Bobby Flays Southwestern Style Blue Corn Biscotti Recipes

CINNAMON-MAPLE OAT BISCOTTI WITH YOGURT DIP

Cinnamon-Maple Oat Biscotti with Yogurt Dip image

Provided by Bobby Flay

Categories dessert

Time 1h25m

Yield 16 to 18 biscotti

Number Of Ingredients 20

Ingredients

1/2 cup 2-percent Greek yogurt
1/4 cup confectioners' sugar
1 teaspoon finely grated orange zest
1/4 teaspoon pure vanilla extract
Splash of heavy cream
Nonstick spray
1 cup all-purpose flour, plus more for dusting
1/2 cup old-fashioned rolled oats
1/4 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch fine sea salt
2 large eggs
1/4 cup grade B maple syrup
2 tablespoons unsalted butter, melted
1 tablespoon canola oil
1 teaspoon pure vanilla extract
1/4 cup finely diced dried apricots
1/4 cup chopped dried cranberries or cherries

Steps:

For the dip: Whisk together the yogurt, sugar, orange zest and vanilla in a small bowl. Stir in just enough cream to make a clingy dipping sauce. Cover and refrigerate while you prepared the biscotti. Remove from the refrigerator 5 minutes before using.
For the biscotti: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, lightly spray with nonstick spray and set aside.
Whisk together the flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt in a medium bowl.
Whisk together the eggs in a small bowl until smooth. Add the maple syrup, butter, oil and vanilla and whisk until combined. Add the wet ingredients to the dry ingredients along with the apricots and cranberries and mix with a wooden spoon until the dough just comes together; it will be wet. Using lightly floured hands (the dough may be a bit sticky so re-flour your hands as needed) transfer the dough to the prepared baking sheet and shape into a log about 12 inches-by-4 inches.
Bake until lightly golden and firm to the touch, about 20 minutes. The log will have spread quite a bit. Cool on the pan on a cooling rack for 10 minutes (or until the log is cool enough to handle).
Slice the log into 1/3-inch-wide slices on the diagonal. Lay the slices down on the sheet pan and bake until dry, 10 to 12 minutes longer. Let the slices sit on the baking sheet for 5 minutes before removing to a cooling rack to cool completely, about 10 minutes. Once the biscotti are cool, serve with the yogurt dip. The biscotti will keep 1 week at room temperature in a tightly sealed container.

BOBBY FLAY'S SOUTHWESTERN STYLE BLUE CORN BISCOTTI

Bobby Flay's Southwestern Style Blue Corn Biscotti image

A Southwestern flair to a traditional recipe! Here, the blue corn of the Hopi Indians is used to make fabulous, practically addictive cookies inspired by the famous "twice baked" Italian biscotti. It's this treatment that gives biscotti their distinctive crispy crunch. Good with a cup of coffee. From Bobby Flay.

Provided by BecR2400

Categories Dessert

Time 55m

Yield 26-28 biscotti cookies, 26-28 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1/2 cup stone-ground blue cornmeal
3 tablespoons stone-ground yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, at room temperature
2 large eggs
2 tablespoons anisette (or Sambuca liqueur)
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped unsalted pistachios

Steps:

Preheat the oven to 375°F Line a baking sheet with parchment paper. Assemble your ingredients.
In the bowl of an electric mixer, whisk together the flour, sugar, blue and yellow cornmeal, baking powder, and salt.
With the mixer set at its lowest speed, add the butter to the dry ingredients, a little at a time, beating until the mixture resembles coarse meal. Beat in the eggs, one at a time. Stir the liqueur into the dough until incorporated. Stir in the nuts until the dough is thoroughly blended and holds together in a ball.
Transfer the dough to the baking sheet and gently press to form a log measuring approximately 3 inches wide, 1 1/2 inches high, and 10 inches long. Bake for about 25 minutes, or until lightly browned. Remove from the oven and allow to rest for at least 2 hours or for as long as 8 hours.
Before second baking, reheat the oven to 350°F.
Using a serrated knife, carefully cut the log crosswise into 1/3-inch thick slices. Lay the slices on the same parchment paper-lined baking sheet and bake for 8 to 10 minutes or until lightly browned around the edges but still slightly soft in the middle. For more even baking, turn the biscotti over after 4 minutes. Remove from the oven and cool on the baking sheet.
Note: Time does not include resting time of at least 2 hours.

Nutrition Facts : Calories 158.2, Fat 6.8, SaturatedFat 2.7, Cholesterol 25.7, Sodium 72.3, Carbohydrate 22.3, Fiber 1, Sugar 10, Protein 2.8

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