by Cleo Coyle
Pie Crust Tip #2—Homemade: Press-in graham cracker (or cookie) crusts are very easy to make. If you have time for this extra step, see Clare’s Cinnamon Graham Cracker Crust below.
CLARE’S CINNAMON GRAHAM CRACKER CRUST
Makes one 8- or 9-inch press-in pie crust
Nine 2½ × 5-inch square cinnamon-flavored graham crackers
½ cup butter, melted
Pulverize the graham crackers into crumbs using a food processor, blender, rolling pin, or another fun smashing device. This should give you about 1¼ cups of crumbs. Mix the crumbs with the melted butter. Press into an 8- or 9-inch pie pan.
For Clare’s Blueberries ’N’ Cream Coffee Cake Pie: Chill for 20 minutes before filling and baking. There’s no need to pre-bake for my blueberry pie recipe—just chill and fill.
For no-bake pie recipes: If you’d like to use this crust recipe for a cream, pudding, or other no-bake pie recipe, then you will need to bake this crust before filling. Preheat oven to 350° F and bake for 8 to 10 minutes, depending on your oven. Do not over bake or it may turn out too hard!
Final Note: If you prefer regular graham crackers to the cinnamon-flavored variety, be sure to add 2 tablespoons of sugar to this recipe.
Joy’s Mini Cake-Mix Biscotti
“Hey, Mom, I just added butter and eggs to a cake mix and made a kind of biscotti dough out of it. What do you think?” Joy came up with this one when she was twelve. Clare used it for one of her In the Kitchen with Clare columns—and began to get a clue that her daughter might have a future in the world of food.
Makes 24 to 28 cookies
For Chocolate-Hazelnut Biscotti:
1 package chocolate cake mix
3 large eggs, 1 separated
8 tablespoons butter, melted
1 cup all-purpose flour
⅔ cup hazlenuts, toasted and chopped (see note)
White or semisweet chocolate chips (for dipping), optional
For Vanilla-Almond Biscotti:
1 package yellow cake mix
3 large eggs, 1 separated
8 tablespoons butter, melted
1 cup all-purpose flour
1 cup slivered almonds, toasted (see note)
White or semisweet chocolate chips (for dipping), optional
Step 1—Form the dough: Preheat the oven to 350° F. Line a large baking sheet with parchment paper. Using an electric mixer, blend the cake mix, 2 eggs and 1 egg yolk, butter, flour, and nuts. When a dough forms, turn off the mixer. Using your hands, form a dough ball in the bowl. Turn the ball onto the lined baking sheet.Work the dough until smooth and shape into two cylinders of about 1½ inches in diameter and 10-inches long. There should be a few inches of space on the baking sheet between the two logs. (They will expand during baking.) Now generously brush the top, sides, and ends of each log with the egg white (no need to brush the bottom and no need to use all of the egg white). This brushing will help keep the baked log together when you slice it later.
Step 2—Bake and slice the logs: Bake for about 25-30 minutes. The dough logs are finished when they are cracking on the surface, fairly firm to the touch, and a toothpick inserted in the centers comes up clean. Remove the hot pan from the oven. The logs are very fragile at this point so do not move them or they will break apart. Simply cool them on the pan for 2 to 3 hours. The pan should be placed on a rack to allow air to circulate beneath the pan bottom. Note: If you try to cut the logs while they are still the least bit warm, you will see the cookies crumbling as you cut. This is heartbreaking! Let the logs cool completely before cutting. Using a sharp, serrated knife, cut the log into slices on the diagonal. Slices should be about ¾- to 1-inch thick.
Step 3—Biscotti means baked again: Lay the biscotti slices flat on a sheet pan and bake for 8-10 minutes on one side. Then turn them over carefully. Don’t burn your fingers and don’t allow cookies to break apart! Bake on the flip side for 6-8 minutes. (You are literally toasting the cookies to give them more flavor and make them harder.) Remove from the oven and allow to cool completely before handling or storing.
Step 4—Optional chocolate dip: If desired, melt a cup or two of white or semisweet chocolate chips. Dip the top edges of the cooled biscotti slices into the warm chocolate and set on wax paper. (Or dip half the cookie into the chocolate—your call.) Serve after chocolate has hardened. (For tips on melting chocolate, see Clare’s Magnificent Melt-in-Your-Mouth Mocha Brownies recipe on page 342.)
How to Toast Nuts: Spread nuts in a single later on a cookie sheet and bake in a preheated 350° F for 8-10 minutes. Stir once or twice during toasting to prevent scorching.
Don’t Miss the Next Coffeehouse Mystery by Cleo Coyle
Join Clare Cosi for a double shot of danger in her next coffeehouse mystery!
For more information about the Coffeehouse Mysteries, and what’s next for Clare Cosi and her baristas at the Village Blend, visit Cleo Coyle’s Web site at www.CoffeehouseMystery.com
