Editor's Note: This recipe was originally published on Johns Creek Patch. We decided to share it with our readers.
No matter what the weather, warm or cold, I always like a good cup of coffee or espresso. But sometimes that cup o’ Joe needs a little something to keep it company, like some carbs. I may not need them to keep me company but I don’t want my coffee to get lonely so I’ll sacrifice and eat something. One of those somethings that I love to have is sweet and crunchy biscotti.
The word "biscotti" means twice baked. They’re twice baked, lightly sweetened biscuits. I guess the inventor had so much fun cooking them the first time he thought he’d try cooking them again. That’s not to say that they’re not done the first go-round. For you impatient cooks who don’t want to wait through all of three steps, you can eat these things the first time they come out of the oven. They’ll just be more cakey than crunchy, and that’s okay.
Biscotti is surprisingly easy to make. There are a couple of steps, but they’re worth taking. I love the fact that you can do the first baking step and then freeze the biscotti and complete the baking when you’re ready to serve it. Baked goods that are going to end up crunchy are always good candidates for freezing.
Preheat oven to 350 degrees.
- 5 Tb butter, softened
- ¼ cup sugar
- 1 egg
- 1 cup self-rising flour, sifted
- *1 cup flaky/crunchy-type cereal
- *handful of dried fruit, be brave and don’t worry about not using a measuring cup—the handful measurement will work out fine
- ¼ cup milk
* This may sound a little confusing, owing to the vague flaky cereal and dried fruit references. Obviously, if you throw a handful of whole prunes in there you may not be pleased with the result. So, here come some fruit and cereal combo options. The following examples are all Post brand cereals, but any flaky/crunchy-type cereal will do. Be creative and come up with your own combos as well. Kelloggs and all those other cereal makers will thank you.
*Blueberry Morning cereal plus dried blueberries, Great Grains cereal plus raisins or dried cherries, Cranberry Almond Crunch cereal plus dried cranberries.
In a large bowl beat together the butter, sugar and egg at medium speed until light and fluffy.
Stir in sifted flour, cereal, fruit and milk.
Shape dough into a 14x3” log on a greased cookie sheet.
Bake it at 350 degrees for 20-30 minutes or until lightly browned. Cool about 10 minutes.
Using a serrated knife, cut into diagonal slices about three-quarters of an inch thick.
Now is when you can do the “eat them right out of the oven” part if you’re so inclined. Or, freeze the sliced biscotti on a cookie sheet and when frozen, transfer to a freezer-safe container.
When ready to eat, heat thawed biscotti in a 300-degree oven for about 20-30 minutes, or until brown. If you want to heat them frozen then give them about 45 minutes.
Carol Frey is the author of two cookbooks, "Have You Considered Cooking?" and "The Grits Shall Rise Again!" Both can be purchased on her website.