I was so happy when I saw sourdough biscotti for December's challenge. Generally, I don't like making cookies but biscotti is easy so I happily made them a few weeks ago. Unfortunately, I was too busy eating the biscotti to get great pictures. Oops!
But I definitely want to link up so here it is.
In the background is a crumb cake that was pretty amazing. It's a sweet potato & carrot with a layer of cranberry jelly. It sounds weird but it was good.
They are a bit flatter than I wanted them to be. But that doesn't bother me.
I adapted this Ginger-Pecan Sourdough Biscotti recipe that I saw on Wild Yeast. It's occurring to me now that I don't remember how much sweet potato I added (this is why I could never be a food blogger). I think it was about 1/3 of a cup and I just used up all the mixed peel that I had left over from Easter Buns.
Go check out the other biscottis this month.
Hi! Thanks so much for joining us this month! Your biscotti looks great! I love that you used sweet potato and candied peel - it sounds delicious! :) Don't forget to add yourself to the linky tool above! :)
ReplyDeleteThanks!
DeleteAdding now.
I made biscotti with that same recipe and they didn't flatten out at all, which is what she warned... weird! Yours sound really tasty.
ReplyDeleteMy log wasn't compact enough. I knew it wasn't but I was making a bunch of other things (the cake above included) so I wanted to quickly move on. My bad!
DeleteI am so glad that you joined us this month, and your biscotti look and sound absolutely delicious. I bet they would go deliciously with a hot cup of tea under a warm cozy blanket :) Great job!
ReplyDelete