I hope you had a glorious weekend!
I am pleased to report that I have been writing for a wonderful website, ON MOGUL. I most recently created this great recipe and I’d love for you to check it out!
Please visit this link:
I have also posted the recipe below for your convenience. TTFN!
YOU WILL NEED:
1 pint of fresh strawberries, sliced (about 1 ½ cups of sliced).
2 ½ cups flour
1 ¼ cup sugar
2 tsp baking powder
1 tsp salt
½ tsp coarsely ground pepper (or use a bit more if you like)
2 cups sliced almonds, lightly toasted in the oven
1 tbsp chopped fresh rosemary
4 eggs – 3 for recipe and 1 for egg wash
Roast strawberries on baking pan sprayed with Pam or on a silpat for 30 minutes. Let cool completely and set aside. They will bea little slimy. That’s okay.
In large bowl, sift together flour, sugar, baking powder, salt and pepper. Whisk together to mix. Put in mixing bowl of standing mixer or just use a handheld mixer.
Stir in almonds and rosemary. With paddle attachment, mix in 3 eggs and beat until dough is well mixed, about 3-4 minutes. NOTE: Dough will be sticky. You can add 1-2 more tbsp. flour but the dough will still be sticky.
Scrape dough out and form into 2 logs. Again – dough is sticky so you may need to use quite a bit of flour to keep it from sticking to your hands. Do not overwork the dough. Shape into 2 logs. The width should be exactly the width you want the biscotti to be because the dough does not expand much in the oven.
Put logs on baking sheets with Silpat or parchment paper. Flatten dough with your hands to be the thickness you want your biscotti to be.
Beat remaining egg in a bowl and brush rectangles with egg wash.
Bake in oven for 30-35 minutes until just golden. Let cool completely, 1 hour.
Slice biscotti in desired thickness with a serrated knife. Put back on baking sheets and bake for 20-25 minutes more.