Holiday Biscotti

Holiday Biscotti

(Italy)

makes 20 biscotti

In Italian biscotti means twice baked.  These traditional anise and almond flavoured Italian cookies are great any time but at Christmas time they are made extra special with the addition of chopped pistachios, candied fruit and a white chocolate dip. 

Ingredients

1 3/4 cups all-purpose flour

1 teaspoon baking powder

2/3 cup sugar

1 tablespoon anise extract, or 3 drops anise oil

1 teaspoon grated lemon zest

1/4 teaspoon salt

2 large eggs

3/4 cup pistachios, coarsely chopped

2/3 cup candied fruit (as you would use in a fruit cake)

decoration (optional):

12 ounces good-quality white chocolate, chopped

Red and green sugar crystals, for garnish

 Preparation:

Preheat the oven to 350 degrees F.

prepare the dough:

In the large bowl of your stand mixer (or in a medium bowl if you use a hand mixer) beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes).  At this point beat in the anise extract.

In a separate bowl, whisk together the flour, baking powder and salt. 

Add the flour mixture to the egg mixture and beat until combined.  Fold in the chopped pistachios, lemon zest and the candied fruit.

form the biscotti loaf:

Transfer the dough to a well floured counter and form into a log shape, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to flour your hands to form the log as the dough is quite sticky. 

first baking of the biscotti:

Place on your prepared baking sheet and bake for about 25 minutes or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.

second baking of the biscotti:

Reduce the temperature of your oven to 325 degrees F.  Transfer the cooled log to a cutting board and cut into about 1/2 inch slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 8-10 minutes on each side or until golden brown. Remove from oven and let cool.  Store in an air tight container 

optional white chocolate dip:

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals to form red, white, and green diagonal stripes. Refrigerate until the chocolate is firm, about 35 minutes.

 service:

Serve on a plate accompanied by anisette spiked espresso coffee.

Pani di Pasqua

Pani di Pasqua

 (Italian Easter Bread)

(Italy)

makes 6 individual loaves*

This is a favourite of my childhood, every Easter my family would get together at my grandfather's and the aunts and uncles would bring these to the delight of the children.  Happy Easter!

Ingredients

1 package Rapid Rise (instant) yeast (about 2-1/4 teaspoons)

1 ¼  cups milk

 pinch of salt

1/3 cup butter

1 teaspoon anise extract

2 eggs, beaten

1/2 cup sugar

grated zest of 2 oranges

½ cup mixed candied fruit, chopped (optional)  

3 ½ cups flour

1 egg, beaten with 1 teaspoon of water

6 dyed Easter eggs

multi-coloured sugar sprinkles or multi-coloured sugar pearls  

Preparation

prepare the Easter eggs:

Cook 6 eggs in your normal manner and die them bright colours of your choice.

prepare the bread dough:

In a small saucepan, warm the milk, anise and butter together, just till butter melts. In a large mixer bowl, combine yeast, salt, eggs, orange zest and sugar.  Add the warm (not hot - it will kill the yeast) milk and butter and the chopped candied fruit if used. Add about half the flour and beat until smooth with dough hook.   Slowly add the remaining flour to form a stiff dough.  Don't worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore.  Knead until smooth with either dough hook attachment or turn out on floured board and knead.  Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.

form the loaves:

Punch dough down, divide into 12 pieces.  Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a "braid", pinching the ends,  and loop into a circle.  Divide the loaves between two baking sheets lined with parchment paper,   cover with tea clothes and allow to rise until they double, about another hour.   When the loaves have doubled, brush each loaf with some of the beaten egg wash.  Sprinkle with the coloured sprinkles and place one of the coloured Easter eggs in the middle.

Preheat oven to 350° F.

bake the loaves:

Bake in the preheated oven until golden, about 20 minutes.  Remove from the oven, place on the rack and allow to cool.

service:

Serve to the delight of your family and friends just use common sense about the hard boiled eggs, if they sit out for too long they may not be safe to eat.

Note: * this recipe will also make 1 large, braided loaf and make 7 coloured Easter eggs, one for the middle and 6 around the ring, the Easter eggs do not need to be hard boiled.  They cook when the bread bakes.  Dye the eggs raw without hard boiling them.