Bit more of Biscotti

You know, biscotti doesn't have to be the standard anise flavored or almond dipped in milk chocolate or chocolate dipped in white chocolate. I searched long and hard for unique biscotti recipes and I even went overboard in creating a new one...

The next two I am showcasing for you are:

Almond Joy Biscotti
well, it started with coconut biscotti from cookinglight.com...

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup flaked sweetened coconut
1/4 cup almond paste
1 cup almonds (I used sliced)
3/4 cup dark chocolate chips

Preheat oven to 300°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients. Place sugar, vanilla, and almond paste in a large bowl; beat with a mixer until incorporated. Add one egg at a time and beat at medium speed 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky). Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times to add almonds. Shape dough into 2 logs 3"X12". Place rolls on a baking sheet lined with parchment paper, and pat to 1-inch thickness. Bake at 300° for 30 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.

Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Melt dark chips in ziploc bag, clip corner and squiggle on cooled biscotti.

Now, I am really going to surprise you with my next choice. It's not a sweet dessert/snack to eat with your coffee or tea.....but a SAVORY accompaniment to DIP into your soup!

Feast your eyes...

Bacon and Cheese Biscotti

2 cups all-purpose flour
2 tablespoons yellow cornmeal
1 teaspoon baking powder 1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon dried parsley 1/2 cup nonfat sour cream 2 tablespoons margarine, melted
3 egg whites
1/2 cup (2 ounces) shredded smoked cheddar cheese
1/2 cup bacon, cooked and crumbled

Combine first 6 ingredients in a large bowl. Combine sour cream and next 2 ingredients in a small bowl; stir with a wire whisk until blended. Stir in cheese; add to flour mixture, stirring until well-blended (dough will be crumbly).

Turn the dough out onto a lightly floured surface, and knead bacon in lightly. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.

Bake at 350° for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake 15 minutes. Turn slices over, and bake an additional 15 minutes (biscotti will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack.

Can you see yourself eating some of these with some thick and steamy tomato soup?

I was snacking on a few while I was packing up the biscotti in the gift bags.

Delish!









Crunch-tastic!