Has your life been taken over by Hurricane Sandy? Thankfully where I live, we have only had to endure constant rain and howling winds – we have been spared from power outages and flooding. Unfortunately some of my siblings haven’t fared as well and have been without power for 24 hours now. If I lived any closer to them, you know I’d be there in a flash with some freshly baked goodies. And I think these biscotti may be just the thing.
Biscotti are so versatile – I don’t think there is a flavor combination that has not been tried yet. These are slightly different than your standard biscotti, in that they have great crunch in them and are not hard and crispy but more chewy.
Grape Nuts is a barley cereal – which in my home is way too healthy on its own, so I use it in baking. (A friend gave me a great idea to use it to replace nuts in various recipes, like streusels, during Rosh Hashana, when our custom is to refrain from nuts.) It adds super texture to these biscotti and the cinnamon frosting is the perfect blend of sweet and spicy to go with it.
I like to make them really big (one log from the entire dough) and with a cup of coffee, I’ve got myself a wholesome breakfast.
To all those of you suffering in the aftermath of Sandy – I hope things go well and you can get back to baking real quick!
Thanks Rena G. for this keeper!
1. Preheat oven to 375 and line 1-2 cookie sheets with baking paper.
2. Beat eggs and sugar. Add oil, vanilla and almond extract.
3. Add flour, baking powder and salt. Mix until just incorporated.
4. Mix in grape nuts and almonds. Do not overmix.
5. Allow dough to rest for 15 minutes.
6. Form dough into a log the length of your baking sheet. (for smaller biscotti, divide dough in half and form a log on two baking sheets.)
7. Bake for 25 min. Remove from oven and slice into 1/2” slices while still hot.
8. Lower oven temperature to 325.
9. Lay biscotti slices on their side and return to oven for another 7 minutes.
10. In a bowl, combine icing sugar, milk, cinnamon and vanilla and stir until there are no lumps.
11. While biscotti are still warm, drizzle the frosting over with a spoon or fork.