Saturday, February 13, 2016

Fancy Dunkaroos

What happens when you hand your friend a jar of Meyer lemon curd and a bag of candied orange biscotti?  You're asked if you've just given her fancy Dunkaroos.  Admittedly, Wikipedia educated me on what Dunkaroos are.  I don't remember the cookies you dip in a little tub of icing, but if you want to dunk biscotti into lemon curd and call them Dunkaroos, who am I to stop you?

First, treat yourself to candied orange slices.  Super easy to make and a sweet treat for your Valentine's Day love (hint hint).  You could make them this afternoon and they'll be ready for gift-giving tomorrow.  You could even go all out and dip them halfway in melted chocolate.

I don't know how many posts I've written on biscotti, but in my eyes, biscotti never gets old.  How could I refrain from mixing the two together?  Know what else you can dunk your biscotti in?  Ice cream.  I wouldn't stop you.

Candied Orange Slices
Makes about 12

2 oranges or tangerines (sliced a thin as you can)
1 cup water
1 cup sugar
Caster/superfine sugar for dusting

In a medium saucepan over medium heat, add the water and sugar, stirring until the sugar melts.  When sugar has melted, lower heat and add 3 or 4 slices of orange to the syrup.  Let slices simmer for 2-3 minutes then flip and do the same for the other side.  

Remove from syrup and lay on parchment lined cookie sheet to cool and dry.  Let dry for about 6-8 hours and dip in caster sugar.  

[Don't forget to save the syrup.  It will come in handy for cocktails.]


Candied Orange Biscotti
Makes about 30 cookies

2 1/4 cups all purpose flour
1 teaspoon baking powder
3/4 cup sugar
1 teaspoon bergamot extract
3 eggs, room temperature
1/2 cup candied orange slices, chopped small
1 tbsp cornstarch

Pre-heat oven to 350° and line a cookie sheet with parchment paper.  In a small bowl, mix the candied orange with the cornstarch to coat.  Set aside.  In a large bowl, add the eggs and sugar and beat for about 3 minutes.  Add extract and mix well.  Gradually add flour and baking powder incorporating wet and dry ingredients.  Mix in candied orange.

This is a soft, sticky dough, and I highly suggest wetting your hands before handling the dough to prevent sticking.  Form dough into two logs on baking sheet, at least 2-3 inches apart.  Bake for 25-30 minutes or until bottoms turn golden.  Remove from oven and allow to cool for 15-20 minutes.  Lower heat to 325°, slice logs into 1/2 inch cookies, laying cookies back on cookie sheet and bake for 12 minutes.  Turn cookies over and bake for an additional 12 minutes.  

Remove and let cool.  

[You can easily swap out orange or vanilla extract for the bergamot.]