Friday, May 28, 2010
Don't you want me, Biscotti?
This recipe is adapted from an old Company's Coming cookbook recipe for cranberry-pepper biscotti (but doesn't that sound awesome?!). I didn't have cranberries but I did have chocolate chips. And a few hours one Sunday morning. I've made biscotti before and remember it being a little labour-intensive. This recipe, however, wasn't bad and the results were just great. Here's the recipe:
1 3/4 cups all-purpose flour
1 cup chocolate chips
1/2 tsp baking powder
1/4 cup butter (or margarine) softened
1/2 cup sugar (but you can use less)
Put first 6 items in a large bowl and mix well.
Cream the butter and sugar in a separate bowl. Add the eggs one at a time, beating well after each addition. Add all this to the first bowl's mixture. Slightly mix it all together until it's barely holding together. It'll be lumpy and bumpy and crumbly.
Turn the mixture onto a floured surface and get your (clean) hands into it. Knead the dough a few times. You can make small or large biscotti cookies. For large ones, use the whole mixture and form it into a long log. To make small ones, divide it in half and make two logs (about 8 inches long).
Place the log(s) on a greased baking sheet and flatten them slightly. Bake at 350F for 20-25 mins until the edges are golden. Remove from oven and let stand 10 minutes.
Biscotti means "twice baked" so when it's cool enough to handle, cut each log into 1/2 inch slices with a serrated knife. Arrange the cut-side down cookies on a baking sheet and bake for another 20 minutes at a reduced heat of 275F. Let stand in oven about 20 minutes after that with the oven turned off.
Biscotti are supposed to be dry and crispy. They're great for dunking into coffee or tea (or wine). This should yield about 2 dozen smaller biscotti...less if you like 'em big!
You can use this basic recipe and substitute the chocolate for anything you'd like, including dried fruit (like apricots, cranberries, raisins) and nuts (almonds are pretty traditional in biscotti). Enjoy!