NAG Gram-cracker Biscotti

Cooking with coffee… when I first started this blog, over a year ago I truly believed and genuinely wanted to cook more frequently with coffee grounds and beans and  incorporating the delicious flavor more into my meals. Sadly that did not end up being the case, I choose to drink it before trying to cook with it.

Once I get a whiff of those freshly ground coffee beans I can’t help myself, I pull out the coffee pot and it’s game over from there.

This blog post is dedicated to my grandma. We recently received some serious family news that my wonderful grandmother has fallen more seriously ill due to a long battle with cancer. She is absolutely the most amazing and life inspiring person I know. Any person she comes in contact with she is able to brighten their day with just a smile!

So this post will be an ode, if you will to her amazing strength, kind caring spirit and love for coffee! (not quite to the  obsession I have going). My grandmother ALWAYS started her day with a mug of coffee, it was her thing first! As a kid I found coffee gross, but I love sitting at the table with her early in the morning being able to talk and swap stories. It’s one of my most fond memories, this is also where my morning ritual stemmed from, waking up and peacefully enjoying my coffee. In a recent visit to Arizona I discover that we both shared the same love for Peet’s coffee! She had tried it somewhere along the way and really enjoyed the flavor of it, I was ecstatic to find this out! I think I was mostly impressed she knew what Peet’s was and had actually had it before.

Each morning while I visited, I would wake up to find the pot of coffee made and my grandma sitting outside on the patio enjoying her morning coffee, as she always had. Now being to coffee obsessed adult that I am I was able to sit with her and enjoy my coffee as well.

A memory I hold near and dear to my heart. (Aunt Kathy, who owns the photo of the four us us sitting on the patio enjoying our coffee?) 

Another fun grandma story is I have a fun loving nickname I gave her a while back. It came from a story my dad had told me about him once calling his grandma gram-cracker. I found it so cute and funny that I started calling my grandma gram-cracker, not sure I asked if he was okay or not with this, but she went along with it so now it stuck. She will forever be my gram-cracker <3

How does all of this have to do with my coffee blog and cooking with coffee you ask? This post is about how to make a graham cracker biscotti to accompany your cup of Peet’s coffee!

Coffee and biscotti are a staple couple, they will forever go wonderfully together, it’s like milk and cookies but for adults. A biscotti basically is a cookie anyways, just a lot tougher and crunchier, unless you’re burning  your cookies. But when you dunk a biscotti in your coffee and let it linger and  soak up all the delicious coffee flavor it softens the biscotti so when you take a bite it all falls apart in your mouth. My mouth is watering just describing that to you.

On my most recent visit to Arizona both my grandparents were pretty hyped about some great biscottis they found wall wandering the alleys of Trader Joe, I want to say I samples a chocolate and almond version they had purchased at the store. They also had a first they had met in their trips to the hospital that baked a wonderful biscotti, I’m going to do my best to top that! First time biscotti maker here. If these turn out good I may need to switch my focus to baking!

The general outline for this recipe was found on PBS’s site, I of course put my own personal touch and a lot of love since this is for my grandma, I also cut the recipe in half, two people can only eat so many biscotti before they turn into a biscotti!

Ingredient you will need:

  • 1 3/4 cups all-purpose flour
  • 1 cup graham crackers crushed to a powder
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup good-flavored honey
  • 2 large eggs
  • 1 teaspoon vanilla extract

Directions 

  1. Preheat the oven to 350 degrees F. In a large bowl, mix together: all-purpose flour, graham flour, baking powder, cinnamon, baking soda and salt.
  2. In a medium bowl, using handheld mixer, beat together the softened butter, brown sugar and honey, until light and fluffy, about 3-5 minutes. Add one egg; beat until smooth. And then crack in the second egg, along with the vanilla extract, and beat until completely incorporated.
  3. In two batches, add the dry ingredients to the wet ingredients, combining between additions. Divide the dough in two. Line a baking sheet with parchment paper and shape each half into a 12×3-inch log, being sure to space them a few inches apart – they do spread a bit. More like A LOT!!! transfer the biscotti logs to the oven to bake for 20-25 minutes, until lightly golden brown.
  4. Carefully remove from the oven and transfer the biscotti logs to a cutting board. Turn the oven down to 325 degrees F. When the logs of biscotti are cool enough to handle (they should still be warm), use a serrated knife to cut each log diagonally into 1-inch slices.
  5. Place the slices of biscotti back on the baking sheet and bake for an additional 10 minutes, until they’re a bit more dry, crisp and medium golden brown in color. Remove from the oven and cool completely on a wire rack. Biscotti are good for 5 days when kept in an airtight container.

So now for the fun, how this actually turned out for me; let’s just say I wouldn’t feed these to anyone other than Danny. (they taste FINE but look less than desirable).

The recipe was super easy to follow, just like making cookies, make sure you add all the ingredients in the correct order. Cookies/biscottis are a science.

When initially trying to form the biscotti shape this is what I ended up getting…..

It’s funny looking I know, the dough kept spreading wider as I tried to get it to stick to just one spot, parchment paper might have come in handy here. Baked the biscotti roll for 25 minutes, this is what I ended up with. Just a blob of biscotti, but I haven’t lost faith yet. Let it cool and sliced it into actual biscotti bites and it already started to look better! Put it back in the oven for another 15 minutes.

This is where if I were to go back would do differently. I put them back into the oven for round two longer than I should have. The biscotti didn’t feel like it was getting hard enough so I kept going and this is how mine turned out rather burt looking. Now I know that once I pull them out to cool they will crisp up after anyways, so 10 minutes is more than enough for the second time around.

The flavor of this biscotti is still awesome! Even with a little char on the edges you can cut right around that and enjoy the delicious graham cracker flavor of the biscotti, it holds up wonderfully in Peet’s coffee, in fact there is truly no other way to eat these than dipping them in Peet’s coffee. Danny and I can both confirm this is when they taste best.

These is the official NAG gram-cracker biscotti recipe. (NAG is for her initials). <3

 

Would love some other biscotti recipes to try or even some tips on how to better perfect the shape! Share any feedback you have, Nancy and I would love it!

 

RIP to my Sweet Angel 05.02.2017<3

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