BISCOTTI. Big Fan. Huge. I mean A) cookies for breakfast under the clever disguise of a “breakfast biscuit”. Sure, I am in. It travels well too and makes people on the train drool with envy.
B) Goes with EVERYTHING. Biscotti are wonderful for entertaining because they can be served with every meal made with either sweet or savory ingredients. Ya got – yoghurt and coffee for breakfast; a nice crunch to accompany a lunchtime salad; a lovely addition to an antipasta platter by using savory ingredients and the BFF of an after dinner ice cream or port.
C) Easy to make and keeps well. I mean it’s already hard so hey how do you know when it’s off?
The Biscotti seems to be having a little heyday right now in terms of price however. Cute little coffee and pastry shops want $2.50 for one Biscotti. Seriously? So with the idea of saving $15 a week and using it towards something meaningful like new shoes, I decided to make a big batch. Just that minute (or so it seemed), I received David Leites weekly e-newsletter and what should be the first recipe but…yup…biscotti.
His sounded really nice with pistachio, hazelnuts, raisins, fig, apricots and lemon zest. I liked that the recipe was without BUTTER cause ya know that bikini drawer has been giving me the evil eye all month. Curses. So, in an attempt to have my biscotti and eat it too, I set out to make a healthy biscotti using David’s recipe as inspiration.
My pantry did not hold the same inspired ingredients but there were plenty of close seconds and in hindsight I think I like mine more. Sorry David. I went with dried cherries, macadamia nuts, candied ginger and blood orange zest. In the name of health and itsy bitsy yellow polka-dotted things I substituted regular flour for whole wheat and white sugar for organic turbinado brown sugar.
They turned out delicious. The candied ginger is divine. I chopped the ingredients fine but kept them big enough so you really taste them individually. The ginger just bursts out, the macadamia adds a nice texture and smooth flavor and the cherries add a zing. The healthy part worked magically. The biscotti are a nice rich warm brown color and look healthier than their anemic cousins at the pastry shop. Kinda like having a tan.
1 1/2 Cups Whole Wheat Flour
1/2 Cup Organic Turbinado Sugar
1 1/2 Tsp. Baking Powder
1/4 Cup Chopped Macadamia Nuts
1/4 Cup Chopped Dried Cherries
1 Tsp. Blood Orange Zest
1/4 Cup Chopped Candied Ginger
2 Eggs, Lightly Beaten
Preheat oven to 350 degrees. Mix all dry ingredients together and then incorporate the eggs. Form the dough (bit sticky) into a ball. Transfer the dough with “wet with water” hands to a baking tray. David used parchment on his, I didn’t have any. So I just went with it. Form the dough into a log that is 3″ wide. Bake for 20 minutes or until the top is springy to the touch and no longer “doughy”. Let cool 10 minutes. With a serrated bread knife diagonally slice the log into 1/4″ slices and turn the slices face up so that the insides are now upsides. Si? Bake another 10 minutes, flip them over and 10 more minutes until cooked through and beginning to brown. Let cool, make some coffee and get your biscotti on.