Friday, November 9, 2012

Turkish Delight Biscotti

Turkish Delight Biscotti

Turkish delight candy, is a bit too sweet for me, but I love its combination, of honey-almond-rose-vanilla... sheer poetry.
This biscotti captures it nicely, without being overly sweet.
The smell of these baking, is heavenly.

1/2cup sliced almonds-toasted and chopped
1/2cup dried cherries-chopped
2cups flour
1/2cup sugar
1-1/2tsp. baking powder
1/8tsp. salt
1/4cup honey
2Tbl. melted butter
1tsp. almond extract
1Tbl. rosewater
1/2tsp. vanilla

Preheat the oven to 350*F.
Line a baking sheet with parchment paper.
In a small bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a larger bowl, add the eggs, honey, melted butter, and flavorings. Beat, with an electric mixer, until well combined.
Stir in the cherries and almond. The dough will be very soft.
Spoon the dough, onto the lined baking sheet, into a 2-inch wide log, and shape it with wet hands, to make it uniform.
Bake until golden, about 30-minutes. Don't turn the oven off.
Cool a few minutes, then pick up the parchment, and move the loaf to a wire rack.Cool completely, about 20-30 minutes.
Using a serrated knife, cut the loaf into 1/2-inch slices.
Place them back on the cookie sheet-no parchment.
Bake until they are beginning to brown slightly, 10-minutes, the time will vary.
They brown from the bottom, so you'll need to, flip them over, and bake an additional 5-minutes, or are beginning to brown, on the bottom. Cool completely. Makes about 22 Biscotti.
Try these with a cup of  Rose-water Tea.

Shape the dough, into an elongated loaf. Shape it as narrow or wide as you like, the dough will spread out somewhat.
Bake until the loaf is lightly browned. Cool completely.
Cut into 1/2-inch slices, and bake until they are just beginning to color. They brown from the bottom, so when you flip them over...(next photo}
You'll see they are a nice golden brown, bake until the other side has browned. Remove them from the baking pan, and cool completely.

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