I was in a mood for Biscotti all weekend, but just didn’t have time to go about making them until Monday. Biscotti are surprisingly easy, but they require a bit of baby sitting and oven time to finish. If you want them for breakfast, you’ll want to prepare them the night before.
Prep Time: 10 Minutes (longer if you have a 3 year old helper)
Baking Time: 50-60 Minutes in 3 steps.
- 6 tbsp butter, softened (I prefer Kerrygold)
- 1/2 Cup of Granulated Sugar
- 2 Eggs
- 2 tsp Orange Extract
- 1 1/2 Cups of All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 chopped Pecans
- 1/2 cup of Ghirardelli Chocolate Dark Chocolate Chips (for dipping)
Pre-heat oven to 350° F. Line Baking sheet with silicone mat (best invention ever!) or Parchment Paper.
2. In medium bowl, cream sugar and butter together, then add eggs and orange extract. Beat until throughly mixed.
2. In separate bowl, combine flour, baking powder and salt.
3. Add wet ingredient to dry and beat until dough starts to form. Add in chopped pecans, and stir until fully incorporated.
4. Place the dough on covered baking sheet and form a log. I made this log about 6″ x 12″ for thick coffee shop style biscotti. You can make two 3″ x 6″ logs for miniature biscotti.
5. Bake for 35-40 minutes until light golden brown. Let the biscotti log cool for about 15 minutes and then using sharp knife, form the biscotti cookies by slicing them 1″ for a large log, or 1/2″ for miniature sized.
Flip the biscotti on their sides and bake for another 10 minutes. Let them cool for a minute or two and then flip once more, baking for another 5 minutes.
Let them cool completely, and then dip bottoms into melted chocolate. Place Biscotti in the freezer until chocolate is hardened.
Store in an airtight container and refrigerate to avoid melting the chocolate until it hits your hot coffee.
I was on Instagram the other day, when this delicious looking Pizza popped into my newsfeed. I knew what I was doing this weekend!
Luckily the recipe went up on Little Lady Little City on Friday. (Check it out here!)
I was intrigued by this recipe because it contained honey in the dough, as well as some seasonings that I never put into dough before. I used Raw Honey, and substituted one cup of White Flour for Whole Wheat. It cooked up beautifully. I used Spring Form Pans coated in Olive Oil to bake mine.
I used Organic Tomato Sauce doctored up with some Onions and Garlic Salt, as well as Green Peppers and Oregano and Basil on top. Mine were at 425-F for 25 minutes. Next time I might do a minute or so less. My oven is quirky to say the least. I think I’ll also add a little more salt next time, since all seasonings are to taste.
Ready for the Oven
Note the bottom of the Spring Form Pan. It makes it easy to Cut!
Yummm. Hope over to Little Lady Little City to get the Recipe and make your own fresh Pizza!
While I was experimenting with props, I also stacked some Wedgewood Teacups. I love this set. It is designed to be mismatched. Each cup is shaped a little differently too. The mixed patterns are fantastic.