Every holiday deserves biscotti. My library of biscotti recipes is growing - I find there are so many wonderful varieties that go well with what is really a pretty basic dough. Lemon & Ginger, Chocolate Almond, Cranberry Pistachio, Egg Nog, Peppermint Stick & Chocolate Chip, Orange & Chocolate, not to mention the traditional almond cantuccini variety. This year I went a little over the top with a fruitcake variety. I was uncertain about it but let me tell you, I love it! The super sweet candied fruit pairs so well with the strong spices (I added extra spice and included black pepper which gives them a nice bite). All is mellowed out and balanced by a white chocolate drizzle. I recently bought a biscotti pan - up until now I have been making my biscotti logs free form, uniformity be damned. But I thought that perfectly even biscotti would be nice for gift giving. The jury is still out - not sure if I love it. Have any of you used a biscotti pan? Pros? Cons? Tips? Tricks?
Adapted from Canadian Living (makes 36 cookies)
1 cup granulated sugar
1/2 cup butter softened
2 teaspoons vanilla
1 teaspoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon clove
1 cup fruitcake fruit, finely chopped
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla and almond extract. Whisk together flour, baking powder, cinnamon, black pepper, salt, nutmeg, allspice and cloves; add to butter mixture in 2 additions, stirring just until combined. Fold in candied fruit.
Divide dough in half. On lightly floured surface, shape each into 12-inch (30 cm) long rectangle. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheet; press to flatten slightly.
Bake in 325 F (160 C) oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan on rack for 10 minutes.
Transfer logs to cutting board. Using chef's knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1/2 inch (1 cm) apart, on baking sheet. Bake in 300F oven until almost dry, about 35 minutes. Transfer to rack; let cool completely. Drizzle with melted white chocolate