Monday, November 30, 2009

Holiday Cookies From Andon-Reid Inn Bed and Breakfast

Okay, I know, Thanksgiving has just ended and I'm already having anxiety attacks on how I'm going to bake all those special holiday cookies in just a couple weeks. This has been a tradition for years now. I usually bake 10-15 different kinds of cookies and then put them into gift baskets with our special blend coffee and give them to area businesses. We have been so busy that I haven't even had the time to make the different doughs and freeze them for the future. My daughter does the same thing and gives platters of these home baked morsels out to her friends and brings them to holiday parties. After talking with her today, I realized I better get a move on it! Plan B - Biscotti's here I come.

Biscotti with Chocolate Chunks and Orange
Biscotti’s are my signature cookie. I make all kinds. Give them a try. The trick is spraying a vegetable oil on your hands when forming the logs.

2 cups plus 2T. flour
1 ½ teas. baking powder
¼ teas salt
¾ cup sugar
½ cup (1stick) unsalted butter, room temperature
2 large eggs
2 T. Grand Marnier
1T. grated orange peel
1 cup tasted pecan, coarsely chopped
6 ounces bittersweet chocolate, chopped

Line large baking sheets with parchment paper. Whisk flour, baking powder and salt in a medium bowl. Using an electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs, 1 at a time, then Grand Marnier and orange peel. Add flour and beat until blended. Stir in pecans and chocolate. Gather dough together, divide in half. Wrap in plastic and freeze for 20 minutes till firm.

Position rack in center of oven; preheat to 350 degrees. Spray hand with Pam and form each dough piece into 14-inch long, 2 ½ -inch wide log. Transfer logs to prepared pans, spacing 2 inches apart. Bake for 30 minutes, until a light golden brown. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300 degrees.

Place 1 log on cutting board. Using serrated knife, cut log on diagonal into ½- inch thick slices. Stand slices upright on baking sheet. Repeat with remaining log.

Bake biscotti for 30 minutes, until dry to touch and pale golden. Cool completely on rack.

This recipe is taken from my new cookbook, just published last week. Email info@andonreidinn.com for information.


Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina


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