(no subject)
May. 26th, 2004 11:08 amI made my mom some biscotti and now I have to send it to her.
Here's my dilemma - I'm having trouble thinking of what to store it in. I'd like it to be airtight (or close to it) and attractive. Zip-Lock bags and containers like Gladware are two ideas I've already rejected. (Zip-Lock bags are far from attractive and they tend to leave a plasticy taste on foods and Gladware isn't pretty enough for this project.)
I've got two loaves and I'd like to put it all in one container, but am flexible on this.
If you like biscotti, you know someone who does, or you're just curious, my recipe is the best I've had yet. If you'd like, here it is recipe.
KIKA'S CHOCOLATE CHIP BISCOTTI
1 cup sugar
1 tsp baking soda
1/4 tsp salt
3 eggs
1 1/2 tsp vanilla extract
2 1/3 cups flour
1 1/3 cups mini chocolate chips
1 beaten egg
1 tsp water
Turn oven to 325 degrees. Mix first three ingredients in a big bowl. Stir in three eggs and the extract. Stir in flour and chocolate chips.
On a well-floured surface, knead dough 8 to 10 times. Divide dough in half. Shape halves into logs about 9" long. Flatten them out until they're about 3" - 4" wide. Place loaves on a greased and lightly-floured cookie sheet.
Stir together the last two ingredients and brush this mixture onto the loaves. You will not use all of it.
Bake for 30 minutes or until a nice golden color. Let loaves cool. Slice them into 3/4" thick slices. Place slices cut-side down on cookie sheet. Bake for 8 - 10 minutes. Flip the slices and bake for 8 more minutes or until very toasted. Take them out and let them cool for a few hours. They should be very hard and crunchy. Store in an air-tight container.
Tips:
~The extract can be any flavor(s) you like.
~Other things can be substituted for chocolate chips. But if you use big chocolate chips use about 3/4 cup of them.
~If you find the dough is too sticky when kneading it, add more flour little by little. It should be less sticky than cookie dough.
If this question isn't crafty enough, I understand and harbor no ill will towards anyone who deletes it.
Here's my dilemma - I'm having trouble thinking of what to store it in. I'd like it to be airtight (or close to it) and attractive. Zip-Lock bags and containers like Gladware are two ideas I've already rejected. (Zip-Lock bags are far from attractive and they tend to leave a plasticy taste on foods and Gladware isn't pretty enough for this project.)
I've got two loaves and I'd like to put it all in one container, but am flexible on this.
If you like biscotti, you know someone who does, or you're just curious, my recipe is the best I've had yet. If you'd like, here it is recipe.
KIKA'S CHOCOLATE CHIP BISCOTTI
1 cup sugar
1 tsp baking soda
1/4 tsp salt
3 eggs
1 1/2 tsp vanilla extract
2 1/3 cups flour
1 1/3 cups mini chocolate chips
1 beaten egg
1 tsp water
Turn oven to 325 degrees. Mix first three ingredients in a big bowl. Stir in three eggs and the extract. Stir in flour and chocolate chips.
On a well-floured surface, knead dough 8 to 10 times. Divide dough in half. Shape halves into logs about 9" long. Flatten them out until they're about 3" - 4" wide. Place loaves on a greased and lightly-floured cookie sheet.
Stir together the last two ingredients and brush this mixture onto the loaves. You will not use all of it.
Bake for 30 minutes or until a nice golden color. Let loaves cool. Slice them into 3/4" thick slices. Place slices cut-side down on cookie sheet. Bake for 8 - 10 minutes. Flip the slices and bake for 8 more minutes or until very toasted. Take them out and let them cool for a few hours. They should be very hard and crunchy. Store in an air-tight container.
Tips:
~The extract can be any flavor(s) you like.
~Other things can be substituted for chocolate chips. But if you use big chocolate chips use about 3/4 cup of them.
~If you find the dough is too sticky when kneading it, add more flour little by little. It should be less sticky than cookie dough.
If this question isn't crafty enough, I understand and harbor no ill will towards anyone who deletes it.