Although warm, it is not oppressively hot and I wanted to get some
baking in today. Biscotti seemed as if it would be a nice treat on a
summer's day and I had the ingredients for a few interesting
ingredients.

Two varieties. Both recipes below. Both recipes grabbed off the net
somewhere at some point over the past year, although I cannot say
exactly where.

Thyme Biscotti
Yields: 24 cookies

Biscotti Ingredients:
2 1/4 cups all-purpose flour
1/4 cup cornmeal
2 teaspoons fresh thyme leaves (lots of this fresh in the garden)
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
3 large eggs
1/4 teaspoon pure vanilla extract
3 tablespoons grated lemon zest (3 to 4 lemons)

Glaze Ingredients:
1 1/2 cups confectioners' sugar, sifted
5 teaspoons milk
1 teaspoon fresh lemon juice
1 teaspoon freshly grated ginger (I have this in the garden, too)

Make the Biscotti:
Preheat the oven to 325 degrees Fahrenheit.

Line a baking sheet with parchment paper. In a medium bowl, whisk
together flour, cornmeal, thyme, baking powder, and salt.

In a large bowl, beat the sugar and eggs with an electric mixture
until pale yellow and ribbon-like, about 3 minutes. Mix in the vanilla
extract and lemon zest. Add flour mixture, and beat until just
blended. Let the dough rest for 5 minutes.

Divide the dough in half and shape each into a log (about 8" long by
3" wide) and place on the prepared baking sheet.

Bake for 30 minutes or until lightly browned and remove from oven.
Allow to cool for 15 - 20 minutes, then using a serrated knife, cut
the logs into 3/4-inch-thick diagonal slices. Arrange the biscotti,
cut side down, on the same baking sheet. Bake until the cookies are
lightly toasted, about 20 - 25 minutes. Let cool completely before
adding the glaze.

Make the glaze:
Using a whisk, combine the sugar, milk, lemon juice and ginger in a
small bowl, until smooth. Dip the end of each biscotti into the glaze
and set on a cooling rack or piece of parchment paper to allow the
glaze to set up.


And then I made these, too.

Cranberry Pistachio Biscotti Recipe:
2/3 cup (135 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups (245 grams) all-purpose flour
1/2 cup (60 grams) shelled, unsalted pistachios, coarsely chopped
1/2 cup (75 grams) dried cherries (if the cherries are large, cut or
chop them)

Recipe: Preheat oven to 350 degrees F (177 degrees C) and place the
oven rack in the center of the oven. Line a baking sheet with
parchment paper. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the
sugar and eggs on high speed until thick, pale, and fluffy (about 5
minutes). (When you slowly raise the beaters the batter will fall
back into the bowl in slow ribbons.) At this point beat in the
vanilla extract

.. In a separate bowl, whisk together the flour, baking powder and
salt. Add to the egg mixture and beat until combined. Fold in the
chopped pistachios and cherries.

Transfer the dough to your parchment lined baking sheet and form into
a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You
may have to dampen your hands to form the log as the dough is quite
sticky. Bake for 25 minutes, or until firm to the touch. Remove from
oven and let cool on a wire rack for about 10 minutes.

Reduce oven temperature to 325 degrees F (165 degrees C). Transfer
the log to a cutting board and cut into 3/4 inch (2 cm) slices, on the
diagonal. Place the biscotti, cut side down, on the baking sheet.
Bake for about 10 minutes, turn slices over, and bake for another 10
minutes or until golden brown. Remove from oven and let cool. Store
in an airtight container.


Oh, I dipped these cherry-pistachio ones in some melted semi-sweet
chocolate. I love to gild the lily.

Happy baking!

Boron

On Sun, 13 Jun 2010 13:52:32 -0400, Boron Elgar
> wrote:

> Thyme Biscotti

I took this one off the net sometime in the past too... have you made
it yet? If so, what did you serve it with?

--
Forget the health food. I need all the preservatives I can get.

On Sun, 13 Jun 2010 12:57:24 -0700, sf > wrote:

>On Sun, 13 Jun 2010 13:52:32 -0400, Boron Elgar
> wrote:
>
>> Thyme Biscotti
>
>I took this one off the net sometime in the past too... have you made
>it yet? If so, what did you serve it with?

Yes, I made both biscotti recipes today.

People have been nibbling them all day, accompanied by various drinks
and other foods - coffee, hot tea, iced tea, fruit salad, ice cream.

Boron

Boron wrote:

>>> Thyme Biscotti
>>
>> I took this one off the net sometime in the past too... have you made
>> it yet? If so, what did you serve it with?
>
> Yes, I made both biscotti recipes today.
>
> People have been nibbling them all day, accompanied by various drinks
> and other foods - coffee, hot tea, iced tea, fruit salad, ice cream.

