monday...ms adventures in italy (please check her monday post!)
tuesday...lucullian delights (& check her tuesday post!)
wednesday...bleeding espresso (go here today!!)
thursday...at home in rome (the contest hostess, shelley)
friday...the leftover queen
italian sweets on wednesday also means what's cooking wednesday!this week's recipe has become an old stand-by & i have experimented with many variations on its flavors. i hope you enjoy it as much as we do. so brew yourself a cup of espresso or pour a glass of vin santo & enjoy...
2 c. + 2 T. flour (for chocolate biscotti, substitute 4 T. cocoa powder for 4 T. of flour)
1 1/2 t. baking powder
1/4 t. salt
whisk all together in a bowl & set aside
3/4 c. sugar
1/2 c. unsalted butter
cream together until well blended & then add:
2 large eggs, one at a time. then add:
2 T. grand marnier
grated peel from 2 oranges or tangerines
blend well & then add flour mixture...finally, stir in:
1 c. nuts (walnuts-our favorite, almonds, or pecans)
1 c. semisweet or bittersweet chocolate (chopped or chips work)
flavor variations we have enjoyed...
chocolate (see flour note above to adjust)
lemon (substitute grated peel from 2-3 lemons & eliminate grand marnier, use almonds)
cranberry (use orange flavorings & add 1/2 to 1 c. cranberries)
raspberry (substitute raspberry liquor for grand marnier, may keep or eliminate grated peel as preferred, & use raspberry filled chocolate chips if you are lucky enough to find them...we had them locally last holiday season)
you can, of course eliminate any flavoring, nuts (my children's request), or chocolate (why???) as you prefer...mix & match...be creative!
gather well-mixed dough & divide in half. refrigerate for 2 hours or until it handles well. flour hands & work surface well then shape each half into logs...15 inches by 2 inches, & place them on a prepared baking sheet (lined with parchment). bake about 30 minutes at 350...until logs are golden brown. transfer logs on parchment to cooling rack & cool for 30 minutes, also reduce oven temp to 300.
using a serrated knife, cut cooled logs on the diagonal into 1/2 inch slices...place them upright with a bit of space between on baking sheet. bake approximately 30 minutes at 300, then cool on rack. store in airtight container.
30 days of thanks...for sweet things found on wonderful blogs!!