Before I go into today's baking post/the first post on here that actually has food, I just want to stick in this disclaimer: My blog will not contain my recipes.
Of course I want everyone to enjoy baking like I do, but I'm keeping my recipes under wraps just in case I ever use them professionally down the line. I hope you're not too bummed.
Anyhow, today's adventure was biscotti with golden raisins and pistachios. More after the jump!
Jumped!
For those who don't know, biscotti are a twice-baked Italian cookie, generally extremely crunchy and great for dunking in coffee. Traditionally they're made with things like star anise, but I like to mix it up here. I'm no stranger to biscotti--they're a staple on my extensive Christmas baking menu--but sometimes it's fun to do something different.
The problem with biscotti, however, is they can easily turn into an all-day event if you're baking them in bulk. They take around 20 to 30 minutes for the first bake, then another 10 to 15 for the second. They also require extensive cooling so they don't crumble when you slice them.
But they start out like any other cookie.
First they're a bunch of boring dry ingredients in my mixer
After that, they're a crumbly dough, still in my mixer, and still not so interesting.
And then things get interesting. Then the mix-ins go in. You can throw pretty much whatever you want in biscotti, providing those mix-ins are chopped small enough to fit in a slender cookie. I chose pistachios and golden raisins both for color and for a tension between salty and sweet. Plus, they're both awesome.
They're just so darn pretty.
I opted to put half a cup of each in, because personally I like to have lots of crunchy things in my biscotti. Thus began the long, long process of baking these suckers. Next time I'm going to jack up the oven temp just a smidge, because they took a little longer than they should. Then they had to cool for another 20 minutes between baking cycles. I had enough time to make myself a lovely lunch (of steamed egg whites and Asian steamed vegetables) AND bake a couple dozen sugar cookies to take to my Wilton decorating class tomorrow night. 
Once that long process was finished, I decided to give them a drizzle of orange glaze. Mainly because I could, and why not? 10 X (powdered sugar) makes a crazy stinkin' mess, no matter how careful I am. I also need to get the stuff out of the house so I don't make frosting to eat with a spoon. Because that's not good.
After a giving them a good spattering with my (adorable) snowman spatula, they were ready for consumption!
Ta da!
I promise next post will be easier to read and have better pictures. My Nikon was dead and I'm still a n00b at this whole blogging thing.
Comments? Suggestions? Questions? Feel free to post a response.
Stay awesome!
Baking Beta
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