Starbucks Corporation is the leading roaster, retailer, and marketer of specialty coffee in North America In addition to a variety of coffees and coffee drinks, Starbucks shops also feature Tazo teas; pastries and other food items; and espresso machines, coffee brewers, and other assorted items. The company also sells many of these products via mail order and online at starbucks.com. It also wholesales its coffee to restaurants, businesses, education and healthcare institutions, hotels, and airlines. Through a joint venture with Pepsi-Cola Company, Starbucks bottles Frappuccino beverages and sells them through supermarkets and convenience and drugstores. Through a partnership with Kraft Foods, Inc., the company sells Starbucks whole bean and ground coffee into grocery, warehouse club, and mass merchandise stores. A third joint venture is with Dreyer's Grand Ice Cream. In addition, it distributes Starbucks premium coffee ice creams to U.S. supermarkets.
Cherry Walnut Biscotti
Cherry Walnut Biscotti
Starbucks Copycat Recipe
Makes 4 Dozen
1 stick unsalted butter at room temperature
3/4 cup sugar
2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup roughly chopped walnuts
1/2 cup dried cherries, coarsely chopped
1 teaspoon grated orange zest
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
In the large bowl of an electric mixer, beat the butter on high-speed until fluffy and pale yellow. Add the sugar and continue beating for about 2 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Beat in the vanilla.
In a medium bowl, sift together the flour, baking powder, cinnamon and salt. Gradually add the flour mixture to the egg mixture and beat on low speed just until blended. Mix in walnuts, cherries and orange zest until evenly distributed. The batter will be very soft.
Turn the batter out onto a generously floured work surface and divide in half. With well-floured hands, transfer one half to a baking sheet and shape into a log 12 inches long and 1 1/2 inches in diameter. Repeat with the other half of batter on the next baking sheet.
Bake the logs until the edges are golden, about 25-30 minutes. Place pan on wire rack and let logs cool for about 10 minutes. Using a serrated knife, cut the logs (I gently transferred my log to a cutting board) 1/2 inch wide. Carefully turn the slices on the side back onto the baking sheet and return to the oven for another 10 minutes. Let the biscotti cool completely on the pans. Store in airtight containers.