Blue Corn Biscotti

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 tablespoons yellow cornmeal)
1/4 cup plus 2 tablespoons blue cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup pecan pieces
8 tablespoons unsalted butter (at room temperature)
2 large eggs
2 tablespoons anisette or sambuca

Set a rack in the middle of the oven and preheat to 375 degrees F.

Put flour, sugar, yellow and blue cornmeal, baking powder, salt and pecans in the bowl of an electric mixer and stir together with a fork. With the mixer at its lowest speed, beat in the butter bit by bit until blended. Add eggs and liqueur; beat until the dough is thoroughly blended and masses together. Transfer dough to a floured work surface. Shape it into a log 3 inches wide, 12 inches long, and 1 inch high. Place it on a parchment paper-lined or nonstick baking sheet pan. Bake for 30 minutes, or until lightly browned. Let cool on the baking sheet for at least 2 hours or overnight.

Preheat oven to 350 degrees F.

Transfer the dough log to a cutting board. With a serrated knife, slice the log into 1/2-inch slices, and lay them on the baking sheet. Bake for 10 to 12 minutes, until lightly browned around the edges. After 6 minutes, turn the pan from front to back if they are not browning evenly.

Cool on the cookie sheet on a wire rack.

Nutella Biscotti

Shared with Recipe Goldmine by Janelle Parker

4 large eggs, divided
1 cup granulated sugar
1 cup Nutella, divided
1 cup unsalted pistachios, shelled
1/3 cup dried cranberries (optional)
2 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons granulated sugar
1/4 cup confectioners’ sugar
3 tablespoons boiling water

Preheat oven to 350 degrees F.

In large mixing bowl, whisk together 3 whole eggs, 1 egg yolk (reserve extra white) and 1 cup sugar until completely blended. Add 3/4 cup Nutella and stir to fully incorporate. Add pistachios and dried cranberries. Fold in flour, salt and baking powder.

Divide dough in half and form into 2 (12 x 2-inch) logs on parchment- or foil-lined cookie sheet. (If needed, moisten hands with water periodically while forming dough to prevent sticking.) Brush logs with remaining egg white and sprinkle with 2 tablespoons sugar. Bake for 25 minutes, rotating cookie sheet once after 15 minutes to ensure even baking.

Turn oven temperature to 300 degrees F. Remove logs from oven and let cool for 10 minutes.

While still warm, cut logs widthwise on slight diagonal to form 1/2 inch-wide strips. Lay on sides on baking sheet. For crispy biscotti, bake cookies for another 15 to 20 minutes. Cool completely.

In small bowl, whisk together remaining 1/4 cup Nutella, the confectioners’ sugar and the boiling water until smooth. Lay biscotti on parchment- or foil-lined cookie sheet and drizzle glaze over cookies with fork or dip one end of each cookie into glaze. To harden glaze, dry at room temperature for at least 1 hour.

Store in airtight container for up to 2 weeks.

Cranberry and Pistachio Biscotti Mix in a Jar

3/4 cup dried cranberries or cherries
3/4 cup shelled green pistachios
2 cup all-purpose unbleached flour
1/2 teaspoon cinnamon
2 teaspoons baking powder
2/3 cups granulated sugar

Using a clean 1-quart jar, layer ingredients in order. Tap gently on the counter top to settle each layer before adding the next. Add additional dried fruits or pistachios to fill any gaps.

Attach the following instructions on a gift tag:

Holiday Cranberry and Pistachio Biscotti

1/3 cup butter
2 eggs
Contents of jar

Beat butter on medium speed for 30 seconds. Add eggs and beat on medium speed until well combined. Using a wooden spoon, stir in contents of jar just until combined.

Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide.

Bake at 375 degrees F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool on sheet for 1 hour.

Cut each loaf diagonally into 1/2-inch thick slices using a serrated (bread) knife. Place slices on an ungreased cookie sheet. Bake at 325 degrees F for 8 minutes, then turn over and bake for 8 to 10 minutes more or until dry and crisp. Transfer to wire rack to cool.

Makes 32 cookies.

Christmas Biscotti in a Jar

3/4 cup dried cranberries or dried cherries
3/4 cup chopped shelled green pistachios
2 cups all-purpose flour
1/2 teaspoon ground cardamom
2 teaspoons baking powder
2/3 cup Vanilla Sugar (recipe follows)

Layer the ingredients in a 1-quart canning jar. Tap jar gently on the counter to settle each layer before adding the next one. Add additional dried fruits or pistachios to fill small gaps, if necessary.

Makes 1 jar.

