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Misadventures With Biscotti Thread Recipes Dvdlee
Submitted by bettina on April 08, 2004 at 11:30 amDESCRIPTION
Misadventures with biscotti thread--recipes, dvdleeSUMMARY
Yield 0 File under Cookies Brownies BarsINSTRUCTIONS
The recipe I mainly use if from Cook's Illustrated:Since you can e-mail the recipe to friends now, I will post it below:
LEMON-ANISE BISCOTTI
Makes 3-4 dozen
A Sicilian specialty, this recipe produces a relatively hard biscuit -- perfect with an afternoon cup of coffee.
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
1/4 teaspoon vanilla extract
1 tablespoon minced zest from 1 lemon
1 tablespoon anise seed1. Sift first 3 ingredients together in a small bowl.
2. Whisk sugar and eggs in a large bowl to a light lemon color; stir in next 3 ingredients. Sift dry ingredients over egg mixture, then fold in until dough is just combined.
3. Adjust oven rack to middle position and heat oven to 350 degrees. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.
4. Cool the loaves for 10 minutes; lower oven temperature to 325 degrees. Cut each loaf diagonally into 3/8-inch slices with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side up, and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely. (Biscotti can be stored in an airtight container for at least 1 month.)
Variation: Follow the mixing, baking, and slicing instructions for Lemon-Anise Biscotti, substituting 1/2 cup of unhulled sesame seeds for the anise seeds in the recipe. Brush the top of each loaf of dough with an egg wash and sprinkle with additional sesame seeds.
HONEY-LAVENDER BISCOTTI
Makes 4-5 dozen
Based on the flavors of a popular Proven?al ice cream, these honey-lavender biscotti are best made with an assertive honey, such as a spicy clover. Dried lavender blossoms, also an ingredient in herbes de Provence, can be found in spice or herbal stores, or see Where to Shop link below.
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
3 large eggs
3 tablespoons honey
1/2 teaspoon vanilla extract
2 tablespoons minced zest from
1 orange
1 tablespoon dried lavender blossoms (optional)1. Sift first 4 ingredients together in a small bowl.
2. Whisk sugar and eggs in a large bowl to a light lemon color; stir in next 3 (or 4) ingredients. Sift dry ingredients over egg mixture, then fold in until dough is just combined.
3. Follow steps 3 and 4 in Lemon-Anise Biscotti.
SPICED BISCOTTI
Makes 4-5 dozen
If desired, substitute three whole eggs for the two eggs and two egg yolks in this recipe.
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup sugar
2 large eggs plus 2 yolks
1/2 teaspoon vanilla extract1. Sift first 8 ingredients together in a small bowl.
2. Whisk sugar and eggs to a light lemon color; stir in vanilla extract. Sift dry ingredients over egg mixture, then fold in until dough is just combined.
3. Follow steps 3 and 4 in Lemon-Anise Biscotti.
Variations: Macerate 3/4 cup currants, chopped raisins, or dates in 1/4 cup brandy or marsala for at least 1 hour. Drain and fold into the dough in step 2, adding a teaspoon or so of the macerating liquid to the dough.
ORANGE-ALMOND BISCOTTI
Makes 3-4 dozen
The addition of a small amount of butter produces a richer, more cookielike texture. Although they will keep at least two weeks in an airtight container, these biscotti are especially good when eaten the same day they are baked.
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup whole almonds with skins; toasted, cooled, and chopped coarse
2 tablespoons minced zest from 1 orange1. Sift first 3 ingredients together in a small bowl.
2. Beat butter and sugar together in bowl of electric mixer until light and smooth; add eggs one at a time, then extracts. Stir in almonds and zest. Sift dry ingredients over egg mixture, then fold in until dough is just mixed.
3. Follow steps 3 and 4 in Lemon-Anise Biscotti.
Variations: You may substitute toasted hazelnuts for the almonds in this recipe. A combination of hazelnuts and almonds also works very well.
January, 1994
Original article and recipes by Steve JohnsonNote on Lemon-Anise Biscotti:
It's a great recipe, especially if you need one low in saturated fat. After baking the recipe, I have some adjustments/suggestions.
1. The recipe does not say when to add the lemon zest, vanilla, and anise seed. After I whisked together the eggs and sugar, I then whisked in these three ingredients.
2. I used a "Danish whisk" to incorporate the flour mixture.
3. You do not need to oil the pan. Just line it with parchment paper.
4. I dropped the dough in mounds, after dividing it, to form the long logs. I used slightly wet, rather than floured hands, and a metal table knife, to help shape them.
5. I cut mine straight, rather than on a diagonal, as I wanted them mostly the same size. I may have cut mine thinner, as I got about 60 slices.
6. I did the second bake by standing the slices on edge on the pan. I still baked 15 minutes.Flavor note: These are quite sweet. The lemon flavor does not come through. I like the anise.
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