First Blogger wasn't working...
... and then my computer crashed!
I managed to transfer these photos before it completely died on me, so here's July's biscotti recipe.
The recipe comes from Leela Cyd's beautiful blog tea cup tea; I discovered it through Saveur a few months ago and it instantly became a favourite.
Recently, I have vicariously been experiencing Europe through her gorgeous photos of Portugal and Italy (browse through her travel posts here).
Another way I benefited from Leela's travels: her recipe for Blueberry, Almond & Ginger Cantuccini. Cantuccini, I have learned, is similar to biscotti but there's a slightly different technique involved resulting in a bit of a different texture too. The egg whites are beaten with the sugar like meringue and then the yolks and other ingredients are mixed in.
I've adapted the recipe slightly; mostly by eliminating ingredients I didn't have (agave) or didn't want to use (ginger).
I sliced mine at a very sharp angle which resulted in jumbo-size biscotti, so I suggest you slice yours at a larger angle if you choose to slice diagonally. Otherwise, just slice straight across.
Blueberry, Almond, and Poppy Seed Cantuccini
adapted from Leela Cyd
2 egg whites
2 egg yolks
75g dried blueberries
3 tbs (blue) poppy seeds
- Preheat the oven to 350⁰F (180⁰C).
- In a large clean bowl, add the egg whites and beat with an electric mixer for about 2 minutes (the whites will form tiny bubbles and increase in volume as you beat them).
- Add the sugar to the egg whites and beat for another 2 minutes until the mixture is thick and glossy.
- In a separate small bowl, mix together the yolks and vanilla.
- Gently fold the yolk mixture into the white mixture.
- Sift together the flour and baking powder, stir in the salt, and carefully fold the flour mixture into the egg mixture.
- Add the blueberries, almonds, and poppy seeds and gently fold in.
- Grease a baking tray with veg table oil and line with wax paper or a Silpat, then lightly grease the wax paper or Silpat..
- Divide the dough into two parts and place on the baking tray. Shape each half into a log, about 3 inches wide, 1 inch high and 8 inches long.
- Bake the logs at 350⁰F for 20 minutes.
- Remove from the oven and allow to cool. Turn the oven temperature down to 300⁰F (150⁰C).
- When the logs have cooled, cut each log into ¾- to 1-inch slices, either at a slight angle or straight across.
- Place the cantuccini back on the baking tray, cut side down, and bake for 20 minutes. Turn the cantuccini over onto their other side and bake for another 20 minutes.
- Remove from the oven and place on a wire rack to cool completely.
- Store in an airtight jar.