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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Speckled Biscotti Recipe

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This recipe for Speckled Biscotti is from TasteBUDS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
2/3 cup vegetable oil
2 large eggs
1/2 cup sour cream
1/2 cup chopped pecans, toasted
1/2 cup semisweet chocolate morsels
1 (3-ounce) package dried cranberries (1/2 cup)
1 egg yolk
2 teaspoons water
Additional sugar
Directions:
Directions:
Combine first 4 ingredients; stir well. Combine sugar, oil, and eggs; beat at medium speed of a heavy-duty electric mixer until blended. Gradually add flour mixture alternately with sour cream, beginning and ending with flour mixture. Gently stir or knead in pecans, chocolate morsels, and cranberries.
Turn dough out onto a lightly floured surface. Divide dough into 3 portions. Shape each portion into a 14" log; place logs a few inches apart on a lightly greased large cookie sheet. Combine egg yolk and water; brush lightly over each log. Sprinkle each log with additional sugar.
Bake at 350° for 30 minutes. Let logs cool 30 minutes on cookie sheet. (This will make slicing easier.) Transfer logs to a cutting board, and cut diagonally into 3/4" slices. Place slices on two ungreased cookie sheets. Reduce oven temperature to 300°. Bake at 300° for 15 to 20 minutes or just until firm. Let cool completely on wire racks. Store in an airtight container up to 1 week, or freeze up to 1 month.
Note: If you don't own a heavy mixer, you can use a hand-held mixer until it's time to add flour; then you'll probably have to stir the last two cups of flour in by hand with a sturdy spoon.
Personal Notes:
Personal Notes:
I've been making these every Christmas season for the past ten years. So delicious and pretty.

 

 

 

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