Wednesday, April 7, 2010

lynn in love with the biscotti

Yes, peeps. I've been a bad, BAD blogger. I'm sorry... I truly am. It's not that I don't anything to say, cuz I do! It's just LIFE has gotten in the way. In a good way... with starting a business, looking for a new job, hosting friends at our place, living and LOVING life is just a a priority right now!

Anyways... meanwhile I have a second here, while I wait for my couple for an engagement session, to post a couple pictures and recipes for the next week!

Love you guys, and hope you're enjoying spring and all the goodness it brings!

First up: I found a lovely new baking blog,
Seriously, it is all kinds of yum!

The first thing I made was Cinnamon and Sugar Biscotti!
It was quick and easy and all kinds of tasty. Perfect with a cup of tea or coffee, or stuck in a mound of ice cream!


Ingredient: 2 cups flour, 1 1/2 tsp ground cinnamon, 1 tsp baking powder, 1/4 tsp salt, 1 cup granulated sugar, 6 TBSP (3/4 stick) unsalted butter, at room temperature, 1 egg, 1 egg yolk, 1 tsp vanilla

For Topping: 1/4 cup granulated sugar, 1 tsp ground cinnamon, 1 beaten egg (for brushing biscotti before baking)

1. Preheat oven to 325 degrees F and arrange two baking racks in the upper portion of the oven. Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Set aside. Also whisk together the cinnamon and sugar for the topping and set aside.

In the bowl of a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes. Scrape down the down and beat in the egg followed by the egg yolk. Beat in the vanilla extract.

Add the dry ingredients to the creamed butter all at once. With the mixer or just with a spatula, bring all of the ingredients together until a somewhat stiff dough is formed.

Divide the dough in two on the two making sheets. Shape each half of dough into a 9-inch long and 1 1/2-inch wide log. Brush with the beaten egg and sprinkle very generously with cinnamon sugar. Bake the two sheets on two different racks in the oven for 20 minutes. Rotate the cookie sheets for even baking and bake for 20-25 more minutes until golden and firm to the touch.

Remove from the oven but keep the oven on. Let biscotti cool until able to handle. Using a serrated knife, cut logs into 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet and sprinkle with more cinnamon sugar. Bake again until pale golden, about 10-15 minutes.

Store in an airtight container for up to one week.


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