Blog Fodder Biscotti

I can't believe it.  After all the time I have been baking ..and in particular baking biscotti.... I burned a batch of Ian's Rosemary, Orange and Cranberry Biscotti.  There went the last of my fresh Rosemary.  Damn!

Wow... in the photos ..it doesn't look half bad.  It was much worse in person believe me ...and, of course, I had already tossed the 8 worst burned guys... should have kept them for blog fodder.  It's always good to show the failures along with the successes.   Anyway... my sweetie loves them..he prefers things a bit browner than they should be most of the time.  There is only one left.  So.. not all was lost.

However, I still claim the disaster was not all my fault... I have excuses..... my oven is on the fritz.  Yep... the brand new, only 5 years old, top of the line, GE MONOgram.... ridiculous.

A few months back I burned a pot dry on the cooktop above the built-in oven.  But, I didn't realize it somehow affected the oven.  At the time I did NOT do more research into all of it and discover that a cooktop is supposed to have a minimum of 12 inches clearance between anything and itself.... and, obviously, when we put it in..we did not notice the tiny print on one line of the installation instructions as somebody else was installing the thing.  They actually recommend not putting it over the top of any appliance as it could "cause damage".  The salesman knew exactly what our design was ...and, either he didn't know or didn't care .. why would he ....... after all, money is the bottom line with most of those guys.

so... for some reason...the fans of the oven aren't working.   Either the wiring got fried ..or ... it is a strange coincidence.  I don't believe in coincidence.  Therefore, now it gets hot and stays hot...no intermittent cooling fans or any cooling of any kind after the heat is turned off.  Needless to say.... I burned my biscotti.

Now, we have a conundrum.  How to change the configuration of the cooktop and the built-in oven.  Can't be done.  So, we have to buy a new range...cut our granite countertops... make space... build up some hardwood under where the stove will sit so it is not the wrong height and looks okay...and, then... hope it all works out and .... carry on.  After 30+ years of renovations.....I am sick about it all.  I just want to stick my head in the sand and pretend it is okay.  Do nothing... but, can't.  It gets so hot you can't even touch the control panel..so is dangerous.

Biscotti

...yet again....

But I have a fractured rib or something...so I am spending more time in the house and just watched a biscotti making video from 2011 of Nonna Pia, making Almond Biscotti.   Such a sweet little old lady of 89 years. .... using all the mod cons...and showing us how she does it.

I have never made biscotti quite this way and certainly never had soft, almost cake-batter-like dough.  But I tried it and I really like the look of it when it is finished.  Looks so rustic.  All lumpy and a bit browned on the very tops of the bumps of course...

Here are a couple pics so you can see what it looks like.

If you would like to see her video .. just click on this

https://youtu.be/JqFLkzbhwRc

My Christmas test baking begins....... I am still tweaking this recipe of hers..... and will share when I get it the way I like it....

Cranberry Pistachio Biscotti (a reprisal)

This is a recipe from Culinary in the Desert.  I "reprised" it because I had a couple of better photos of the finished cookie.  Make some.  You'll like 'em.











I like my biscotti dough to be a lovely, well behaved lump, that comes away from the bowl easily.... if it is a bit sticky...just dip your hands into the flour container... that should fix it.... ..










































I shape it into one long log then cut it in half... and continue forming into two long rather narrow logs....then flatten gently, leaving it a bit rounded along the center......... look at the great colours with the pistachios and cranberries. Surprisingly,with this recipe...even with whole cranberries it doesn't fall apart at the edges when slicing, so I get to use a knife instead of resorting to my trusty "Biscotti Blade" ..(my special kitchen hack saw...which really does a wonderful job on all other recipes) Perhaps because of the soaking and softening of the dried berries.

leaving the logs a bit rounded gives the slices a nice shape later











To dress them a bit......drizzle some dark chocolate over a few ....











or.... dip the tops into some melted chocolate and sprinkle on some chopped pistachios and a few chopped Skor bar bits.

