{"id":5447,"date":"2011-11-28T09:22:59","date_gmt":"2011-11-28T14:22:59","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=5447"},"modified":"2011-11-28T09:22:59","modified_gmt":"2011-11-28T14:22:59","slug":"a-recipe-for-biscotti-with-cognac-a-december-treat","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2011\/11\/28\/a-recipe-for-biscotti-with-cognac-a-december-treat\/","title":{"rendered":"A Recipe for Biscotti with Cognac, a December Treat"},"content":{"rendered":"

December is almost here with all the holidays that people celebrate! During this time I will focus on events at wineries, charities and gift ideas and special recipes that may just be what you need for the holidays! Check out this recipe for Biscotti. The name and list of ingredients alone make this treat mouthwatering. The recipe is from Chinook winery<\/span><\/a><\/span> in Prosser, Washington.<\/p>\n

Cheers, Kathy<\/p>\n

Walnut & Tangerine Biscotti<\/strong><\/p>\n

Nothing smells better than baked goods around the holiday season. We grow our own fresh walnuts at Chinook, and we share them with our friends as delicious Biscotti.<\/em><\/p>\n

Ingredients<\/strong><\/p>\n

\u00be\u00a0cup walnuts, toasted & chopped*
\n8 Tbsp. Tillamook butter, softened
\n\u00be cup sugar
\n2 eggs
\n1 teaspoon vanilla extract
\n2 Tbsp. Cognac, your favorite brand
\nZest from the rind of one tangerine or satsuma
\n2 cups plus 2-4 Tablespoons all-purpose flour
\n1 \u00bd \u00a0teaspoons baking powder
\n\u00bc teaspoon salt<\/p>\n

Preheat oven to 350 degrees Fahrenheit.<\/p>\n

*Toast the walnuts in a baking pan for 10 minutes, till fragrant.\u00a0Let cool and chop coarsely.<\/p>\n

Directions<\/strong><\/p>\n

    \n
  1. Cream the butter w\/ sugar in a large bowl.<\/li>\n
  2. Beat eggs and mix at high speed until fluffy.<\/li>\n
  3. Turn off mixer and add vanilla, cognac, baking powder, salt & zest to egg-butter mixture.<\/li>\n
  4. Stir in 1 cup of flour, then add chopped nuts & then the remainder of the flour. Stir just until combined.\u00a0(We use a Kitchenaid mixer with paddle attachment; use a large spatula to transfer dough to a flat bowl; cover with saran & refrigerate 4 hrs. or overnight).<\/li>\n
  5. On a lightly floured surface (or with floured hands) roll dough into cylinders ca. 1 \u00bd inches wide and 12 inches long.<\/li>\n
  6. Flatten cylinders slightly, place on a baking sheet about 2 \u00bd inches apart and bake for about 25 minutes until lightly browned on top.<\/li>\n
  7. Remove from the oven and let cool for 5 minutes on a baking rack.<\/li>\n
  8. Meanwhile increase oven temp. to 360-375 degrees F.<\/li>\n
  9. Carefully remove the cylinders to a cutting board.\u00a0Slice the cookies about \u00bd inch wide on the diagonal.<\/li>\n
  10. Return them to the baking sheet, the cut surfaces down.\u00a0Bake for an additional 8 minutes, until tops are lightly browned.\u00a0Turn over cookies and bake reverse side(s).<\/li>\n<\/ol>\n

    Let cool and store in an airtight container.\u00a0Serve & dip in in your favorite CHINOOK wine (or caffe latte).<\/p>\n

    Makes approximately 2 dozen biscotti.<\/p>\n

    Recipe provided by Chinook Wines<\/span><\/a><\/span> in Prosser, Washington<\/p>\n