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If I have a signature dish, it would be biscotti. They were the project that triggered my baking fascination, and they are what I return to when I need a sure crowd-pleaser. The beauty of these little cookies is that you can manipulate the amount of butter, as well as baking time, to create a softer or crispier end-product. They are also the perfect foil to countless mix-ins; you can get really creative with these. I especially like to accessorize with dried fruits, like golden raisins or apricots; one of my favorite combinations is chunks of white chocolate and chopped dried apricots. The dough can also be flavored with vanilla and/or almond extract, or cocoa. I made the below recipe for a grandma's birthday party; the pistacchios balance the sweetness of the golden raisins, making these a nice treat for breakfast, with coffee, or after dinner, as a light dessert. This recipe is my favorite, and was adapted from one by Tyler Florence. Note the generous use of butter; this yields a softer, crumbly cookie.
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- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
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Roast pistacchios on a cookie sheet for about 7 minutes; set aside. Pour one cup of boiling water over raisins; set aside.
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Comments 5
Sounds delicious….Gourmet Chocolate at http://www.gourmet-chocolates.org
Posted 13 Jun 2007 at 5:54 am ¶hi
these photos are gorgeous. i will try out your recipe as i really love biscotti. i am not a connoisseur by any means. i like crunch and taste of the starbucks almond biscotti. i have tried a couple of biscotti recipes at home but the final product is never that crisp or light. the texture is stodgy more than anything else.
is there a special trick or anything else you recommend to get a crisp, slightly porous texture reminiscent of shop bought ones. from what you have said, it looks like butter could be the key ingredient. i must confess i always use slightly less than the recipe suggests. therein probably lies my downfall
will let you know how your recipe turned out.
Posted 22 Jun 2007 at 10:51 am ¶meera
The trick, in my opinion, to having really light, crispy biscotti is partly in the ingredients, partly in the baking process. I’ve found that the more butter in the recipe, the denser and finer-crumbed the cookie. For a more porous texture, try an extra teaspoon of baking powder, or 1/2 a teaspoon of baking soda, to the mixture of dry ingredients; then, add the juice of 1/2 a lemon to the egg and butter mixture, and combine as directed in above recipe. This will create a chemical reaction between the rising agent (baking powder or soda) and the acid (lemon juice), creating little pockets of air within the cookie dough as it bakes, yielding a lighter cookie.
I think it also helps to bake the cookie slices on top of a cooling rack, allowing air to circulate under the cookies.
Finally, stay tuned for future biscotti iterations; they’re one of my favorite recipes to play with!
Posted 22 Jun 2007 at 7:22 pm ¶Hi Gena;
Posted 27 Jun 2007 at 8:55 am ¶Lucille gave me your website. It’s really great! Especially the pictures,it gives it a great appeal. I also have a biscotti recipe very similar to yours except for the fruit and extras added..I can’t wait to try yours with the dried fruit and white chocolate. Keep up the good recipes. Thanks
Paulette
hi gena
thanks for your tips. i made the biscotti as per your original recipe and it turned out to be the best biscotti i have made. everyone loved it. here is a picture of my biscotti
http://picasaweb.google.com/meerapaul/RandomPictures/photo#5083972959043561410
i look forward to trying out the further iterations you are going to publish
thanks
Posted 06 Jul 2007 at 1:54 am ¶meera
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