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Apricot & Almond Biscotti Cookies
Take the cray-cray out of making biscotti at home with these tips and tricks from Carole @CornerofYum…
Biscotti Cookies - Corner of Yum
History
Biscotti Cookies have a long history
Today, these cookies may evoke thoughts of leisurely moments with coffee or wine with a delicious biscotti…
However, it’s been suggested that this cookie’s origins can be traced back to ancient times, when Roman Legions would carry these cookies due to their long shelf-life as nourishment during their long marches. Later it became a cookie associated and revamped within the Tuscan region of Italy. It’s been enjoyed by generations of Italians and people around the world ever since.
Mystery
Biscotti cookies have always seemed like an undertaking, a mystery..
All the steps seemed daunting. Until. Until, I was asked to make them one day, while wearing my pastry chef hat. (I don’t really have a pastry chef hat)
To tell you the truth, I was never the biggest fan of biscotti. Mostly because I like my teeth. Who knows how long those cookies have been in that glass jar? Anything dipped into hot coffee is not going to taste stale, lets get real here. The vendors peddling biscotti cookies are taking full advantage of their robust shelf life.
Illumination
However, I’ve got news for you…
Fresh biscotti cookies are a bit of a game changer, an eye opener, if you will.
A cookie that will make your dentist smile. They still offer the same dunkable capabilities that an old, washed up cookie does but finally, you’ve got a choice! To dunk or not to dunk? The ball’s in your court, sister.
Keep reading and while you’re at it, break out your butter, sugar, flour.. and the rest of it and get cookin’! 😋
Gather ingredients for Biscotti Cookies - Corner of Yum
Let’s do this
GATHER..
Gather the following ingredients to make biscotti cookies:
1 C sugar
1 stick of butter
2 tsp vanilla
1 tbsp. lemon zest
1 C chopped almonds (toasted to perfection in the oven)
1 C chopped dried apricots
3 large eggs
2 3/4 C flour
1 1/2 tsp baking powder
1/4 tsp salt
Biscotti Cookies before the oven - Corner of Yum
Next…
Complete the following steps:
Combine and mix sugar, butter & vanilla.
Add eggs and lemon zest.
Add dry ingredients.
Add almonds and apricot dough comes together.
Prepare a baking sheet with parchment paper.
Form two logs on the baking sheet and chill for thirty minutes.
Bake the dough in a preheated 350 degree oven for 30 minutes or until golden.
Chill for about 20 minutes. Note: The dough doesn’t need to be completely chilled, just not piping hot, so that it can be cut without falling apart.
Arrange your cookies on the baking sheet and bake for an additional 25-30 minutes, depending on your oven.
Biscotti Cookies after the oven- Corner of Yum
Delicioso!
Fresh and made with love - right from your very own kitchen.
Bravo!
Enter Fall...
My new start in Cape Cod…what’s next?
Starting Fresh
In Cape Cod, Massachusetts
After spending a summer on Great Island, it is indeed, pretty wonderful…
Every day the landscape changes. The sky is different - the waves are different and the smells are different. I'm not sure after many years of living here, there will be enough room for all the shells we collect. Each time I go out to explore, watch the sunset or put my feet in the water, everything feels new - it's pretty amazing.
New Creations, New horizons
When I was starting out in Vermont…
My claim to fame was my stuffed cupcakes.
I made a bunch of cupcakes for some parties here on the island this summer and they went over very well.. However, after making some mini pies for one party and then two.. and then three, pie took center stage. It gave me some new ideas on where to take this new venture.
On Great Island, we have what is called, "The Beach Club"…
Lunch is served 6 days a week from 11:30 to 2 pm by our own Chef Ernst, who dishes out an inventive menu daily.
It's a place where mostly everyone on the island meets up before heading out to the beach.
This spot has the most amazing view from it's deck, overlooking beach grass and the ocean, under expansive umbrellas imported from Italy. The Beach Club closes the day after Labor Day and remains closed until next Summer.. I've been given permission to use this kitchen, so that I can begin to rebuild a new business in the Cape. Summer is about over and it's time to get down to business - What's next? Beach Club Babies? Petite desserts for catered events? The wedding trade? Farmer's Markets?
I’m excited to see what the future holds in this new and different place.
Looking forward to meeting and cooking for you all!
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Looking forward to helping with recipes and cooking for you all soon!