Apricot~Pistachio Biscotti

Aw, biscotti... the perfect accompaniment to an afternoon tea or coffee. I love to make these for company of for my father-in-law who loves them. When they are fresh, they aren't too hard, just perfect.Add in apricots & pistachios... just, well, yum.

<3 Lishie

Apricot~Pistachio Biscotti

adapted from Martha Stewart Everyday

• 2 1/4 c a-p flour, plus more for work surface
• 3/4 c sugar
• 3/4 c shelled unsalted pistachios
• 3/4 c dried apricots, chopped
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1 tsp vanilla extract

Preheat oven to 350 degrees. In a medium bowl, mix flour, sugar, pistachios, apricots, baking powder, & salt. In a small bowl, whisk together eggs & vanilla; add to flour mixture, & mix until combined (dough will be stiff; use hands if necessary to incorporate flour). Divide dough in half.

On a lightly floured work surface, roll each dough half into a 12" log; transfer logs to a baking sheet, & gently press to a 7/8" thickness. Bake until risen & firm, 15 to 20 minutes. Cool completely on baking sheet, about 30 minutes.

Reduce oven temperature to 300 degrees. On a cutting board, use a serrated knife to slice logs into 1/2"-thick slices. Lay slices in a single layer on baking sheet; bake until dry & just starting to brown, 15 to 20 minutes. Transfer to a rack to cool completely.

Chocolate Chip Biscotti

I love making biscotti.

I love chocolate chip cookies.

When they meet...

Biscotti + Chocolate Chip Cookies = <3

These are DeLish indeed.

<3 Lishie

Chocolate Chip Biscotti

adapted from BHG. COM

• 1/4 c butter, softened
• 1/4 c shortening
• 1/2 c packed brown sugar
• 1/4 c granulated sugar
• 1/4 tsp baking soda
• 1 egg
• 1 tsp vanilla
• 1 1/4 c a-p flour
• 1/2 c semisweet chocolate chips
  
  

Preheat oven to 350F. Line a 9x9x2" baking pan with foil, allowing edges to hang over sides of pan; set pan aside.
 

Beat butter and 1/4 cup shortening in a medium bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar, granulated sugar & baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg & vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in miniature semisweet chocolate pieces. 

Press dough evenly onto bottom of prepared baking pan. Bake in preheated oven for 25 to 30 minutes or until crust is evenly golden brown and center is set. Cool in pan on a wire rack for 1 hour. Reduce oven temperature to 325F.

Use foil to lift baked mixture out of pan. Transfer cookie to a cutting board; remove foil. Cut baked mixture into 9x1/2-inch slices using a serrated knife. Place slices, cut sides down, 1 inch apart on an ungreased cookie sheet. Bake in 325 degrees F oven about 20 minutes or until crisp, turning carefully halfway through baking time. Cool completely on the cookie sheet on a wire rack. 

Cake Batter Biscotti

So I've spoken of my commuter friend before... They are the best. They have me in stitches, in fits of laughter all of the time. It's what we need after a stressful day on a long commute- laughter. So the running gag is that I cannot just make biscotti- I have to put a "complicated twist" on it. Nahhhh... some things always sound harder than they are! Shhhhhhh... we'll keep that a secret from them ;) 

Well, they've been nudging me for some recently so I obliged. I had some cake mix left over from my cake batter rice krispy asteroids I needed to use... And I ALWAYS have sprinkles on hand! So, these came about...

Cake Batter Biscotti

• 1/2 stick Butter, room temperature
• 1/4 C Sugar
• 1 Egg
• 1 TBSp + 1 tsp Vanilla Extract
•  1 1/2 C Flour
• 1 C Yellow Butter Cake Mix
• 3/4 tsp Baking Powder
• 1/4 tsp Salt
• about 2-3 TBSp Sprinkles

Drizzle: 

• Candy Melts
• Sprinkles

Preheat oven to 350F. Line or grease a cookie sheet- I used my silicone mat.

Mix together the butter & sugar. Add in the egg & vanilla- mix until smooth.

In a separate bowl, combine the flour, cake mix, baking powder, & salt.

Slowly add the dry ingredients to the wet mixture with the mixer on low. Scrape down the sides in between additions. The dough should be fairly thick.

Fold in the sprinkles.

