Cornbread Biscotti

I like biscotti, and I make biscotti, but I had never tasted a savory version before. Have you? That’s why, when I saw this recipe on the Taste of Home website, I knew that I had to try it. There were a number of reasons for this, other than simple curiosity. I don’t like to start my day with sweet, but I do like to start my day with convenience, and this seemed the perfect accompaniment to my morning cup of coffee, and I was right. Further, with this being soup season (and soup season is really year-around for me), these seemed like a wonderful accompaniment alongside a cup or bowl of soup, when crusty bread, a homemade roll, or half sandwich isn’t readily available. Right again!

I’m sure there are a lot of ways in which to consume these, dipped into chili is sounding good right about now, and I imagine two of them crisscrossed atop a fresh salad would make quite a nice addition, but they are equally as good just plain (although they are mighty tasty with herb cream cheese, or a dollop of marmalade). Why not try something new this year?

Cornbread Biscotti

2 8.5-oz. pkgs. Jiffy Cornbread Mix

1 cup freshly grated Parmesan cheese, divided

2 teaspoons ground black pepper

2 teaspoons chopped fresh thyme

¼ cup cold unsalted butter, cubed

3 large eggs, divided

¼ cup cold whole buttermilk

Preheat oven to 350°F. Line a baking sheet with parchment paper or use a Silpat.

In the work bowl of a food processor, place cornbread mix, ¾ cup cheese, pepper, and thyme; process until combined. Add cold butter, and pulse 5 to 6 times until mixture is crumbly.

In a small bowl, whisk together 2 eggs and cold buttermilk. With processor running, add egg mixture in a slow, steady stream just until moistened. (Batter will be thick.)

Using lightly greased hands, spread dough into a 12” x 4” rectangle on prepared pan. In a small bowl, beat remaining egg, and brush over dough. Sprinkle with remaining ¼ cup cheese.

Bake until lightly golden and firm, about 20 minutes. Let cool for 10 minutes. Reduce oven to 300°. Using a serrated knife, cut crosswise into ½-inch-thick slices. Place slices cut side down on pan. Bake until golden and crisp, 15 to 20 minutes more. Let cool completely. Store in an airtight container for up to 1 week.

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If this is too avant garde for you, you will love this more traditional version with a hint of the tropics, Caribbean Corn Bread.

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The “Stephen” Biscotti

Whether you are a baseball fan or not, doubtless you have heard about the brutal, knee-to-the-head collision rookie Cardinal outfielder Stephen Piscotty suffered when he collided with center fielder Peter Bourjos while both were chasing down a gap shot by Pittsburgh's Josh Harrison, knocking him unconscious. I have seen a lot of baseball in my years, but I have never seen anything this disturbing. The noisy crowd was stunned into silence; looks of concern were etched into the faces of every fan and every player as Piscotty lie prone in center field. No longer was the night about the race for the division championship between two rival teams, instead it was fraught with worry over the extent of the injuries Piscotty suffered. As he was strapped to a stretcher and carried off the field, he raised his left hand in a weak wave, setting off a thunderous roar among the crowd.

A tall, lanky kid of 24, he has been one of the team's hottest hitters in the last month, batting .320 in his last seven games. The first time I heard his name I thought it was “Biscotti.” You have to admit there's a similarity. Two days later, much to the collective relief and amazement of baseball fans nationwide, he is suited up and back in the dugout and, on Sunday, expected to be back on the field."

When I'm stressed I bake, and thinking about Stephen and his parents, and the horrible thoughts that must have been going through their heads, inspired this cookie. Packed with baseball goodness -- peanuts, of course, and the toffee deliciousness of a box of Cracker Jacks (as in “Buy me some peanuts and Crack-er Jacks...”) -- it is crunchy, addicting, and, naturally, drizzled with Cardinal red. Glad to have you back, Stephen, and congrats to the Cards on their 100^th win, and clinching of the Central Division title. On to postseason!

