Whole-Wheat Walnut and Raisin Biscotti

I was invited to my first ever cookie exchange. I have baked cookies before, but this week I did not really feel like making cookies, specifically getting the hand mixer out, creaming the butter, and forming the little balls that eventually become cookies. Any other week but this: I have been working a lot of long hours and we have another late night ahead of us.

What to do?

After going to Bux (a.k.a. Starbucks), I was inspired when I saw the biscotti. I have made biscotti before and I remember that it was fairly easy (no making little balls). I had to find a recipe that did not require creaming since the Chocolate-Walnut Biscotti that I made before did.

I found this recipe (again) from Martha Stewart on Walnut and Raisins Biscotti. This seems to be perfect. It used whole wheat flour (so it should be healthier), does not use butter, and used walnuts (which are in season). Also, no creaming needed.

For your convenience, I copied Martha’s recipe below with very minor revisions (I prefer using parchment paper). Let me know what you think.

Whole-Wheat Walnut and Raisin Biscotti

Slightly revised recipe from MarthaStewart.com

Ingredients

• 3/4 cup whole wheat flour, spooned and leveled
• 1/2 cup all-purpose flour, spooned and leveled, plus more for work surface
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnut
• 1/4 cup raisins
• 2 large eggs
• 1 teaspoon pure vanilla extract
• Parchment paper or Non-stick spray, for baking sheet

Directions 

1. Preheat oven to 350 degrees. Put parchment paper on a baking sheet or brush a baking sheet with oil; set aside.
2. In a medium bowl, whisk together flours, sugar, baking powder, and salt; stir in walnuts and raisins. Set aside.
3. In a small bowl, whisk together eggs and vanilla. Add to flour mixture; stir just until combined.
4. On a lightly floured surface, with floured hands, pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (and about 7 inches long); transfer to baking sheet. Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven temperature to 300 degrees.
5. Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 inch-thick slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes; cool completely.

Verdict

I love this recipe and may make it the template for my biscotti recipe. Based on my previous experience, I made two smaller loaves instead of one big one. My husband – the biscotti addict – loves this too. I had to make brownies to supplement my biscotti because we were both nibbling on it. I may make a version replacing the raisins with chocolate chips. That actually sounds great with coffee or hot chocolate.

Martha also added a note that this will last 30 days in an airtight container. Perfect if you’re baking it on the weekend and your exchange is later in the week. I doubt that it will last 30 days though – It is almost gone!!!

But at least… here’s my haul from the cookie exchange: a fair trade I think.

Note: I am taking a mini-blogging break for the holidays to concentrate on eating, er… cooking.

Enjoy the holidays, and see you mid-January with new culinary adventures and mis-adventures.

Bonne année et bonne santé. Bon appétit.

Chocolate-Walnut Biscotti

The real breakfast of champions: biscotti and chai

My husband and I have been on a biscotti-phase lately. It has been my husband’s breakfast of choice, and I don’t mind its crunchy goodness either.

My mom used to make biscotti. It seemed like there was a new batch of biscotti every month (I think its her favorite to bring to a potluck). So I thought, how hard could it be? Of course, she also made sushi and I know those are difficult. In fact, when I took a sushi making class, my one takeaway was to tip my sushi chef more, but I digress…

Back to biscotti…

I googled possible recipes, but there were a lot of biscotti recipes out there. I really needed to narrow it down. Chocolate – can’t go wrong with chocolate.

Have Biscotti Will Travel.

For some reason, I was drawn to the Chocolate-Pistachio Biscotti recipe by Martha Stewart. Perhaps it is because I had luck with her quinoa pancakes before. Most likely its because I have most of the ingredients for this.

One problem though, this required creaming the butter and sugar. It’s not exactly my favorite thing to do, but maybe its one way of overcoming my creaming-phobia.

I followed this recipe almost exactly to what Martha did. However, I had to substitute walnuts for pistachios. I heard that pistachios are very high in potassium, and I am still trying to cut down. I also used brown sugar instead of white (because I love the flavor with chocolate) and cut it to 3/4 of a cup.

Here’s the recipe. Hope you enjoy.
 

Chocolate-Walnut Biscotti

Based on Martha Stewart’s Chocolate-Pistachio Biscotti

 

Ingredients

• 6 tablespoons unsalted butter, softened
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup brown sugar
• 2 large eggs
• 1 cup chopped walnuts
• 1/2 cup chocolate chips

Directions

1. Heat oven to 350 degrees. Put parchment paper on a baking sheet; set aside.*
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in walnuts and chocolate chips.
3. Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.
4. On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.

Biscotti Batter: Drier than what I am used to

Cutting the biscotti log was not as bad as I thought

Rebaking Biscotti... Yum

*Note: to conserve in energy and since it takes me a while to transfer the dough, I actually heat the oven as I stir the walnuts and chocolate - around the last part of Step 2).

Verdict

This was a good starter biscotti. It’s relatively easy and delicious.

That said, this recipe was way too much for two people, even if we’re in a biscotti phase. I had to bring some to my dance class and we enjoyed it as an after workout snack. Besides, who could not resist chocolate?