Sweet ideas
Each year during the holidays we are all faced with a single, burning question: What to get for that special family member, client, co-worker or friend? But before heading to the mall or spending hours agonizing over online catalogs for the perfect gift, consider making – or baking – your own.
Although cookies are an easy option, and candies and fudge are always welcome treats, why not go beyond the standard tin of peanut brittle or loaf of fruit cake with something more elegant and original?
Homemade biscotti – those crisp, oblong cookies you see in glass jars on the counter at Starbucks – are an elegant treat that can be artfully arranged in a colorful gift basket. Or pair an assortment of biscotti with a special holiday coffee blend in a festive cappuccino mug, or maybe a sweet Italian Vin Santo and a couple of wine glasses, for the perfect gift.
The name “biscotti” is Italian and literally means twice baked. Although biscotti are often expensive to buy individually, they are actually quite easy – and inexpensive – to make. The cost of one batch of biscotti is comparable to a single “biscotto” at your favorite boutique coffee shop.
Biscotti can be found in a variety of flavors, but the most common contain anise, hazelnuts, filberts and almonds. For an extra treat the cookies can be dipped in white or dark chocolate, though if you find yourself short on time, biscotti are tasty on their own. Try one of the more savory varieties, like the Herbes de Provence Biscotti, as an accompaniment to a sweet dessert wine – Italians usually dip their biscotti directly into the wine as an alternative to after-dinner coffee and dessert.
Although biscotti batter is surprisingly simple to whip up, the key to achieving delicate, crisp biscotti is to avoid blending the flour and liquid too thoroughly. By gently folding the batter you can prevent the formation of too much elastic gluten, which can result in a chewy cookie.
This basic recipe for Almond Flavored Biscotti is simple and tasty alone or dipped in dark or white chocolate. A combination of sliced and ground almonds can be used for texture.
Almond Flavored Biscotti
From “Making Your Own Biscotti and Dunking Delights,” by Dona Z. Meilach.
4 tablespoons unsalted butter or margarine
1 cup sugar
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoon orange zest
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup toasted sliced almonds
Beat together the butter and sugar until fluffy. Beat in the eggs, then blend in vanilla and almond extracts, and orange zest. Sift or whisk together the flour, baking powder, baking soda, salt and cinnamon. Add to butter/sugar mixture and blend until smooth.
Fold in the nuts.
On a lightly greased baking sheet, shape dough into a log about 4 inches wide and 3/4 inch high. Bake in a 350-degree oven for 25 minutes until lightly puffed and browned. Cool for 10 minutes on the sheet, then transfer to a cutting board.
Reset oven to 275 degrees for next steps. Cut log diagonally into 3/4-inch slices. Place the slices cut side down on a baking sheet. Toast each side in 275-degree oven for 10 minutes until golden brown. Cool. Dip or frost.
Yield: 2 to 2 1/2 dozen biscotti
Approximate nutrition per biscottio, based on 30 per recipe: 92 calories, 4 grams fat (1.3 grams saturated, 38 percent fat calories), 2 grams protein, 12 grams carbohydrate, 32 milligrams cholesterol, .5 grams dietary fiber, 61 milligrams sodium.
Cranberry Pistachio Biscotti
From “Making Your Own Biscotti and Dunking Delights,” by Dona Z. Meilach.
1/2 cup unsalted butter or margarine
1 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
2 1/2 cups unbleached or all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 cup raw pistachio nuts
1 cup dried cranberries or 2 cups coarsely chopped fresh cranberries
Cream together the butter and sugar until fluffy. Beat in the eggs and vanilla. Add the flour, baking powder, salt and cinnamon to the creamed mixture and blend until smooth. Fold in the nuts and cranberries.
Divide the dough in half and shape on a lightly greased baking sheet into two logs about 4 inches wide and 5/8 to 3/4 inch high. Place them 3 inches apart. Bake in a 350-degree oven for 25 to 30 minutes or until they are golden brown. Cool for 10 minutes. Transfer to a cutting board and cut each log diagonally into 3/4-inch slices. Place the slices cut side down on a baking sheet and toast each side in a 275-degree oven for 10 minutes. Cool.