With your hands, form the dough into a log shape along the length of the cookie sheet, & about 3 inches wide.

Bake for 20 minutes. Remove from the oven and let cool for 15 minutes on the cookie sheet. Once cool to the touch, use a serrated knife to slice the log of dough into slightly diagonal, 1/2" pieces.

Turn each slice on its side and lay back on the cookie sheet. Bake for 5 minutes. Flip the slices & bake 5 minutes more.

To make the drizzle, melt the candy melts until smooth. Using a spoon or pastry bag, drizzle it onto the biscotti & sprinkle away!

Enjoy!

<3 Lishie

Oreo Biscotti

For those of you who know me, yes, I did give up chocolate for Lent. Yes, I am staying true to my sacrifice (but let me tell you, I feel a fraud because it has not been hard at all for me. Good thing I also do soul searching as well.) But I had promised to make my commuter buddies these beauties a few weeks ago, before the Lenten season, before I got the flu, before, well, life got a little bit in the way. My commuter buddies have this dream for me that I will stop commuting & they'll put up the money for me to open a bakery. A good dream & buddies to have!!! So despite the fact that I am forgoing chocolate, I baked them. All I Can say is they smelled divine! The scent wafted through the house mocking, "nan nannee boo boo, you can not have us ;)!" Well, when Easter arrives, I shall have to partake in baking some Oreo Biscotti again. Till then, you should indulge!
<3 Lishie

Oreo Biscotti

from Kraft

• 1 c sugar
• ¹⁄_{3 c} butter, room temperature
• 3 eggs
• 2 tsp vanilla extract
• 3 c flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 16 Oreo cookies, coarsely chopped

Preheat oven to 350° F.
Beat sugar, butter, eggs & vanilla in large bowl with electric mixer at medium speed until blended.
Stir in flour, baking powder & salt.
Fold in chopped cookies.
Divide mixture in half.
With floured hands, shape each half into a 9x3" loaf on a lightly greased, large baking sheet.
Bake at 350° for 30-35 minutes or until golden brown and toothpick inserted in the centers come out clean

Remove from oven; cool for 10 minutes. Cut each loaf diagonally into 15 (1/2-" thick) slices. Place slices, cut side up, on same baking sheet.Bake for 10 to 12 minutes more on each side or until lightly toasted.  I do love making biscotti:  

Citrus Biscotti

Pumpkin Seed Cranberry Biscotti

Giveaway!!!

So DeLish has over 125 fans on Facebook!!! Woohoo!!!!!!!!!!!! I thought it was high~time for a giveaway. 

Do you love The Pioneer Woman like I do? Well, here's your chance to win her novel, "Black Heels in Tractor Wheels: A Love Story" in Hard Cover. 

"New York Times"-bestselling author and accidental ranch wife Drummond shares her real-life storybook romance, set on a historic Oklahoma cattle ranch.

To win: 

 ~Leave a comment on this post (let me know your favorite Pioneer Woman Recipe!!!)

~And, if you haven't, "LIKE" DeLish on Facebook & share with your friends!!!  :)  

You have until midnight, Thursday, 9/29/11. Winner will be chosen at Random & announced on Friday, 9/30/11.  Good luck!

Please remember to leave your email address so I can contact you!!!

Meanwhile, here's a yummy DeLish snack recipe to tide you over: Citrus Biscotti.

Sick back & have it with a cuppa Earl Grey! Now all you need is a good book :)

Feel like some biscotti & coffee?

I came home today & cooked what I had planned- Lemon Pasta & Artichokes because it's yummy, filling & easy. But I wanted something more. While reading this article from Health.com on IBD (Crohns & Colitis) which I suffer from, I came across this "IBD friendly" recipe for Citrus Biscotti (reprinted with permission from The Culinary Couple's Creative Colitis Cookbook) .  Knowing I have everything to make Lemon Biscotti, I had found my "something more"!

Biscotti literally means "double-baked"... These delectable cookies smelled so good baking once, then twice & even moreso when I tried them, you'd never know they were a suggestion from Health magazine for IBD! I shared them, as always with my wonderful in-laws... My Italian Father-in-law who says biscotti is his favorite, loved them! Can't wait to share them with little sleeping Gabriel tomorrow!

There's nothing like a hot cup of coffee & biscotti to relax with after a long & cold day like this one!