Okay, at Love at First Bite, I’m officially calling the month of July, biscotti month. I don’t think I’ve made a pastry more often than I did this one in such short period of time. One of the reasons for this is I realized how easy it is to make (and this is just dangerous), then it’s the fact that I can
have it fresh with my coffee (and we all know how much I love my coffee). So, today as we come to the close of biscotti month I want to share with you the different ways I made biscotti: coconut-vanilla with a coconut glaze, orange-cranberry with an orange glaze and a different version of the orange-cranberry dipped in cabernet-dark chocolate. *Caution: Reading beyond this point can cause a biscotti making reaction that can interfere with summer fitness goals and weight watching efforts.
Let’s start off with the first one I made earlier this month, the cranberry-orange dipped in a cabernet-dark chocolate. This version is different than the rest because I didn’t use regular cane sugar like I normally would. Instead, I replaced it with brown sugar for a bolder flavor. You can see that the biscotti looks a bit darker than the other versions where I used the cane sugar. The flavor was a lot a bit different, since it kind of gave it a slight caramel-like taste. I also dipped this biscotti batch in a cabernet infused dark chocolate from the Ghirardelli Factory.
It brought out the cranberry flavor when I bit into the biscotti and the nuttiness when I dipped in my coffee. To make this dip just boil a small amount of water in a sauce pan. Break apart the chocolate and place in a glass bowl that can easily sit on top of the sauce pan. Let the chocolate melt with the steam coming from the sauce pan. One the chocolate is soft dip and place in parchment paper to dry. If in a hurry to eat (not that I would know about this…ahem) place in the freezer until the chocolate hardens.
The second other cranberry-orange biscotti was orange zest and dried cranberries. I added about 1 tablespoon of orange zest, chopped cranberries into small pieces and added to the dough. I then drizzled an orange infused glaze once it cooled using powdered sugar, orange zest, juice from the orange and a bit of coconut oil (be careful not to use too much coconut oil because it will change the flavor of the glaze). The orange flavor in the biscotti really popped with this drizzle and it made it taste like a completely different biscotti, especially since I used cane sugar instead of the brown sugar.
In the coconut- vanilla biscotti, I used sweetened vanilla flakes that I chopped to smaller pieces and combined to the dough and added an extra ½ tsp of vanilla extract. The glaze for this was made of coconut oil, powdered sugar and water. *Note: the water in the glaze is only to get it to the right consistency, if too much is added the drizzle will be too watery and will not set right.
Want to try make the dough and go crazy with your add-ons why don’t you!?
2 cups of flour
2/3 cups of cane sugar
6 tbsp of unsalted butter
2.5 tbsp of baking powder
2 tbsp of vanilla extract
The only rule here is to mix the sugar and butter to make it a soft mixture before you add all the other stuff. To make the double batch this morning I split the dough in half before my adding.
Lay on a sheet of parchment ( not you, the dough!) and spread leaving it nice and thick. It does not have to be perfect, dough is beautiful even with all its imperfections. I mean, just look at it!
Bake in 350 degrees for 20-25 min until toothpick comes out clean. Cut huge cookie while it’s warm to create the biscotti shape and put the pieces back in the oven for 30 more minutes or until all the sides are golden brown. Yes, this means that you’ll have to watch your biscotti babies bake during those last 30 minutes and rotate them so that they all brown evenly. Trust me, show your love to your biscotti and it will satisfy you later!