Cranberry Pistachio Biscotti

1/2 cup dried cranberries
1/2 cup boiling water
2 cups all purpose flour
1 cup whole wheat flour
2 tsps. baking powder
1/4 tsp. salt ( I use salted butter and omit salt)
4 TBSPS. unsalted butter, softened
1 cup sugar, plus additional for sprinkling
4 large eggs, divided (I only used 2 plus egg whites )
2 tsps. vanilla
1/2 cup shelled pistachios, coarsely chopped

Put cranberries in small bowl and cover with boiling water; set aside until plump...about 15 minutes. Drain well.  You can just use dried cranberries, and,not bother with the water.

In medium bowl, whisk together flours, baking powder and salt if using.

In large mixing bowl, (or mixer bowl) cream together butter and 1 cup granulated sugar. Add 3 eggs (or 2 and enough whites to equal another egg)..one at a time, beating well after each and scraping down bowl. Mix in vanilla. Stir in drained cranberries and pistachios.. ...I do this by hand after using mixer for the rest.

Scoop mixture onto a lightly floured surface and divide in half. Shape each half into a 2" X 16" log and place onto parchment lined baking sheet. Gently flatten each log slightly.

{{Optional::: In small bowl, whisk remaining egg. Evenly brush over surface of each log - sprinkle with additional granulated sugar. ( I never bother with this step....) }}

Place into preheated 350 F to 375 oven. Bake til logs are slightly firm to touch...about 20 - 25 minutes. Watch bottoms ..don't let them become too brown unless you like your biscotti brown like some in this house do.... sigh..... Remove pan, reduce temp... (I usually turn it off til I am ready to bake a second time.)
Let cool for 15 minutes - lightly spritz log with water; let sit for 5 more minutes. (I've never heard of this technique before, but I think it does help with the slicing). Use serrated knife to cut logs into 1/2" slices. Place slices upright (or on sides) on baking sheet and place back into oven at lower temp... about 325 F. ... bake til slices are firm to touch...about 20 - 30 minutes. I put mine on their sides and turn them all over half way through. Remove from oven and transfer slices to wire rack to cool completely.

Makes about 48....depending on how thick you slice them.


TIP ::: Invest in a box of parchment paper. It 's a wonderful thing. Saves tons of time because you don't have to wash baking sheets...and also...saves your hands as well as water too if you don't have to keep filling up the sink.

Make sure you remove cookie logs from parchment as soon as they are cool enough to handle and transfer to cooling rack or they will not be as crisp as we like biscotti.....moisture seems to go back and forth between cookies and paper.....

I love biscotti

Bake it often.  It's not fattening and lasts ages...

Here is my second batch of the new year.  Biscotti Toscani.. a fairly simple recipe with great taste.  Well, I love it anyway.  Chopped toasted almonds...some orange zest...   simple, but effective.

I still chop nuts by hand... can't manage to get them the nice rough chop I want in a processor.  It's either too big...or nut butter.... no in between for me it seems.  Chop them when warm from the oven to prevent them flying all over the place when the knife hits them.  You still get a few bits...but, nothing like when cold.

 On this batch I tried a wash of some egg whites mixed with a bit of water.

 I've discovered that if I carefully get the serrated blade into the top of the logs... and almost rock it gently instead of sawing .... I get lovely slices.  Only a few end up with broken ends... my nemesis.  I hate broken ends...and used to use a hacksaw to get them really smooth.  This way I get the old fashioned rustic Italian look...and quite like it.

Biscotti Toscani

I'll write out the recipe later.... I see part of it is obliterated by some glare..

My favourite cutter for biscotti?  A hacksaw.... which I keep in the kitchen.  No piping is cut with this one.... just cookies... makes a nice clean cut.

Cranberry Pistachio Biscotti

This is a recipe from Culinary in the Desert... if you haven't visited Joe and Jeff.... take a look. They have the most amazing blue eyed dog you will ever see.... ....and lots of great recipes.











