I made these two recipes back in Toledo. Mom and Dad were at work, so obviously I was a bit bored at home and decided to bake some things. Well of course Mom didn't have just all-purpose flour, so I had to substitute for both of these recipes. She did have self-rising flour and whole wheat flour. So for both of the recipes I used half self-rising and half whole wheat. Although with the self-rising you have to be careful because it already has some baking soda and salt in it already, so I just used a bit less baking soda then the recipes called for.
The whole wheat flour made these recipes a bit nuttier. Actually I must admit the biscotti was a kinda dry, but if you dipped it into coffee or tea they were good.
Molasses Cookies(adapted from Simply Recipe)
Ingredients:
1 cup self-rising flour
1 1/4 cup whole wheat
1 teaspoons of baking soda
1/2 teaspoon of salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup unsulphered molasses
Directions:
1. Preheat oven to 375°F.
2. Mix together flour, baking soda, salt, cinnamon, ginger, cloves, allspice together in a bowl and set aside.
3. Use an electric mixer and beat the butter for 2 minutes.
4. Add the brown sugar, and 1/2 cup granulated sugar to the butter and beat until light and fluffy, about 3 minutes with mixer set at medium speed.
5. Add egg, vanilla extract, and molasses and beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.
6. Add dry ingredients and beat at low speed until just combined, about 30 seconds.
7. Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.
8. Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 11 to 13 minutes.
9. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks .
Note: do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.
Pumpkin Biscotti(adapted from Simply Recipe)
Ingredients:
1 1/4 cup of self-rising flour
1 1/4 cup of whole wheat flour
1 cup of sugar
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
Pinch of ginger
Pinch of cloves
Pinch of salt
2 eggs
1/2 cup of pumpkin purée
1 teaspoon of vanilla extract
Directions:
1. Preheat oven to 350°F.
2. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
3. In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract.
4. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.
5. Flour your hands and a clean kitchen surface and lightly knead the dough.
6. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high.
7. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
8. Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces.
9. Turn the oven to 300 F and bake for an additional 15-20 minutes.
10. Cool completely (note: biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space)
Enjoy!
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