Orange Almond Mandelbrot...a.k.a Jewish Biscotti!

To think that I was going to skip making cookies for the holidays...when this morning, I called my daughter Lora, and said..."I want to make some biscotti...but you know, that  my kitchen is way too small, so I will come over to
your house and will make it there! Of course, she agreed, as she always does, because she likes to see me out of my "rut"...even though I live on the beach, but I get into those "holiday blues" just before the holidays, and I tell you...You got to snap out of it!!!...seriously! Life is too short...life is GOOD! It's what you make of it!

You want to feel sorry for this person...for that person...their sad situation, but when you seriously think about it, you really have to think about "yourself!"...You have "issues" just as the next person does...except, you deal with it much better than they do! They make you feel, that you have to help them, it's your responsibility!...enough said, just check out my amazing Orange Almond Mandelbrot (Jewish Biscotti) for the holidays!

Linking my Orange Almond Manderbrot to: Full Plate Thursday 12-8-11 @ Miz Helen's Country Cottage

Forgive me, for not "staging" my biscotti, with photo props, holiday decors, or anything "fancy, schmancy"...what you see, is what you get! ...but I promise you it's GOOD STUFF!...no fancy "frills"

Grandson Luca, checking his little "car programs" on Mommy's I-Pad, while Luigi is  checking out the new lawn chair!

S

 Stella watching me...while I'm studying the recipe for the Mandelbrot ...literally meaning: Almond Bread!

Orange Almond Mandelbrot
(originally adapted by, Orange Walnut Mandelbrot)
from: Rosie's Bakery, by Judy Rosenberg

2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
4 Tablespoons, (1/2 stick unsalted butter. at room temperature)
1/4 cup vegetable oil
3/4 cup sugar
1 Tablespoon pure vanilla extract
Grated orange zest, of 1 orange
2 large eggs
1 cup of sliced toasted almonds

Preheat oven to 350 degrees F. Line baking sheet with parchment paper. In a medium size bowl, mix baking powder, baking soda, and salt.

Using an electric mixer, on medium-high speed, cream the butter, oil, sugar, vanilla, and orange zest together in a medium size mixing bowl, until light and fluffy. Stop the machine twice, during the process to scrape the bowl with a rubber spatula.

Ad the eggs, one at a time on medium speed, mixing until each egg is partially incorporated, about 5 seconds. Scrape the bowl, after each addition.

Using the rubber spatula, mix in half the flour mixture by hand. Then blend with the electric mixer on low speed for several seconds. Add the remaining flour mixture and mix on low speed until the dough is smooth, about 5 seconds. Add the nuts with a few more turns. of the mixer.

Turn the dough out unto a work surface, and divide it in half. Dough will be somewhat sticky...that's why you need extra flour added unto the work surface, just as in the upper photo!

Form a strip about 3 inches wide, and 11 inches long, with both of the portions, and set it on to the baking sheet.

 Bake the dough strips at 350 degrees F. for 20 to 25 minutes, until golden, and firm to the touch!

Turn the oven down to 275 degrees F. Cut the biscotti, using a serrated knife, about half to 3/4 inch slices, slightly diagonal. Arrange the slices standing up, about 1/2 inch apart, and bake until crisp, golden... about, 20 minutes.

Turn the oven off, and leave the biscotti in for an additional 15 minutes longer. Then, remove from the oven, and let them cool on the baking sheets.

Now, you can drizzle the glaze on it, if you like!
Mix 1 cup powdered sugar, with about 2 Tbsp. of mil,, until smooth. If it's too dry, add a drop or two of more milk, if it's too thin, add more powdered sugar, until yo get the right consistency. Drizzle with fork...and  not spoon, unto the biscotti...just like Gabby does it, longways, and across, if you like.

Gabby (granddaughter) loves to do the decorating part.

After the drizzle part is done...comes the fun, decorating part, where you shake the multicolor sprinkle candy!

Store cookies in an airtight container, at room temperature, or freeze, for up to 2 weeks. Bring them to room temperature, before eating!

Makes up to, about 44 cookies!

Chocolate Chip Biscotti to bid on... Becky's Bake Sale

Today is a very important day...it's the day of the Bake Sale!

Becky @ Baking and Cooking-A Tale of Two Loves 

is hosting for a very important cancer drive, for the American Cancer Society. There are at least 27 ...31 participants...including myself, to contribute some really awesome baked goods. Almost, a year ago, just about 11 months ago, when I first started my blog, I made my Chocolate Chip Biscotti and posted the recipe, as well. Becky has posted that photo of my biscotti, which really did not look as great with my old camera, not to mention the biscotti was done, quite mediocre.