Yield: About 2 1/2 dozen biscotti
Approximate nutrition per biscotto, based on 30 per recipe: 137 calories, 5.7 grams fat (2.4 grams saturated, 37 percent fat calories), 2.6 grams protein, 19 grams carbohydrate, 29 milligrams cholesterol, 1 gram dietary fiber, 27 milligrams sodium.
Biscotti de Provence
From “Making Your Own Biscotti and Dunking Delights,” by Dona Z. Meilach. Although biscotti is a uniquely Italian treat, the French make a double-baked sweet cookie called croquet de carcassonne; this recipe is based on the regional cooking of southern France, adding Herbes de Provence (available in jars in supermarkets or gourmet food shops). Brush with egg white or spray with nonstick vegetable spray for glazed top.
1/2 cup unsalted butter or margarine
2 large eggs
1/4 cup nonfat milk
2 tablespoons dried Herbes de Provence
2 1/2 cups unbleached flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup sunflower seeds
Beat together the butter and eggs. Stir in the milk and add the Herbes de Provence. Add the flour, baking powder, and salt and beat until the mixture thickens. Stir in the sunflower seeds.
Divide the dough in half and shape on a lightly greased baking sheet into two logs about 2 1/2 to 3 inches wide and 3/4 inch high. Place them 3 inches apart. Bake in a 350-degree oven for 20 minutes or until they are lightly browned. Cool for 10 minutes. Transfer to a cutting board and cut diagonally into 1/2- to 3/4-inch slices. Lay the slices cut side down on the baking sheet and toast each side in a 275-degree oven for 10 minutes or until golden brown, dry and firm to the touch.
Yield: About 2 dozen biscotti
Approximate nutrition per serving, based on 24 per recipe: 105 calories, 6 grams fat (2.7 grams saturated, 50 percent fat calories), 3 grams protein, 11 grams carbohydrate, 28 milligrams cholesterol, less than 1 gram dietary fiber, 37 milligrams sodium.
Double Chocolate Walnut Biscotti
Adapted from Bon Appetit
6 tablespoons butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts
3/4 cup semi-sweet chocolate chips
Powdered sugar
Preheat oven to 350 degrees. Beat butter and sugar until fluffy. Add eggs. In a separate bowl whisk together dry ingredients, including nuts and chips. Pour into egg mixture and stir until combined. Dough will be stiff. With floured hands form into three balls. Shape into flat logs on cookie sheet. Sprinkle with powdered sugar and bake until slightly firm, about 35 minutes.
Cool for 10 minutes and then slice each log diagonally into 1/2-inch to 3/4-inch pieces.
Note: If you prefer crispy biscotti, place the slices cut side down on a baking sheet and toast each side in a 275-degree oven for 10 minutes. Cool.
Yield: 2 1/2 to 3 dozen biscotti
Approximate nutrition per biscotto, based on 30 per recipe: 100 calories, 6 grams fat (2.6 grams saturated, 54 percent fat calories), 2 grams protein, 11 grams carbohydrate, 20 milligrams cholesterol, 1 gram dietary fiber, 86 milligrams sodium.
In addition to biscotti, toasted or candied nuts also can make an easy and attractive gift arrangement.
Raw walnuts, almonds, hazelnuts and filberts are tasty and simple to roast, toast, spice or glaze. And candied orange, lemon or grapefruit peel can add color and an extra tangy bite.
If you find yourself short on time try dipping toasted almonds alternately in melted white and dark chocolate for an eye-catching treat. You can also “toast” nuts in the microwave.
Spread a half cup of nuts in a single layer in a glass pie pan or other microwave-safe dish, add a little butter or oil, stir to thinly coat and heat on high for one minute, stirring the nuts after each additional minute needed. Keep in mind that microwaved nuts do not brown as they would in a conventional oven, but they should give off a toasted aroma when ready.
