Tuesday, October 9, 2012

Cranberry-Almond Biscotti and White Chocolate Sauce

Cranberry-Almond Biscotti
Makes 45 cookies (135)
Drizzle these Italian favorites with melted chocolate for a special treat.
·         2 ¾ cups flour (7 ¼)
·         2 tsp. baking powder (6)
·         ¼ tsp. salt (3x)
·         5 Tbs. orange juice plus ½ cup (15 plus 1 ½ cups)
·         4 Tbs. cornstarch (12)
·         1 cup sugar plus 2 Tbs. (3 cups plus 6 TB)
·         2 Tbs. canola oil (6 TB)
·         1 tsp. almond extract (3)
·         1 tsp. vanilla extract (3)
·         1 cup dried cranberries (3)
·         1 cup sliced almonds (3)
1. Preheat oven to 350°F. Line baking sheet with parchment paper. Combine flour, baking powder and salt in bowl.
2. Whisk together 15 Tbs. orange juice and cornstarch in bowl; set aside. Beat 3 cup sugar, remaining 1 ½  cup orange juice, oil and extracts until fluffy. Beat in cornstarch mixture, then flour mixture. Fold in cranberries and almonds.
3. Shape into 6 logs on prepared baking sheet. Sprinkle with remaining sugar. Bake 35 minutes, or until light brown. Cool 15 minutes on baking sheet. Slice into 1/2-inch thick slices. Return slices to baking sheet, and bake 20 minutes more, or until browned and crisp.
November 2006

Dip Biscotti in a White Chocolate Sauce to dress:

2 bags or 6 ¾ cups, Oppenheimer Kosher Vegan Lactose Free White Chocolate Chips 

9 TB Earth Balance Butter

1 Remove the chilled candy from the refrigerator about 10 minutes before coating (dipping cold centers can result in cracked coating).
2 Place the chocolate chips and shortening in a 2-cup measuring bowl.
3 Place the bowl into a larger bowl which contains very warm water (about100-110F) the water should reach only halfway up the 2-cup bowl with the chocolate (DO NOT LET EVEN 1 DROP WATER MIX WITH CHOCOLATE!).
4 Stir mixture constantly with a small spatula until the chocolate is melted and the mixture is smooth (this should take about 16-18 minutes, do not rush the melted process).
5 If necessary replace the water with more very warm water.
6 remove the 2-cup bowl with melted chocolate from the water and continue to stir until all the chocolate is cooled slightly (about 2-3 minutes).
7 Set one candy onto a two-pronged fork, then completely dip candy into melted chocolate.
8 Gently tap the fork against side of the bowl to remove any excess melted chocolate.
9 Place onto baking sheet lined with waxed paper.
10 Repeat with remaining candy.
11 If the chocolate becomes too thick for dipping, place the bowl containing the chocolate into the bowl with warm water until desired consistency.

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