Biscotti Info And Some Recipes
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Biscotti Info And Some Recipes
Last updated 6/12/2012 1:08:45 AM. Recipe ID 35389. Report a problem with this recipe.
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      Title: Biscotti info and some recipes
 Categories: Tips
      Yield: 1 Servings
           See below
  The name biscotti literally translated means "twice-cooked." The
  method is to form the dough into logs and bake until they are golden
  brown. These logs are then sliced and baked again to give them that
  characteristic crunch and dryness. Since most recipes contain no
  butter, biscotti will remain fresh for up to three weeks. The recipes
  that do contain butter will keep up to a week and will produce a much
  softer cookie.
  MIXING THE DOUGH Biscotti is deceptively simple to make. While using
  an electric mixer will make the going a little easier, a large bowl
  and wooden spoon are more than adequate. The trick here is to NOT
  OVERMIX. I cannot stress this point enough. If the dough is overmixed
  the texture is altered and becomes finer, denser. If you choose to
  use an electric mixer, it's a good idea to mix in the last amounts of
  dry ingredients by hand, just to be sure. Another tip is to beat the
  eggs thoroughly before adding them to the dry ingredients.
  FORMING THE LOGS Your mixed dough will be a little tacky to the touch.
  Lightly sprinkle flour on your work surface, on top of the dough and
  on your hands. Use a minimal amount of flour, just enough to prevent
  sticking. Avoid covering the logs with flour. Using your palms, roll
  the dough into even logs. Ideally they should be two inches in
  diameter and between ten and fourteen inches long. But this would
  depend on the amount of dough and the size of your baking sheet. If
  you make smaller logs, please be aware that the baking time will
  change as well.
  Lift the logs with your hands and transfer them to a baking sheet
  lined with kitchen parchment or lightly greased. As a rule, biscotti
  are baked at 350 until they are a light golden brown hue. This
  generally takes about 30 minutes, depending on your oven and
  ingredients used in a particular recipe. When the logs have completed
  their first baking, they should be expanded in size and firm but not
  dry. Biscotti are edible at this point but not nearly as good as when
  twice-baked. As a side note, if your recipe calls for cocoa, bake at
  325 to avoid overbaking and a burnt taste.
  Once the biscotti logs have cooled, slice them 3/4 inch thick on a
  slight diagonal with a VERY SHARP knife. You can use a serrated
  knife, but you compromise that clean cut edges. The second baking at
  the lower temperature allows the cookie to dry out and firm up.
  Spread the cut biscotti out flat on the baking sheet or to save
  space, stand them up so both cut sides are exposed. Either method is
  satisfactory. At this point, choose the dryness you prefer and adjust
  the baking time accordinglythe longer you bake, the drier they get.
  It may take a little experimentation until you get it to your
  preference. As a rule of thumb, you want to make sure that the
  biscotti are not too soft in the center before removing them from the
  oven. Store the cookies in airtight containers. Please avoid
  refrigerating as they will get stale quickly.
  VARIATIONS There are a myriad of variations of biscotti. Macadamia
  nuts, almonds and hazelnuts all make great biscotti. Don't be stingy
  with the nuts as they are a key flavor ingredient. But too many nuts
  can create problems. Remember, for a successful product it is
  essential that you have more dough than nuts or the biscotti will not
  hold together. As a rule, try to use 1/2 cup nuts for every cup of
  flour. Another tip is to toast the nuts before adding them to the
  dough. This step prevents the nuts from becoming soggy, while
  dramatically enhancing the flavor. I try to use whole nuts when I can.
  Spices play an important part in any biscotti recipe. Traditional
  choices are aniseed, cinnamon and ginger. Chopped dried fruit is also
  a great addition as they add a delectable chewiness to the cookie.
  For special occasions, biscotti can be coated in milk, dark or white

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Recipe ID 35389 (Apr 03, 2005)

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