Last month I went and visited my sister overseas. We met in Paris and traveled to Italy together. My cooking lately has been a reflection of the Italian cuisine that I had while Florence. From the pizza, pasta, to the Italian bake goods… it was all delicious! In Venice we stopped at a small bakery and I had the most delicious bagel looking pastry- it was in the shape of a bagel, but the consistency and taste of a sugar cookie… basically, it was delicious.
(Florence, Italy- above Venice, Italy- below)
I am an aspiring baker. I struggle with baking- I always have an elaborate idea of what I am baking should look like, and 98% of the time- it looks completely different…. but, I keep trying. These biscotti’s turned out perfect. My “mix ins” were a combination of planned ingredients with a mix of cleaning out the pantry. I think the pumpkin seeds add a different crunch to the cookie. The cinnamon chips are amazing… I found them at Kroger recently but know you can order them on amazon.
Biscotti base adapted c/o Joy the Baker
2 c flour
3/4 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1/4 tsp ground cloves (optional)
1 tsp baking powder
1/2 tsp salt
1 c granulated sugar
6 Tablespoons (3/4 stick) unsalted butter, at room temperature
1 egg yolk
1 teaspoon vanilla
3/4 c cinnamon chips
1/4 c dark chocolate chunks (chopped)
1/2 c sliced almonds
1/3 c pumpkin seeds
1. Preheat oven to 325 degrees F and arrange two baking racks in the upper portion of the oven. Either grease, line with parchment paper, or use a silpat non stick mat on a large baking sheet.
2. In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves (optional) baking powder, and salt. Set aside. I love the warm holiday taste that the cloves add to these biscotti- but cloves have a potent flavor- a little goes a long way.
3. In the bowl of a stand mixer use the paddle attachment and cream the butter and sugar until light and fluffy- took a few minutes. I forgot to pull the butter out of the fridge- so I nuked it in the microwave for about 15 seconds. Beat in the egg followed by the egg yolk. Beat in the vanilla extract.
4. Add the dry ingredients to the creamed butter all at once. With the mixer or just with a spatula, bring all of the ingredients together until a somewhat stiff dough is formed. Fold in cinnamon chips, chocolate chips, almond slices, and pumpkin seeds.
5. Divide the dough in half and form both halves into 9 inch long and about 2 inch wide log shape. Bake in the oven for 20 minutes on rack second closest to the top of the oven. Rotate the cookie sheet to the top rack of the oven for another 20 more minutes. Make sure the log is golden and hard when you touch.
6. Remove from the oven but keep the oven on.
7. Let the biscotti logs cool and once you are able to touch, use a serrated knife to cut the log into smaller slices- size depends on preference. Place biscotti cut side down on the baking sheet bake for about 10-15 minutes (until golden brown color).
Store in an airtight container for up to one week and/or freeze.