[CH] Baked Today - Spicy Golden Biscotti
RisaG (radiorlg@yahoo.com)
Mon, 15 Dec 2003 13:55:32 -0800 (PST)
I made these today for gifts. They are very delicate
and must be turned with care or they break!
Spicy Golden Biscotti
Makes 36 (I used all the ingredients and they only
made 18)
3/4 cup unsalted butter, softened
1/2 cup Splenda
1 tsp baking powder
1/4 tsp cayenne pepper
1 egg
1 tsp vanilla extract
1 cup cornmeal
1.5 cups all-purpose flour
1/2 cup toasted chopped pecans*
Preheat oven to 375 degrees F. In a large mixing bowl,
beat butter with an electric mixer on MED to HIGH
speed for 30 seconds. Add sugar, baking powder, and
cayenne pepper; beat until combined. Beat in egg and
vanilla until combined. Beat in cornmeal and as much
of the flour as you can with the mixer. Stir in
remaining flour and the pecans* with a wooden spoon.
Shape dough into two 9x1-1/2" loaves. Place loaves 4
inches apart on an ungreased baking sheet; flatten
slightly. Bake for 20 minutes or until a wooden
toothpick inserted near the center comes out clean.
Cool loaves on cookie sheet for 1 hour.
Reduce oven temperature to 325 degrees F. Transfer
loaves to a cutting board. Cut each loaf into 1/2"
slices. Carefully place slices, cut side down, on the
cookie sheet. Bake for 8 minutes; gently turn over
slices and bake 8-10 minutes more or until lightly
browned. Transfer to wire rack to cool.
To store: Place biscotti in layers separated by wax
paper in an airtight container, cover. Store at room
temperature for up to 3 days or freeze for up to 3
months.
Risa's notes:
* I used flaked almonds as I thought that would be
more authentic.
Also, original recipe calls for sugar but I used
vanilla scented Splenda (Pour splenda into a large
container, add a broken vanilla bean, and let it sit,
covered, for a long time. The vanilla will scent it
and you can use it even with the vanilla left in the
container. Just don't use the vanilla again.)
RisaG
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