I like my biscotti dough to be a lovely, well behaved lump, that comes away from the bowl easily.... if it is a bit sticky...just dip your hands into the flour container; that should fix it.... ..










































I shape it into one long log, then cut it in half... and continue forming into two long rather narrow logs....then flatten gently, leaving it a bit rounded along the center......... look at the great colours with the pistachios and cranberries. Surprisingly,with this recipe...even with whole cranberries it doesn't fall apart at the edges when slicing, so I get to use a knife instead of resorting to my trusty "Biscotti Blade" ..(my special kitchen hack saw...which really does a wonderful job on all other recipes) Perhaps because of the soaking and softening of the dried berries.

leaving the logs a bit rounded gives the slices a nice shape later











To dress them a bit......drizzle some dark chocolate over a few ....














Cranberry Pistachio Biscotti

1/2 cup dried cranberries
1/2 cup boiling water
2 cups all purpose flour
1 cup whole wheat flour
2 tsps. baking powder
1/4 tsp. salt ( I use salted butter and omit salt)
4 TBSPS. unsalted butter, softened
1 cup sugar, plus additional for sprinkling
4 large eggs, divided (I only used 2 plus egg whites )
2 tsps. vanilla
1/2 cup shelled pistachios, coarsely chopped

Put cranberries in small bowl and cover with boiling water; set aside until plump...about 15 minutes. Drain well.

In medium bowl, whisk together flours, baking powder and salt if using.

In large mixing bowl, (or mixer bowl) cream together butter and 1 cup granulated sugar. Add 3 eggs (or 2 and enough whites to equal another egg)..one at a time, beating well after each and scraping down bowl. Mix in vanilla. Stir in drained cranberries and pistachios.. ...I do this by hand after using mixer for the rest.

Scoop mixture onto a lightly floured surface and divide in half. Shape each half into a 2" X 16" log and place onto parchment lined baking sheet. Gently flatten each log slightly.

{{Optional::: In small bowl, whisk remaining egg. Evenly brush over surface of each log - sprinkle with additional granulated sugar. ( I never bother with this step....) }}

Place into preheated 350 F to 375 oven. Bake til logs are slightly firm to touch...about 20 - 25 minutes. Watch bottoms ..don't let them become too brown unless you like your biscotti brown like some in this house do.... sigh..... Remove pan, reduce temp... (I usually turn it off til I am ready to bake a second time.)
Let cool for 15 minutes - lightly spritz log with water; let sit for 5 more minutes. (I've never heard of this technique before, but I think it does help with the slicing). Use serrated knife to cut logs into 1/2" slices. Place slices upright (or on sides) on baking sheet and place back into oven at lower temp... about 325 F. ... bake til slices are firm to touch...about 20 - 30 minutes. I put mine on their sides and turn them all over half way through. Remove from oven and transfer slices to wire rack to cool completely.

Makes about 48....depending on how thick you slice them.


TIP ::: Invest in a box of parchment paper. It 's a wonderful thing. Saves tons of time because you don't have to wash baking sheets...and also...saves your hands as well as water too if you don't have to keep filling up the sink.

Make sure you remove cookies from parchment as soon as they are cool enough to handle or they will not be as crisp as we like biscotti.....moisture seems to go back and forth between cookies and paper.....

Holiday Biscotti

When zesting an orange or lemon .... try to use a very light touch. You really only want the top colour. If you go beyond that and into the pith of the fruit... it has a very bitter taste. You just want the flavour.

I like to stir in any fruit or nuts by hand after the mixer has gathered all of the ingredients together.... and, also like to chop them fairly small as it makes nicer edges on the biscotti. I just have this thing about nice edges.










The mixture should easily come away from the sides of the bowl .... if it is a bit too sticky to handle easily, try dipping your fingers into the flour cannister. It should help.










It should be one big happy lump.












form into a log and cut in half.










Gently pat the logs down to about 1/2 inch thickness










Later, for when you are cutting....get one of these.










This may look like a hacksaw blade ..... and, yes it is. But, it is also THE most wondrous thing I have found to get perfect sides on my biscotti. I don't know why...but I like them smooth on the edges. I refer to it as my Biscotti Blade. Even my husband calls it that now. The other day he wrecked his saw..and wanted to know where "the Biscotti Blade" was....hahahah....nope not telling.










see how nicely it cuts?











and...look at the teeeeensy bit of waste. Hardly enough crumbs to scrape into a little pile. Love it.










