Feel like a dip? Take a dunk with crunchy, delicious biscotti

Hey there, time traveller!
This article was published 30/01/2002 (8876 days ago), so information in it may no longer be current.

If you like to dip and dunk biscotti, the crunchy Italian double-baked cookies, you’ll want to take a bite out of today’s first recipe. They are lower in fat and calories than most cookies — but beware that rock-hard biscotti are best eaten once dipped into coffee, cappuccino, hot chocolate or steaming tea.

Dean Britton of Lorette answered the long-ago request from Anna Kidd for cranberry biscotti.

Carol Aitken filled a request by Marielle Lacroix for carrot soup with a recipe she gleaned from the Peak of the Market Web site (www.peakmarket.com.)

Thanks also to Rita Mullin of St. Jean Baptiste, G. Korzinski, J. Doreen McCormick, Doreen Stroud and E. Sawchuk for sending in their carrot soup versions.

Now on to this week’s requests:

Linda Tomes puts out a call for two favourite Eaton’s cakes, orange and lemon torte.

Barb Mekelburg is on a quest to recreate the cheese sticks once sold at The Bagel House on Academy Road. They were flaky, likely prepared with puff pastry, and included Gouda and Cheddar cheeses.

Patricia writes that she would appreciate a recipe for grasshopper pie.

Karen Nedokis puts out a call for a traditional French onion soup recipe.

Marcella Turnbull would like a recipe for baked apple pancake.

Please send any requests or responses to Recipe Swap, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB R2X 3B6, send a fax to 697-7412 or e-mail to ilana.simon@freepress.mb.ca. Please include name, address and daytime telephone number in case any ingredients or directions must be checked.

Cranberry nut biscotti

2 cups (500 mL) all-purpose flour

2 teaspoons (10 mL) baking powder

1/4 cup (50 mL) dried cranberries

1/2 cup (125 mL) coarsely chopped toasted nuts

2 eggs

3/4 cup (175 mL) granulated sugar

1/3 cup (75 mL) butter or margarine, melted

2 teaspoons (10 mL) vanilla

1/2 teaspoon (2 mL) almond extract

1 1/2 teaspoons (7 mL) grated orange peel

1 egg white

1 tablespoon (15 mL) water

In medium bowl, combine flour, baking powder, cranberries and nuts.

Set aside. In large bowl of electric mixer combine eggs, sugar, butter, vanilla, almond extract and orange peel. Mix well. Add flour mixture. Mix well.

Transfer dough to lightly floured surface. Form into ball. Divide in half. Roll each half into 12-inch log. Place on cookie sheet.

In small bowl, mix together egg white and water. Brush egg white mixture over logs. Bake at 350F (180C) oven for 20 minutes. Remove from oven. cool on rack 5 minutes. Transfer biscotti to cutting board. With electric knife cut diagonally into 1-inch slices. Stand cookies upright on cookie sheet. Bake at 350F (180C) oven for another 20 minutes or until golden. Cool on rack.

Yield: 24 biscuits.

Variations: In place of dried cranberries and nuts, use 3/4 cup (175 mL) chopped toasted almonds; 3/4 cup (175 mL) chopped toasted almonds and 1/2 cup (125 mL) miniature chocolate chips; or 3/4 cup (175 mL) chopped toasted hazelnuts and omit the almond extract.

Taste-tester notes: This is an excellent biscotti recipe — perfect dipped in a cup of coffee. I used chopped toasted almonds for the nuts. For the egg wash, I simply brushed on the egg white (no water.) The sliced cookies were placed flat (not upright) on the cookie sheet for the second baking time.

Orange-carrot soup

1 tablespoon (15 mL) butter

4 cups (1 L) sliced carrots (about 6 large)

1 onion, sliced

3 cups (750 mL) chicken stock

1 tablespoon (15 mL) lemon juice

1 cup (250 mL) orange juice

1/4 teaspoon (1 mL) hot pepper sauce

salt

1/4 cup (50 mL) plain yogurt

1 tablespoon (15 mL) chopped fresh mint

In a large heavy saucepan, melt butter over low heat; add carrots and onions, cook covered for 10 minutes, stirring twice.

Add chicken stock and bring to boil; reduce heat and simmer covered, until carrots are tender, about 30 minutes.

In blender or food processor, puree mixture until smooth; combine with orange and lemon juices, hot pepper sauce, and salt to taste. If serving hot, heat through. If serving cold, cover and refrigerate for up to 2 days, and season to taste before serving. To serve, swirl a little yogurt or sour cream into each soup bowl and garnish with chopped mint.

Makes 6 servings.

Taste-tester notes: I sauteed 2 garlic cloves, minced and 1 tablespoon (15 mL) chopped fresh ginger with the carrots and onions. After adding the orange and lemon juices, hot pepper sauce and salt, I also seasoned the soup with 3/4 teaspoon (3 mL) curry powder, 1/2 teaspoon (2 mL) ground cumin and 1/4 teaspoon (1 mL) cinnamon. Use dry mint if fresh is unavailable.