Stained Glass Biscotti : Bake-Along #72

My third biscotti for Bake-Along #72, Theme - Biscotti, where I'm baking along with Lena and Zoe and anyone is welcome to join us. I like eating biscotti, and I've enjoyed making the different varieties and flavours. There are just so many I've bookmarked to try, eventually I'll be trying out the other flavours, when my craving for biscotti starts creeping in again!

These biscotti are rather addicitive! There's red and green glace cherries, glazed ginger, macadamia nuts, wheat germ, dried apricots, and orange liqueur, which I've used Grand Marnier. (Recipe uses brandy and Brazil nuts). According to the magazine, "The bold colours give this 'gem-studded' biscotti a celebratory air, reminding one of a rich Christmas fruitcake. The dried candied fruits make this biscotti both crisp and chewy, but it's not as sweet as one would have expected." And I totally agree! Could not have described it any better!

Why is it called Stained Glass Biscotti ?

If it is sliced thin enough, especially when sliced thru the glazed cherries, it does look like stained glass! Only thing is, it is difficult to slice them really thin, so I only sliced a few pieces thinly, and the rest the usual thickness that I normally do for other biscotti. 

These biscotti are really addictive! And the author is right, it is not as sweet as one would have expected. In fact, the sweetness is just right, the glace cherries are really not sweet at all, and with the nutty macadamia nuts, and the wheat germ, each bite is chewy and crispy, from the candied fruits, wheat germ and nuts. I love the taste of the glace ginger!

I finished almost all of it on my own. I've made only half a recipe for one log, and it is makes quite a number of sliced biscotti. Find myself reaching for a few slices each night to snack on! Now that I've run out of biscotti, planning to make another flavour soon! :)

Stained Glass Biscotti
(adapted from ""Flavours" magazine, Nov-Dec 2010 issue)
200gm egg whites
1/2 teaspoon fine sea salt
150gm caster sugar
2 egg yolks
1/2 teaspoon vanilla extract
1 tablespoon brandy (I use orange liqueur, Grand Marnier)

Flour mixture :
300gm flour, sifted
2 teaspoons baking powder
25gm wheat germ
1 teaspoon all spice powder
80gm red glace cherries
80gm green glace cherries
100gm glace or crystallised ginger, quartered
100gm glace or dried apricot, quartered
200gm Brazil nuts, toasted (I use macadamia)

Whisk egg whites with salt until foamy. Gradually beat in sugar until glossy and stiff peaks form. Beat in egg yolks until combined. Stir in vanilla and brandy. Fold in flour mixture in three batches and mix to form a sticky dough.

Shape the dough into a log. (I damp my hands to shape the dough, as the dough was quite sticky). Place the shaped dough on a baking sheet lined with non-stick parchment paper. Brush the top with an egg white glaze for a glossy brown effect. Bake in a preheated oven at 160C for 20 to 25 minutes, or until the dough is dry and firm. Rotate the tray halfway to ensure even baking. Alternatively, the dough can be baked in non-stick moulds or loaf pans.

The logs have to be cooled before slicing. Slice 8 to 10m thick. 

Arrange the slices in a lined baking sheet or pan, in single layer. They can be packed tightly as the dough will not expand anymore. The second baking is done at 150C, for about 25 minutes, turning half way through baking, until the biscotti is dry and crisp.

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For our next Bake-Along, we will be baking "Theme : Mille Feuille (Napoleon)". Please do join us, bake any Mille Feuille recipe, also known as Napoleon, and link your post to our linky which will start on 8th till 17h January. Everyone is welcome to join us! Only current post please.

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 I'm linking this post to :
Cook & Celebrate Christmas 2014 hosted by Bake For Happy Kids, Eat Your Heart Out and Domestic Goddess Wannabe.

and 

Cook-Your-Books #19 @ kitchen flavours

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