop out the goo in the middle of the tomatoes with your thumbs when I'm peeling and chopping for a less seedy version, so it's 8 cups of chopped tomatoes without the seeds and goo. Most who make it regularly as well as Annie recommend using a variety of different slicing tomatoes, not paste types, for best flavor and consistency. (Note: use the tomato sauce and paste to adjust the consistency of the final product to a "sloshy" consistency.) According to Annie "My salsa is not as thick as Heinz catsup but it's thicker than taco sauce. If you don't like it quite as thick or sweet, cut down the amount of paste. I would add some, then taste. Reducing that ingredient shouldn't affect the safety of the recipe. I use equal amounts of sauce and paste. You can pull it off the heat at any point and adjust for flavor. Before I cook it I check for salt, sugar, check the consistency. Add more pepper or cumin if I want. When I first started making this salsa, tomato sauce and paste came in 8 and 16 ounce cans. Like everything else, they've now been downsized, so now I have to use partial cans." Does anybody have good versions of the other recipes that have weird symbols in them for measurements?...See MoreHit me again Critique my Layout Round 2
Comments (9)Jenswrens, I hope you know that the meanness heaped on your previous plan was from us wanting you to have a really really great kitchen, not just a pretty one!! First impression, this is a much, much better plan, and should fine as is, though, as with most plans, some tweaking can probably improve it. I have been noodling around with your design and came up with nothing that worked. You've done a great job, and it's worth all your iterations and efforts. I love the way you've conserved your windows and gotten the wall space you needed for your tall units by reorienting. And I love your complex island. It's a little quirky, which makes the elegance of your design interesting. If you don't think you need two dishwashers, I don't think you do. The aisle size is fine for baby goats. I once did an analysis and decided that 40" bare minimum to not feel cramped and claustorphobic, and 54" the maximum not to be too wide. You're a couple of inches past that, but you have the "goats". It won't be bad. The biggest issue in that is landing space for the fridge, but that's something that can be worked with. Maybe a folding tea cart for the odd thing that's just too heavy to carry to the counter. Maybe just group effort. I think the hearth seating is going to be cozier than it looks in the drawing. Over and over I am reminded how seating doesn't look on paper like it takes up the amount of real room that it does in life. Plus, when you were drawing you left a nice, open passage between the hall and the porch. IRL, there will be a dog lying across that, at the very least. I really think by the time you're done decorating there will be plenty of cozy in the room, and you need the space that's currently empty. (Says the one with the big rooms--maybe it's just the big roomness that's making it feel uncozy. You want a big room. The agoraphobia will pass.) Why is mudroom junk visible? Can't you put in a door? Doors are really useful barriers to unwanted sights. The other thing you could do is just put a small partition wall inside of the doorway to block the sight through. Or if you're trying to let in light, make a textured glass partition there. That is, something sticking out of the South wall, about 3-4' wide, that people have to go around to get to the mudroom proper and blocks people seeing in. A partial vestibule, if you will. Or even a decorative, freestanding screen. I see the value of making the porch bigger though. Do you need a powder room there? Do you want people not crossing the hearthroom to to other powder room? Or do you want to move that (I forget). But, if you make the porch bigger, how do you enter the mudroom? I think you could design something like a potting bench on top and a pet station under counter height that would serve both purposes and make maximum use of your extra mudroom space. I don't imagine that one would usually want to be doing gardening tasks and feeding both at the same time, so sharing the space seems natural. Okay, my big question is about the wine room. A window? Really? The North wall helps, but I wouldn't even want the wine on an outside wall. You're going to need plenty of extra insulation there. AHA!!! If the powder room is in the mudroom, would that be okay for company to use? If so, you could remove the powder room as shown, move the wine room to the interior, and make part of the current wine room into your pantry. Pantries aren't fond on windows either, but most pantry foods don't mind small changes in temperature, whereas you should keep wines at even, nonfluctuating, temperatures. Light isn't great for either, but you can do a temporary solution for that, like blackout film, if you don't want to take out or board over the window altogether. The dishes don't go in those pretty glass fronts? and the drawers below them? The problem with dishes on the island shelves is enthusiastic tails and cat hair. You could add doors. As to the rest of the kitchen proper? Is that the two microwaves between the glass fronts? They're pretty there, but I usually use the microwave on stuff right out of the fridge or freezer. If you do too, that distance could be a bother. I don't think there's room for them on the other side though, and splitting up the MWs and the coolers, and putting one of each on each wall breaks up the pretty. When I first looked at the plan, I thought the appliances between the glass fronts were double ovens. If so, those are okay there. Most things that go in ovens start out as pots or trays on counters, and you have the single near the stove for moving between those. If the double are really the microwaves, I might trade the single oven with one of the microwaves. But that depends on how you cook and live. What's more important? An oven by the stove, or a microwave by the fridge? Maybe a little MW near the fridge for defrosting a bagel and melting butter, with a big one on the other side? I stand by the first thing I said, though. No matter what might not be perfect in this plan, I could live with it as is. Everything but the window in the wine room....See MoreHit This With Your Best Stuff! Be kind. Fly-Fishing Cabin. Rustic.