This recipe is from Giada De Laurentiis ..... but, as usual....I have thrown in my own little comments. I always tweak a recipe to my own preferences. And, instead of dipping each one in chocolate...I often use a plastic baggy, cut a tiny hole in one corner, fold it way down, pour in chocolate and drizzle chocolate over many cookies at the same time... it is easier and looks very decorative. You don't need nearly as much chocolate either...but it gives it that little extra. I don't bother with the sprinkles.
If you don't cool sufficiently before slicing... ...they tend to crumble.


Holiday Biscotti

2 cups all purpose flour
3/4 cup sugar
1/2 cup butter (unsalted if you prefer)
1 teaspoon grated lemon zest (I often use orange)
1/4 tsp. if you use unsalted butter
2 large eggs
3/4 cup pistachios, coarsely chopped (I use a lot less)
2/3 cup dried cranberries (less again, for me)
12 ounces good quality white chocolate, chopped(much less if you are only drizzling)
red and green sugar crystals, for garnish

Line large baking sheet with parchment paper. Whisk flour & baking powder in medium bowl to blend. Using electric mixer, beat butter, sugar, lemon zest and salt to blend. Beat in eggs 1 at a time. Add flour mixture and beat just until blended. Stir in pistachios and cranberries.

Form dough into a 13 inch, 3 inch wide log on prepared baking sheet. (as you can see I prefer smaller cookies so I cut my log in half). Bake at 350F or 325F until very light golden, about 25 or 30 minutes. Keep an eye on them... ovens vary. Cool for 30 minutes.

Place log on cutting board. Using sharp serrated knife, cut log on a diagonal into 1/2 to 3/4 inch slices. Arrange biscotti, cut side down, on baking sheet. Bake the biscotti until they pale golden, about 15 more minutes, at 325F ... turning once in that time. Transfer biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip a portion of biscotti into melted chocolate. Gently shake off excess chocolate. Place biscotti on baking sheet for the chocolate to set. Sprinkle with sugar crystals. Refrigerate until the chocolate is firm...about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days or wrap them in foil and freeze in plastic bags up to 3 weeks.

Biscotti Toscani

1/2 cup chopped toasted almonds

1/3 cup butter

3/4 cup sugar

2 eggs

1 tsp vanilla extract

1/4 tsp almond extract

2 tsp grated orange zest

2 1/4 cups all purpose flour

1 1/2 tsp baking powder

1/8 tsp nutmeg

1/4 tsp salt

(optional : I like to add a sprinkle of chopped dried cranberries)

In mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract and orange zest. In another bowl combine the flour, baking powder, nutmeg and salt (if using). Add to the creamed mixture, mixing until blended. Fold almonds into the mix by hand. If you choose to add some cranberries now is the time for those as well.

Divide dough in half. Place on greased and floured baking sheet (or use parchment paper on sheet .. so much easier) and form into two logs about 1/2 inch thick, 1 1/2 inches wide and 12 inches long. Space them at least 2 inches apart. Bake in the middle of a preheated 325 F (160 C) oven for 25 mins. or til golden brown. Transfer from baking sheet to a rack to let cool for about 10 mins or so. Be a bit careful as they are fragile enough to crack apart at this stage. If using parchment paper it is easy to transfer them to the rack just by sliding the paper off tray and onto rack…then take the paper out from under them as it seems to keep them moist if left. You almost need them to dry a bit before attempting to slice them. Though, having said that… test them for yourself a few times ….see which you prefer.

Place on cutting board and using serrated knife, slice diagonally at 45 degree angle about 1/2 inch thick. Lay slices flat on the baking sheet and return to oven for about 10 minutes, turning them over once, to dry slightly. Let cool on rack. Store in tightly covered container. Makes about 2 dozen.

Tip: make sure you have a good serrated knife or you will have the edges breaking and crumbling on all of the slices. I have two serrated knives and neither is straight. I can’t figure out how they warp or bend somehow….surely they must have been straight at one time?

My personal preference? …. A hacksaw. Yep. You read it right. I have my very own. I call it my Biscotti Blade and I am sure they should sell them. However, since I am too stupid and/or lazy to figure out how to manufacture and market the idea…somebody get on it. How about a cute little copper or brass handle and a lovely shiny blade? Anyway… check out my great slices with their perfect edges. No crumbling at the ends either. I love my new idea.!

