After making my Watermelon Sorbet, I had some leftover simple syrup. I had remembered reading about flavored syrups in Annie’s Eats (one of the many baking blogs I follow), and decided that was the perfect way to use up my leftovers. Randomly, I happened to have some caramel sauce in my refrigerator, so clearly this was just meant to be. It’s a great addition to your morning coffee, even if you usually take it black (like I do).
I followed Annie’s directions exactly, but adjusted the amounts of ingredients just a little. Here’s what I did:
1-1/2 cup sugar
1-1/2 cup water
3/4 cups caramel sauce
Combine the sugar, water and caramel sauce in a small saucepan. Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved and the mixture is smooth. Remove from the heat and let cool. Store in the refrigerator.
Note: Shown above with Nonni’s new Salted Caramel Biscotti – YUM!
Biscotti is one of those things I always thought was too difficult to make. My husband’s stepfather is Italian and told me it’s actually quite easy. So, I attempted it a couple of years ago, and confirmed that he was correct – it really isn’t that difficult at all. The first biscotti I ever made was a simple almond biscotti. I’m glad I started with that one as it gave me the confidence to continue trying to make other varieties. Next was a peppermint biscotti, dipped in chocolate and rolled in crushed candy canes (what an awesome Christmas treat!).
I was talking to some coworkers about how easy biscotti is to make and sure enough, I got home the other night and decided I needed to make some. I settled on cinnamon sugar – one of my favorite flavor combinations.
I consulted my usual recipe sources and decided to adapt this one from the trusty Allrecipes. With a few small changes, I think this recipe turned out perfectly! The biscotti were crisp on the outside and just a bit softer on the inside. Excellent!
What’s your favorite kind of biscotti?
Cinnamon Sugar Biscotti
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup white sugar
- 6 tablespoons butter
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 egg white
- 3 tablespoons white sugar
- 1 tablespoon ground cinnamon
- Preheat oven to 325° F
- Line baking sheets with parchment paper
- Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt – set aside.
- In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla.
- Gradually add in the dry ingredients.
- Divide the dough into two equal parts and roll each piece into a log about 9 inches long and 1 1/2 inches wide.
- Place logs on the prepared baking sheet and flatten slightly. Brush with egg white.
- Bake for 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
- On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife.
- Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for 10 minutes.
- Flip your biscotti and sprinkle the other side with the cinnamon sugar mixture. Return to the oven for 10 more minutes.
- Cool on wire racks, and store in an airtight container.
If you’re anything like me, each holiday has its own flavor. Peppermint is the flavor I associate with Christmas, so I usually try to mix it in to whatever I’m baking. This was the case with my red velvet whoopie pies from yesterday.
A few years ago, I discovered this peppermint biscotti recipe. Since my grandma doesn’t like us to get her anything, I usually end up baking her something. She’s a fan of her daily coffee, so what’s better than a sweet treat to accompany that coffee? Exactly, nothing.
Alas, peppermint biscotti was born. I was always intimidated by biscotti, but it’s really quite simple to make. The tricked out version of this biscotti includes a chocolate dip and peppermint pieces on top of that. The simple version is just the biscotti with peppermint pieces mixed in. All versions are delicious – it just depends on how sweet of a treat you’re looking for – whether you want breakfast or dessert.
This has become one of my holiday baking staples. Give it a try! If you’re a peppermint fan, you’ll love it!
Yield: 42 biscotti
3/4 cup butter (no substitutes), softened
3/4 cup sugar
2 teaspoons peppermint extract
3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed peppermint candy
2 cups semisweet chocolate chips
2 tablespoons shortening
1/2 cup crushed peppermint candy
- In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract.
- In a separate bowl, combine the flour, baking soda and salt; stir in peppermint candy.
- Gradually add to creamed mixture, beating until blended (dough will be stiff).
- Divide dough in half.
- On an ungreased baking sheet, roll each portion into a 12-in. x 2-1/2-in. rectangle.
- Bake at 350 degrees F for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes.
- Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices.
- Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.** Biscotti can be finished at this point, or they can be dipped in chocolate and rolled in peppermint pieces. See the following step for the latter. **
- In a microwave safe bowl, melt chocolate chips and shortening; stir until smooth.
- Dip one end of each cookie in chocolate; roll in candy. Place on waxed paper until set.