Ingredient: nutmeg, cloves & ground anise seed

Biscotti

Biscotti are time consuming to say the least, but they’re also one of the easiest and tastiest cookies you’ll ever make. No special equipment is needed; just a bowl, a couple of baking sheets and some parchment paper.

The word biscotti is derived from the Latin biscoctus, meaning twice baked or cooked: the dough is formed into logs, baked, cooled and baked again. Whereas Italians use the word ‘biscotti’ to refer to various cookies, North Americans use the term to refer to the singular long, crisp, twice-baked Italian cookie. It wasn’t until the 1990’s that biscotti became a treasured North American favorite.

Despite their centuries old heritage, there is no one perfect way to make biscotti. Some recipes call for eggs, which is the traditional method, while others use butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life.

Today, it seems, biscotti is everywhere with an endless array of flavors. Classics such as almond, anise and hazelnut to gingerbread, maple walnut or mint chocolate chip. There are also savory biscotti made with various cheeses and herbs that are so good when paired with a charcuterie plate, an assortment of olives and cheeses or even a bowl of soup.

Since the holiday season is upon us and as you have probably noticed, I like making the most of basic recipes with some variations. Being able to make four different flavors using one basic recipe definitely speeds up the process.

Print Recipe
 Biscotti
Votes: 1
Rating: 5
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Course Brunch, dessert
Cuisine Italian
Keyword biscotti w/ variations
Servings
BISCOTTI
Ingredients
Basic Biscotti Dough (use 1 recipe per variation)
Cardamom Orange Variation
Anise Citron Variation
Seeded Cranberry Variation
Speculoos Spice Variation
Course Brunch, dessert
Cuisine Italian
Keyword biscotti w/ variations
Servings
BISCOTTI
Ingredients
Basic Biscotti Dough (use 1 recipe per variation)
Cardamom Orange Variation
Anise Citron Variation
Seeded Cranberry Variation
Speculoos Spice Variation
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Biscotti Dough
  1. Preheat oven to 300 F. Line 2 baking sheets with parchment paper.
  2. TO MAKE 80 BISCOTTI IN TOTAL, USE ONE RECIPE OF THE BASIC BISCOTTI DOUGH FOR EACH VARIATION. THE MIXING PROCEDURE IS ALWAYS THE SAME, JUST VARY EACH ONE WITH THE DIFFERENT ADDITIONS.
  3. Using an electric mixer, cream together butter & sugar until light & fluffy. Add eggs & vanilla extract (add orange zest in CARDAMOM ORANGE variation). Mix until combined.
  4. In another bowl, whisk together flour, (SPICES where called for), baking powder & salt.
  5. Add dry ingredients to wet ingredients a little at a time, mixing on low until JUST incorporated. Add CITRON PEEL or PEPITA SEEDS & CRANBERRIES to the variations calling for them.
Shaping & Baking
  1. For each recipe (or variation), shape dough into a log that is about 16-inches long. Place 2 logs on each baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides & ends of the logs to even them out & flatten them.
  2. If desired, sprinkle logs with coarse sugar. Bake for 20-25 minutes, until lightly golden & the center of the logs is almost firm & bounces back when touched.
  3. Let the logs cool on the baking sheets for 10 minutes. Reduce heat to 275 F. Using a sharp knife to cut the logs into 3/4-inch thick diagonal slices. Press straight down with the knife, rather than using a sawing motion. Lay the slices, cut side up, back on the lined baking sheets.
  4. Bake another 20-25 minutes, turning halfway through baking time. Cool on baking sheet for 5 minutes, then carefully transfer to a wire rack to finish cooling. Store in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
  5. You will have roughly 20 biscotti from each variation.
Recipe Notes
  • Since I have a nut allergy, sadly I can't use them, but don't hesitate to make some variations of your own.

Roasted Parsnip Loaf / Sticky Lemon Frosting

Root vegetable desserts aren’t exactly a new concept. Incorporating vegetables such as beets, asparagus, mushrooms and sweet potatoes can lend themselves to new creative dessert ideas if you start thinking ‘out of the box’. 

