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Tag Archives: puyallup fair biscotti contest

fig and anise biscotti

What happened to the month of September?!  And half of October?!   It blew right on by.

The Washington State Fair was earlier last month, and this year I thought I’d try something different….only enter one contest! Last year’s six entries left me and my family a little crazy. So I pared it down and picked one. As the reigning blue ribbon winner two years running, I decided to try to keep the streak alive with a fig and anise biscotti.

The blue ribbon was not mine to be had this year, but I did win a white ribbon (third place). So now I have two blues, one red and one white ribbon in the biscotti contest. is it time to put my cookie sheet away? Only time will tell…. 🙂

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Fig and Anise Biscotti

  • 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 tsp. anise extract
  • 1 Tbsp. anise seeds
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 tsp. Vanilla Bean Sea salt from SaltWorks
  • 1 cup chopped dried figs soaked in 2 Tbsp. Port wine
  • 1/2 cup unsweetened finely shredded coconut (I used Bob’s Red Mill)

Preheat oven to 375 degrees.  Line 2 baking sheets with Silpat silicone mats.

Cream butter and sugar in a stand mixer until light.  Add anise extract and eggs, one at a time..  Mix together flour, baking powder, anise seeds and salt in separate bowl.  Add to wet ingredients.  Stir in figs (drain if any Port remains) and coconut

Spoon batter onto silicone mats in 2 strips, 10 ” long x 2 ” wide.

Bake for 20 minutes until golden.  Remove from oven and cool 30 minutes on a rack.  Cut loaves diagonally in 1/2″ slices.  Return to baking sheet.  Bake 10-14 minutes.  Cool.  Store in airtight container.

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4 Comments

Posted by on October 13, 2013 in baking, desserts

 

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mexican chocolate biscotti

Here’s my entry into the Dillano’s Biscotti Contest at the Puyallup Fair this year.  After weeks of playing around with a fig soaked in port cookie idea (weeks which included a teary statement of “maybe I shouldn’t enter this year.  Isn’t this supposed to be fun?”), I switched gears and decided to do a chocolate biscotti.  I remembered a delicious cookie my step-mom made with cayenne and black pepper, so in it went.  And I had to add the Bob’s Red Mill shredded unsweetened coconut since I am convinced this lends to its wonderful texture.   For the finishing touch I sprinkled Flavorstorm’s Cinnamon Sugar on top….it sparkled!

Oh, and by the way….the judge loved it!  I won the Blue ribbon for the 2nd year in a row!  Is a biscotti cookbook in my future? 🙂  The judge’s comments:  “Wow!  Outstanding work.  Different and tasty.  Real “pop” of flavor with lingering heat.  Thank you!”

I’m pretty sure I let out a little squeal when I saw my cookies in the case.  People may have thought they were in the pig barn.  🙂

Mexican Chocolate Biscotti

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. espresso powder
  • 1 cup sugar
  • 8 Tbsp. unsalted butter
  • 1 1/2 tsp. vanilla extract
  • 3 eggs
  • 3/4 cup cinnamon chips (I used King Arthur’s)
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 cup unsweetened shredded coconut
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne pepper

Preheat oven to 375 degrees.  Line baking sheets with silicone pad or parchment paper.

Combine flour through espresso powder in a small bowl and set aside.
In the bowl of a stand mixer, cream butter and sugar.  Add eggs, one at a time, and vanilla extract.  Add flour mixture to butter mixture.  Stir in cinnamon chips, chocolate chips, coconut, black pepper and cayenne pepper.

Form batter into 2 logs, approximately 3 inches wide x 12 inches long.  Smooth top with an off-set spatula and sprinkle with cinnamon sugar.

Bake for 20 minutes.  Remove from oven and let cool 30 minutes.  Slice on the diagonal and bake an additional 10-12 minutes.

 
8 Comments

Posted by on September 7, 2012 in baking, desserts

 

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pina colada biscotti

It’s that time of year again.  Pretty soon the smell of sautéed onions will drift up the hill, we’ll be able to hear the concerts from our backyard and the increased traffic will lead me to my double-secret back ways home.  Yes, it’s the Puyallup Fair!

As I’ve mentioned before, I took home the second place ribbon last year in the Biscotti Contest sponsored by Dillanos Coffee.  My entry was Tropical Biscotti, and the texture and dried fruit was appreciated by the judges.  So I decided to use the base of that recipe as the springboard for this years attempt at glory.

After a try at a Bananas Foster biscotti (which really should have been called banana cookie) I switched gears and tried to create a pina colada biscotti.  Since the judges liked last years texture, I wanted to keep the unsweetened coconut.  And since they liked the dried fruit bits, I wanted to keep those as well.  Pina colada seemed like a perfect flavor combination.  We’ll see if the judges agree!  (Results are in!)

Pina Colada Biscotti Read the rest of this entry »

 
5 Comments

Posted by on September 8, 2011 in baking, desserts

 

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