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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!
How To Make Maple Glazed Sticky Bun (cakes)
Like sticky buns? Get your fix whenever the mood hits with this recipe…
Maple Glazed Sticky Bun (cakes) - Corner of Yum
Yep.. fall is here.
The sun is shining here in the Cape but the air is crisp and fresh.
I love the fall.
I figured this was my opportunity to throw a pumpkin recipe out there. I don't love pumpkin and would have to say, loathe pumpkin lattes. But when you toss the threat of rum in there and a maple glaze, you've got something.
To be honest, this recipe evolved a couple of times, while testing it out in my kitchen.. I started out thinking, "It's fall, I should make something pumpkin". Then thought, pumpkin is boring.. Why not add maple? How cliche. How about some rum? And then it turned out it wasn't enough rum - is it ever? So, I added rum to the glaze, which was yummy but still not enough zazz. The chopped nuts on top were just enough to make it part cake and part sticky bun - nothing boring about sticky buns.
A couple of tips -- don't skimp on the rum.
Use a nice aged Cruzan or spiced Capt. Morgan…
Something rich in flavor.
Additionally, if you want to make it gluten free, just use a good gluten free flour blend in place of the flour in this recipe. I like to use "Cup for Cup", which can be purchased at either Whole Foods or Williams Sonoma.
I made one recipe making four small bundt cakes and then added chopped nuts and raisins to the remaining batter to make muffins for my children.
Keep reading and while you’re at it, break out your cinnamon, butter, rum.. and the rest of it and get cookin’! 😋
Maple Glazed Sticky Bun (cakes) - Corner of Yum
OK, let's go..
Cake ingredients -
2 1/4 C flour
2 1/2 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
1 C brown sugar
1/4 C butter softened
1 tsp vanilla
2 large eggs
1 15 oz can pumpkin
3/4 C rum
Glaze ingredients -
1/4 C real maple syrup
2 tbsp rum
1 C powdered sugar
1 tsp vanilla
chopped nuts of your choice for topping the glaze (about 1 cup)
Time for the play-by-play…
Sticky Bun Instructions:
Pre heat oven to 350 degrees
Combine your flour, baking powder, cinnamon and salt in a bowl and set aside.
In another bowl, blend your butter and brown sugar until fluffy.
Add eggs one a time and blend
Add vanilla, pumpkin & rum until creamy.
Add the wet mixture to the dry and mix until blended - don't overmix
Put your batter into prepared baking dish or muffin tins and bake for approximately 25 minutes. You're done when a knife or toothpick inserted comes out clean.
Allow your cakes to cool before applying the glaze..
To make the glaze, simply heat all the ingredients in a sauce pan until there are no clumps from the sugar and the mixture is smooth. Allow to cool slightly before pouring it onto your cake as it will thicken a bit as it cools. The hot thin liquid will just run all over the place.
After you have poured your glaze on the cakes, top with chopped nuts (I like to use pecans).
To really give them that sticky bun edge, give the cakes and nuts another layer of glaze and nuts - most likely you won't regret it.