Sometimes mistakes turn out all right, don't they? That's what happened with this biscotti recipe.
Silly me, I added too much butter. Oh well. They were delicious anyway :)
I was in the baking mood recently and wanted something sweet, but not too sweet, to enjoy with coffee in the morning and after dinner for dessert. Biscotti sounded perfect, especially since I knew I could tweak them to be a little bit healthier. I guess the extra butter canceled all that out, but hey, you can't always get what you want.
I started off with whole wheat flour and baking powder.
Next, I added 2 tablespoons of ground flaxseed. Gotta get those Omega-3s!
Raisins are good too. Why not?
In my handy dandy Kitchen Aid mixer, I creamed together 2 eggs, 1 tablespoon of vanilla extract, 7 (yes, 7) tablespoons of butter (it was supposed to be 5), and 1/2 cup sugar.
I love eating dough. It makes my soul happy.
Divide the dough in half and form each half into a long log about 1 inch thick. These will be mini biscotti. That means you can eat more and not feel as guilty about it :)
Bake those puppies for 15-20 minutes at 350 degrees or until they're firm to the touch.
But you're not done yet! Let them cool for about 5 minutes so you don't burn your hands in the next step. That would hurt and you need your fingers to pick up the biscotti and eat 'em. Just looking out for ya :)
Cut each loaf into 1/2 inch slices. Bake 'em again for another 10 minutes until they turn golden brown and are slightly dry.
Fresh out of the oven. But wait, yet again!
These biscotti need some dressing up, don't you think?
You must make the glaze! This is the crowning glory :) You'll need 1 1/2 cups powdered sugar and a whole lemon's worth of juice. You probably won't use all the juice, but it's nice to have extra just in case.
Stir together the powdered sugar and lemon juice, 1 teaspoon at at time, until you have a lovely, smooth glaze.
And go to town with your spoon (that would be the white blur in the photo below)!
Let the glaze harden. Or at least try. You'll probably inhale a few in the process. That's okay.
A perfect post-dinner treat or lovely snack with your afternoon coffee or tea. These are softer, chewier biscotti - they still have that nice crunchy edge, but are moister and easier to bite into thanks to the extra butter. You'll be glad it's there, promise :)
Whole Wheat Raisin Biscotti with Lemon Glaze
Adapted from Sunset New Easy Basics Cookbook
Makes about 36 biscotti
For the biscotti:
- 1/2 cup sugar
- 7 tbsp. butter, room temperature
- 2 tsp. grated lemon peel
- 2 eggs
- 1 tbsp. vanilla extract
- 2 tbsp. ground flaxseed
- 4 tbsp. raisins
- 2 cups whole wheat flour
- 2 tsp. baking powder
For the glaze:
- 1 1/2 cups powdered sugar
- juice of 1 lemon
- Preheat your oven to 350 degrees.
- In a large bowl, beat together sugar, butter, and lemon peel until well blended. Add eggs, one at a time, until well blended. Stir in vanilla.
- In a medium bowl, combine flour, baking powder, flaxseed, and raisins. Add to butter mixture and stir until well blended.
- Divide dough in half. On a floured board, shape each half into a log about 8 inches long. Flatten them until they're 1 inch thick.
- Place logs 3 inches apart on a baking sheet and bake for 15 minutes, or until logs feel firm to the touch.
- Remove baking sheet from oven. Allow logs to cool for 3-5 minutes.
- Cut logs into 1/2 inch slices and place, cut side down, on cookie sheet (you may need an extra one).
- Bake biscotti again until they are light brown and slightly dry, 10-15 minutes.
- Remove from oven and cool on racks.
- While biscotti are cooling, make the glaze. Stir and combine your powdered sugar with 5 teaspoons lemon juice, adding more as needed to smooth out the glaze.
- With a spoon, drizzle glaze over cooled biscotti and allow to harden.