Now, just look, I baked these yummy biscottis, even with my sprained ankle, which is healing very nicely...no braces, no walker, just ace bandage on it...still can't stand on it completely, but I have to start little by little. It's such an honor to do this, and I'm ready to ship the biscotti, carefully wrapped, to the person that has the highest bid on it. All 2 dozen, with Nestle's chocolate chips folded inside, and drizzled with more chocolate, of the same kind, melted down.

Actually, if I were to sell these...which I have done so, in the past, it would cost $1.50-$2.50...each, depending on the size...multiply even, $1.50 times 24 would still cost $36.00.
Becky is starting the bidding, at $15.00 on all the items...so what are you waiting for? Check out her blog, and bid on 1 or two selections, from all the talented bakers from our Foodies...and Foodbuzz Community friends. It is for a tremendous cause to save lives, and honor the ones who have lost their lives to cancer. Becky has worked so hard on this project. Please do visit her, and bid on your favorite. As for me...I'm ready to ship this out to the person who has won the bidding!
Thank you, for participating!

Good News: The Bake Sale will still be on till tomorrow...an e-mail note, from Becky!

Hi everyone!

I have decided to leave the Bake sale open for another day! There are many items that haven't received bids.  All of you were wonderful to participate and Bake for the Bake Sale.  I thank you all from the bottom of my heart.

Now, if you wouldn't mind spreading the word that the bake sale will remain open another day. and definitely close tomorrow at 9PM EST.
--
Becky Higgins

Baking and Cooking, A Tale of Two Loves


Here's the e-mail address to bid...bidding starts at $15.00
bakingandcookingataleoftwoloves.blogspot.com


I'm linking my Chocolate Chip Biscotti to: Tuesday Night Supper Club, #39 @Fudge Ripple 
 also to:  Heart and Soul Hop#46
and, to: Foodie Wednesday @Daily Organized Chaos
 and, also to: What's on the Menu Wednesday @Dining with Debbie

Chocolate Chip Biscotti
my own adaptation from 3 different sources
"tried and true, many times over"

You start out with preheating oven to 350 degrees F.
Take out 2 bowls, 1 medium, and one large.
In medium bowl crack 2 eggs, and 2 egg whites
1 cup sugar, 3 Tbsp. vegetable, or canola oil, 1 pat-Tbsp. unsalted butter, and 1 teaspoon vanilla extract.
With a wire whisk, mix all these ingredients together, until well combined. Do not over whisk.

In the large bowl, combine, 3 cups all purpose unbleached flour, 1/4 C. cornstarch, 1/4 C. ground corn meal. 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 teaspoon baking powder. Mix in the wet ingredients, and with a wooden spoon mix lightly, and add about 1 cup chocolate chips, to fold in. Do not over mix, and this should be done by hand...actually the whole process is...no electric mixer. Dough should look like this, kind of course, and mealy.

On a floured surface, work the dough together, adding
flour on the board, or surface to work better. Divide
dough in half, and shape into 2 logs, patting it down gently, to stretch, to about 12x 3 inches each, it's OK
if the logs are not exactly the same.

Score the dough diagonally, or straight, but don't cut through. Score about 1/2 inch apart. (I didn't have a ruler to measure)...so this is how they look.

Bake the logs for 25 minutes...this is how they look fresh out of the oven. Take the logs out of the baking pan, and let it rest on the board, or counter surface, for about 5 minutes, before cutting them.

Be sure to use parchment paper to line bake pan, letting it over lap a few inches.

Cut through carefully on the marked spot, they don't have to be exactly on the spot as in the photo, I had to alter it a little.

Now place them back on the baking pan flat side  down, in the same order, and bake for 10 minutes...be sure to lower the temperature down to 325 degrees F.

After they are baked on one side, flip them over on the other side, and bake again, for 10 minutes.

Now, here comes the best part. Take 1 C. of chocolate chips (semi-sweet)...! Tbsp. of Crisco shortening, and place in a microwave proof bowl, and melt, for 1 minute, stir, and melt for an additional minute. Total, about 2 minutes, maybe a few seconds more. Not longer, or the chocolate will shrink up, and harden.

Stir it till smooth, and with a small funnel pour into a plastic bottle with a tip...forget the plastic bag, with a little corner snipped...they never work right. You can purchase these plastic bottles at Wal-Mart, for 99cents.
Start from one end to drizzle, right on the baking pan with the parchment paper lining.

Now don't be "shy"...you have exactly 1 hour to bid...and I will ship to you 2 dozen of these very same biscottis, tomorrow, to enjoy, and you know in your heart you did a MITZVOT....a GOOD DEED!
Now, I have to prop up my foot again...because I've been on it too long!
God Bless!!!