To start it all off, I am thrilled to present to you a recipe by Levana Kirschenbaum. Levana writes the popular and helpful website The Whole Foods Kosher Kitchen, at levanacooks.com. Chock a bloc full of recipes, both for everyday and festive meals, Levana knows food. It’s that simple. She started off as a restaurateur in the 70’s and is well known for her interactive cooking demos and classes, which she performs across the country. She has written four highly popular cookbooks, the latest one entitled The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple.
If there was only one cookie recipe left for me to make, biscotti would be it, hands down, and not only because it is so simple and delicious but because it is so versatile. From the basic dough, you can go in so many exciting directions. You might even consider multiplying the basic dough then dividing it again and adding different flavors to each portion. My favorite of all is Sesame Anise Biscotti, as it celebrates beautifully our Moroccan Flavors, and is perfectly reminiscent of our somewhat more labored but no less wonderful Moroccan Galettes (Rghaif)
I have provided here my great favorites, but if you come up with exciting flavors of your own, go ahead and add them where you think they will fit best—just go with your personal preference, one flavor at a time please: cinnamon, ginger, cloves, natural extracts such as caramel, maple, lavender, geranium, jasmine, juniper, etc. (getting racy!), all available at health food stores or online. Just a few drops of these extracts are enough for a whole batch as they are very potent and impossibly delicious!
No problem whatsoever making them Gluten-Free. My daughter tasted the gluten-free biscotti and said she usually doesn’t care for biscotti but she does love these, then added, uh-oh watch out Mommy will be using this line! You’re right, Bella darling
Make the basic dough: Mix the eggs, sugar and oil by hand or with a mixer, until well combined. Add all remaining dough ingredients and mix to make a smooth dough. Fold in the ingredients of your selected flavor by hand and mix again until well combined. The dough can be made up to 2 days in advance and refrigerated.
Preheat the oven to 375°F. Divide the dough into 4 pieces. On a very lightly floured board, roll each piece into a 12-inch cylinder. Transfer each cylinder onto a cookie sheet lined with parchment paper and flatten into a log about 2½ inches wide and ½ inch thick. Make sure the shaped logs are at least 1 inch apart, as they will expand. Bake for 20 minutes.
Reduce the oven temperature to 325°F. When the logs are cool enough to handle, carefully move them onto a cutting board. Cut ½-inch slices with a very sharp serrated knife; put the slices back on the cookie sheet, cut side down, and bake again for 20 more minutes or until golden brown and very crisp. (Take one out and let it cool and then taste it. If it’s not very crisp, return the biscotti to the oven for 2 to 3 more minutes.) Store at room temperature in an airtight cookie tin.
November 6th – Vicky’s Shaped Chanukah Cookies
November 7th – Jamie Geller’s Salted Almond and Pistachios Bark
And much, much more to come.