Oh how I miss the decadent brioches, plumped with mouthwatering cream, along with an ounce (or two!) of muddy espresso. I await the day to be back and savour ever last morsel of it. However, a great friend, and wonderful colleague gave me the following recipe about four years ago. The smell of coffee and the anticipation of dipping these biscotti into my *giant* hot mug definitely brings the warm feelings of my "colazione italiana" back to mind. And with these unstoppable, relentless Hudson Valley winter storms, I can't help but bake up batches and batches! Over the years I have adapted the recipe to suit my "trying to be healthy" needs, by reducing the sugar(trust me--they are still to die for!).
2 cups sugar
1 cup unsalted butter
4 large eggs
4 tsps vanilla extra
2 tsps baking soda
1 tsp salt
4 cups all purpose flour
2 cups white whole wheat flour
2 1/2 cups chopped and toasted pecans
1 3/4 cups dried cranberries
1 1/2 pound dark chocolate, chopped
Pre-heat oven to 325 degrees with rack in the center of the oven. In Kitchen Aid mixer (or using a hand held one) beat sugar and butter until blended. Add and beat eggs one at a time until just incorporated. Mix in vanilla, baking soda, and salt. Add only 3 cups of flour (it doesn't matter which kind), pecans and cranberries. Stir until blended fully. Add 3 cups flour, 1cup at a time. *Remember to scrape, scrape, scrape the bowl, stirring until everything is all mixed together!
Put the dough onto a floured surface (aka wooden cutting board) and divide into 4 lumps. (If the dough is not holding together well, just knead and form it until it sticks to itself). Form each lump into a log approx 9 inches by 3 inches. (Doesn't have to be perfect. "Eye-ball it." If you want a bigger biscotti make the log wider.) Place two logs on a ungreased baking sheet with few inch space between them, as they will spread during baking. Bake until golden brown and firm to the touch on top. (In other words your finger wont go through, or the dough is still not soggy!) Depending on the size of the log, this will take about 55 minutes. (If you want a softer more moist biscotti, cut baking time by about 5 to 10 minutes). Keep oven on.
COOL LOGS ON BAKING SHEETS FOR 15 MINUTES. *Very Important (For you will have biscotti crumbles if you don't. :o)
Transfer to cutting board-very carefully with a long spatula or two on either side of the log. Use a SERRATED knife to cut the logs crosswise in 1/2 inch (or thicker!) slices. *Use a back and forth motion when cutting, do not just press down in order to avoid breakage. Place slices back on baking sheet and bake for an addition 8 to 10 minutes. Turn over and bake until golden, another 5 to 8 minutes. Cool completely.
Melt chocolate in a bowl over a pan of boiling water. (I do not recommend the microwave, as you can very easily burn the chocolate.) Remove bowl from pan. Dip half the biscotti into chocolate and hold over bowl for the extra chocolate to drip off. Place on baking sheets (no parchment or wax paper needed). Refrigerate until the chocolate is set, about 25 minutes. Waalaa....yumminess in a stick! :o)
**TIPS**
~Freeze in batches, for up to three months, to always have a stock on hand for relatives, friends, or YOU!
~These make a GREAT present. Wrap in foil, and re-wrap and decorative paper or even a brown paper bag. Tie around a cute bow. You will have the most elegant and tasty treat.
**Substitutions**
2 tsps almond extract for 2 tsps vanilla extract
2 1/2 cups almonds for pecans
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1 1/2 tbs orange zest for 2tsps vanilla extract
2 1/2 cups hazelnuts for pecans (make sure the husks are removed from the nuts)
1 1/2 dried cherries for dried cranberries
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Don't have time or patience for the chocolate dipping??
Add 1 1/2 cups of a good quality chocolate chip. I like Ghirardelli.
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Don't like dark chocolate?
Use semi-sweet! I personal wouldn't reccomend milk chocolate, as I find it to sweet. If you desire to use it however, I would suggest melting half milk, half semi-sweet.
**REVIEWS**
Katie James- "These are professional grade"
JwJ-"I demand a weekly supply"
LiL-"Yum.Yum.Yum"
