Рецепт Triple Orange Biscotti ~ #ChristmasWeek #CakeBossBaking
Welcome to Day #6 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita’s Cocina!
Each day we will be celebrating the holidays with a different set of
Christmas-themed treats, as well as a fabulous Christmas giveaway. We
hope you enjoy this fabulous event. Tune in each day starting today,
Monday, December 9th and ending Saturday, December 14th.
A few weeks ago I posted
about my holiday spirit... or as you may remember, it was my lack of
holiday spirit that concerned Liv and had her proclaiming how much more
joyful other moms made the season. Well, this year I've been working on
it, and I'm succeeding!
Christmas
Spirit just may be a state of mind, but embracing this season has had my
December a really joyful place. From decorating and shopping to
wrapping presents and writing cards, this season has been amazingly fun
and I owe a part of my joyousness to Kim and Jen for setting up
#ChristmasWeek and including me in the festivities.
Reading the cheerful and
jolly posts from this fabulous group of food bloggers, one's heart can't help but
soar. And today, we wrap up this celebration with even more treats and one
final giveaway... the best of the week according to Liv. Everyone knows
Buddy from the Cake Boss right? Check below for this awesome Cake Boss
bakeware and tools giveaway!
But
first we have a treat. The amazingly bright Triple Orange Biscotti.
If you're a regular reader of Liv Life, you can probably guess my
favorite ingredient of the orange trio... that heavenly and
luscious Grand Marnier.
While
the recipe includes only a few tablespoons of the ambrosial liquor,
I've found the ingredient truly takes the biscotti up a level. Along
with fragrant orange zest in combination with the juice of a seasonal
sweet orange, these crunchy treats bring a brightness to your morning
coffee and a perk to an afternoon treat.
Packaged in a cute tin or a
clear bag with a bow, these cookies make an ideal hostess gift, and with
the decent sized result from the recipe, there are always plenty to
save a few for yourself.
I've
been making biscotti for some 20 years, and while I love everything
about these cookies, I have to admit their sticky dough is one of the
most challenging I've worked with. A Fine Cooking recipe from 2003,
I've made this recipe several times as written as well as with a few
variations, all with success.
With olive oil included in the
ingredient list, I've occasionally left the oil out to reduce the
calorie count, and I've also substituted whole wheat flour for a portion
of the all-purpose. But for the holidays I usually stick to the
original recipe and these sunny biscotti are always welcomed with a
smile.
The
recipe comments that the dough will be sticky... and be aware that
they really mean it. Sticky... very, very sticky. Making my biscotti
yesterday I decided to try two batches, one exactly as written in 2003
and the second, making changes where I figured I could probably make the
biscotti better.
How
did they turn out?? Well... lets just say both versions were
exceedingly good, and while my version was innately easier to work with,
the Fine Cooking version baked up better. Hence, I'm sticking with the
sticky dough (it almost seems slack, as if it will puddle off of the cookie sheet, but it won't) and admitting that Fine Cooking really might know as much as, or perhaps... a little more than I about baking.
But
who knows more about baking than anyone?? The Cake Boss!! And
wouldn't you love to be the lucky recipient of this fabulous
giveaway??? Liv looked at it this morning and exclaimed, "Why, oh why did you have to write for this one? What were you thinking??" I believe I got one of my first serious eye rolls included somewhere in there too. But she's kind of right, how cool is this???!!!
Today’s #ChristmasWeek giveaway comes courtesy of Cake Boss Baking.
Cake Boss Baking is the new branded bake ware from Buddy Valastro, the
talented chef and baker behind the TLC TV show, "Cake Boss". Cake Boss
Baking features a full line of cake pans, decorating tools, dessert
plates and more, with product for all levels of expertise.
Cake Boss Baking is offering one #ChristmasWeek reader the opportunity
to win a prize package full of baking tools and essentials {ARV: $260},
including:
To enter, read the details and use the Rafflecopter below!
***This giveaway is for one Cake Boss Baking baking essentials prize
pack (details listed above). This giveaway is open to Continental US
residents only. When the contest concludes, the winner will be chosen
by random draw. The winner will be notified through e-mail and they will
have 3 days to respond or another winner will be chosen.***
And now that you've entered to win that awesome prize package, take a trip with me to see what everyone else brought to close out this fabulous #ChristmasWeek!