Makes me want to make lemon-mascarpone ice cream.

Bob

"Boron Elgar" > ha scritto nel messaggio
...
> Although warm, it is not oppressively hot and I wanted to get some
> baking in today.
>
> Thyme Biscotti
> Yields: 24 cookies
>
> Biscotti Ingredients:
> 2 1/4 cups all-purpose flour
> 1/4 cup cornmeal
> 2 teaspoons fresh thyme leaves (lots of this fresh in the garden)
> 1 1/2 teaspoons baking powder
> 1 teaspoon salt
> 3/4 cup sugar
> 3 large eggs
> 1/4 teaspoon pure vanilla extract
> 3 tablespoons grated lemon zest (3 to 4 lemons)
>
> Glaze Ingredients:
> 1 1/2 cups confectioners' sugar, sifted
> 5 teaspoons milk
> 1 teaspoon fresh lemon juice
> 1 teaspoon freshly grated ginger (I have this in the garden, too)
>
> Make the Biscotti:
> Preheat the oven to 325 degrees Fahrenheit.
>
> Line a baking sheet with parchment paper. In a medium bowl, whisk
> together flour, cornmeal, thyme, baking powder, and salt.
>
> In a large bowl, beat the sugar and eggs with an electric mixture
> until pale yellow and ribbon-like, about 3 minutes. Mix in the vanilla
> extract and lemon zest. Add flour mixture, and beat until just
> blended. Let the dough rest for 5 minutes.
>
> Divide the dough in half and shape each into a log (about 8" long by
> 3" wide) and place on the prepared baking sheet.
>
> Bake for 30 minutes or until lightly browned and remove from oven.
> Allow to cool for 15 - 20 minutes, then using a serrated knife, cut
> the logs into 3/4-inch-thick diagonal slices. Arrange the biscotti,
> cut side down, on the same baking sheet. Bake until the cookies are
> lightly toasted, about 20 - 25 minutes. Let cool completely before
> adding the glaze.
>
> Make the glaze:
> Using a whisk, combine the sugar, milk, lemon juice and ginger in a
> small bowl, until smooth. Dip the end of each biscotti into the glaze
> and set on a cooling rack or piece of parchment paper to allow the
> glaze to set up.
>
>
> And then I made these, too.
>
> Cranberry Pistachio Biscotti Recipe:
> 2/3 cup (135 grams) granulated white sugar
> 2 large eggs
> 1 teaspoon pure vanilla extract
> 1 teaspoon baking powder
> 1/4 teaspoon salt
> 1 3/4 cups (245 grams) all-purpose flour
> 1/2 cup (60 grams) shelled, unsalted pistachios, coarsely chopped
> 1/2 cup (75 grams) dried cherries (if the cherries are large, cut or
> chop them)
>
> Recipe: Preheat oven to 350 degrees F (177 degrees C) and place the
> oven rack in the center of the oven. Line a baking sheet with
> parchment paper. Set aside.
> In the bowl of your electric mixer (or with a hand mixer), beat the
> sugar and eggs on high speed until thick, pale, and fluffy (about 5
> minutes). (When you slowly raise the beaters the batter will fall
> back into the bowl in slow ribbons.) At this point beat in the
> vanilla extract
>
> . In a separate bowl, whisk together the flour, baking powder and
> salt. Add to the egg mixture and beat until combined. Fold in the
> chopped pistachios and cherries.
>
> Transfer the dough to your parchment lined baking sheet and form into
> a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You
> may have to dampen your hands to form the log as the dough is quite
> sticky. Bake for 25 minutes, or until firm to the touch. Remove from
> oven and let cool on a wire rack for about 10 minutes.
>
> Reduce oven temperature to 325 degrees F (165 degrees C). Transfer
> the log to a cutting board and cut into 3/4 inch (2 cm) slices, on the
> diagonal. Place the biscotti, cut side down, on the baking sheet.
> Bake for about 10 minutes, turn slices over, and bake for another 10
> minutes or until golden brown. Remove from oven and let cool. Store
> in an airtight container.

Those thyme ones sound wonderful. Totally unlike anything I've picked up
here. I have a weakness for thyme. Thanks for the recipes.

"Bob Terwilliger" > ha scritto nel messaggio
> Boron wrote:
>
>>>> Thyme Biscotti
I made both biscotti recipes today.
People have been nibbling them all day, accompanied by various drinks
>> and other foods - coffee, hot tea, iced tea, fruit salad, ice cream.
>
> Makes me want to make lemon-mascarpone ice cream.

I love mascarpone gelato, but I don't see it with lemon here and it sounds
like the right thing to add. I really love Fior di Latte gelato which
tastes like mozzarella. I have no clue how they do that.