Biscotti with a Persian Twist
"The earliest cookie-style cakes are thought to date back to 7th century Persia A.D. (now Iran), one of the first countries to cultivate sugar (luxurious cakes and pastries in large and small versions were well known in the Persian empire). According to historians, sugar originated either in the lowlands of Bengal or elsewhere in Southeast Asia. Sugar spread to Persia and then to the Eastern Mediterranean."
Found on: westofpersia.wordpress.com
- 3 c
- flour (try using equal amounts of pastry flour and all purpose flour)
- 1 Tbsp
- baking powder (yes, a tablespoon!)
- 1/2 tsp
- 3/4 c
- granulated sugar
- 3-4 c
- smooth unsweetened applesauce
- 1-3 Tbsp
- neutral tasting oil of choice ( use more oil for softer biscotti, less oil for crunchier biscotti)
- 1 tsp
- vanilla extract
- 1 tsp
- almond extract
- for sour cherry and almond biscotti: 1/2 cup tart (sour) cherries and 1/2 cup almonds
- for cranberry pistachio and cardamom biscotti: 1/2 cup cranberries and 1/2 cup pistachios and 1 teaspoon of ground cardamom
How to Make Biscotti with a Persian Twist
- 1Preheat your oven to 325 F and lightly oil one large or two smaller cookie sheets.
- 2In a large bowl, whisk together flours, salt, baking powder, and cardamom powder if using.
- 3In another bowl, mix together the sugar, applesauce, oil, and extracts. (Use more oil for a softer biscotti, less oil for a crunchier biscotti)
- 4In thirds, gently add and stir sugar mixture into the flour mixture. Batter will be very thick. Add the nuts and fruits. Finish the mixing with your hands.
- 5With floured hands, shape the dough into two 3-inch wide “logs” about 3/4 inch thick, with the ends squared off.
- 6Bake the logs for about 25 minutes. Remove from the oven, and cool on a wire rack. As they cool, drop the oven temp to 300 F.
- 7Cool the logs on a rack for 15 minutes. Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
- 8Place the slices cut side down on the cookie sheets and bake for 5-10 minutes more.
- 9Turn the slices over and cook 5-10 minutes more, or until golden on bottom. NOTE: The biscotti might look under-cooked. They almost certainly are not. They will harden up as they sit.
- 10Cool on racks, then store in an airtight container for up to two weeks.