Do you have one of those foods or recipes that you are known for in your inner circle of friends and family?
For me, it is biscotti.
I started making it when I first began working in an office place out of grad school. I used the Banana Chocolate Chip Biscotti Recipe from the Betty Crocker’s Cookbook Bridal Edition and altered it over time to make it my own. My original version that became so popular with my coworkers included white chocolate chips, walnuts, almond extract instead of vanilla and no banana.
I still love that biscotti and will make it again, but I wanted to play with the recipe a bit and see if I could get buy using whole wheat flours and unrefined sugars. Like the Pecan Shortbread, I was so happy with how it turned out! Of course, it isn’t exactly like my old version, but it is every bit as good in its own unique way.
Whole Grain Chocolate Walnut Biscotti
1 cup demerara sugar
½ cup butter, softened
1 tsp vanilla
2 eggs
2 cups white whole wheat pastry flour
¾ cup whole wheat flour
3 tsp baking powder
¼ tsp salt
½ cup semi-sweet chocolate, chopped or chips
½ cup walnuts, chopped
Extra sugar for sprinkling
Preheat the oven to 350 degrees F. Cream together the butter and sugar. I give it a little extra time because the sugar is such a coarse granule. Next, blend in the eggs and vanilla. Gradually incorporate the flours, baking powder and salt. Finally stir in the chocolate chips and walnuts.
Transfer the dough to an ungreased baking sheet. Separate it into two pieces and mold the dough into a rectangular shape about one inch thick. Sprinkle each with a bit of demerara sugar. Bake for 25 minutes. Remove from the oven and allow to cool for about 15 minutes.
Transfer to a cutting board and cut (I use a serrated bread knife) the biscotti into pieces about one inch wide. Place the pieces back on the baking sheet, cut side up. Bake 10 to 12 minutes longer. Remove from the oven and carefully flip each piece over so the other cut side is exposed. Bake an additional 10 minutes. Allow to cool and enjoy! Makes about 24 pieces of biscotti.
What food or special dish are you known for?
YUM! I actually really love biscotti. There is something incredible about how delicious the dense treat is. Love the alterations
Those look great! I’m known for my mac & cheese & my chicken wild rice soup…guess I’m a comfort food kind of girl. Hey, I made your dog biscuits the other night & they look super cute.
I’ve never made biscotti before but have always wanted to. I like to dip it into tea or hot cocoa 🙂
I also have a little sumthin’ for you on the blog 🙂
although are you still in the country? Aren’t you leaving soon??
I have never attempted biscotti, but what a great gift they would make!
Those sure look terrific! I love that you made them with whole grains!
I love how you have worked the whole grains in. I am known for my soups and my appetizers–especially my hummus and curried spinach dip.
I’ve had biscotti on the brain lately, go figure mostly because I cannot bake with the move and this healthier, whole grain version sounds fantastic.
What a delicious Biscotti! I love that you worked the whole grains with success! I’m known for my soups and muffins.
Funny – in my last job, biscotti were my signature treat (usually cranberry and pistachio or some variation thereof) – if I walked into the office with a plastic container full of baked goods, you could actually see eyse light up at the thought that it might be biscotti day 🙂 Now, of course, I need to try out a whole wheat version!
Every year I make my grandma’s cookie recipes. My mom and aunts have moved on to other recipes, but I stick with tradition so I guess I’m known for that 🙂
Of course, I still try and mess with the ingredients to be more whole grain, etc!
i’ve always wanted to try biscotti. i just might attempt it in the new year. thanks and happy christmas!
I loved reading about your specialties. Maybe I should have everyone over and you can bring them. 😉