Comments (41)Suzi, Good deal on the back up offer. But I would advise to not play hardball too much as far as trying to get the primary buyers to terminate the contract. After all, your secondary buyers presented you an offer, not a contract. A BIG difference. If you really are going to put roadblocks up in the path for the primary buyers, then have the secondary buyers execute a backup contract. This will offer you a lot more leverage than your current situation. Thanks for citing how the buyers found your property... Although the above suggestions on marketing to pilots, grocery store customers and fishing guides is all fine for some, I have found to spend the resources and energy on where ultimately buyers find properties... on line and through their agent. In other words, the MLS....See More
3 years ago
3 years ago
3 years agolast modified: 3 years agoLike Linda, I make biscotti without shortening, butter, or oil. If shortening or butter is added, the biscotti will be more like a cookie, but when made without, they will be crisp and hard and do require dunking into something to soften them.
I use a recipe from Nick Maglieri that I saw him make on an episode of Baking With Julia, and I have the book, which I have used for several recipes.
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cardamom or coriander
- 1/4 teaspoon salt
- 1-1/2 cups unblanched whole almonds
- 3 large eggs
- 2 teaspoons pure vanilla extract or Amaretto
- 8-10 oz dark or bittersweet chocolate
Position a rack in the center of the oven and preheat the oven to 350°. Line a baking sheet with parchment or silpat and set aside. Put the flour, sugar, baking powder, cardamom, and salt in a large bowl and stir with a rubber spatula to mix. Stir in the almonds.
Whisk the eggs and vanilla together in a small bowl; then stir them into the flour mixture. The dough will be loose at first but will come together during the kneading process.
Turn the dough out onto a lightly floured work surface and knead, folding it over onto itself until it is smooth. Divide the dough in half and shape each half into a 12 inch long log. Gently press down on the logs to flatten them until they are about 2 inches wide and 1 inch high. Transfer them to the prepared pan.
First Baking Bake the logs for about 30 minutes, or until they are slightly risen and firm to the touch. Slide the logs off the baking sheet and onto a cooling rack. The logs must be completely cool before you can continue with the recipe. Since they will take about 30 minutes to cool, you can either turn the oven off or leave it on for the next step. You can bake the biscotti up to this point several days ahead. Wrap the logs well in plastic and continue when it is convenient.
Second Baking When the logs have cooled completely, preheat the oven to 350°F, if necessary. With a sharp serrated knife, cut the cooled logs diagonally into 3/8 to 1/2 inch thick slices. Place the sliced cookies cut side down on the pans and bake for 15 to 25 minutes, or until the biscotti are crisp and golden. Cool on the pans. Thicker slices will take longer to get crisp. You can slice them as thin as 1/4” thick, if preferred.
Melt the chocolate in the top of a double boiler. Dip flat side of cooled cookie into the chocolate and return it to the pan to cool again. If you have chocolate left over, you use a metal spatula to add more to the cookies or drizzle it over.
- 3 years agolast modified: 3 years ago
- 3 years ago
- 3 years ago
- 3 years agolast modified: 3 years ago
- 3 years ago
- 3 years agolast modified: 3 years ago
- 3 years ago
3 years ago- 3 years ago
- 3 years agolast modified: 3 years ago
I'm very sensitive to salt, and I cannot imagine dipping salted almonds, although I do eat salted almonds by themselves. I also make sure that when I make English toffee that no salt is added to the recipe, and I use unsalted almonds for that also.
I usually make this at the same time that I make biscotti - for Christmas.I do not eat any salted candy, but then I don't eat much candy anyway.
I use a small amount of salt when I make cookies (and biscotti), but that is because they have flour in them.
3 years ago
plllog