12.23.2008

Peanut-caramel Biscotti

In my last post I promised to write about cranberry bars, for which I had found a recipe on a blog somewhere. (no point in naming names ;) ) Unfortunately these turned out as a complete failure for one reason or another, so lets get on with peanut-caramel biscotti instead. I had made the double-cinnamon-double-pecan biscotti from Caitlin of Engineer Baker sometime this fall and liked them very much. So I came back to the recipe and adapted it, to use up some caramel syrup, which was left over from the November Challenge.

Source: Engineer Baker , which itself is based on King Arthur Flour's Whole Grain Baking.

Ingredients:

- 166g peanuts (that was the yield of one 200g-pack of peanuts after shelling and skinning)
~ 120 ml caramel syrup
- 90g butter
- 2/3 cup sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 eggs
- 1 3/4 cups wholeweat flour
- 1/2 cup rolled oats

Instructions:

1) Preheat the oven to 170°C / 350F. Cover one half-sheet pan with parchment paper. Grind the peanuts in a mortar or food processor.*)

2) Using a hand mixer, whisk butter and sugar until smooth. Add baking powder and salt. Add the eggs one at a time, mixing well after each addition. Add caramel syrup, flour and rolled oats. Fold in the peanuts.

3) Pour two, roughly log-shaped mounds on the sheet pan. Using your wet fingers, shape two smooth logs about 25 cm long, 6 cm wide, and about 3 cm thick. Sprinkle both logs lightly with water. Bake for 35 minutes, and remove them from the oven. Reduce the oven temperature to 150°C / 325F. After 10 minutes, sprinkle both logs lightly with water. After another 10 minutes,
use a serrated knife to cut them into crosswise slices, 2 cm thick. Biscotti do crumble easily, so be careful and be sure to use a serrated knife. Turn the biscotti, so their inside is facing upwards. Put sheet pan back into oven and bake until golden brown, about 25 minutes. Remove from the oven and let cool right on the pan. Yields about 38 biscotti.

*) I ground the peanuts quite coarsly in my mortar. It's a better idea to chop them up finely, because when you slice the once-baked biscotti, they will get torn whenever you hit a chunk of peanut which lies perpedicular to the direction of the cut.


The biscotti spread quite a bit while baking, probably due to the extra liquid of the caramel. One should up the dry ingredients a little, to compensate for this. Also the biscotti were a bit on the sweet side, so 1/2 cup of sugar would probably be enough. The combination of peanuts and caramel syrup goes together quite well, if I do say so myself. So whip up some caramel and give them a try. :)

Merry Christmas to all of you.

1 comment:

MyKitchenInHalfCups said...

I'm not really going to ask why or how this shows up as new in my RSS reader in May because I really love this idea - peanuts and caramel - well yeah!!
So a very Merry Christmas to you Andreas in May. I've got to make these in December.