Parsnips, traditionally used in savory dishes, can bring a subtle sweet tenderness to your baked goods. When roasted or sauteed, their sugars caramelize richly and are well complemented by a variety of seasonings such as orange or lemon zest, ginger and cardamom. 

As the autumn weather turns cooler, root vegetables like carrots and parsnips convert their starch to sugar. After a few fall frosts, parsnips develop a higher sugar content than those harvested before the freeze.

My original idea was to make a loaf cake with shredded raw parsnips as you do with carrots when making  a carrot cake. Knowing how sweet they become when roasted, I decided to do that first. If you have any roasted parsnips leftover from a previous meal they would work just great.

I realize parsnips are not for everyone. It probably seems a bit odd to make them the ‘star’ in dessert but I have to say we both loved this cake. The tart sticky lemon frosting was truly the ‘icing on the cake’.


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Roasted Parsnip Loaf / Sticky Lemon Frosting

Votes: 2
Rating: 5
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Course dessert
Cuisine American

Servings


Ingredients
Roasted Parsnips

Cake

Frosting

Course dessert
Cuisine American

Servings


Ingredients
Roasted Parsnips

Cake

Frosting

Votes: 2
Rating: 5
You:
Rate this recipe!


Instructions
Roasted Parsnips
  1. Preheat oven to 350 F. Peel parsnips & quarter lengthwise; remove core. Chop into medium size pieces & place in a plastic bag. Add a little veg oil & shake to distribute evenly. Line a baking sheet with foil; place parsnips on it & sprinkle with salt & pepper. Bake until soft, about 20 minutes. Remove from oven & allow to cool, then puree in food processor.

Cake
  1. Line a 9 x 5-inch loaf pan with parchment paper.

  2. In a bowl, combine flour, baking powder & salt. Using a mixer, beat eggs & sugar together. Add parsnip puree, oil, sour cream, vanilla & spices. Fold in flour mixture, combining gently until well incorporated. Fold in walnuts & chocolate, creating a marble appearance ONLY.

  3. Pour batter into loaf pan & bake for about 40 - 45 minutes or until it tests done. Remove from oven & cool slightly before topping with frosting.

Frosting
  1. While cake is baking, combine cream cheese, powdered sugar, lemon zest & extract in a small bowl. With hand mixer, beat until smooth. Frosting will be thick & sticky. Top loaf cake while it is still slightly warm. Slice when cool & serve.


Recipe Notes
  • I had personalized the spices in this cake but if my combination doesn't appeal to you, simply use 1/2 tsp each nutmeg & cloves with a teaspoon of cinnamon instead.
  • When purchasing parsnips, look for the small to medium size. Large parsnips are often bitter & have an undesirable woody quality.

Vanillekipferl – Gevulde Speculaas

I’ve always enjoyed food history and recreating memories from the past through cooking and baking. I had never realized how much my mother’s cooking was influenced by our German heritage. I guess as one gets older, things that were taken for granted now take on a whole new meaning. Today’s blog features a couple of those very special European treats. 

VANILLEKIPFERL or Vanilla Almond Crescent Cookies  –  Although this little crescent cookie originated in Austria, it has become very traditional in Germany. ‘Vanillin’ became very popular in the early 20th century, after artificial vanilla flavoring was invented. I’ve noticed there are numerous recipes that call for egg yolks in them. My personal preference is to make them without – just a few less calories. ‘Vanilla Sugar’  which is used in many German baked goods can be either bought in the Dr Oetker  brand or you can easily make it yourself. If you like the flavor of anise, you may want to try adding some anise seed to the cookie dough and when baked, dust these with  ‘Anise Sugar’.

