Sunday, April 11, 2010
A Biscotti Recipe
Here's my favorite biscotti recipe reworked a bit to accommodate my goofiness about not eating refined sugar, only using wheat flour and loving butter.
1 3/4 c. wheat flour
1 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
2/3 c. honey
1 tsp. almond extract
1/2 c. chopped almonds
1/2 c. craisins
Preheat oven to 300*F. Line a baking tray with parchment paper. Measure and mix the baking powder, flour and salt. Set aside. Vigorously beat the honey and butter until well combined. Add the almond extract and mix well until completely combined. Add eggs and mix vigorously until as smooth as possible. Add wet mixture to flour and fold in gently until combined. Add chopped almonds and craisins and mix until evenly distributed.
Place dough on parchment lined tray in two equal portions. Dough is very sticky so lightly floured hands will make for easier shaping. Shape each log into rough rectangles measuring approx. 4" wide by 9" long and 1" thick.
Bake at 300*F for 30-35 minutes, or until edges start to lightly brown. Remove from oven and let rest for 10 minutes. Slice each shape into pieces about 1" thick and turn each on its side. Return to oven for 15-20 minutes more being sure not to over-brown. Cool on a wire rack then store in an airtight container.
One major noticeable difference of using honey in place of sugar is the crunch: these end up being more like a crumbly shortbread cookie than a traditional hard, crunchy biscotti. They're not likely to withstand hearty dipping in coffee, but they're also very hard to resist and not likely to be around for very long. Does a whole platefull count as a proper meal?
Be sure to visit Mary over at Little Red House for more mosaics!