Liver Bacon Puppy Biscotti
compliments of Gina Snow, Swanback Jacks
Make-Ahead: Cook a whole package of bacon, allow the slices to cool, and crumble them into bits. Store them in the freezer in a sealable plastic bag, and you will have your own bacon bits always at the ready.
YIELDS: 100 crouton-size biscuits
- 2 pieces bacon, preferably Applegate Farms Sunday bacon
- 3 ounces calf or beef liver
- 2 cloves garlic
- 2 tablespoons canola oil or bacon drippings
- ¼ cup filtered water
- 2 cups pastry flour or unbleached flour (substitute with whatever flour you like)
- 2 teaspoons baking powder
Preheat the oven to 325° F.
Cook the bacon in a skillet until brown and crunchy. Allow the bacon to cool. Crumble it by hand or pulse it in a food processor.
Add the liver to the skillet with the bacon drippings. Add the garlic and sauté until the liver is firm and no longer pink. Pulse the cooked liver and the garlic cloves in a food processor and slowly add the canola oil or bacon drippings. Process till the mixture forms a paste. Add the water slowly, and continue processing till smooth and creamy.
Whisk the flour, baking powder, and bacon bits together.
Make a well in the flour and add the liver mixture all at once. Combine with an electric mixer on medium speed using a paddle attachment. Mix till dough forms and all the ingredients are thoroughly combined.
Turn the dough out onto a slightly floured surface and shape it into a flat disc. Flatten the dough to a ½-inch thickness.
Bake 18-25 minutes. Remove the dough from the oven, cool it slightly, and cut it into ½-inch strips. Rotate the pan and cut the strips into ½-inch cubes. Separate the cubes and return pan to oven. Bake biscuits for another 15-20 minutes. Remove the biscotti from the oven, cool them on a baking rack, and store them in a cookie tin.