The “Stephen” Biscotti

1 cup sugar

1 stick unsalted butter, melted

3 tablespoons Amaretto

1-1/2 teaspoons almond extract

1-1/2 teaspoons vanilla extract

1/2 cup dry roasted peanuts, rough chopped

2/3 cup toffee bits (I used Heath Bits 'O Brickle)

3 extra-large eggs

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

In the work bowl of a stand mixer, place sugar, butter, Amaretto, and extracts, and mix until blended. Stir in peanuts, toffee bits, and eggs, mixing briefly. Add flour, baking powder, and salt, and mix until just combined. Chill dough, covered, 30 minutes.

Preheat oven to 350°F.

When dough has chilled, divide in half and form two elongated 12” x 2” loaves directly on a large Silpat- or parchment-lined baking sheet.

Bake until golden, about 30-35 minutes. Carefully transfer loaves to a wire rack and allow to cool for 15 minutes.

Transfer loaves to a cutting board and, using a serrated knife and cutting on the diagonal, slice into ¾” pieces.

Arrange biscotti, cut side down, on a clean, ungreased baking sheet and bake an additional 30 minutes, turning after 15 minutes. Transfer to rack to cool completely. Drizzle with red glaze.

Makes about 25 cookies.

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 This post is linked to:

Friday Finds

Fabulous Friday

Fridays Flash Blog
Simple and Sweet Fridays

Foodie Friday & Everything Else

What To Do Weekend 
The Weekend re-Treat

Celebrate It Sunday

Silver Pennies Sunday
Sunday Down Under

Toffee Almond Biscotti

Years ago, and I am talking YEARS ago, like maybe a dozen, I used to make Biscotti all of the time. I think it had something to do with a recent return from Italy, but who knows?  I made three different varieties - double chocolate, spice, and vanilla -- that sat in pretty apothecary jars on the counter in the kitchen near the coffee station, making it very convenient (too convenient, perhaps) to grab one with every cup. And then...I stopped. I have no idea why I stopped, but it may have had something to do with Sam's carrying big tubs of them.  It was so much easier to just buy them rather than take the time to make them. 

I was thinking about this the other day, while having my morning coffee, and tapping my finger against my cookie-less saucer.  I was watching the rain fall onto the deck, looking at how green and lush all of the plants were, and I wanted a Biscotti. So, I dusted off our personal cookbook, found a recipe, and decided to give it a bit of a nudge by adding toffee bits. Personally, I think that anything sweet can probably benefit from toffee bits. 

This morning while watching the rain and having coffee, I was dunking a Toffee Almond Biscotti into my cup. Ahhhhh.

Toffee Almond Biscotti

1 cup sugar

1 stick unsalted butter, melted

3 tablespoons brandy

1-1/2 teaspoons almond extract

1-1/2 teaspoons vanilla extract

1/2 cup whole almonds, toasted and rough chopped

2/3 cup toffee bits (I used Heath Bits 'O Brickle)

3 extra-large eggs

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

In the work bowl of a stand mixer, place sugar, butter, brandy, and extracts and mix until blended.  Stir in almonds, toffee bits, and eggs, mixing briefly. Add flour, baking powder, and salt, and mix until just combined.  Chill dough, covered, 30 minutes.

Preheat oven to 350°F.

When dough has chilled, divide in half and form two elongated 12” x 2” loaves directly on a large Silpat- or parchment-lined baking sheet.

Bake until pale golden, about 30-35 minutes. Carefully transfer loaves to a wire rack and allow to cool for 15 minutes.

Transfer loaves to a cutting board and, using a serrated knife and cutting on the diagonal, slice into ¾” pieces.

Arrange biscotti, cut side down, on a clean, ungreased baking sheet and bake until golden, 25 to 30 minutes, turning after 15 minutes. Transfer to rack to cool completely.

Makes about 25 cookies

This post is linked to:

The Weekend re-Treat

Clever Chicks Blog Hop

Amaze Me Monday

Metamorphosis Monday