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.

Melt in Your Mouth Meringues

Melt in your Mouth Meringues

(America)

makes about 50

These are my all time favourite cookie, light and airy and as the recipe title says, these cookies absolutely melt in your mouth.

Ingredients

6 egg whites

1 teaspoon vanilla

pinch of salt

¼ teaspoon cream of tartar

1 ½ cups sugar

Preparation

Line 2 large cookie sheets with parchment paper.

Preheat oven to 225° F.

create the dough:

Place egg whites in a mixing bowl and beat with a hand mixer until the whites become foamy.  Add the vanilla, the salt, and the cream of tartar while continuing to beat the egg whites.  Add the sugar, a teaspoon at a time, beating for about a minute between additions.  Continue beating the mixture after the last of the sugar has been added for about 8 minutes until the egg whites become very stiff, glossy, and smooth.*

form the cookies:

Using a spoon, put the mixture into a large pastry bag fitted with a ½-inch star tip.  Pipe the meringues onto the prepared cookie sheets allowing about 1-inch between each meringue.

bake the meringues:

Reduce the oven temperature to 200° F. and bake the meringues for 1 ½ to 2 hours until the meringues are dry to the touch, remember meringues don’t really bake they dry.  Turn off the oven and leave the cookie sheets in the oven until the oven cools enough so you can remove the cookie sheets from the oven with your naked hand.

service:

When the meringues are thoroughly cooled either remove from the cookie sheets to a serving platter or to a lidded container and store in a cool dry place.

* colouring or flavoured extracts can be added at this point one drop at a time until the colour or flavour you desire is achieved.  Do not add too much colouring or flavouring or the meringues will go flat.