Mosaic Biscotti

Posted on: Thursday, November 29, 2012

Walking through our neighborhood at any given hour, we are overcome by the enticing aromas of freshly baked breads and pastries billowing out of the North End’s famous bakeries. While most people are hypnotized by Mike’s famous cannolis overflowing with sweetened ricotta, custard-filled sfogliatelle from Maria’s, or rich and decadent tiramisu from Modern Pastry, we often opt for a more subdued sweet. We’ll pop into one of these bakeries and reach for a few biscotti. The twice-baked Italian cookies are crunchy, slightly sweet, and ideal for submerging into a hot beverage. When we’re feeling ambitious, we’ll make our own using a standard base dough with whatever flavorings and enhancements we have on hand. The bars are a stunning mosaic of colors and textures.

Toasted Pistachio, Cranberry, Chocolate Chunk, and Coconut Biscotti
 

2 C flour
1 1/2 t baking powder

1/4 t cinnamon
1/4 t salt
3/4 c sugar
1 stick butter melted
1 t orange zest
2 eggs
1 t almond extract
3/4 c dried cranberries
3/4 c pistachios, toasted
3/4 c chopped dark chocolate
1/3 c coconut

Preheat oven to 350 degrees Fahrenheit. In a large bowl, whisk together the flour, baking powder, cinnamon and salt. In a separate bowl, beat the sugar, butter and orange zest with an electric mixer until fluffy. Add the eggs, almond extract and combine.

With a wooden spoon, slowly stir in the dry ingredients into the wet mixture. Form the dough into 2 equal-sized logs, about 6-inches wide and 1-inch thick. Lay side by side on a lined baking sheet. Bake for 23-25 minutes until lightly golden and firm. Cool for 20 minutes. Reduce oven to 300 degrees Fahrenheit. Cut the cooled cookie logs into ½-inch slices and lay them in rows on the lined baking sheet. Cook for an additional 12-15 minutes until firm and golden.

The cookie base for this recipe is extremely flexible. Substitute your favourite nuts and dried fruits for endless cookie combinations. For an added edge, submerge one side in melted chocolate!

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