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On Tuesday morning, I experimented with a biscotti recipe to see if I could substitute 1/3 cup canola oil for ½ cup butter. The recipe is Double Ginger biscotti with Pistachios, and it originally appeared in the Bon Appetit “RSVP” column. I had made it once or twice, before I had to change my way of eating, so I’d made some changes. I do not use orange zest but ½ tsp. lemon extract, and I used an equal weight of almond flour to the whole almonds which the original recipe toasts then grinds, and I add 1/2 cup crystalized ginger. Without butter, I thought the biscotti might not brown as well, so this time I added 2 Tbs. Bob’s Red Mill powdered milk (and increasing calcium is always good for me). The dough was rather dry, so I added 2 Tbs. water. I deleted the resting period, since I did not need to let any butter in the dough become firm in the refrigerator. I don't do an egg wash, but I spritz the logs with water and sprinkle with demerara sugar. After the first bake, I cooled the pan on a rack for 25 minutes, then spritzed the logs with water. (I got this technique from KAF, for their Cinnamon Biscotti, and I always use it, as it prevents crumbling.) Five minutes later, I sliced them, then baked them standing on edge for 20 minutes, rotating the sheet halfway through the time. I have sampled an end piece, and I am pleased with taste and texture.
