Biscotti With A Persian Twist Recipes

ITALIAN TORCETTI COOKIES/BISCOTTI

Steps:

• In a mixing bowl whisk together the flour, powdered sugar, baking powder and salt.
• Make a well in the middle and add the vanilla, cream and yolk, mix together with flat beaters or even a fork or spatula, until a soft compact dough forms. Move to a flat surface and knead gently a few times to bring the dough together.
• Remove pieces, roll into ropes, approximately 8 inches (20cm) long, cross the rope in the middle 1-2 times. Place the formed cookies on the prepared cookie sheet, sprinkle with cane or granulated sugar, chill while the oven is pre-heating, approximately 15-20 minutes.
• Pre-heat oven to 350F (180C).
• Remove from the fridge and bake for 12-15 minutes or until golden brown. Let cool 5 minutes on the cookie sheet, then move to a wire rack to cool completely. Enjoy!

BISCOTTI WITH A PERSIAN TWIST

Steps:

• Preheat your oven to 325* F and lightly oil one large or two smaller cookie sheets.
• In a large bowl, whisk together flours, salt, baking powder, and cardamom powder if using.
• In another bowl, mix together the agave or sugar, applesauce, oil, and extracts. (Use more oil for a softer biscotti, less oil for a crunchier biscotti).
• In thirds, gently add and stir sugar mixture into the flour mixture. Batter will be very thick. Add the nuts and fruits. Finish the mixing with your hands.
• With floured hands, shape the dough into two 3-inch wide "logs" about 3/4 inch thick, with the ends squared off. (Measure if you have to; I did!).
• Bake the logs for about 25 minutes. Remove from the oven, and cool on a wire rack. As they cool, drop the oven temp to 300°F.
• Cool the logs on a rack for 15 minutes. Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
• Place the slices cut side down on the cookie sheets and bake for 5-10 minutes more.
• Turn the slices over and cook 5-10 minutes more, or until golden on bottom. NOTE: The biscotti might look under-cooked. They almost certainly are not. They will harden up as they sit.
• Cool on racks, then store in an airtight container for up to two weeks.

ESPRESSO & DARK CHOCOLATE BISCOTTI

Steps:

• Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Set aside. Put the flour, sugars, baking powder and a good pinch of salt into a large bowl, then stir to combine.
• Whisk the oil, egg, vanilla extract and coffee together in a separate small bowl. Slowly pour the wet ingredients into the dry, mixing until you have a dry dough. Fold in 100g of the chocolate chips. Knead the dough until smooth - it will be quite dry, but if it's too difficult to knead, add another 1 tbsp water. Divide the dough in half, shaping each piece into a 25 x 8cm log, and transfer both to the prepared tray. Bake for 25-30 mins, then leave to cool on the tray for 15 mins.
• Reduce the oven to 160C/140C fan/gas 3. Slice the biscotti logs into 1-2cm-thick slices crosswise using a sharp knife, you should have about 16. Return to the tray and bake for 15-20 mins more, turning the tray around halfway through. Leave to cool slightly on the tray, then transfer to a wire rack and leave to cool completely. Melt the remaining chocolate chips in the microwave in 20-second bursts until smooth, or in a heatproof bowl set over a pan of barely simmering water, then dip one end of the cooled biscotti into the melted chocolate. Transfer to a sheet of baking parchment and leave to set. Will keep in an airtight container for up to five days.