The base recipe for these vanilla-almond biscotti (pictured above) can be adapted to all tastes. If you’re still looking for something to give your mother, or somebody else’s, on Mother’s Day, try making these. The almonds, pistachios and craisins can be replaced with anthing from chocolate chips to macadamia nuts to shredded coconut. Lemon and orange zests add a nice touch as well.
Although a chocolate coating is unecessary, white chocolate pairs especially well with the cranberry-pistachio variety. Truly, however, the biscotti taste delectable without any additions.
And the dark chocolate, I think, pairs best with the vanilla-almond biscotti. I use the large white and dark chocolate disks from Nuts to You for the glazes — regular chips probably work fine, but the Nuts to You chips harden relatively quickly, making the finished biscotti easy to store. Fante’s sells a similar brand as well.
To really spoil a mother this Sunday, make her a fresh batch of chai tea. Chill the tea in an old fashioned milk carafe, and adorn it with a festive bow. This recipe yields 8 cups, equal to about 16 servings, enabling the recipient to enjoy chai tea for weeks after Mother’s Day. The chai can be served hot, with steamed milk, or cold, over ice. A relatively new appliance, the Nespresso Aeroccino — my new favorite gadget — has enabled me to create tasty chai tea lattes at home. While this tool froths milk nicely, however, it is not critical — the chai, when warmed or chilled with equal parts milk, tastes equally satisfying.
Happy Mother’s Day.
Vanilla-Almond and Pistachio-Cranberry Biscotti
(White and Chocolate Covered)
Yield = 30-35
Note: If you just wish to make almond biscotti, which are delicious, omit the pistachios and cherries.
½ cup (1 stick) unsalted butter
1½ cups sugar
¼ cup light brown sugar
1½ teaspoons vanilla
3 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon kosher salt
¼ cup chopped pistachios
¼ cup dried cranberries or cherries
½ cup sliced almonds
1 egg mixed with 1 tablespoon milk
turbinado sugar for sprinkling (optional)
6 oz. dark chocolate wafers (optional)
6 oz. white chocolate wafers (optional)
1. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter with the sugars until well blended. Add the eggs one at a time, mixing after each addition. Add the vanilla and blend again.
2. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the mixer and blend on low-speed until just combined.
3. Remove the dough from the mixer and divide into two equal portions. (Note: If you are just making almond biscotti, divide dough into 3 equal portions. Shape each portion into a log about 10-inches long. Wrap each log in plastic wrap and chill in the refrigerator for at least one hour — three hours to overnight is ideal. Then proceed to step 5.) Return one portion to the bowl and add the pistachios and dried cherries. Mix until just combined, then remove. Return remaining portion, add the almonds, mix until combined, then remove.
4. Divide each flavored dough ball into two equal portions. Shape each portion into a log about 10-inches long. Wrap each log in plastic wrap and chill in the refrigerator for at least one hour. Three hours to overnight is ideal.
5. Preheat oven to 350˚F. Place 2 (or 1 … 3 seems to be too many) logs on a parchment paper- or Silpat- lined baking sheet. Lightly brush each log with the egg wash and sprinkle with turbinado sugar.
6. Bake for 30-35 minutes, until the logs are evenly golden brown. Remove from oven and place on cooling rack. Let cool for 15 minutes. Carefully transfer logs to a cutting board. Cut the log crosswise on a slight bias with a serrated knife or a bench scraper. Lay the cut slices on their sides on the baking sheet. Return pan to the oven for another 5 minutes. Remove from the oven and let the biscotti cool on baking sheet for 5 minutes before transferring to a cooking rack. Cool completely.
7. Meanwhile, place the dark chocolate and the white chocolate each in separate bowls over barely simmering water until melted. Dip cooled biscotti into desired chocolate and place on cooling rack with dipped half facing up.
Let harden before storing in airtight plastic containers.
Homemade Vanilla Chai
Yield = 8 cups = 16 servings
4 cups water
4 cups milk
8 cardamom pods
1 knob ginger 1½-inches long
½ vanilla bean
1 tablespoon aniseed or fennel seeds
10 whole allspice
1 whole nutmeg
½ teaspoon whole black peppercorns
1 cinnamon stick
¼ cup black tea leaves such as Ceylon or Assam
¼ – ½ cup honey
Place water and milk in a large saucepan. Bring to a simmer, then reduce heat to lowest setting. (Mixture should not even be simmering.) Crush the cardamom pods to release the seeds and add both the pods and seeds to the pot. Peel ginger, slice thinly and add to pot. Split vanilla bean lengthwise. Using a paring knife, scrape seeds into pot, then add vanilla bean to pot as well. Add aniseed or fennel, allspice, nutmeg, peppercorns, cinnamon stick, cloves and tea. Let spices steep for 15 minutes. Add ¼ cup of the honey. Taste. Add more honey 1 tablespoon at a time until the mixture reaches desired sweetness. (Mixture can always be adjusted later with more milk or honey.) Place a fine-meshed strainer over a large bowl. Pour mixture through strainer, pressing spices against the mesh to release all of the liquid. Chill until ready to serve.
For hot chai tea, heat ½ cup chai with ½ cup milk in saucepan or microwave until simmering. For iced chai, pour ½ cup chai and ½ cup milk into ice-filled glass. Taste, and add more milk, chai or honey if necessary.
For a chai latte, place ½ cup milk in the carafe of a Nespresso Aeroccino and froth. Place ½ cup chai in mug (or pot) and heat in the microwave (or stovetop) until simmering. Spoon frothed milk onto hot chai and sprinkle with cinnamon if desired.