If you lack the time or inclination to create a holiday basket or festive cookie tin try filling used spice containers – such as the larger, plastic variety that usually hold parsley flakes or other mild herbs – with spiced almonds or other nuts. The screw-top lid will keep them fresh long after the holidays are gone. You can tie a strand of ribbon around the container or top with a bow, and, voila – the perfect holiday gift.
Some other suggestions for roasted and candied nuts include:
Spicy Candied Almonds
From cooks.com
1/2 cup sugar
1/4 cup water
1 tablespoon unsalted butter
3 cups shelled, raw, whole, unblanched almonds
2 teaspoons ground cumin
2 teaspoons cayenne or ground red pepper
1 teaspoon ground fennel
1/4 teaspoon baking soda
Line a large cookie sheet with aluminum foil; set aside. Place sugar, water and butter in a 2-quart glass measure. Stirring midway through cooking, microwave on high 5 minutes or until temperature reaches 220 degrees on a candy thermometer. Stir in almonds, cumin, cayenne and fennel. Microwave on high two minutes. Add baking soda and mix rapidly. The syrup should turn white and frothy. Immediately transfer the nuts to prepared cookie sheet, spreading them into a single layer. Cool and serve in an airtight container.
Yield: Makes about 3 cups
Approximate nutrition per 2-tablespoon serving: 132 calories, 9 grams fat (61 percent fat calories), 3 grams protein, 8 grams carbohydrate, 2 grams dietary fiber.
Toffee Cardamom Nuts
From cooks.com
1/3 cup butter
1/3 cup light corn syrup
1/2 teaspoon ground cardamom
2 cups pecan halves
3/4 cup blanched whole almonds
1/2 cup whole hazelnuts or filberts
Heat oven to 400 degrees. Melt butter in 15-by-10-by-1-inch jellyroll pan in oven (4 to 5 minutes). Stir in all remaining ingredients. Bake 15 to 18 minutes or until almonds are golden brown. Stir mixture immediately after removing from oven.
Yield: 4 cups
Approximate nutrition per 2-tablespoon serving: 110 calories, 10 grams fat (81 percent fat calories), 2 grams protein, 5 grams carbohydrate, less than 5 milligrams cholesterol, 1 gram dietary fiber, 20 milligrams sodium.
Glazed Almonds
From cooks.com
2 cups whole blanched almonds
1 cup sugar
4 tablespoons butter
1 teaspoon vanilla
Heat almonds, sugar and butter in heavy skillet over medium heat, stirring constantly until almonds are toasted and sugar is golden brown, about 15 minutes. Stir in vanilla. Spread nuts on a sheet of foil. Sprinkle lightly with salt; cool. Break into 2 to 3 nut clusters.
Yield: About 3 cups
Approximate nutrition per 1-ounce serving: 149 calories, 11 grams fat (2 grams saturated, 60 percent fat calories), 3 grams protein, 13 grams carbohydrate, 7 milligrams cholesterol, no dietary fiber, less than 1 milligram sodium.
Candied Orange Peel
From cooks.com
1 1/2 cups sugar
3/4 cup water
Peel from 4 medium oranges
Remove peel in quarters. Cut into 1/4- to 1/2-inch strips with scissors. Varied lengths make for an attractive presentation. Clean away any stringy membranes but do not remove white pithy lining of peel.
Cover with cold water. Bring slowly to boiling point. Boil until tender. Drain. (Reserve some of the water for syrup if you want a stronger, sharper flavor).
Make syrup of sugar and water. Add the orange peel to the syrup. Cook over lowered heat until syrup is nearly all absorbed. Stir frequently to prevent syrup from crystallizing. Remove from heat and lift peel out of syrup. Drain and roll each piece in granulated sugar.
Note: For less flavor, boil the peel, change the water and boil again. Taste to determine if this needs to be done, citrus flavor varies widely. Grapefruit or lemon peel also may be used.
Yield: About 3 1/2 cups
Approximate nutrition per serving: Unable to calculate.