Class #6 Biscotti and more!

Orange Cranberry Biscotti

 

3 ½ cups all-purpose flour

½ cup pignoli or walnuts, optional

1 tsp. baking powder

¼ tsp. baking soda

3 large eggs

1 stick of unsalted butter, melted

1 ½ cups sugar

2 tbsp. zest from the shiny skin of an orange

1 tsp. Orange extract or 1 tbsp. fresh orange juice

½ cup dried cranberries or dried cherries

Preheat oven to 350 degrees and line a cookie sheet with parchment paper or grease the cookie sheet.

Combine the flour, nuts, baking powder, baking soda, and cranberries in a large bowl. In another bowl, beat together the eggs, the sugar, the zest, and the orange extract or juice. Gradually add the melted butter and when all is combined well, add the wet ingredients to the flour mixture in the other bowl. Mix well until you have stiff cookie dough. Knead on a floured surface briefly to help distribute the nuts and cranberries evenly. Divide dough in half and roll into a coil about a foot long. Do the same to the other half of the dough.

Place each coil of dough side by side on your cookie sheet and flatten the tops slightly to give the biscotti their shape. Bake until the cookie shapes are brown, about 30 minutes. Let cool briefly on stove top and lower oven temperature to 325 degrees. One at a time, carefully remove your cookie shapes to a cutting board and slice them on a diagonal about a half-inch thick. Lay the slices back on the cookie sheets and bake for another 15 minutes until lightly brown. Allow to cool on a rack.

Triple Threat Biscotti

 

½ cup unsalted butter, softened

2/3-cup sugar

¼ cup unsweetened cocoa powder

2 tsps. Baking powder

2 eggs

1 ¾ cups all-purpose flour

1/3 cup white chocolate pieces

1/3 cup HEATH bar toffee bits

Preheat oven to 375 degrees and line a cookie sheet with parchment or grease the cookie sheet.

In a large mixing bowl, beat butter until fluffy and add sugar, cocoa powder, and baking powder. Beat until combined scraping the bowl occasionally. Beat in the eggs. Beat in as much flour as you can with a hand mixer and then use a wooden spoon stir in the chocolate and HEATH bar pieces and knead the dough briefly on a floured surface to distribute then pieces evenly. Divide dough in half and roll each into a coil about 9-10 inches long. Place on your cookie sheet and flatten each roll slightly to shape the biscotti. Bake the cookie shapes for 20 to 25 minutes until deep brown. Cool the cookies until they can be handled comfortably and slice them on the diagonal into biscotti about ½ inch wide. Place them back on the cookie sheet and bake at 325 degrees for 8-10 minutes until dry looking and brown. Let cool on rack.

Napoleons

 

1 package puff pastry, thawed

For Custard:

¾ cup sugar

3 tbsp. cornstarch

3 cups milk

4 beaten egg yolks

1 tbsp. butter

1 tsp. Vanilla

For berries, if using:

2 packages strawberries, hulled and sliced

Powdered sugar to taste

Preheat oven to 375 degrees.

Open package of puff pastry and unfold on a lightly floured surface. Cut pastry along the fold lines and then cut across each pastry strip to yield six pieces. Repeat with second package of pastry dough if more Napoleons are desired Bake the pastry strips on the cookie sheet for 7-10 minutes, until golden brown. Allow cooling on a rack while making the custard.

For the custard, combine the cornstarch with the sugar in a medium saucepan. Stir in the milk. Cook, stirring over medium heat until thickened Cook and stir for 2 minutes more. Off of heat, stir in a ½ cup of hot milk mixture to the beaten egg yolks. Gradually stir in the egg yolks back into the pan of thickened milk mixture. Put the pan back on the stove and heat until the custard comes to a gentle boil. Lower the heat and cook for 2 minutes more. Off of heat, add butter and vanilla. Transfer to a bowl to cool… Cover surface of custard with plastic wrap. Refrigerate until cold.

Optional: Combine sliced berries with powdered sugar until sweetened to taste and allow to sit until berry juices collect in bowl.

 

Split each puff pastry onto an individual plate and add 1-2 tbsp. of vanilla custard. Top with berries, if using and replace the top half of the pastry. Dust with powdered sugar if desired and serve.

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