Below are a few things I made yesterday for friends. First, the Chocolate Chip Chocolate Dipped Biscottis, which I will let those speak for themselves.
The second recipe I’m excited to share is my Leek, Potato and Carrot Tartlette. It’s a little something I made up and a little from the inspiration of my father in law’s delicious Thanksgiving stuffing recipe. I made it yesterday to add to our Super Bowl spread. Ahem, I mean Madonna half time show extravaganza menu. Because that was what yesterday was all about, right?
Chocolate Chip Chocolate Dipped Biscottis:
¾ cup almond meal
1 ¾ cups whole wheat flour
2/3 cup honey
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup semi-sweet or bittersweet chocolate or semi-sweet, chopped into bite-sized chunks or chocolate chips
Preheat the oven to 350 degrees.
With an electric mixer or hand mixer, mix together honey and eggs for a solid five minutes on high speed until texture becomes rich and fluffy. Next, add the vanilla extract. In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients into the wet ingredients and stir until well mixed. Then, fold in the almond meal and chocolate.
On a well-oiled cookie sheet, roll the dough in a log shape about 12 inches long and 3.5 inches wide. Warning: Dough will be quite sticky, so make sure to flour your hands. Bake for about 25 minutes or until firm to the touch. Then remove from the oven onto a wire rack and slice log on the diagonal for a nice shape. Place biscottis back on cookie sheet and bake again for 8 minutes on each side. Hence, the name biscottis – “twice baked biscuits” in Italian.
I dont normally dip my biscottis in chocolate but I thought since kids and friends were around, it might be a nice treat. But I think it was an even bigger hit with the adults…if that’s what you want to call us.
For the chocolate dip, I threw 1/2 cup of chocolate in a double boiler and stirred it around until melted. If you don’t have a double boiler, just use a microwave safe bowl over a sauce pan with water and put your chocolate in the bowl. Then I used a knife to spread it on the cookie. Making it even more delectable!
*Try using another extract besides vanilla. Almond is always tasty
*Add a citrus zest, like orange or lemon
* Add a few tablespoons of espresso for a nice mocha flavored treat
Leek, Potato & Carrot Tarlette:
1 Russet potato, grated
1 large carrot, grated
¼ cup of parmesan, grated
¼ cup of cheddar, grated
¼ cup of feta, crumbled
1/3 cup of whole wheat bread crumbs or matzo meal
¼ cup of olive oil
Salt and pepper, to taste
Rosemary, to taste (optional)
Preheat oven to 350 degrees.
Grease a 9”x13” dish with 2T of oil and keep it in oven while it preheats. This will ensure a nice crust at the bottom.
Begin by preparing the leeks, making sure to thoroughly wash them, as they are notorious for requiring extra washes. Once, you’ve chopped and removed all dirt from leeks place in a large mixing bowl. Continue with peeling and grating the potato and carrot, and add it to the mixing bowl. Once you’ve grated the cheeses, stir in, and add all eggs, bread crumbs and oil. Mix together well and feel free to use your hands! Add salt and pepper to taste.
Remove the hot oiled pan out of the oven and carefully with a spatula, pour your batter in the dish. Try to level it out with the spatula and cook for 45-50 minutes.
Thank you so much for reading and please feel free to comment! I would love to hear your feedback.