This recipe was given to me years ago and I am sorry to say I am not sure where it actually comes from. If you don’t have an orange handy, it is equally delicious without the zest.. and with or without nuts for that matter. … it can be for everyday or you can dress it up and use it for Christmas or a special occasion. I happen to dress mine in cranberries all the time just because I like them …

Biscotti

The Italians use the term biscotti to refer to any type of cookie. In North America, biscotti is used to describe a long, dry, hard twice-baked cookie with a curved top and flat bottom designed for dunking into wine or coffee. The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked.
Biscotti is said to have originated during Columbus's time and credited to an Italian baker who originally served them with Tuscan wines. They became so popular that every province developed their own flavored version. Because of their long storage ability they were an ideal food for sailors, soldiers, and fisherman. Most European countries have adopted their own version of biscotti: English - rusks, French - biscotte and croquets de carcassonne, Germans - zwieback, Greeks - biskota and paxemadia, Jewish - mandelbrot, and Russians - sukhariki.
Traditionally biscotti were almond flavored as almonds were readily available in Italy and nearby countries. Now your imagination is the only limiting factor to what can be added to these popular cookies; dried fruits, chocolate, different varieties of nuts, seeds, spices, etc. Frequently found iced with melted chocolate or frostings, and topped with nuts and even colored sprinkles.
The sticky dough is first shaped into a 12 inch (30cm) log and baked until firm. After a short cooling period, the log is sliced into diagonal slices and baked again to draw out the moisture thus producing a crisp, dry textured cookie that has a long shelf life. Recipes containing butter or oil will have a softer texture and will not keep as long as the traditional recipes that only use eggs to bind the ingredients together.

Double Chocolate Biscotti with Cranberries

1/2 cup (113 grams) butter (if u prefer use unsalted and add pinch salt)
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 ¾ cups (245 grams) all purpose flour
1 tsp. baking powder
1/4 tsp. salt (I prefer to omit this if I use salted butter ..)
1/2 cup (45 grams) good, dark cocoa powder
1/2 cup (50 grams) dried cranberries (chop into smaller pieces for easier slicing)
1/2 cup (90 grams) white chocolate chunks or chips
1/2 cup or so of toasted, chopped almonds (optional)

Preheat oven to 350F (177C). Line baking sheet with parchment paper.

In electric mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time mixing well after each. In a separate bowl, mix together flour, baking powder, salt, and cocoa powder. (sifting cocoa powder first will remove lumps and make it much easier to incorporate into flour mixture) Add to butter mixture and beat to combine. Stir in dried cranberries and white chocolate chunks or chips.

With floured hands, transfer dough to parchment lined baking pan and divide in half. Form into2 logs about 12 inches long spaced well apart on the sheet. Then pat with hands to slightly flatten each log. I leave mine about 1/2 to 3/4 of an inch thick.

Bake until firm to touch, about 25 to 30 mins or so… the logs do spread during baking.
Remove from oven, place on wire rack and let cool for about 10 to 20 mins…(I find 20 mins. usually makes easier slicing.)

Transfer logs to cutting board. Use a serrated knife to cut the logs. On the diagonal, cut slices about 3/4 of an inch thick. Arrange slices on their sides on the baking sheet and bake another 10 mins. at about 325F.(160C) Turn slices over and bake until crisp and dry…about another 10 mins. Remove from oven and cool on rack.

To fancy them up … how about a glaze of white chocolate? Melt some more white chocolate (about 3 ounces) and 1 tsp. vegetable shortening in small bowl over simmering water. Watch carefully…and stir as it melts…..white chocolate burns easily! Use spatula to spread on or swipe each piece of biscotti through the chocolate if you don’t mind a few dark crumbs in your chocolate. Enjoy!!

TIP:.. because biscotti is sliced on the diagonal… I make the ends of each log diagonal…in the direction I will be slicing. You actually get more biscotti from each log… less wasted in the cutting. Although..the little crunchy ends are always mine…..
all mine!!!