Biscotti Recipe-base and variations
It is not too late to make biscotti! I make a base dough and have variations that are easy to adjust.
I never liked tooth-breaking biscotti so my biscotti are a hybrid-a nice crunch but they can hold up to dunking (just don't soak!).
Biscotti can be a very sticky dough that is hard to handle while shaping but I learned a few tricks along the way-no matter what recipe you use. If you use eggs, mix the sugar into the liquids and stir for about 5 min so almost all the sugar dissolves. Makes a huge difference in the dough! The other trick is to mix the dough and then let it sit for 10 min. It becomes more taffy-like and is easier to handle. A little oil or dampness on the hands and it is much easier to shape. A damp plastic bench scraper is also an essential shaping tool. And don't forget the oiled parchment paper.
Have some delicious fun! (WORD FORMAT IS TRICKY ON TFL. WHILE THE TABLE BORDERS DIDN'T HOLD, EVERYTHING LOOKS LINED UP IN MY PREVIEW.)
Biscotti-Basic & Variations by Caroline Lazar
INGREDIENT | VOLUME | GRAMS | Yield: 6 doz small biscotti |
Flavor extract
| 1 tbsp | 11g (Vanilla goes in all sweet variations in addition to chosen flavor) | -Anise is traditional
|
Oil | ½ cup | 88g? | Reduce to make harder |
Sugar (white or brown) | 1 cup | ½ c white= 95g, 1 c white=195g ½ c brown=114g, 1 c brown=225g | Can be ½ white & ½ brown Increase to 1 ¼ c for chocolate Reduce for savory |
Whole Eggs | 3 large | 150g-160g | Using only egg whites makes them crisper |
Mix eggs, sugar, oil, vanilla and extract of choice very well (5 min) so most of sugar dissolves.(Important!)
In separate, larger bowl, mix together:
Flour-AP | 3 ¼ cup | 460g |
|
Baking Powder | 1 tbsp | 11 g | FRESH! |
Salt | 1 tsp | 7 g | Increase for savory |
See variations ………… (next page) | TOTAL DOUGH WEIGHT 934G | DIVIDE INTO MEASURED PORTIONS TO MAKE DIFFERENT FLAVORS FROM 1 BATCH | |
Then mix wet ingredients into dry ingredients.
When well mixed, let dough sit for 10 minutes (improves handling).
· Prepare a baking sheet with parchment paper-oil the parchment paper!
· Handle with either oiled or damp hands/spatula.
· Shape into a log in traditional shape (like a Quonset hut) of desired size.(2”x12”for small biscotti)-dough may spread slightly
· Top with nuts or sugar
· Bake 20-25 min in 350 oven. Gingerbread browns quicker than others.
· Cool 5 min-NO MORE! Should be very warm-almost hot- to cut.
· Cut into ½ in slices (sharp knife works best)-place on cooling rack on cookie sheet. Cut edge with tip of knife then slice down like a guillotine with a SHARP knife. No sawing.
· Bake additional 6-10 min til dry and lightly browned-may need to turn over to do both sides.
Notes:
Butter makes them more cookie-like and crumbly.
No oil makes them rather hard-these are better for dunking
Because they are drier than cookies, they need higher amount of flavoring.
If they are being dunked, regular amounts of flavoring are recommended.
Roundy’s choc chips tend to not melt into dough and break off edge. Use Nestle’s.
Flavor variations use basic dough: MEASUREMENTS ARE FOR 1 FULL BATCH-ADJUST IF MAKING A PARTIAL BATCH!!
GINGERBREAD (excellent) Add to basic recipe,(use 1/2 brown/white sugar): 2 tbsp molasses per full batch 2 tbsp honey per full batch 2 tsp powdered ginger per full batch 2 tsp cinnamon per full batch ½ tsp nutmeg per full batch ¼ tsp cloves per full batch ¼ c small diced crystallized ginger (40g) ¾ c small diced candied pineapple (125g) Sticky dough-spreads more than basic recipe Browns easily! Top with sugar. Very spicy. | SPICE all measurements per full batch ½ tsp (1g)each to the basic recipe(mild): 1 tsp (2 g) each for spicier level: Cinnamon, nutmeg, coriander and ¼ tsp cloves Vanilla extract Top with cinnamon spice sugar Nice handling dough Makes 3- 12”x2 in logs Bake 25 min-cool 10 min-slice(sharp serrated)-rebake 10 minutes
|
CHOCOLATE ESPRESSO Add to basic recipe: Use ½ white/½ brown sugar- May need to increase sugar slightly. Add 3 packets of instant coffee (packet that makes 1 serving of coffee) to eggs to dissolve Add 2, 1 ounce packets of pre-melted baking chocolate to oil. ¾ cup miniature semisweet chocolate chips-add to dough Nuts go nicely with this-not a deep fudge color!Color of dark choc chip cookies. | ALMOND all measurements per full batch To basic recipe: 1 tbsp each vanilla and almond extract Use ½ white and ½ brown sugar option Add 1 cup chopped almonds to dough Top with sliced almonds |
LEMON FENNEL all measurements per full batch To basic dough: use white sugar 1 tsp lemon extract 1 tbsp(??) crushed fennel seed | CRANBERRY PISTACHIO To basic dough: use white sugar 1 c craisins 1 tsp orange extract-orange zest if available 1 c shelled whole pistachio nuts White chocolate chips optional |
Other flavor suggestions: Anise-traditional
Sesame-add some sesame oil, tahini and sesame seeds
Garam masala and coriander as a chai flavor
Pannetone flavor-add flower essence and orange (peels,zest,candied)
Parmesan Pepper or Pepper-fennel as a savory
Cappucino with strong coffee(6 ?packets instant),cinnamon, cloves, choc chips and hazelnuts
Poppy seed or lemon poppy seed
Pink peppercorn-pistachio or pepita
Triple Ginger (powdered ginger,fresh ginger and crystallized ginger (no other spices)(use gingerbread base)
I’ve made biscotti a few times and find it challenging. My past guidance ha been a little biscotti cookbook by Lou Seifert Pappas. Your description of the process and recipe variation might be better. I’ll be trying it your way and hoping for better success than in the past.