A Stonewall Kitchen Mission.

The day that Gail Langone came into our York Company Store was the day that Stonewall Kitchen was assigned a mission.

Gail, a longtime guest, drove from Massachusetts on her very own mission: to find a long-lost biscotti recipe. When Gail asked Lauren, our York Company Store Manager, how she could get her hands on the recipe, Lauren didn’t really know where it was, or if we even had it! The request travelled upstairs to our Ecommerce Manager, Ian, who then asked our Creative Manager, Melissa – still no luck! The question was brought to Kim, our Food Development Specialist, our Executives and even the Stonewall Kitchen Founders, Jim and Jonathon. All came up empty-handed. And so, Gail drove off with no recipe.

That got us thinking. Why can’t we make a biscotti recipe using our pancake and waffle mix? For Gail and her family, who “won’t eat any other [pancake] brand”, we just had to do it!

We frequently get asked how we come up with recipe or product ideas. Sometimes we come up with ideas from staff requests and other times, it’s directly from our guests and what they want to see from Stonewall Kitchen.

So for Gail, her family, and all the biscotti lovers out there – we introduce our Chocolate Chip Biscotti using our Chocolate Chip Pancake & Waffle Mix!

Chocolate Chip Biscotti

ChocolateChipBiscotti

Ingredients:

Directions:

  • Preheat oven to 350°. Line a baking sheet with parchment paper or lightly grease.
  • In the bowl of an electric mixer fitted with the paddle attachment (or a hand mixer can be used), cream the butter and sugars. Add the eggs and mix until uniform. Add the Chocolate Chip Pancake & Waffle mix and mix on low speed only until combined.
  • Divide dough in half and form into two oblong loaves about 3-inches wide and 1/2-thick. Place loaves 2-inches apart on the prepared baking sheet.
  • Bake for 25-30 minutes until golden brown. Remove from oven and reduce oven temperature to 300° F.
  • When the biscotti has cooled enough to handle (about 20 minutes) Place the loaves on a cutting board. Using a sharp serrated knife, cut the loaves on a diagonal into 1/2 to 3/4-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 10 minutes. Transfer the biscotti to a rack and cool completely.

 

 

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