Evening Edge
What’s For Dinner?
DEL.ICIO.USBoujie Biscotti
Rate this recipe: (average rating = 4.00 with 4 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: Dessert
In the Kitchen With . . . Suzanne Dunn, Norcross
Nominated by cousin-in-law Darline Cohen:
"A single mother of two preteens and a full-time sign-language interpreter for DeKalb County schools, Suzanne loves to entertain in her free time and thinks nothing of having 10 [guests] over for dinner. She grows her own herbs, bakes bread from scratch and usually has two to three homemade desserts when she has a dinner party. An invitation to Suzanne's is a cherished treat."
Hands on time: 30 minutes Total time: 1 hour and 15 minutes Serves: 30
Ingredients:
-
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup (heaping) pistachios, coarsely chopped
1/3 cup (heaping) macadamia nuts, coarsely chopped
1/3 cup (heaping) cashews, coarsely chopped
1/2 cup dried cranberries
1/2 cup dried cherries
Instructions:
Preheat oven to 325 degrees. In a small bowl, combine the flour, baking powder, baking soda and salt, and set aside.
In a large mixing bowl, cream together the butter and sugar. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract, and then add the dry ingredients in two or three additions, mixing well. Stir in the pistachios, macadamia nuts, cashews, cranberries and cherries.
Line a cookie sheet with parchment paper. With floured hands, form the dough into two 12-inch logs, about 1 inch high and 1 1/2-2 inches wide. Bake the logs for 25 minutes.
Remove the biscotti from the oven and let cool about 10 to 15 minutes. Slice the logs on the diagonal into individual cookies about 1/2 inch thick. Lay them flat on the parchment-lined cookie sheet and bake them an additional 15 minutes, until golden brown.
Cool the biscotti completely, and then store in an airtight container.
In a large mixing bowl, cream together the butter and sugar. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract, and then add the dry ingredients in two or three additions, mixing well. Stir in the pistachios, macadamia nuts, cashews, cranberries and cherries.
Line a cookie sheet with parchment paper. With floured hands, form the dough into two 12-inch logs, about 1 inch high and 1 1/2-2 inches wide. Bake the logs for 25 minutes.
Remove the biscotti from the oven and let cool about 10 to 15 minutes. Slice the logs on the diagonal into individual cookies about 1/2 inch thick. Lay them flat on the parchment-lined cookie sheet and bake them an additional 15 minutes, until golden brown.
Cool the biscotti completely, and then store in an airtight container.
Notes:
These easy-to-make dipping cookies have something for everyone: three kinds of nuts, two kinds of fruit and a smooth vanilla base. Add some freshly grated lemon or orange zest for a twist.
Nutrition:
Per serving: 125 calories (percent of calories from fat, 43), 2 grams protein, 16 grams carbohydrates, 1 gram fiber, 6 grams fat (2 grams saturated), 23 milligrams cholesterol, 50 milligrams sodium.
More recipes like this:
More recipes of the same cuisine:Dessert
Recipes in the same category:In the kitchen with