Friday, July 10, 2009

Vanilla Almond "Scotties"

Biscotti is everywhere these days but what lots of people don't know is how easy it is to make your own. This is one of my kids favorite snacks, it's cheap, easy and fun to dunk in milk. My dad gets several varieties every year for Christmas and it's my mother-in-law's preferred birthday gift. One of the best things about this recipe is all the variations you can make. This is vanilla and almond, my dad loves butter pecan, cranberry walnut is yum and orange almond is one of my faves along with golden raisin and spice. To make chocolate "scotties" as my kids call them just substitute 1/4 cup cocoa for and equal amount of flour. You can adjust the amount of cocoa up to 1/2 cup if you like more chocolate. Who are we kidding, everyone likes more chocolate! One thing I don't do is mix chocolate chips in the batter, they take too long to firm up and smear everywhere. So just cut to the chase and dip them in melted chocolate or drizzle them with chocolate or dip in white chocolate and drizzle with dark chocolate or dip in dark chocolate and drizzle with white chocolate or eat the chocolate while the biscotti is baking. Whatever you do, don't let your kids hear you unwrap the chocolate or you'll have to share!

Vanilla Almond Biscotti
1/2 cup of butter, softened
3/4 cup sugar, brown sugar for butter pecan biscotti
2 teaspoons vanilla, 1 Tablespoon orange zest for orange almond biscotti
2 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup almonds, chopped, or pecans or walnuts or raisins, you get the idea.

Preheat oven to 325 degrees.
Cream butter with sugar. Mix in eggs and vanilla, or zest. Stir in dry ingredients, then nuts. You can chill the dough now or go ahead and divide into 2 portions. On a greased baking sheet shape dough into 2 logs. Aim for 3 inches wide and 1 inch high. They should be about 12 inches long. If you are impatient like me and don't chill the dough you will have to flour your hands to shape it on the baking sheets. Put it in the oven for 25 to 30 minutes, or until they are firm but not too brown yet. Cool for about 15 minutes on a rack and then carefully move them to a cutting board. With a bread knife slice carefully into 1/2 or 3/4 inch slices, diagonally is pretty, and lay cut side down on the sheet. Bake 10 to 15 minutes more and then flip them over and bake 10 to 15 minutes or until they are brown and dry looking. Cool them and eat them dipped in a glass of cold milk or hot coffee. Yumm!!!

1 comment:

Kristin said...

awesome! Thanks!