How To Make Perfect Gingerbread People by Cravings of a Lunatic
Slow Cooker Pumpkin Cobbler by Juanita's Cocina
S'mores Fudge by Hezzi-D's Books and Cooks
Cherry Noir Noel by Noshing With The Nolands
Japanese Blondies by Ninja Baking
Peanut Brittle by Food Lust People Love
Elf Nibbles by Dizzy Busy and Hungry
Cheesecake Chocolate Chip Cookies with Salted Caramel by Rants From My Crazy Kitchen
Gingerbread Men Cookies by Dinners, Dishes, and Desserts
Mint Chocolate Chip Sugar Cookie Bars by Mom's Test Kitchen
Penuche by Cooking In Stilettos
Triple Orange Biscotti by Liv Life
Homemade Caramels by Jen's Favorite Cookies
Kerstol (Dutch Christmas Bread) by The Dutch Baker's Daughter
Dark Chocolate Orange Ricotta Tart with Honey Almond Crust by Cupcakes & Kale Chips
Tropical Toffee Brittle by Home Cooking Memories
Chocolate Raspberry Linzer Cookies by Pineapple and Coconut
Lemon-Pistachio and White Chocolate Biscotti by The Little Ferraro Kitchen
Triple Orange Biscotti
Delicate
orange flavors meld into the perfect crunch with this Fine Cooking
biscotti recipe. Note the dough is sticky and a little difficult to
work with, but the end result makes it true winner.
Ingredients:
- 12 oz. (2 2/3 cups) all-purpose flour (we occasionally sub 2/3 cups of whole wheat flour for 2/3 cup of all-purpose)
- 1 1/2 cups granulated sugar (I reduce to 1 1/4 cup)
- 2 tsp baking powder
- 3/4 tsp salt
- Finely grated zest of 2 oranges to yield about 1/4 cup (I have used as little as 2 Tbs with good results - but more is always better!)
- 1 cup coarsely chopped pecans
- 3 large eggs, room temp
- 5 Tbs olive oil (I always reduce to 2 1/2 Tbs)
- 2 Tbs freshly squeezed orange juice
- 1 Tbs orange liqueur such as Grand Marnier (I usually splash rather than measure... probably more like 2 Tbs)
Preheat oven to 350ºF and prepare two baking sheets (with silicone mats, parchment paper or cooking spray).
In
a large bowl, whisk the flour with the sugar, baking powder and salt to
combine. Put a bit of the flour mixture into a small bowl and add the
orange zest. Rub the zest into the flour to keep it from clumping. Add
the coated zest and the pecan back into the large bowl with the flour
mixture and stir to combine.
In
a small bowl, whisk the eggs with the olive oil, orange juice and Grand
Marnier until well blended. Pour into the center of the flour mixture
and stir with a wooden spoon until the dough is blended. The dough will
be very sticky.
Dump the dough onto a heavily floured work surface and divide into six equal portions (Liv Life usually divides into 3 portions).
Roll each portion into a log 12 inches long, dusting with flour along
the way to keep the dough from sticking. Set the logs about 3 inches (Liv Life suggests even more!) apart on the prepared baking sheets and press gently to flatten each log so that it's 1 1/2 - 2 inches wide.
Bake
until the logs are golden and the tops are fairly firm near the center,
22 - 25 minutes, rotating the sheets and switching their positions
after 10 minutes to ensure even baking. Set the sheets on racks until
the logs are cool enough to handle, 20-30 minutes. Leave the oven set
to 350º.
Transfer
the logs to a cutting board, and using a serrated knife, saw slices on a
sharp diagonal into 1/2-inch thick slices. Arrange the slices on the
baking sheet and bake the bistotti for about 6 minutes. Turn each
biscotti over, then rotate the baking sheets. Bake until the biscotti
are golden, another 8-10 minutes.
Allow
the cookies to cool on the baking sheets for about 5 minutes, then
transfer to racks to cool completely. Note, the biscotti will crisp as
they cool.
Store at room temperature for freeze in an airtight container. Enjoy!
Liv Life Note:
As I found the dough to be challenging to handle I have, in the past,
added extra flour. While this works fine, try to resist the urge to add
large amounts of flour as the additional flour variations baked up a
bit dry where the original Fine Cooking reicpe baked into a beautiful
biscotti with no cracking on top of the logs.
Liv Life Note 2:
When baking the biscotti for the second time I stand my biscotti up
rather than lay them on their side, this reduces the obligation to flip
the cookies part way through the baking. Bake about the same amount of
time, perhaps a few minutes shorter, but still until the biscotti are
golden.
***Disclaimer:
This giveaway is being provided by Cake Boss Baking. #ChristmasWeek
bloggers have not received product or been compensated as a part of this
giveaway.***