If you're anything like me, you have a tendency to overdo things a bit. I almost always overcook, overbake, overfeed- as if my culinary training took place in an army kitchen. I'd love to meet someone who can accurately make chili for two, or pasta for one, or really anything that's properly measured to solely feed a few people. Because I shop, and consequently cook, as if the world is ending and the entire roster of the New York Giants is at my front door.
So, I made too much stollen; nevermind that stollen lasts a million years and it's highly unlikely that there will be leftovers. But, I overdid it again and wanted a way to repurpose my leftover stollen et voila, stollen biscotti. The beauty of stollen biscotti is that the flavors just deepen- the fruit becomes more decadent, the pine nuts become nuttier, and the crunch is the perfect companion to a cup of coffee or an espresso.
1 batch of Triple Berry Stollen
On the sidelines:
Dark rum, for brushing
Vanilla Rich Glaze, recipe as follows
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Slice the stollen about 3/4 of an inch thick. Place on the prepared baking sheet. If you like, brush the tops with a bit of dark rum for added flavor and caramelization.
Bake about one hour or until the biscotti has become deep brown, thoroughly crunchy, and slightly dried out. Let cool. Drizzle with the Vanilla Rich Glaze.
Vanilla Rich Glaze
1 cup powdered sugar
2 teaspoons vanilla extract
1 1/2 tablespoons whole milk
Pinch of salt
Whisk together all ingredients.