Monday, February 27, 2012

A Stormy Day in Florida and Some Cashew Orange Biscotti

 Cashew Orange Biscotti...so delicious!
The sea is rough and the rain is coming down in sheets! The wind is blowing so hard that the trees are banging against the windows. It's not a day for a walk on the beach or a stop at the outdoor cafe. This is the kind of day that is calling for some indoor activity. For me, that means baking. This kind of weather always makes me want to fill the house with the sweet smell of something in the oven. Having the fragrance of something freshly baked permeate the house, is so comforting. Since my biscotti tin is empty, what could be a better choice than the aroma of freshly baked Cashew Orange Biscotti? These biscotti are delicious with a cup of tea, coffee, or just by themselves! Crunchy, nutty and not too sweet; they make a perfect snack cookie. I adapted this recipe from Epicurious several years ago. Hope you'll give them a try!

 This is a wet dough...I dampened my hands to shape them
Browned and beautiful...just out of the oven
Sliced and ready for the second bake
Ready for their close up
In the bright sunny window these look pale 


Cashew Orange Biscotti

These biscotti are equally delicious made with roasted almonds, pecans, or hazelnuts in place of the cashews.Yield: Makes about 60 biscotti

Ingredients:

1 1/2 cups roasted cashews (about 7 ounces)
21/2 cups unbleached all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup of butter (softened)
4 large eggs
1 tablespoon freshly grated orange zest
1 teaspoon vanilla
1 teaspoon water



Preheat oven to 300°F. and butter a large baking sheet.

Coarsely chop cashews. Into a bowl sift together flour, sugar, baking soda, and salt. In another bowl with an electric mixer beat together 3 eggs, zest, butter and vanilla until just combined. Stir in flour mixture and beat until a stiff dough is formed. Stir in cashews.

In a small bowl beat together water and remaining egg to make an egg wash. On baking sheet with floured hands form dough into two 12-inch-long logs and flatten slightly. (This dough is a slightly wet dough. I dampen my hands a bit and shape the logs.) Brush logs with some egg wash. Bake logs in middle of oven until golden, about 50 minutes. Cool logs on baking sheet on a rack 10 minutes.

On a cutting board with a serrated knife diagonally cut logs into roughly 1/3-inch-thick slices. Arrange biscotti, a cut side down, on baking sheet and bake in middle of oven until crisp, about 15 minutes. Cool biscotti on rack. Biscotti keep in an airtight container at cool room temperature 2 weeks.

After the rain, the ocean is still pretty rough....Red flag means high hazard, high surf and /or strong currents...Purple flag means dangerous marine life
The sun setting on the gorgeous Gulf Coast


12 comments:

  1. That sunset is so peaceful and beautiful. How fortunate for you to be there. Biscotti is one of my favorites, and I missed making it this past holiday because of my hysterectomy. I'd love to try your version - the orange and cashew combination sounds appetizing.

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  2. I need to go to Florida - land of citrus. Your storm is better than the Smowmageddon that's coming our way tomorrow afternoon. But I think I can beat the snow-blues with these biscotti. And I don't even have to go out - I have all the ingredients. The sunset makes me wax poetical.

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  3. That is such a gorgeous sunset, Kathy! Your biscotti looks wonderful and perfect with a cup of tea. I bet it was nice that the storm gave you an excuse to stay in a bake. Sounds like a perfect day!

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  4. After making my own homemade biscotti, I'm excited to try different variations, including this one!

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  5. That biscotti looks amazing. I love biscotti and homemade is so much better than the packets you can buy in the store. I've been thinking of what baked goods to take for Easter to my in laws. I think biscotti would be perfect!

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  6. the biscotti looks and sounds delicious - seems you made the best of the day! what a great sunset!
    mary x

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  7. Your biscotti looks delicious:) I have never tried making homemade biscotti (shame on me). I am going to give your recipe a try:) I hope the weather gets better in Florida. Geri

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  8. Kathy-we also had a huge storm here in S. Florida about the time you vacationed in the Gulf! The cashew orange biscotti is almost identical to my almond orange biscotti which I haven't made in a long time.
    Your biscotti came out so perfect and I just love...love the toasted cashews added to them. My all-time favorite nuts; not even imagining to add them in biscotti!
    Thanks for sharing your delicious biscotti, and the superb photos...especially the romantic sunset:DDD

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  9. I am a firm believer of homemade food and these biscotti look scrumpy! Perfect to enjoy them with a pot of freshly brewed coffee (or tea)!

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  10. Oh, what yummy biscotti, Kathy! One would be so wonderful with my morning tea. Wow, you had some wicked storms...but I love how they were followed by a gorgeous sunset.

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  11. What a beautiful mix of flavors!
    I don't think of Florida having stormy weather at this time of year - but weather like that definitely calls for baking!

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  12. What a storm! I agree with you, time to get busy baking! I have a big bag of cashews in my pantry that need to get used up;-) Your biscotti look delicious, I'm glad you decided to fill up that jar!

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