Cookie Recipes
Figgy Newton Biscotti
Ingredients
Filling
- 1 cup dried figs
- 1/2 cup raisins or dried dates, pitted
- 1/2 cup water
Oatmeal Biscotti
- 1 1/3 cups brown sugar, pressed firmly
- 1 cup granulated sugar
- 1 cup unsalted butter
- 3 eggs
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon orange extract (optional)
- 1 tablespoon lemon juice
- 1/4 teaspoon cinnamon
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 to 3 1/2 cups all-purpose flour
- 3 cups rolled oats or old fashioned oatmeal
- 1/2 cup chopped walnuts (optional)
Instructions
Filling
- In a small saucepan, place the fruit and cover with about 1/3 cup water. Simmer for 10 to 15 minutes on lowest heat, until fruit is slightly softened and most of the water is gone (if however, you need a bit more water to simmer, add a little at a time).
- Remove from the stove and cool for about 20 minutes before pureeing the fruit (drained) in a food processor, 1 to 2 minutes. Set aside.
Oatmeal Biscotti
- In a mixing bowl, with a paddle attachment, cream the sugars and butter well, about 3 minutes.
- Add the eggs, vanilla extract, orange oil and lemon juice and blend well, about 2 minutes.
- Fold in the cinnamon, salt, baking powder, most of the flour, oatmeal and nuts; mix until dough is thick and soft and holds together. Add more flour if mixture is not stiff.
- Spread half of batter on a cookie sheet, top with the filling, and cover with remaining biscotti batter.
- Bake loaf for 40 to 45 minutes until just browned and firm to the touch.
- Cool loaf to room temperature.
- Cut loaf into diagonal slices, about one inch wide and return to cookie sheet.
- Decrease oven temperature to 325 degrees F and bake cookies once more, to crisp, 15 to 20 minutes.