Nut and Spice Biscotti Recipe
Ingredients
| Vegetable oil cooking spray | ||
| All-purpose flour - 2 ½ cups | ||
| Sugar | 2/3 Cup (16 tbs) | |
| Packed dark brown sugar - 2/3 cup | ||
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Currants | 1/4 Cup (16 tbs), dried | |
| Apple-pie spice - 1 ½ teaspoons | ||
| Large eggs - 2 | ||
| Egg whites | 2 | |
| Canola oil | 1 Tablespoon | |
| Vanilla extract | 2 Teaspoon | |
| Confectioner-€™s sugar - 2/3 cup | ||
| Milk fat | 1 | |
| Maple extract | 1 Teaspoon | |
Directions
GETTING READY
1. Preheat oven to 200 degrees centigrade and lightly coat a 15.5x10.5-inch jelly roll pan with vegetable oil cooking spray and dust with flour.
MAKING
2. In a bowl, add flour, sugar, brown sugar, walnuts, currants and apple-pie spice.
3. In a separate small bowl, lightly beat eggs, egg whites, oil, vanilla extract and add into the dry ingredients to form dough.
4. Now, shape the dough mixture into a log-like piece about 1 foot in length. Place the log onto the jelly roll pan and flatten until the log is about 1/2 inch in height. Put the jelly roll pan into the preheated oven for about 30 minutes for the preliminary baking.
5. Remove the pan and cut the biscotti loaves into 1/2-inch, diagonal slices. Place the pan back into the oven for an additional 10 minutes, rotating each of the pieces once. Remove the pan after this 10-minute time period, then let each of the pieces cool.
FINALISING
6. In a bowl, blend together, confectioner-€™s sugar, milk, maple extract and drizzle on each cooled biscotti and allow to dry.
SERVING
7. Serve cool, with a hot coffee.
1. Preheat oven to 200 degrees centigrade and lightly coat a 15.5x10.5-inch jelly roll pan with vegetable oil cooking spray and dust with flour.
MAKING
2. In a bowl, add flour, sugar, brown sugar, walnuts, currants and apple-pie spice.
3. In a separate small bowl, lightly beat eggs, egg whites, oil, vanilla extract and add into the dry ingredients to form dough.
4. Now, shape the dough mixture into a log-like piece about 1 foot in length. Place the log onto the jelly roll pan and flatten until the log is about 1/2 inch in height. Put the jelly roll pan into the preheated oven for about 30 minutes for the preliminary baking.
5. Remove the pan and cut the biscotti loaves into 1/2-inch, diagonal slices. Place the pan back into the oven for an additional 10 minutes, rotating each of the pieces once. Remove the pan after this 10-minute time period, then let each of the pieces cool.
FINALISING
6. In a bowl, blend together, confectioner-€™s sugar, milk, maple extract and drizzle on each cooled biscotti and allow to dry.
SERVING
7. Serve cool, with a hot coffee.
Chef
