The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ahhhh . . . biscotti!

Skibum's picture
Skibum

Ahhhh . . . biscotti!

Double chocolate and sweet biscotti:

It ws time to bake another batch of DaveG's fabulous double chocolate, hazelnut, chipotle biscotti  and also try the seeet biscotti recipe he provided.  To the half batch of 2x choco, I added 1 tsp of expresso coffee powder, was out of hazelnuts, (aka filberts) and used alsonds instead.  The hazelnuts provide a better flavour balance to the cocolate and chipotle, but hey, almonds work too!

I have been working through Carol Field's, "The Italian Baker," and checked her biscotti recipe also, which looked much like Dave's.  In the end I used the TIB recipe because, horror of horrors, I had no lemon zest -- my only lemon had been previously zested!  Now the TIB recipe is forgiving in that you can use either lemon extract or zest and/or orange exract or zest. I used lemon extract and orange zest for half the batch and baked according to Daves's loaf style 2x bake instructions, rather than shape the TIB cookie rounds.   I have not been able to stay away from these biscotti, oh my do I love the subtle flavoring!

Today I added lemon zest and some chopped almonds to the last half of the sweet biscotti dough and baked it up.  The lemon zest kicks the flavour up a good notch or two.  I think next batch, I will do half with lemon zest and half with orange zest.  At the pace I am eating these things, I may have to do another batch in the morning, (oink, oink).  The TIB biscotti recipe is listed at the end of this post.

A little ciabatta and salami by the campfire:

The last camping days of the season are now but a distant memory that ski season.  The photo was taken at a campsite along The Icefields Parkway, in Banff, Alberta Canada.

Bake ON TFLoafers!  Brian

Biscotti, from The Italian Baker, by Carol Field

160 g unsalted butter

200 g sugar

1 Tbs honey

2 eggs room temperature

Cream sugar and butter and add eggs one at a time and cream.

1/3 C + 3 Tbs milk

1 tsp vanilla extract

1/2 tsp orange extract or zest of 1/2 orange

1/2 tsp lemon extract or zest of 1 lemon

500 g flour

2 tsp baking powder

1/4 tsp salt

11/2 Tbs or so coarsly ground almonds to top

1 egg for glazing

I bake @ 300F 20 munites turning halfway, chill 15 munites or so then slice on the diagonal 3/4" thick, turn on sides and bake for 20 munites @ 300F turning halfway, then turn the slices over and bake for another 20.  Yumm

Comments

CARLOS BARAJAS's picture
CARLOS BARAJAS

I have made Biscotti before, but the recipe I follow does not call for any type of fat, like butter or oil, therefore when double baked, they come out super dry, and I understand that in Italy, they like them like that, the reason being, they usually dip them in a sweet wine called Vino Santo, but may be next time, I will follow Your recipe and start exploring other variations on the theme.

Thank You.

Carlos Barajas

Skibum's picture
Skibum

It sounds like these would be quite dry and I am interested to try these out.  I leave the biscotti I have baked out overnight or longer to allow them to dry out some more after the double bake.  A simple bight and eat test tells me when it is time to go into a container!  I love the subtle flavoursin the sweet biscotti, using relatively simple ingredients . . .

TIA, Brian

dabrownman's picture
dabrownman

found some Filberts and am ready to try out Dave's great sounding chocolate chipotle biscotti.