Who all has started their baking yet? Okay, do not answer that one. I am obviously late with my Christmas baking even though I have been baking yummy cakes, like the Boozy Cake I posted last week?
One of my favorite goodies to bake happen to be biscotti. I like them dipped, plain, fruit-filled or even nut-filled. I really do not need coffee to eat them but sometimes it just helps. Ryan does not particularly like them for the same reason I just explained. They happen to be too dry.
Last year I made Chocolate Pistachio Biscotti and really liked it but I decided to change up the recipe and go a little more festive. I had a bag of white chocolate chips and a box of candy canes ready to be utilized. Even though there was going to be a crunchy factor with the candy canes I still wanted my biscotti to have some sort of nut.
The combination proved to be delicious and perfect for anytime munching. I quickly divided the batch for my neighbor and for a host whose party we were attending later. These definitely would make great party gifts!
It is a family tradition to bake several varieties of cookies and while I explained last year how I hardly had time with a new baby and all, this year it is a lot easier. As I bake, Julianne LOVES being in the kitchen. Sometimes she will sit in her high chair and play with her toys as she watches me. At other times she rather sit up higher and be REALLY involved with mommy.
I am training a future baker!
At other times, Julianne is taking out pots, pans, wooden spoons, and measuring cups. I just love the fact she wants to be near her mommy. I believe the clingy stage might be over. Hmm.
White Chocolate and Candy Cane Dipped Almond Biscotti
by Noelle Kelly
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients (28 biscotti)
- 1-2/3 cup all purpose flour
- 1/2 cup unsweetened good quality cocoa powder
- 1-1/2 teaspoon baking powder
- pinch of salt
- 3/4 cup slivered almonds (optional)
- 1/4 cup Earth Balance margarine, softened
- 3/4 cup superfine sugar
- 2 flax seed “eggs” or 2 large eggs
- –to prepare flax seed “eggs”: 2 Tbsp flax seed meal + 6 Tbsp water–set aside for 3 minutes
- White chocolate chips
- 6 candy canes (crushed)
Preheat oven to 375°. Line baking sheet with parchment paper.
In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Add almonds, and mix.
In a mixer, mix margarine and sugar on medium speed for 1-1/2 minutes. Add flax “eggs” or eggs, one at a time.
Add the dry ingredients and mix on low speed until just combined to make a dough.
Remove the dough and using your hands, divide the dough into two and form into long flat shapes about 8 long x 1-1/2 inches wide. Place on the lined baking sheets and bake for 20 minutes.
When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best). Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches. Bake the biscotti for another 3-4 minutes on each side, less if you like it softer. Makes about 28.
Melt the 12 ounce bag of white chocolate chips in a microwave-safe bowl 4 times in 30-second increments. Make sure to mix at every 30-second increment.
Crush 6 candy canes in a food processor or in a spice grinder for a coarse mix. Place in a small bowl.
Once the biscotti have cooled, dip one end of each biscotti in the white chocolate and then into the crushed candy cane. You might need a spoon to spread the white chocolate but either way it works.
You might want to quickly place in the fridge to get the chocolate to harden.
Powered by Recipage