I am not sure what it is about the Sunday New York Times. Perhaps it's just the leisurely tone that tends to describe the last day of the week. Perhaps it's because the Sunday edition gives my mind and eyes a rest from the often depressing daily news. Whatever the reason, Sunday's paper often gives me inspiration. Anne Patchett is my muse today. She has long been a favorite author, so when I saw her name below an editorial titled, "My Year of No Shopping", I delved in. This topic has been on my mind a lot this holiday season because of my kids. When I asked them a month ago about Christmas ideas, their lists were scant. I didn't think much about it until decorating our tree last weekend and realized how little would go under its limbs this year. I'm okay with this. I am happy that many younger generations seem genuinely interested in our planet's health and welfare and our need to stop over-indulging. Anne Patchett's essay is a reminder that us older dogs can also embrace what we already own in lieu of the latest and greatest.
Resolutions. They come in many forms and help direct us in many different ways, sometimes in reference to our spending habits but often in relation to our health. So while you consider how best to better yourself come January 1st, let me help you indulge while the indulging's still good. My friend Nancy has a way with clever gifts, and a few years ago we received a little biscotti baking kit, complete with several recipes. I made some of them, but then the kit ended up in the back of a cupboard only to be replaced with store-bought replicas. She recently served us the one recipe I had never tried, and I found myself in hazelnut orange biscotti heaven. It was time to get re-acquainted with the kit. My first batch, while delicious, was not pretty. Now, several batches later, we are swimming in biscotti, and I can confidently share the recipe. Go and splurge. You still have several weeks to pamper your taste buds.
Hazelnut Orange Biscotti
(Makes about 2 dozen)
4 cups unbleached flour
1 T baking powder
1/2 t salt
1 cup unsalted butter
zest of 1 1/2 oranges
2 eggs
2 T brandy
1 T Grand Marnier
1 1/2 cups toasted hazelnuts, chopped
About 8 oz. good quality bittersweet chocolate for icing (great time to splurge on Scharffen Berger chocolate)
About 5 oz. white chocolate for drizzling
Preheat oven to 350.
Put the hazelnuts on a rimmed baking sheet and roast for 8 to 10 minutes. Transfer them to a kitchen towel and roll the nuts around inside the towel to remove the thin brown skins. You'll notice from the picture that it's difficult to get all of it off -- that's okay. Do the best you can and then carefully shake the skins into the sink and chop up the nuts. Set aside.
Sift together flour, baking powder, and salt. Set aside. Cream the butter, sugar, and orange zest. Add the eggs and beat well. Add the brandy and Grand Marnier and blend well. Stir in the dry ingredients until combined and then add the nuts.
Transfer batter to a lightly floured surface and gather together in a ball. Divide into 4 smaller balls. Roll each one into a rectangular log that is approximately 10 inches long, 3 inches wide and 3/4 inch high. When these bake, they tend to spread out, not up, so you need to think about how long you want each individual piece to be. Transfer to two cookie sheets lined with parchment paper or silicone mats. Bake until firm to touch, about 25 minutes. Cool completely.
Change the oven temperature to 275. Using a serrated knife, cut the logs on the diagonal into 1/2 inch thick slices. Place cut-side down on a pizza screen and bake about 20 minutes, until brown. If you haven't received a pizza screen as part of a clever biscotti-making package, I think a cooling rack would also work.
Transfer the biscotti to wire racks to cool. Melt dark chocolate in a double boiler and then dip each piece in the chocolate and let dry. Melt the white chocolate in the same manner and drizzle over the dark chocolate. I used a fork to do the drizzling, although my method is by no means perfect. If you have a better method, by all means use it and then share your secret! Store in an airtight container at room temperature for up to two weeks. If they last that long. Come January you might have more luck keeping them around.
Resolutions. They come in many forms and help direct us in many different ways, sometimes in reference to our spending habits but often in relation to our health. So while you consider how best to better yourself come January 1st, let me help you indulge while the indulging's still good. My friend Nancy has a way with clever gifts, and a few years ago we received a little biscotti baking kit, complete with several recipes. I made some of them, but then the kit ended up in the back of a cupboard only to be replaced with store-bought replicas. She recently served us the one recipe I had never tried, and I found myself in hazelnut orange biscotti heaven. It was time to get re-acquainted with the kit. My first batch, while delicious, was not pretty. Now, several batches later, we are swimming in biscotti, and I can confidently share the recipe. Go and splurge. You still have several weeks to pamper your taste buds.Hazelnut Orange Biscotti
(Makes about 2 dozen)
4 cups unbleached flour
1 T baking powder
1/2 t salt
1 cup unsalted butter
zest of 1 1/2 oranges
2 eggs
2 T brandy
1 T Grand Marnier
1 1/2 cups toasted hazelnuts, chopped
About 8 oz. good quality bittersweet chocolate for icing (great time to splurge on Scharffen Berger chocolate)
About 5 oz. white chocolate for drizzling
Preheat oven to 350.
Put the hazelnuts on a rimmed baking sheet and roast for 8 to 10 minutes. Transfer them to a kitchen towel and roll the nuts around inside the towel to remove the thin brown skins. You'll notice from the picture that it's difficult to get all of it off -- that's okay. Do the best you can and then carefully shake the skins into the sink and chop up the nuts. Set aside.
Sift together flour, baking powder, and salt. Set aside. Cream the butter, sugar, and orange zest. Add the eggs and beat well. Add the brandy and Grand Marnier and blend well. Stir in the dry ingredients until combined and then add the nuts.
Transfer batter to a lightly floured surface and gather together in a ball. Divide into 4 smaller balls. Roll each one into a rectangular log that is approximately 10 inches long, 3 inches wide and 3/4 inch high. When these bake, they tend to spread out, not up, so you need to think about how long you want each individual piece to be. Transfer to two cookie sheets lined with parchment paper or silicone mats. Bake until firm to touch, about 25 minutes. Cool completely.
Change the oven temperature to 275. Using a serrated knife, cut the logs on the diagonal into 1/2 inch thick slices. Place cut-side down on a pizza screen and bake about 20 minutes, until brown. If you haven't received a pizza screen as part of a clever biscotti-making package, I think a cooling rack would also work.
Transfer the biscotti to wire racks to cool. Melt dark chocolate in a double boiler and then dip each piece in the chocolate and let dry. Melt the white chocolate in the same manner and drizzle over the dark chocolate. I used a fork to do the drizzling, although my method is by no means perfect. If you have a better method, by all means use it and then share your secret! Store in an airtight container at room temperature for up to two weeks. If they last that long. Come January you might have more luck keeping them around.
Wow,looks delicious! Thanks for sharing. I too read Ann's column and it gave me pause to consider. Might be a worthy challenge for year ahead. I meant it about you and Leigh and JH too:-)
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