Attach the following instructions on a gift tag:

Christmas Biscotti

Beat 1/3 cup butter (no substitutes) in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Beat in 2 eggs. Stir in jar contents just till combined using a wooden spoon. Divide dough in half. Cover and chill until easy to handle, if necessary. Shape each portion of dough into a 9-inch loaf. Place loaves 4 inches apart on a lightly greased cookie sheet, flattening slightly until 2 inches wide. Bake at 375 degrees F for 25 to 30 minutes or till a wooden pick inserted near the center comes out clean. Cool loaves on the cookie sheet for 1 hour.

Cut each loaf diagonally into 1/2 inch thick slices using a serrated knife. Place slices, cut sides down on an ungreased cookie sheet. Bake at 325 degrees F for 8 minutes. Turn slices over; bake 8 to 10 minutes more or until dry and crisp. Cool on wire rack.

Makes 32.

Vanilla Sugar

Fill a quart jar with 4 cups granulated sugar. Cut a vanilla bean in half lengthwise and insert both halves into sugar. Secure lid and store in a cool dry place for several weeks before using. Will keep indefinitely.

Dried Cranberry and Almond Biscotti Mix in a Jar

2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cups granulated sugar
3/4 cup sliced almonds
2/3 cup dried cranberries

Stir together flour, baking powder, salt and sugar in mixing bowl. Trasnfer mixture to 1-quart wide-mouth jar.

Place almonds into small zip-type bag. Place cranberries into small zip-type bag and seal. Layer bags in jar.

Decorate jar and attached the following instructions on a gift tag:

Dried Cranberry and Almond Biscotti

Makes 2 dozen.

1 jar Dried Cranberry and Almond Bixcotti Mix
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1/4 pound (1 stick) unsalted butter, melted

Center rack in oven. Heat oven to 350 degrees F.

Place almonds from jar mix on baking sheet and toast in oven for 5 minutes. Cool on rack. Adjust oven racks to upper and lower thirds of oven. Line two baking sheets with parchment paper or nonstick liners.

Lightly beat eggs and vanilla extract in large mixing bowl. Add butter and stir to blend. Stir in flour mixture from jar until combined. Stir in almonds and cranberries from jar mix until blended.

Divide dough in half. Dust hands with flour and form each piece into log measuring about 10 x 4 x 3/4-inch. Place each log in center of baking sheet.

Bake for 12 minutes then switch pans on racks and bake another 12 to 13 minutes or until set. Cool on racks for 15 minutes.

Place each log on cutting board. Using serrated knife, cut on diagonal into 3/4-inch thick slices. Place slices on baking sheets cut side down. Bake for 8 minutes. Switch baking sheets on racks. Bake another 8 to 10 minutes.

Cool on racks. Store biscotti in airtight container between sheets of wax paper at cool room temperature up to two weeks.

Rum-Biscotti Delight

1 large box regular chocolate pudding mix (not instant)
1 large box regular vanilla pudding mix (not instant)
2 package almond biscotti cookies
2/3 small bottle rum extract
1 large container Cool Whip?
1 cup milk (may use more, if needed)

Mix milk and rum extract in a small flat bottom casserole dish. Dip cookies in and out of milk-rum mixture once. Line an 8 x 12-inch or 9 x 13-inch pan or glass pan with the dipped cookies. Pack tightly. You will use 1 package and several from the second package. Cook chocolate pudding, following the directions for pie filling. Let cool slightly. Pour over cookies. Place in refrigerator to set.

Cook vanilla pudding, cool slightly and pour over chocolate. Refrigerate to set. When cooled, top with Cool Whip?.

Cranberry-Almond Biscotti

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter, softened
2 eggs
1 teaspoon almond extract
1 1/2 cups dried sweetened cranberries (Craisins)

Preheat oven to 350 degrees F.

In a medium-size bowl, combine flour, baking powder and salt. Whisk to blend well.

In a separate bowl, combine sugar, butter, eggs and almond extract. Beat with an electric mixer until well blended. Mix in flour mixture and cranberries.

Divide dough in half. Using floured hands, shape each piece of dough into 2 1/2 inch wide, 9 1/2 inch long and 1 inch high logs. Transfer to baking sheet, spacing evenly. Bake until brown (logs will spread some), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature.

Transfer logs to work surface. Using a serrated knife, cut logs into 1/2-inch thick slices. Arrange slices, cut side down, on baking sheet. Bake for 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.

Drizzle
6 ounces white chocolate
1 tablespoon shortening
Sliced almonds, toasted

Melt chocolate and shortening in a double boiler. Drizzle over biscotti. Arrange almonds on biscotti. Allow chocolate to set. Store in loosely covered container.