I’ve been wanting to make the Smitten Kitchen (via Gina DePalma) Fig & Walnut Biscotti that adawks posted earlier. It does indeed make the kitchen smell GREAT.
I looked at other recipes for this online and made a few changes. I baked at 350, skipped the egg white wash, made 2 logs 2 ½" wide, 8-10" long, used parchment paper, baked over 30 minutes. After cutting (it wasn’t hard, other recipes said to cut straight down with a bread knife, no sawing) then I baked slices cut side down for 10 minutes, flipped over for another 10. Cooled on wire rack. (TJ was out of dried figs but Rainbow Co-Op had good ones.)
They are crunchy, not too hard. I prefer my other biscotti recipe:
I just realized I thought it called for the zest of 1 orange (recipe says ½ orange!) … since my oranges were small, I used 2 … I guess more zest isn’t a bad thing.
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ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
303
Is yours from Aldi or Trader Joe’s? I find the Aldi one way too salty.
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
304
I blind-baked a TJ’s all-butter crust for a lemon chiffon pie. It got quite tanned. Made me think @nannybakes would approve.
Its “Einstein Bros” Everything Bagel Seasoning Blend. I get it at Walmart.
The salt content is OK, it was just too overpowering for a small “button” roll. For a slice of homemade bread its great, but these little bite sized “bread buttons” can’t have too much on them or the actual bread taste gets lost. (in my opinion)
But yes… I forget the brand I had used before and it was way too salty, so I seek out “Einstein Bros” when we make our (once a month) trek to Walmart.
I made the vanilla scones from Snackable Bakes yesterday. Extremely easy to put together, and even though I slightly over baked them, they are delicious.
I have parchment and use it often (lining cake rounds, transfer slings for my sourdough, etc.)
I got silpats partly for the reusable nature, partly because they CAN encourage spreading more than parment, depending on your recipe, which is a thing I want for stuff like thin ‘n crispy Tate’s-style cookies.
I also got them because they’re kinda necessary for making honeycomb candy, which I keep wanting to do and keep chickening out of. Molten sugar is scary!
If you are interested in cleaning them , a paste of baking soda cleans then quite well…although I haven’t waited ten years, so I can’t guarantee success!
Arent those good. I baked some and we have been enjoying them for afternoon tea with our bonne maman advent calendar jam samples. I have a recipe I’ve been making for decades and this quick one will definitely replace it.
These don’t look special but they are. I might try combining the recipes, doing chocolate biscotti with dried fig & walnut mixture, orange zest instead of pistachios and dried cherries or cranberries.
I made struffoli in the middle of the night. It was a Mario Batali recipe from Molto Italiano and called for 8 cups of EVOO to deep fry the dough balls. Um no way. I just used vegetable oil. We shall see how they turned out tomorrow.
I have dough for Mexican Wedding Cookies (Mark Bittman’s How to Bake Everything) chilling in the fridge. My absolute favorite cookies. I totally make them for myself even though I bring them for Christmas dinner. I don’t care if anyone else eats them. hahaha
Yes. While in Victoria we were impressed with the number of quality bakeries within a short walking distance of the hotel. While out and about early one morning, there was a solid line out the door of every one of them. We visited three different bakeries, and ear-marked many more to try going forward. I hope its a trend that sticks around!
