This is one of those recipes that as soon as I saw the dried cherries I pictured the dark cocoa going with it in the biscotti. Also in this wonderful decorative, not-too-sweet biscotti you can add 1/2 cup chopped almonds or pecans to this, you can even add pistachios if you want to splurge.
It’s imperative to let the biscotti logs cool on the baking sheets full 10 minutes so they can continue to cook on the baking sheet. And, make sure you use a very sharp knife when you go to cut the biscotti slices. You have to use a very very light hand when you go to cut the biscotti, and make clean sharp slices, otherwise you can break the biscotti to bits.
The technique of making biscottis women you learn once, but once you do you can make all different flavors then you’re so nice to have on hand and a very low fat cookie and elegant dessert you can serve with any kind of dish – with a coffee or tea and make friends by giving them a few.
This recipe was greatly adapted from the recipe called “Mocha Chip Biscotti in the book called ” Betty Crocker Bisquick Two Cook Book.
1/2 cup granulated sugar
3 tablespoons I Can’t Believe it’s Not Butter, at room temperature or Canola oil or olive oil
1/2 teaspoon Watkins brand pure almond extract
1/4 cup egg substitute
1-3/4 cups Bisquick Heart Healthy Baking Mix
Plus an extra 1/3 cup baking mix, if needed
1 tablespoon Hershey’s Dark Cocoa powder
3 tablespoons granulated sugar
1/2 cup dried sweetened cherries-
Soak in a small amount of hot water a few minutes to soften, and then drain water with a small colander or slotted spoon
This high definition wallpaper for your smartphone or computer was hand selected by me Paulette Motzko from Zedge.com to remind you that you’re special. Happy Valentine’s day from me to you!
HAPPY VALENTINE’S DAY 2016 TO ALL THE LOVERS AND DREAMERS LIKE MYSELF. IF YOU DON’T HAVE A VALENTINE, JUST MAKE THESE FOR YOURSELF AND GIVE A FEW AWAY…
THEY’LL BE SURE TO IGNITE SOME SPARKS OF PASSION.
Written by Paulette Le Pore Motzko
February 14th, 2016
7:53 – 8:02 a.m
mix -with the paddle attachment, all ingredients ( except the sweetened dried cherries and hot water), in your KitchenAid mixer or mix by hand weather really good sturdy spoon in a large mixing bowl.
Heat a small amount of hot water in your microwave and add the dried cherries and let them sit to soften a bit.
Drain the cherries with a slotted spoon or small colander and add to the biscotti dough.
Depending on the wetness of the dough, you can add up to 1/3 cup more of the Heart healthy Bisquick Baking Mix to your dough.
When a very large baking sheet either grease with non-stick spray or put parchment down on the baking sheet. Form the dough logs into two parts, and form each into half into two very long skinny logs.
Bake at 350 degrees for 25 minutes, and let cool on baking sheet for 10 minutes.
Look at the tops of the logs after the 10 minutes and they should be nicely browned but not too dark. They should also feel firm to the touch, so you can start cutting into them.
Cut into half inch slices and then turn the slices very carefully cut side down on the cookie sheet in bed for an additional 8 minutes, until nicely browned on the under side of the slices.
Turn slices over carefully and let and bake for the last time for 5 minutes.
Remove biscotti from the oven and let sit on your counter with a very good trivet to protect your counter, for about 10 minutes or so and then remove them to a platter.
NOTE: This recipe is not really time consuming. The hands on time doesn’t really take that long and you’ll see that once you make these ones you want to make all kinds of variations of it. I usually make them when I am doing other things around my place anyhow and turn some nice cooking music on and I enjoy it. Like bread baking it’s more than dough baking, but an art and it’s relaxing to me.
For Mocha Biscotti
Add 1 tablespoon instant coffee mixed with 1 teaspoon hot water to the dough. You can add the cherries or leave then out and add 1/2 cup mini chocolate chips and chopped almonds to the dough.
Recipe created by Paulette L Motzko
Copyright February 2016
Images photographed by and Digital Arts by Paulette L Motzko, PLM Studios, Copyright February 2016