Cuisinart DLC-2011N manual Lemon Ginger Biscotti, Delicious with coffee or tea, Remove and reserve

Page 61

Lemon Ginger Biscotti

Delicious with coffee or tea

Makes about 60

Preparation: 15 - 20 minutes, plus 40 minutes chilling time and

25 minutes baking and cooling time

3

ounces white chocolate, such as

3/4

cup sugar

 

Lindt® or Callebaut® , broken up, chilled

1/2

cup (1 stick) unsalted butter, at room

 

 

2

ounces crystallized ginger

 

temperature

2-1/2

cups all-purpose flour

2

large eggs

2

teaspoons baking powder

1

tablespoon brandy

1/4

teaspoon salt

1

tablespoon vanilla

Zest of 3 lemons, bitter white pith removed

Preheat the oven to 325˚F. Insert the metal blade. Pulse to chop the white chocolate, about 5 to 10 times. There should be no piece larger than 1/2 inch. Remove and reserve. Pulse to chop the crystallized ginger, 10 to 15 times. There should be no piece larger than 1/2 inch.

Remove and reserve.

Pulse the flour, baking powder and salt to quick sift, 5 short pulses. Remove and reserve. Process the zest with 1/4 cup of the sugar until finely chopped, about 20 to 30 seconds. Add the remaining sugar and the butter; process until smooth. The mixture may look curdled; do not worry. With the machine running, add the eggs one at a time. Add the brandy and vanilla. Scrape the work bowl. Add the flour mixture, chopped white chocolate and chopped ginger. Process to incorporate, about 10 seconds. Turn out onto a lightly floured surface and gather into a ball. Divide into 3 equal portions. Shape into flat logs, about 12 inches long and 1-1/2 inches wide. Arrange on ungreased baking sheets and bake in a preheated 325˚F oven for about 22 minutes.

Remove from the oven and let cool on the baking sheets for 10 minutes. Using a serrated knife, slice the logs at 1/2-inch intervals. Arrange slices on the baking sheet, so that the cut sides are exposed. Return to the oven and bake for another 20 to 25 minutes, until the biscotti are just beginning to turn golden and crispy. Allow to cool completely to finish the drying process. Store in an airtight container. If desired, baked and cooled Lemon Ginger Biscotti may be drizzled with melted white or bittersweet chocolate.

Nutritional analysis per Biscotti:

Calories 48 (46% from fat) • carbo 6g • pro 1g • fat 2g

sat. fat 1g • chol 11mg • sod 21g • fiber 1g

Lindt® is a registered trademark owned by Chocoladefabriken Lindt & Sprungli AG

Callebaut® is a registered trademark owned by N.V. Sucal S.A.

