As a kid I spent many summer afternoons watching my brother play little league. While the concession stand stocked and served enough sweets to give the entire town a sugar rush, I always gravitated toward the Swedish Fish, which they doled out in little plastic bags depending on how many you bought. They were one for a penny.
Years later while we were living overseas, my father-in-law, who was well aware of my Swedish Fish fetish, would send us 5 pound boxes full of these little red delights. They never lasted as long as they should.
Years later while potty training our son, we exhausted our stash of incentives and we (I) couldn’t think of a more perfect treat than Swedish Fish to use as a reward. I could finally stop hiding the big bag of Swedish Fish I kept stashed away to satisfy my sweet tooth. No more excuses for having them in the house and I had someone to share my habit with. In a way I felt like a drug dealer turning my kid into an addict. Not only was he hooked, he was using the potty!
So when given the opportunity to create his signature biscotti during our Holiday Big Biscotti Bake, it was no surprise he chose Swedish Fish. Not to be upstaged by his big sister or her Cinnamon Palooza Biscotti, he also wanted to be interviewed for the blog. So we talked a bit about his Swedish Fish Biscotti, in addition to his larger vision for taking over the animal kingdom one big biscotti at a time.
The Baker: Can you tell me why you like Swedish Fish?
Son: Because I like them.
The Baker: Why do you like them?
Son: Because I like to eat them.
The Baker: Do you do anything else with Swedish Fish besides eat them?
Son: Put them in some biscotti.
The Baker: And how did you come up with the idea to put them in biscotti?
Son: Because we never did that before.
The Baker: And how did your experiment turn out? Did you like the biscotti?
The Baker: What did you like about your Swedish Fish Biscotti?
Son: I liked the dough with the Swedish Fish and the chocolate chips.
The Baker: I know you added the Swedish Fish because you like them, but why did you also add chocolate chips?
Son: Because they’re yummy.
The Baker: You have a Swedish Fish Biscotti right there on the plate in front of you. Is there anything else you want to tell me about it?
Son: I want to eat it and then I’ll tell you how good it is, okay?
The Baker: Okay.
Son: (with his mouth full) It’s good. One day can we make a biiiiiiig Swedish Fish Biscotti?
The Baker: How big?
Son: (with his arms completely stretched out) Maybe one day we could bring your book out and then we could figure out a way to make a bigger biscotti and we could eat it all together. But if we are too full to eat it, maybe we could bring over a huge elephant and he could just suck it right up. Just put it in his elephant nose and eat it in one big bite.
The Baker: You want to make biscotti for the elephants of the world?
Son: Uh-huh. We’ll go to the zoo and daddy can carry it on the top of the truck.
The Baker: So daddy can put the big biscotti on top of the truck, drive it to the zoo, and feed it to the elephants?
The Baker: Do you think any of the other animals would like biscotti?
Son: Maybe a tiger.
The Baker: What kind of biscotti do you think a tiger would like?
Son: Mint chocolate chip.
The Baker: Why mint chocolate chip?
Son: Because they are yummy. Now let’s listen to what we said okay?
The Baker: Okay.
Son: I love you mama. Will that be in the blog too?
The Baker: Absolutely.
So there you have it. The creator of the Swedish Fish Biscotti, a favorite of family and friends, has spoken. If you’ve never tried Swedish Fish, you are missing out! Pulling the Swedish Fish apart rather than chopping them creates little red ribbons of sweetness throughout and is a perfect job for little hands. We used mini chocolate chips for this recipe so as to add a little chocolate, but not take away from the flavor of the Swedish Fish.
Swedish Fish and Chocolate Chip Biscotti
YIELD: approximately two dozen
2 ¾ cups all-purpose flour
¼ cup granulated sugar
¼ cup packed light brown sugar
2 teaspoons double-acting baking powder
1 teaspoon salt
1 tablespoon vanilla extract
½ cup Swedish Fish, stretched and torn into halves or thirds
½ cup mini semisweet chocolate chips
1. Preheat the oven to 350 degrees and place the rack in the middle of the oven.
2. In a large flat bottomed bowl, whisk together the flour, sugars, baking powder, and salt.
3. In a smaller bowl, whisk together the eggs and vanilla extract.
4. With a rubber spatula, stir the egg mixture into the flour mixture until the dough just starts to come together. Dust your hands with flour and knead the dough in the bowl until all the ingredients are incorporated and the dough is tacky.
5. Add the Swedish Fish and chocolate chips, and knead the dough until incorporated, about 10 – 20 times.
6. Separate the dough in half. Form two logs, approximately 3 inches wide and 1 inch high on a parchment lined baking sheet. Leave several inches between the logs, the dough will spread as it bakes.
7. Press the tops with sugar.
8. Bake in a preheated 350 degree oven for 30 minutes, or until the tops begin to crack or split. Transfer logs to a wire cooling rack to cool completely.
9. Transfer biscotti logs to a cutting board. Spray a serrated knife with a non-stick cooking spray to keep the knife from sticking as it slices through the Swedish Fish. Slice the biscotti on a diagonal and place cut side down on the same parchment lined baking sheet. Bake for an additional 20 minutes, turning the biscotti once halfway through. Transfer to a wire rack and let cool completely.
What to do with the ends #33: Instead of rocks, skip the ends in a lake.