As jy nie droë bosbessies in die hande kan kry nie, gebruik korente of sultanas vir hierdie biscotti.
125 ml droë bosbessies ("cranberries")
1 pakkie amandels, grof gekap
Voorverhit die oond tot 180 °C en voer 'n groot bakplaat met gesmeerde bakpapier uit. Sif die meel, bakpoeier en sout saam en hou eenkant.
Meng die droë bosbessies en kookwater en laat staan vir 15 minute om uit te swel. Dreineer goed en hou eenkant.
Verroom die botter en suiker goed tot lig en romerig en klits die eiers een vir een by. Klits goed ná elke byvoeging en klits laaste die vanieljegeursel by.
Voeg die amandels, uitgeswelde bosbessies en droë bestanddele by en maak aan tot 'n deeg. Verdeel die deeg in drie en vorm elke deel in 'n lang "wors". Pak 'n entjie uitmekaar op die bakplaat en druk elkeen met die hand effens platter. Bak vir ongeveer 20- 25 minute tot strooikleurig.
Laat afkoel tot louwarm en verlaag die oondtemperatuur tot 100 °C. Sny elke stuk deeg in snytjies van 5 mm dik en bak op die bakplate. Droog uit, soos beskuit, en laat heeltemal afkoel voor dit lugdig verpak word.
resep:@LANDBOU*ARINA DU PLESSIS *
WATERTANDE RESEPTE VIR OUD EN JONK
HASELNEUT-DONKER SJOKOLADE BISCOTTI
Baktyd: 55 minute
•500 ml (270 g) koekmeel
•45 ml (40 g) botter
•235 ml (200 g) suiker
•2 groot eiers
•2 ml vanieljegeursel
•100 g rou haselneute, grofgekap
•100 g donkersjokolade, gekap
•150 g witsjokolade
•versiersuiker om oor te sif
Sif die meel en bakpoeier saam en voeg ’n knippie sout daarby.
Room die botter en suiker tot lig. Voeg die eiers een-een by en klop dit goed ná elkeen.
Gooi die vanieljegeursel by en roer dan 80 g van die haselneute en al die donkersjokolade by die mengsel.
Sif die droë bestanddele oor die eiermengsel en meng dit totdat die mengsel ’n sagte deeg vorm.
Halveer die deeg en rol dit in worse van 30 cm – strooi ’n bietjie meel oor die oppervlak en op jou hande.
Bak dit vir 35 minute of tot goudbruin. Haal dit uit die oond en sny dit in skywe.
Verlaag die oondtemperatuur tot 150 °C en sit die biscotti vir nog sowat 20 minute in die oond om uit te droog.
Haal dit uit die oond uit en laat dit afkoel.
Smelt die witsjokolade oor ’n dubbelkoker.
Druk die een kant van elke biscotti in die sjokolade en sprinkel ’n bietjie van die haselneute wat oor is, bo-oor.
Pak die koekies op ’n draadrak of waspapier om hard te word. Sif net voor opdiening ’n bietjie versiersuiker oor.
Bron: Kos & Onthaal/ Ons Tuisgodin finalis vir 2008, Tania Ahlfeldt, deel haar resep.
CANBERRY PISTACHIO BISCOTTI
Position one of your oven racks in the center of your oven. Preheat oven to 180 degrees. Line a nonstick baking liner.
In the large bowl of a stand mixer fitted with the paddle attachment or, if mixing by hand, in a large bowl, stir together the flour, sugar, lemon zest, baking powder, and salt until well blended.
Add the nuts and cranberries and beat on low speed or with a wooden spoon briefly.
With the mixer on low speed or while stirring with the spoon, slowly pour in the egg mixture.
Continuing beating or stirring with the spoon or your hands until the dough is well
blended and begins to form moist clumps, about 2 minutes.
Scrape the dough on to an unfloured work surface. Lightly dust your hands with flour, knead the dough briefly, and shape the dough into 2 equal sections.
Shape each section into a 2 inch by 10 inch log. The dough will be sticky so you may need to add more flour to your hands as you go along to accomplish this.
Carefully transfer the logs onto your prepared baking sheet, spacing them about 3.5 inches apart.
Place the baking sheet on the center rack of your oven and bake for about 40 minutes, or until the top of the logs are cracked and the dough inside the cracks no longer looks wet.
Place the baking sheet on a wire rack and allow the logs to cool about 15 minutes. (Leave the oven set at 325 degrees.)
Using a serrated knife, cut the logs on a slight diagonal into 1/2-inch slices. Use a gentle sawing motion to cut through the top crust.
Place slices on the baking sheet cut side down. It's okay if they touch since they won't spread.
Bake the biscotti another 10 to 20 minutes, or until they are dried to your taste. At 10 minutes they will still be chewy.
(photo from birdcagedesign - sorry Tanya could not load your own pic)
A HOLIDAY CANDIED FRUIT BISCOTTI
Cream the eggs and sugar, and add the butter and extract and beat until smooth. Gradually add the flour and baking powder. Fold in the nuts and chopped candied fruit. Place the dough in the refrigerator for 1 hour. ASSEMBLY:
Form the dough into long cylinders about 12” long. Place the loaves on a baking sheet lined with parchment paper or a Teflon mat. BAKE:
Bake at 375º F for 20-25 minutes. Remove them from the oven and slice the loaves diagonally when cooled. Place the slices on their side and return them to the oven. Bake for another 2 minutes on each side or until they are lightly toasted. NOTE: If you wish to frost them, use a basic confectionary sugar glaze.
Yield: 8.0 servings
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2 1/2 cups sweetened shredded coconut, toasted
Preheat the oven to 350 degrees F line a baking sheet with parchment paper. Whisk the flour, coffee, cocoa powder, baking soda and cinnamon in a medium bowl. Combine the sugar, butter, honey, vanilla and eggs in a large bowl with a mixer on medium-high speed. Reduce the mixer speed to low; beat in the flour mixture until just combined. Stir in the macadamia nuts with a wooden spoon.
Form the dough into two 3-by-8-inch logs on the prepared baking sheet, about 3 inches apart. Bake until browned, about 25 minutes. Let cool 10 minutes, then transfer to a cutting board. Cut into 1/2-inch-thick slices using a serrated knife.
Reduce the oven temperature to 325 degrees F. Arrange the slices cut-side down on the baking sheet; return to the oven and bake 20 more minutes, flipping the cookies halfway through. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Melt the white chocolate chips in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring until smooth. Dip the biscotti partway into the melted chocolate, then roll in the coconut. Place on a baking sheet lined with fresh parchment; refrigerate until set, about 30 minutes.
SOURCE: foodnetwork By: CoffeeFashion.c.