try something new: make biscotti.

by Janetha on April 8, 2013

in product review,recipes

my longtime friend, sarah matheny of peas and thank you, recently published her second cookbook.

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that’s right.. second! her first one is one of my favorites and i know that more peas, thank you is going to be just as big of a hit. i am so proud of her!

the latest cookbook is full of life musings, fun family stories, and–of course–mouthwatering meatless recipes. while i am not vegan nor vegetarian, i have found that all of her recipes are right up my alley. meatless meals are fun for everyone. plus, meat biscotti would be weird, right?

i am thrilled to be participating in mama pea’s virtual book tour today. i selected a recipe from the book to feature here on meals & moves: almond raisin biscotti.

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now, going into this i was a little nervous. i have never baked biscotti because it’s a wee bit intimidating. you have to bake it twice and, i dunno, it just seems extra fancy. well, i have news for you.. baking biscotti is basically like baking cookies. easy peasy.

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almond raisin biscotti
from more peas, thank you by sarah matheny
prep time: 15 minutes; bake time: 40 minutes
yield: 
 24 cookies

ingredients:

  • 1 cup all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 2/3 cup pure cane sugar
  • 1 TB cornmeal
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp aniseed (i omitted)
  • 1/2 tsp cinnamon (i did a full teaspoon)
  • 1/4 cup vegan margarine or coconut oil (i used earth balance)
  • 1/3 cup unsweetened applesauce (i ended up using about 1/2 cup)
  • 2/3 cup roasted almonds, chopped
  • 1/4 cup raisins (i omitted.. i don’t love raisins)

directions:

  1. preheat oven to 325* F. line a baking sheet with a parchment paper or cooking spray.
  2. combine flours, sugar, cornmeal, baking powder, salt, and spices in a bowl.
  3. cut in margarine or coconut oil using a pastry blender OR pulse in a food processor.
  4. stir in applesauce until dough forms. fold in almonds and raisins.
  5. shape dough into a log and place on baking sheet. bake for 30 minutes or until log is firm and has started to brown.
  6. allow log to cool for several minutes and then slice diagonally into 1/2″ thick cookies.
  7. gently place cookies on one cut side down on baking sheet and bake for an additional five minutes. flip the cookies and bake for five minutes more. store in an airtight container.

soo.. my tweaks to the recipe.. i left out the aniseed because i didn’t want to buy it for only 1/4 tsp. i left out the raisins because they aren’t my favorite. and the added applesauce? well.. i didn’t know what else to do because i needed moisture. after mixing the 1/3 cup called for in, my “dough” looked like this:

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i added a bit more applesauce, and i was ready to roll. literally! the dough formed and i was able to roll it into a log. the only problem was, because i am a biscotti newbie, i wasn’t sure how long, wide, or flat the log was supposed to be. i just guessed!

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i was a little off–i was only able to get twenty 1/2″ cookies out of my log.. but they ended up a little longer than the photo in the book. it all worked out.

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these biscotti cookies were super simple and i can’t wait to enjoy them with my coffee this week!

as part of the more peas, thank you book tour, i am giving away a peas prize pack courtesy of peas & thank you!

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to enter, simply leave a comment telling me a food or recipe you are intimidated by so you’ve never made it at home. 

for extra entries:

  • pin this giveaway to pinterest
  • tweet about the giveaway tagging @mama_pea and @janeeetha
  • post this giveaway to facebook

here is a short link to the post for posting purposes: http://wp.me/p1B7vY-ddQ

leave an additional comment for each extra entry.

good luck!

xo. janetha g.

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Ashley s April 9, 2013 at 6:55 pm

I’ve never made a loaf of bread. Terrified.

lindsey April 9, 2013 at 7:15 pm

i love meringue cookies but i’m terrified to try to make them

Caroline W. April 9, 2013 at 7:25 pm

A homemade pie/homemade crust!! I need to try it!

Katheryn April 9, 2013 at 8:25 pm

Last month I made croissants, and that was something that I was very intimated to make. But, with some great instructions they turned out great!

Trisha April 9, 2013 at 9:14 pm

I’m so excited for More Peas! You’re right, biscotti is totally intimidating. I’ll spend an entire day, sometimes two, baking, filling, & decorating cupcakes, but biscotti seems like sooo much work. Glad to know I’m wrong. Despite my adoration for macarons, I’ve yet to make them in my own kitchen. They just seem so high maintenance!

amanda April 9, 2013 at 9:42 pm

I’m intimidated by baking! I once made bread and didn’t let it rise. My boyfriend and I without knowing ate it! Let me tell you, it was not pleasant on our stomach!

lorie April 9, 2013 at 10:40 pm

I would say enchiladas. Really don’t know why and they are probably easy. Would love her book!

Nikki April 10, 2013 at 5:38 am

Veggie burgers without beans

Patricia April 10, 2013 at 7:07 am

I’m scared to make homemade bread especially the kneading part.

Michelle D April 10, 2013 at 7:31 am

I have always been afraid to try Thai food. It just always seems so complicated with so many ingredients.. Maybe one day soon I will get over that… :)

D.Michelle April 10, 2013 at 7:42 am

I’m most nervous about making Japanese food at home. Mostly because of the flavor profiles. I don’t want to ruin it so I just avoid it.

Megan April 10, 2013 at 8:09 am

I am too intimidated to sear meat at home. I did it once and set off every smoke alarm in the house. I’m also not convinced that it was even effective. Oh well!

Amanda D April 10, 2013 at 8:41 am

I have always wanted to make lemon meringue pie and risotto (not together…haha) but they both seem hard to make.

Barbara April 10, 2013 at 10:58 am

Go Janetha for making biscotti! I have never made biscotti myself as they seem pretty scary to me, too – hope that changes once I get More Peas.
I have never made homemade bread. I am truly intimidated by it. For reals.

marie April 10, 2013 at 4:53 pm

Souffle scares the cr*p out of me.

Emily April 11, 2013 at 10:24 am

I’m not sure why but making sauces, hummus, nut butters freak me out. Food processors are so intimidating to me!

Jennifer Grimm April 11, 2013 at 5:33 pm

I have also been afraid to make biscotti…the twice baking thing freaks me out!

Jennifer Grimm April 11, 2013 at 5:40 pm
kris April 12, 2013 at 6:08 pm

Biscotti can be so tedious to make sometimes but its so delicious – Glad to see its in mamapeas book! I’m super intimidated to make indian food, but it’s so good!

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