Proud Italian Cook

Rice Krispie Biscotti

December 8, 2009 by Marie 23 Comments

I’ve been on a biscotti making kick lately, as you can tell. For some reason it’s the only thing I want to bake this year! I love that there’s so many varieties and flavor combinations you can do with biscotti.

I saw these cute little Rice Krispie biscotti on the blog, Dinners for a Year and Beyond while wandering through the blogosphere one day, I instantly knew I was going to make these for my granddaughter. This is a great holiday treat to make for kids, but then again, I know a few adults that wouldn’t pass these up either!

So easy to make and form, just dip them into your favorite chocolate, add sprinkles, nuts, mini chocolate chips or whatever else you like. Just think how creative you could be!

Bag them up, tie some pretty ribbons on, and hand them out to your favorite kid. I ended up giving all these to my granddaughter, some for her, and some for her to pass out to her posse of friends.

HERE’S THE RECIPE:

Makes 20

40 Large Marshmallows

6 cups Rice Krispies

3 Tb. Butter

Chocolate For Melting

Sprinkles, Nuts, or Mini Chocolate chips

In a heavy pan, melt butter, add marshmallows, stir until they melt. Take pan off the heat and stir in your Rice Krispies, make sure they’re all coated. When it cools down a little and you can handle them, form 1/3 cup each into the shape of a biscotti. Cool on parchment paper. Repeat til finished.

Melt your favorite chocolate, dip, and add your sprinkles. Place back on parchment until chocolate has hardened and it’s safe to store them without smudging.

I’ve always had a weak spot for the gingerbread biscotti over at Starbucks, I always look forward to them each holiday season. Crunchy, spicy gingerbread dipped in white chocolate and studded with macadamia nuts. I attempted to make my own this year, not too bad for the first time, the gingerbread flavor was really good, but I didn’t have macadamia nuts so I used pecans. Mistake! Not the same, and I sort of skimped on the white chocolate because I didn’t have quite enough. But all in all they turned out great, I wrapped them up and gave them away to some happy people. Just a little more tweaking and I’m ready for batch #2 !!

Happy Baking!

23 Comments Filed Under: Cookies Tagged: gingerbread, kid friendly dessert, rice krispie biscotti

Fig and Pistachio Biscotti

December 1, 2009 by Marie 62 Comments

It’s that time of year again. and baking is in full force! Are you ready to bake some biscotti? I think you’ll love these fig and pistachio biscotti. The blending of fig with a hint of warm anise and orange makes this biscotti flavor such a winner, not to mention the pistachio nuts!

I would encourage you to double or triple the recipe so you can give them out as gifts to friends, family and neighbors.

Biscotti keep very well so you can make them in advance. I like to store mine in boxes or cans with wax paper in between the layers.

Biscotti are twice baked, crunchy and perfect for those that dip them into coffee, espresso or milk, I’m personally not a dipper, I prefer the crunch all the way!

You’ll love how your house smells when they’re baking, the aroma lingers for days!

Just be sure to pulse your dried figs in a food processor to resemble the size of small peas, and be sure to cut off the hard tips before doing that. Of course you can always chop them up by hand, if you have the patience.

I like to measure the logs with a ruler, 9×2 inches is what you’re aiming for, but if you like a bigger biscotti size, go for it!

Out of the oven and cooling down!

Twice baked and ready for ( sampling first) boxing up!

There are so many pretty holiday or special occasion boxes, I’m always on the search for them and keep them stashed away.

These smaller containers I thought would be perfect for a neighbor gift this year ( ordered them on QVC) they can keep the container and reusable bag.

I’ll be making my deliveries soon so they can enjoy!

Happy Baking!

4.5 from 2 reviews

Fig and Pistachio Biscotti

Author: Marie

Ingredients

½ cup dried figs like kalamata, measured after pulsed in food processor to the size of peas (remove tips of figs before pulsing as they are hard and inedible)
2¼ cups of all purpose flour, unbleached
1½ t. baking powder
¼ t. salt
½ cup unsalted butter, room temp
¾ cup sugar
2 large eggs
1 t. vanilla
1 t. anise extract (NOTE: if using anise oil only use ¼ t. or a tiny bit more if you like it)
1 t. anise seeds
1t. grated orange zest
½ cup shelled pistachios, unsalted

Instructions

Heat oven to 350F
With your mixer beat butter and sugar on medium high until smooth, about 2 minutes.
Add eggs, extract or oil, zest and anise seeds, beat til light and creamy.
Combine dry ingredients in a small bowl and then incorporate into the butter mixture.
Add figs and nuts on low speed til combined.
Place all the finished dough from mixing bowl onto a parchment lined baking sheet.
Form two 9x2 inch logs apart from each other and bake until lightly browned. Watch your oven, mine took less than 25 minutes.
Remove pan from oven and let it cool for 20 minutes, otherwise they will crumble when cut.
Using a serrated knife, take your time and slowly cut logs into ½ inch thick slices.
Arrange biscotti on their sides on the baking sheet.
Return to oven and bake until nicely golden, for around 5-6 minutes, then flip them over and do the other side, another 5-6 minutes or until it reaches the golden color you like. Ovens do vary.
The longer the second bake the crispier they will be.
Cool on rack.
Makes somewhere around 40

62 Comments Filed Under: Cookies, Winter Tagged: biscotti, edible gift, fig biscotti, italian cookies, pistachio

Post Turkey Day Reflections 2009

November 27, 2009 by Marie 27 Comments

I hope all of your tummy’s have recovered by now and you’re getting ready for a turkey cranberry cream cheese sandwich from all your leftovers, I know I am. I thought I’d share some highlights from our dinner yesterday.

This gorgeous appetizer came from my daughter via Whole Foods. What a way to start the party!

I decided to try and brine our turkey this year, dry brining appealed to me. I saw Martha do it on her show. 2/3 cup of kosher salt with a few crumbled bay leaves. Rub your turkey down from top to bottom and inside, place in an airtight bag 2 days prior to cooking. Rinse well before cooking.

The result was a super moist tender turkey, we all loved it. Dry brining is my new favorite thing!!

Outside we grilled an additional bone in turkey breast that was rubbed all over with a paste of olive oil, garlic, and fresh herbs. Great for that sandwich I’m about to make!

Ooops, I forgot my cranberries and rolls for the photo! I also made stuffing balls with different ingredient variations, great way to serve stuffing, nice portions, and they get crispy all over.

Giada’s lemon ricotta cookies.

This was brought over by a good friend of the family, a homemade Derby Pie, I woke up thinking about how good this pie tasted. Premium chocolate laced in a carmel pecan filling.

Truely decadent, and worth every bite!

In the midst of such a terrible recession with many people falling on hard times, it’s the simple things we’re all thankful for, family, friends, our health, and of course…. food!