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| Not bread, biscotti. They're more pink inside if you snap them in half. |
No art to post today, though I do have a few small things in the works. Therefore, instead I'm posting recipe I tried out today. Desserts are better than art anyway, right? ;)`
I took this "Raspberry Lemonade Biscotti" recipe by and adapted it to my tastes/ingredients/servings. Here's my adapted recipe below: (Makes about 20 pieces, hopefully. I was taste testing too much to keep an accurate count.)
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| Maybe I should have dusted them with some powdered sugar so they'd look more like dessert... |
Blackberry
+ Lemon Biscotti
1+ cup fresh blackberries
2 tablespoons brown sugar
1 teaspoon of lemon juice
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1/2 cup unsalted margarine
2/4 (1/2) cup brown sugar
1/4 cup white sugar
2 eggs
3 teaspoons grated lemon zest
1 tablespoon blackberry jam
1 1/2 cup all-purpose flour
1 1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
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Directions:
1. Place the blackberries and 2
tablespoons of brown sugar with a splash of water into a small saucepan over medium heat. Bring to a
boil. Add a teaspoon of lemon juice. Cook, stirring occasionally, until reduced by about 1/3. Remove from
heat, and strain through a sieve or cheese cloth to remove the seeds. Set aside to cool.
2. In a large bowl, cream
together the margarine and 3/4 cup of sugar until light and fluffy. Beat in
the eggs, one at a time, mixing well after
each one. Stir in the blackberry sauce and blackberry jam and lemon zest until well blended. Combine the flour,
baking powder and salt; stir into the batter. Cover and refrigerate for about 10 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the
cookie sheet(s) or line them with parchment paper. Shape the dough into a log, or a couple of small logs. *The wider and flatter the log - the longer your biscotti pieces will be. The longer and taller the log - the rounder your biscotti pieces will be, like mine turned out. Looking more like some crostinis, as mine turned out be. But hey, the taste is the most important part...isn't it?
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4. Bake for 27-30 minutes in the preheated oven, until firm but
not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
5. Place the biscotti bars
on a cutting board, and use a serrated knife to cut into 3/4 inch wide slices.
Return the slices to the baking sheet(s), cut side down.
6. Bake for 8 minutes, then turn the cookies over, and bake
for an additional 8 minutes, or until
lightly toasted on each side. Cool completely, then store in an airtight
container.
7. Enjoy with coffee or
tea =)
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| They look like little bread pieces, but they're not! |