60

Page 60 Page 62
Image 61
Page 60 Page 62
Contents DLC-2011N Yielding two 1-1/4 pound loaves Recommended work bowl capacity for various foodsCups whole grain flours no white flour added For custom recipesPlace the box on a low Pusher AssemblyTable or on the floor Next to the kitchenTable of Contents Getting Ready CleaningBlades are sharp. Handle them carefully OperationIntroduction Blade Operation Quick breads, muffins, and biscuitsDisc Operation Dough Button On ContinuousPrepare the dough ingredients and place in work bowl Inch pieces of even size and lengthTo purée fruits and cooked vegetables To chop raw fruits and vegetablesTo dislodge food To chop hard foodsTo purée meat, poultry, fish and seafood To chop meat, poultry, fish and seafoodTo chop nuts To make peanut butter and other nut buttersTo whip cream To beat egg whitesTo make crumbs and crumb crusts Cut or break bread, crackers or cookies intoTip To make cake mixWhole peppers are an exception Large fruits like pineappleSmall, round fruits and vegetables Remove the slicing or shredding discLong fruits Vegetables Small amounts of foodCooked meat and poultry Hard, at room temperatureUncooked meat and poultry Salami and other sausagesMachine capacity Using the right bladeMeasuring the flour Proofing the yeastKneading bread dough Adding liquidsKneading sweet dough RisingDough feels tough after kneading Dough doesn’t clean inside of work bowlSoft dough or liquid leaks onto base of food processor Motor stopsMetal dough blade rises in work bowl Blade doesn’t incorporate ingredientsTechnical Data For shipping instructions To the store where it was purchased orRecipe Table of Contents Fresh Tomato and Corn Salsa AppetizersRoasted Garlic and Red Pepper Spread Try this salsa on grilled chicken or seafoodRoasted Shallot & Herb Hummus HummusThese savory wafers just melt in your mouth Jalapeño Jack WafersSmall onion Cup all-purpose flourDo-ahead prep makes these perfect for entertaining Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsShallot 1-1/2 ounce peeled and trimmed Egg wash 1 egg + 2 tablespoons water, beaten togetherFor a savory side dish, use this stuffing in portobellos Spinach, Feta & Artichoke Stuffed MushroomsClove garlic Shallot, about 1 ounce, peeled Teaspoon Herbes de ProvenceButternut Squash Bisque with Roasted Cremini Mushrooms SoupsMakes eight 7-ounce servings Preparation 40 to 45 minutes Teaspoon freshly ground pepper 1/2 cup half-and-halfChilled Roasted Red Bell Pepper & Corn Soup Inch pieces Teaspoon kosher salt GazpachoFresh cilantro for garnish, if desired Medium tomatoes, cored, cut intoCranberry Orange Bread Quick BreadsBanana Nut Bread Almonds and pears combine to make this rich, moist tea bread Almond-Pear BreadChallah Braid Yeast BreadsCup warm water 105˚ 115˚F Large egg Tablespoon waterCups unbleached all-purpose flour Cheese BreadSpoil your family with homemade bread Classic White BreadPizza Dough Basic Artisan Bread Artisan BreadsTo make baguettes VariationAdapted from Charles van Over Olive and Rosemary Country LoafOunces unbleached flour Simple Wheat StarterOunces whole wheat flour Makes one 24-ounce loaf Multi-Grain Sandwich LoafMakes two long loaves Farm House BreadEntrées Pesto Salmon and Pesto Potatoes en PapilloteShrimp & Ginger Stuffed Sole Pesto, Cheese & Fresh Tomato Pizza PizzasTablespoons Pesto, p Ounce Reggiano ParmesanOunces fontina, well chilled Five Cheese Pizza BiancoChives, cut in 1-inch lengths Well chilledSome of the best things in life are the simplest Pizza MargheritaReduced version for pizza Make ahead for a picnic or tailgating party Roasted Pepper, Chevre & Mozzarella CalzoneMakes 4 large or 8 small calzones, 8 servings 2 red bell peppers, cut in halfSimple Tomato Sauce Sauces & DressingsCreamy Chevre & Peppercorn Dressing Cranberry Relish with Toasted WalnutsCreamy and tangy, perfect for crisp romaine Herbed Balsamic Vinaigrette Teaspoon sugar Basic MayonnaiseTeaspoons fresh marjoram leaves or 1 teaspoon dried Tzatziki SauceFrench Cut Green Beans with Shallots SidesAsian Slaw with Peanut Dressing Cup evaporated skim milk Roasted Garlic and Parmesan Twice Baked PotatoesTeaspoon ground white pepper Teaspoon salt Savory Sweet Potatoes with Onions & Currants At room temperatureCup maple syrup Desserts Cups 6 ounces lightly At room temperature Toasted hazelnutsHazelnut Butter Cookies Pound unsalted butterChocolate heaven Double Chocolate Chunk CookiesDelicious with coffee or tea Lemon Ginger BiscottiRemove and reserve Basic Cheesecake White Chocolate Cream Cheese Frosting Carrot CakeBasic Flaky Pastry Dough Thaw at room temperature for an hour before usingInch pieces, well chilled To 4 tablespoons ice waterCreamy apple pie with crunchy, crumb topping Old World Apple Crumb PieMakes 1 10-inch pie, 12 servings Preheat the oven to 375 FEach, peeled, cored and quartered Juice Deep-Dish Pear and Apple PieCup real maple syrup Preheat the oven to 400˚FChocolate lover’s dream come true Dark Chocolate TrufflesCocoa Scrape the work bowlIBIB-5054A
Top Page Image Contents