Tuesday, November 16, 2010
Like Milk (only better)
One of the great things about coffee is how well it goes with cookies. It's so amazing to see how many of coffee's subtle undertones become apparent with a good pairing. Chocolate brings out the nuttiness of a medium-bodied brew that you never thought had so many layers in it. Biscotti is maybe the best cookies for dipping. It's not too sweet, so it won't compete with the rich taste of your coffee, its long and narrow shape is ideal for multiple-dipping, and it can be flavoured using a variety of nuts, dried fruits, and pantry staples like chocolate or toffee. Feel free to substitute almond syrup for vanilla to get a more bitter, grown-up biscotti. And remember, you can enjoy these with your evening liquor of preference as well.
Cherry Almond Biscotti
2 c all purpose flour
3/4c granulated sugar
1 tbsp baking powder
1 c whole almonds
1/2 c dried cherries (or cranberries)
1 tbsp lemon/orange rind
1/2 c olive oil (use half canola if you'd like)
1/4 c orange juice
Preheat the oven to 325 and line a cookie sheet with parchment paper.
Combine flour, sugar, baking powder, salt, almonds and cherries in a large bowl and set aside.
In a medium bowl whisk together eggs and oil. Stir in the juice and rind, then mix.
Make a well in the middle of the dry ingredients and pour the egg mixture in. Work the liquid into the dry ingredients slowly to form a dough. Knead for a minute or two (grease your hands if they're too sticky).
Divide the dough in half and form two logs no more than an inch in thickness. Brush with a beaten egg and sprinkle with salt and sugar. Bake for 30min or until dough is golden coloured. Don't worry if the logs cracks on top.
Cool for 10-20min. Take a sharp bread knife and cut the logs into 1/2inch slices (if you cut on an angle, you get taller biscotti). Now, bake your biscotti for another 10-15min on each side until golden. Cool before storing. Watch closely during the rebaking, because each oven is a little different.