GEVULDE SPECULAAS  or Spiced Cookies (Squares) Filled with Almond Paste  –  You’re right, this is very much a Dutch specialty. Some years ago I had the opportunity to spend a little time in the presence of a Dutch baker.  Among the many things I learned at that Dutch bakery was their love of almonds and those unique speculaas spices. In the mid 18th century, the recipe for ‘Spekulatius’  made its way to Germany from Holland and has become another traditional favorite. The origin of the cookie’s name may have derived from the Latin word ‘Spekulum’, signifying ‘mirror image’, which alludes to the wooden mold whose mirror image appears on the cookie. Since I became ‘hooked’ on that ‘speculaas spice’ combination, I like to make a small  pan of these very rich  and wonderful tasting goodies each Christmas. 

Print Recipe
 Vanillekipferl / Gevulde Speculaas
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine Dutch, German
Servings
Ingredients
Vanillekipferl (Vanilla Almond Crescent Cookies)
Gevulde Speculaas (Spiced Squares filled with Almond Paste)
Speculaas Spice (about 3 Tbsp)
Course dessert
Cuisine Dutch, German
Servings
Ingredients
Vanillekipferl (Vanilla Almond Crescent Cookies)
Gevulde Speculaas (Spiced Squares filled with Almond Paste)
Speculaas Spice (about 3 Tbsp)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Vanillekipferl
  1. In a food processor, place flour & butter & pulse to combine until mixture resembles coarse crumbs. Place mixture in a large bowl. Add ground almonds, 1/4 cup powdered sugar, 1 pkg vanilla sugar, salt & extract. Knead dough with your hands in bowl until it comes together, about 5 minutes. Divide dough into four equal pieces, shaping each into a ball. Wrap in plastic wrap place in a sealed plastic bag. Refrigerate for at least 30 minutes or up to 2 days.
  2. Preheat oven to 350 F. Line a baking sheet with parchment paper. Remove one ball at a time from refrigerator. Roll into a rope 12 inches in length. Cut into 12 even pieces, rolling each with the palm of your hands to a 3-inch length. Form into a crescent shape & place 2 inches apart on baking sheet. When you have filled the baking sheet, bake for about 12 minutes, just until tips of crescents turn a light golden brown. Using another COLD baking sheet repeat with remaining dough.
  3. Allow cookies to rest on baking sheet for 2-3 minutes. In a small bowl, mix together 1/2 cup powdered sugar remaining package of vanilla sugar. Carefully coat warm cookies in sugar mixture; place on a wire rack to finish cooling. Allow to sit out overnight then transfer to an airtight container for storing or freezing.
Gevulde Speculaas
  1. In a food processor, combine flour, baking powder, sugar, salt & spices. Add chunks of cold butter & pulse into a smooth dough (you can do this by hand if you prefer). If the dough is too dry. you can add a little milk. Wrap dough in plastic wrap & place in refrigerator for 2 hours or up to 2 days.
  2. Either grease or line a 8 x 8" baking dish with parchment paper. Preheat oven to 350 F. Divide dough into 2 portions. Roll out each portion on a lightly floured surface, until they are exactly as big as baking pan. Put one layer in pan & press lightly to fill the bottom. Lightly beat egg with a teaspoon of cold water. Spread 1/3 of egg over dough in pan.
  3. Roll out the almond paste between two sheets of plastic wrap, until it is exactly the size of pan. Press the paste lightly down to fit in the pan, and spread the next 1/3 of egg over it. Place the second layer of dough on top of the paste, press it lightly, making it as smooth as possible. Spread the last 1/3 of the egg wash over dough. Decorate the pastry with the almonds.
  4. Bake about 40 minutes or until they test done. Allow speculaas to cool completely in the pan, then cut into the portion size you prefer.
Recipe Notes
  • If you would like to make the 'Anise Seed Crescent Cookies' instead of the Vanilla Almond version, use vanilla extract instead of almond & add 1 Tbsp of crushed anise seed to the batter. For the 'Anise Sugar', blend (at a high speed), 1 Tbsp aniseed with 1 cup of granulated sugar until it makes a powder.
  • Although Gevulde Speculaas are at their best when fresh, I have never heard any complaints after they have been frozen. I always make sure they are wrapped in an airtight way before freezing.
  • In regards to the 'speculaas spice', I like to make extra so I can use it in anything you would normally use apple or pumpkin pie spice in.