Page 7 - Holiday Traditions 2018

GEAR UP FOR

THE HOLIDAYS HOLIDAY

Beth Kujawski/CTW Features TRADITIONS
Dark Chocolate Biscotti bring traditional Italian flair to a classic holiday des-
sert.
COOKIES Line a baking sheet with parchment
Continued from PAGE 6 or a silicone mat.
Sift together the flour, cocoa,
espresso powder baking soda,
enough to roll, about 1 hour. baking powder and salt.
Preheat the oven to 325 degrees Working with a stand mixer,
F. Lightly grease two baking sheets preferably fitted with a paddle
with nonstick cooking spray or attachment, or with a hand mixer in
butter or line them with parchment. a large bowl, beat the butter and
Place the additional granulated sugar together on medium speed
sugar in a small bowl. With lightly until pale, about 2 minutes; the
floured fingers, break off teaspoon- mixture may be crumbly. Scrape
fuls of dough and roll them into down the sides of the bowl, add the
1-inch balls. Roll each ball in the eggs and vanilla and beat for anoth-
granulated sugar to coat evenly. er 2 minutes; don’t worry if the
Place the cookies on the baking mixture looks curdled. Reduce the
sheets, evenly spacing them 1 inch mixer speed to low and mix in the
apart. dry ingredients in three additions,
Bake the cookies until they have mixing only until a dough forms.
collapsed and are crinkled and pale Scrape down the sides of the bowl.
golden brown, 14 to 18 minutes, Mix in the chopped espresso beans,
rotating the sheets 180 degrees then turn the dough out onto a work SPECIAL ADVERTISING SECTION OF THE MORNING CALL
halfway through the baking to surface and knead in any dry ingre-
ensure even browning. Allow the dients that may have escaped mix-
cookies to cool for 1 or 2 minutes ing.
on the baking sheets, then use Divide the dough in half. Work-
spatula to transfer them gently onto ing with one half at a time, roll the
wire racks to cool completely. dough into 12-inch-long logs.
The cookies can be stored in an Flatten both logs with the palm of
airtight container, layered with your hand, so that they are 1/2 to 1
parchment paper, in a cool, dry inch high, about 2 inches across
place for up to 4 days. and sort of rectangular, then care-
Yield: About 5 dozen fully lift the logs onto the baking
sheet. Sprinkle each log with a little
Dark Chocolate Biscotti sugar.
Adapted from "Baking" by Dorie Bake the logs for about 25 min-
Greenspan utes, or until they are just slightly
2 cups all-purpose flour firm. The logs will spread and SUNDAY,
1/2 cup unsweetened dark cocoa crack —– and that’s just fine.
powder Remove the baking sheet from the
2 tablespoons instant espresso oven, put it on a cooling rack and
powder cool the logs for about 20 minutes. www.themorningcall.com/HolidayTraditions
3/4 teaspoon baking soda (Leave the oven on.) NOVEMBER
1/2 teaspoon baking powder Working with one log at a time,
1teaspoon salt using a long serrated knife, cut each
3/4 stick (6 tablespoons) un- log into slices between 1/2 and 3/4 25,
salted butter, at room temperature inch thick. Stand the slices up on
1cup sugar the baking sheet — you’ll have an 2018
2 large eggs, lightly beaten army of biscotti — and bake the CHRISTMAS ORNAMENT SPECIAL
1teaspoon pure vanilla extract cookies again, this time for just 10
1/2 cup chopped dark chocolate- minutes. · 2019 OPENING NIGHT FIELD LEVEL TICKET
covered espresso beans Transfer biscotti to a rack to · IRONPIGS CHRISTMAS ORNAMENT
cool.
Center a rack in the oven and Yield: About 40 cookies $20 EACH
preheat the oven to 350 degrees F.
Beth Kujawski/CTW Features
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