Blueberry Lemon Biscotti

 

Blueberry Lemon Biscotti

The beauty of biscotti? They keep for weeks and weeks!

Ingredients:
2 large eggs
¾ cup granulated sugar
1 tablespoon fresh lemon juice
Zest of 1 large lemon
1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
1 teaspoon anise seed
1 cup frozen wild blueberries

Directions:

Preheat oven to 350° F and line a baking tray with parchment paper.

In a large bowl, whisk eggs and sugar together until thick and lemon colored, about 3 minutes. Whisk in lemon juice and zest.

In a medium bowl, whisk together flour, baking powder, salt, and anise seed. Add frozen blueberries and toss to coat. 

Fold dry ingredients into the egg and sugar mixture and stir until thoroughly combined. The dough will be stiff and slightly sticky.
Transfer dough to the parchment paper-lined baking tray. 

With wet hands, shape dough into a log about 12 inches long and 3½ inches wide. Bake for 30 minutes, until the top is beginning to brown and is firm to the touch. Cool on a rack for 15 minutes.

Line a second baking tray with parchment paper. Transfer loaf to a cutting board. With a bread knife, slice loaf into ½-inch slices. Arrange slices on the tray, cut side down. 

Bake for 8 minutes, turn slices over, and bake for a further 8 minutes.

Remove from the oven and cool on a rack. When biscotti are thoroughly cool, transfer to a tin, cover and store in a cool, dark cupboard. They will keep for several weeks.

Serve biscotti on their own with coffee or tea, dip them into a cranberry bourbon toddy, or spoon bites of gelato or ice cream on top and crunch.   Makes about 24

Recipe featured in the story, Running on Empty, in the Fall 2024 issue of Edible Alaska.

Note:  A frozen blueberry will hold its shape when mixed in the dough. It will not break and color the dough.

Nürnberger Lebkuchen

Nürnberger Lebkuchen

Nürnberger lebkuchen or gingerbread has been around since the 14th century when Nürnberg was a rich city with good trade associations. You can make Nürnberger lebkuchen in your home without any special German ingredients. You can use thin oblaten that look like Catholic communion wafers and can be purchased at a German deli or use parchment paper.  These soft, spicy cookies keep for several weeks.

"The Spruce Eats"

Ingredients
For the Cookie:
1/2 cup (113 grams) unsalted butter, softened
1 cup (200 grams) sugar
4 large eggs
3 cups (360 grams) all-purpose flour
1/2 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground allspice
1/16 teaspoon ground nutmeg
1/8 teaspoon ground coriander
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/8 teaspoon ground anise seed
2 tablespoons (12 grams) cocoa powder
1 1/2 teaspoons double-acting baking powder
1 cup (225 milliliters) milk
1 3/4 cups (150 grams) almonds, ground
1/2 cup candied lemon peel, chopped
1 tablespoon rum, or orange liqueur
1/2 cup raisins, soaked in rum and chopped
1/4 cup shredded coconut
32 oblaten (baking wafers, 3-inch size)

Glaze:
1/2 cup granulated sugar
1/4 cup water
1/2 teaspoon vanilla
1 to 2 tablespoons rum, or liqueur
1/2 cup confectioners' sugar

Directions:

Make the Cookies 
Gather the ingredients. Preheat oven to 375 F. 

Cream together the butter, sugar, and eggs until light and fluffy.

Mix in the flour, spices, cocoa powder, and baking powder, alternating with milk. Note that you can use prepared lebkuchen                           

Fold in the nuts and lemon peel.                                                          

Stir in the rum, followed by the raisins and coconut.                       

Place the oblaten on parchment-lined baking sheets. Drop about 3 tablespoons of cookie dough onto the wafer and smooth to the edges. If you are not using the oblaten, draw 3-inch diameter circles on parchment paper using a cup or biscuit cutter as a template. Drop about 3 tablespoons cookie dough into the center of each circle.
                                                                                                               In both cases, use the back of a spoon to fill out each circle, slightly mounding the dough toward the center.

Bake for 15 to 20 minutes. Turn down oven to 350 F if cookies are browning too much.
Let cool for a few minutes, then remove to a cookie or cake rack.               

Make the Glaze                                                                                 Gather the ingredients.

While the cookies are baking, make the glaze. The glaze is to be applied while the cookies are still warm. Place the sugar and water in a small saucepan on the stove. Bring to a boil and boil for a few minutes.
Add the vanilla and 1 to 2 tablespoons rum or liqueur. Sift confectioners' sugar over the hot sugar syrup and stir.

Using a pastry brush, brush the warm glaze over the warm cookies. Let dry completely.
Tip
Dry glazed cookies for a day (so the cookie stays a bit crunchy) then store in an airtight container or freeze.