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Christmas Countdown Day 27: Baking Specialty!

November 21, 2008 — Cynthia Ewer

Today, we share the secret for simplifying holiday baking chores: developing a "specialty". A simple strategy to streamline the holiday cook-a-thon, a baking specialty saves time and tears in the holiday kitchen. I'll share mine, too!

to do today ...

Feed the freezer. Do a mini-freezer cooking session to put 5 to 10 pre-made entrees into the freezer. Track holiday meals on a Freezer Inventory Page Use these meals on busy December evenings.

Simplify holiday baking: organize a cookie swap. Invite 6 to 12 guests to bring as many dozen cookies as there are guests. Swap so that each guest leaves with a lavish assortment of holiday goodies. Freeze immediately, marked as "liver and onions."

to print today ...

Freezer InventoryFreezer Inventory

to read today ...

Beat the baking blues with our guide to easing holiday baking chores:

Baking Time-Saver: Make it a Specialty!

today's recipe ...

Today's essay covers an old baker's secret: developing a "specialty" to streamline holiday baking chores. So it's only fair that I share my own specialty: Cynthia Ewer's Tangy Tri-Cities Biscotti.

Ten years ago, we were newcomers to Washington State. With so many friends in other parts of the USA, I wanted to share some of the tastes of our new home.

These biscotti feature dried Washington cherries (you can substitute dried cranberries, too!) and local walnuts. Dipped in white chocolate, they're a tasty and elegant accompaniment to that other Washington State tradition, gourmet coffee.

Best, they're easy to make and easy to pack. Stand a few on end in a latte mug, add a small bag of gourmet coffee beans, and you've scored a quick Christmas cheat!

Cynthia Ewer's Tangy Tri-Cities Biscotti

  • 2 1/4 cup flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 2 egg whites
  • 1 tablespoon almond extract
  • 3/4 cup chopped dried Washington cherries
  • 3/4 cup chopped walnuts
  • grated rind of 1 orange
  • 1 cup white chocolate pieces
  • 1 teaspoon salad oil or shortening

Preheat oven to 325 degrees. Combine dry ingredients in mixing bowl. Whisk together eggs, egg whites and almond extract in a separate mixing bowl. Ad to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cherries, walnuts and orange peel; mix thoroughly.

On a floured surface, divide batter in half and pat each half into a log about 14 inches long and 1 1/2 inches wide. Place logs on a cookie sheet and bake for 30 minutes, or until firm. Cool on a wire rack.

Reduce oven temperature to 300 degrees. Cut biscotti into 1/2 inch slices. STand upright on a cookie sheet and bake for an additional 20 minutes. Let cool.

Place white chocolate chips in a microwave-safe bowl with a flat bottom. Add salad oil or shortening. Melt on high until chips just begin to soften. Stir until melted. Dip bottom of each cookie in chocolate and place on waxed paper to cool. Store in a loosely-covered container. Makes about 30.