KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > pages > stevens-recipe-book > Best_Biscotti.html

Best Biscotti By Far...

/pages/stevens-recipe-book/Best_Biscotti.html


You are viewing revision 8da36ff9 from 2018-11-28 15:32:54 +0000 (specified "2018-11-28 15:32:54 +0000"). See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have [@rev] links to this revision or add ?rev=8da36ff9 to a URL. See the help page for more information.


Ingredients

Directions

  1. In a large bowl, combine the first five ingredients.

  2. In another bowl, beat the eggs until frothy; beat in the sugar, oil, lemon juice and extracts until light and fluffy. Beat in the almond paste at a slow speed to start then increase speed to incorporate. It won't completely blend in that's ok. Add the dry ingredients and beat until smooth then beat for another three minutes (otherwise they come out too crumbly). Stir in cherries and combine.

  3. Divide dough in half. On a parchment paper-lined baking sheet (or silpat), shape each portion into a 12-in. x 3-in. rectangle. Wetting your hands makes it easier to shape and smooth the loaves. Sprinkle with sugar. Bake at 325°F for 30-35 minutes or until golden brown.

  4. Carefully remove to wire racks; cool for 15 minutes. Reduce heat to 300°F. Transfer biscotti to a cutting board and spray with a mist of water (this is a great hint for biscotti as it stops them from cracking); cut diagonally with a serrated knife into 1/4-1/2-in. slices. Place cut side down on parchment paper-lined (or non-stick tray) baking sheets. (Non-stick trays or parchment are better than silpats so you get more crisp)

  5. Bake for 15 minutes or until firm. Turn and bake 10-20 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.

Variations:

Photos

Use wet hands to spread the dough (pictured is half) into loaves After slicing, they may be soft still. Use a spatula to move them from the cutting board to the tray and flip over. Results from December 11, 2014. Lots of flavors!

Changes:


  1. These do not agree with King Arthur's Weight Chart[@rev] but use the weight values