Biscotti

2009 Aug 075, originally uploaded by alfie_ahhh.

1 cup (145 grams) blanched whole almonds, toasted and chopped coarsely
1 teaspoon (5 grams) baking powder
1/8 teaspoon salt
2 cups (280 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract

Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. With floured hands divide dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide. Transfer logs to the prepared baking sheet, spacing the logs about 3 inches (7.5 cm) apart, and bake for 35-40 minutes, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.

Cinnamon roll :)

Cinnamon roll :), originally uploaded by alfie_ahhh.

Cinnamon roll

Makes 24 cinnamon rolls.

1 cup milk
1/2 cup butter
1 cup water
1 tablespoon active dry yeast
1 cup white sugar
1 teaspoon salt
2 eggs
6 cups all-purpose flour

2 teaspoons ground cinnamon
2 cups dark brown sugar
1/2 cup butter, softened


DIRECTIONS

Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.

In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic.
Divide dough into two pieces. Roll each piece into a 12"x9" rectangle.

In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.
Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans.
Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 190 degrees C. Bake for 20 to 25 minutes until golden brown.