Breakfast Biscotti Food

BREAKFAST BISCOTTI

Steps:

• Heat oven to 325 degrees. Lightly oil and flour a large baking sheet or line it with parchment paper.
• In a mixing bowl, whisk together flour, cornmeal, sugar, lemon zest, baking powder, and salt until well blended.
• In a small bowl, whisk together 1/2 cup water, the eggs, and the vanilla and stir into the flour mixture; the dough will be sticky. Stir in hazelnuts and raisins.
• Divide the dough into 3 equal portions. On a heavily floured work surface, shape each portion into a log about 13 inches long by 2 inches wide. Place the logs 2 inches apart on the prepared baking sheet. Bake until logs are firm and golden brown on the bottom, about 45 minutes. Remove logs from the baking sheet and cool on a wire rack for at least 30 minutes.
• With a clean serrated knife, cut each log into 1/2-inch-thick diagonal slices. Place the slices in a single layer on a clean baking sheet (you'll probably need to use 2 baking sheets). Bake until tops of biscotti are golden brown, about 15 minutes. Turn biscotti over and bake until golden brown and very dry, about 15 minutes more. Cool the biscotti completely on a wire rack before serving. Store in an airtight container.

COFFEE & CRANBERRY BREAKFAST BISCOTTI

Steps:

• Heat the oven to 325 F and lightly grease and flour a large baking sheet.
• Stir the eggs, instant coffee and vanilla in a small bowl until well blended, set aside.
• Mix the flour, baking powder and salt in a medium bowl, set aside.
• Beat the butter and sugar in a large bowl with an electric mixer set on medium speed until light and fluffy.
• Beat in the egg mixture.
• Gradually add the flour mixture, beating well after each addition.
• Stir in the cranberries.
• Divide the dough into 2 equal portions.
• On a lightly floured surface, shape the dough into 2 logs, each 14 inches long, 1 1/2 inches wide and 1 inch thick.
• Place the logs 2 inches apart on the baking sheet.
• Bake for 25 minutes or until lightly browned.
• Set the baking sheet on a wire rack to cook for 10 minutes.
• Remove the logs and place on a cutting board.
• Using a serrated knife, cut each log diagnolly into 3/4 inch slices.
• Place the slices upright and 1/2 inch apart on the baking sheet.
• Bake for 10 minutes or until slightly dry.
• Remove the biscotti from the baking sheet.
• Cool completely on the wire rack.
• Store in a tightly covered container.