kimly's
– an eclectic blog

Biscotti

November 24th, 2013 by kimly

These pictures show a cranberry, dark chocolate, pistachio variety. This recipe is eminently adaptable.

½ cup (1 stick) unsalted butter, softened
¾ cup sugar
2 large eggs
1 tablespoon vanilla extract (coconut rum, triple sec, hazelnut liquor, etc)
2 cups unbleached all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
4 ounces good quality milk chocolate, coarsely chopped (I use the 3.5 oz non-filled Lindt bars or chopped Trader Joe’s Belgian)
1 cup chopped walnuts (or pecans, almonds, hazelnuts, macadamia, pistachios)

Add-ins: coconut, craisins, etc – about 1 cup

Preheat the oven to 325°F

  1. Line two baking sheets with parchment paper and set aside.
  2. (I use a stand mixer with a paddle attachment for everything but the chocolate, nuts and other add-ins – add the flour ½ cup at a time)
  3. Whisk the butter and sugar together until light and fluffy. Whisk in the eggs, one at a time and blend well. Whisk in the vanilla.
  4. Mix in baking powder and salt. Mix in flour, ½ cup at a time. Blend well. Stir in the chocolate and walnuts.
  5. Divide the dough and transfer half to each baking sheet (each half should be about 15-18 oz.) Flour hands and pat the dough into a loaf that is about 12 inches long and 4 inches wide.
  6. Bake the loaves for 25 minutes or until the loaves are firm to the touch and lightly browned. Cool on sheet ~10 minutes before transferring to a cooling rack. Allow to cool completely.
  7. Lower oven temp to 250°F.
  8. Use a sharp knife and cut 1/2-inch wide slices from each loaf. Return the slices to the baking sheets and bake an additional 10 minutes on each side or until they are dry and nicely browned.
  9. Transfer the biscotti to cooling racks. Cool completely then store airtight or freeze.



HINTS:

  1. Use a chef’s knife [non-serrated] and make each slice in one motion. Don’t saw.
  2. The loaves need to be COMPLETELY cooled before slicing or else the slices break.
  3. Dough will be very sticky – flour hands as often as needed to form loaves.
  4. I use salted butter without issue but have never tried stick margarine.


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