Biscotti (plural of Italian biscotto, roughly meaning “twice baked”) are crisp Italian cookies often containing nuts or flavored with almond or anise. Traditionally, biscotti are made by baking cookie dough in two long slabs, cutting these into slices, and reheating them to dry them out. A basic recipe is a mix two parts flour with one part sugar with enough eggs to create a stiff batter. To the mixture baking powder and flavorings such as anise, chocolate, or nuts are added. The slabs are baked once for about twenty-five minutes. They are then cut up into individual cookies and baked again for a shorter period. The longer this second baking is, the harder the cookies will be. Originally the cookies were twice-baked so they could be stored for long periods of time; because of this storage potential, they historically have been used widely by explorers and soldiers.
In the United States biscotti are considered an essential part of the espresso bar experience. The generally hard texture of biscotti makes the cookie ideal for dipping in coffee, tea, hot chocolate or wine.
Pecan Cranberry Biscotti
1 1/2 cups pecan halves, toasted
1 teaspoon baking powder
2 1/2 cups all-purpose flour
1 1/4 cups sugar
1/8 teaspoon salt
3 large eggs
2 large egg yolks
1 teaspoon Watkins Vanilla Extract
1 cup dried cranberries
Zest of 1 lemon
Heat oven to 350 degrees F. Finely chop half the pecans, and leave remaining ones in halves; set aside.
In an electric mixer fitted with the paddle attachment, combine baking powder, flour, sugar, and salt. In a bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest.
Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into 9-by-3 1/2-inch logs. Transfer to prepared baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool enough to handle, about 10 minutes. Reduce oven to 275 degrees F.
On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake until slightly dry, about 20 minutes. Cool on wire rack. Store in airtight container. Makes 24.
Other flavors of extracts, dried fruits, and nuts can be substituted in this recipe.
After biscotti are cool they can be dipped in melted dark chocolate, milk chocolate, or white chocolate coating half of each cookie.
Chocolate Hazelnut Biscotti
4 ounces (125 grams) semisweet or bittersweet chocolate, coarsely chopped
1 cup (215 grams) firmly packed light brown sugar
1 3/4 (250 grams) cups all-purpose flour
1/3 cup (30 grams) unsweetened cocoa, preferably Dutch-processed
1 tablespoon (4 grams) instant espresso powder
1 teaspoon (5 grams) baking soda
1/4 teaspoon salt
3 large eggs
1 1/2 teaspoons (6 grams) Watkins Vanilla Extract
1/2 teaspoon Watkins Hazelnut Extract
1 cup (150 grams) hazelnuts (toasted and coarsely chopped)
Preheat oven to 350 degrees F (180 degrees C). To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake. Remove from the oven and place nuts in a dish towel. Roll up the towel and let the nuts ‘steam’ for 5 minutes and then briskly rub the towel (with nuts inside) to remove the skins from the nuts. Cool and then chop coarsely. Set aside while you prepare the dough.
Reduce temperature of oven to 300 degree F (150 degrees C). Line a large baking sheet with parchment paper.
In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside.
Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. In the bowl of your electric mixer combine the eggs and vanilla and hazelnut extracts and beat to blend, about 30 seconds. On low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts about half way through mixing.
On a floured surface divide the dough in half. Form each half into a log 12 inches (30 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands. Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until almost firm to the touch, about 35 – 40 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes.
Using a long spatula transfer the logs to a cutting board. Using a serrated knife cut the dough into slices 3/4 inch (2 cm) thick on the diagonal. Arrange the slices cut-side down on the baking sheet. Bake 15 minutes. Turn the slices over and bake until crisp and dry, about 15 minutes longer. Remove from oven and let cool on wire rack.
Chocolate Almond Biscotti
3/4 cup (110 grams) blanched whole almonds, toasted and chopped coarsely
2/3 cup (135 grams) granulated white sugar
2 large eggs
1 teaspoon Watkins Vanilla Extract
1/2 teaspoon Watkins Almond Extract
3/4 teaspoon baking powder
1/8 teaspoon salt
1 3/4 cups (245 grams) all-purpose flour
4 ounces (110 grams) semi-sweet or bittersweet chocolate, chopped in 1/2 inch (1.25 cm) pieces
Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
Line a baking sheet with parchment paper. Set aside.
In bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla and almond extracts. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped almonds and chocolate.
Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to dampen your hands to form the log as the dough is quite sticky. Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes. Transfer log to a cutting board and, using a serrated knife, cut log into slices 3/4 inch (2 cm) thick on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake 10 – 15 minutes, turn slices over, and bake another 10 – 15 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.
Makes about 16 biscotti.
Cappuccino Biscotti
3/4 cup (100 grams) hazelnuts, toasted, skinned and coarsely chopped
3 large eggs
1 teaspoon (5 grams) Watkins Vanilla Extract
2 cups (280 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon Watkins Cinnamon
1/4 teaspoon Watkins Ground Cloves
1 teaspoon instant espresso powder or instant coffee powder (optional)
1/2 cup (85 grams) semisweet chocolate chips
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Toast hazelnuts for 10 – 15 minutes or until the skins start to blister. Remove from oven and place hazelnuts in a clean towel and let steam for about 5 minutes. Briskly rub the towel back and forth to remove the skins of the hazelnuts. Let cool and then coarsely chop. Set aside.
Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
In a small bowl whisk together the eggs and vanilla extract. Set aside.
In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined. Gradually add the egg mixture and beat until a dough forms, adding the chopped nuts and chocolate chips about halfway through. With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide. Transfer logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart, and bake for about 35-40 minutes, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.
On a cutting board, with a serrated knife, cut each log crosswise, on the diagonal, into 3/4 inch (2 cm) slices. Arrange the slices on the baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.
Makes about 24 biscotti.
Almond Biscotti
1 cup (145 grams) blanched whole almonds, toasted and chopped coarsely
1 teaspoon (5 grams) baking powder
1/8 teaspoon salt
2 cups (280 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
3 large eggs
1 teaspoon Watkins Vanilla Extract
1/2 teaspoon Watkins Almond Extract
Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
In a small bowl lightly beat the eggs and extracts together. Set aside.
In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. With floured hands divide dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide. Transfer logs to the prepared baking sheet, spacing the logs about 3 inches (7.5 cm) apart, and bake for 35-40 minutes, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.
Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.
Cranberry Pistachio Biscotti
2/3 cup (135 grams) granulated white sugar
2 large eggs
1 teaspoon Watkins Vanilla Extract
3/4 teaspoon baking powder
1/8 teaspoon salt
1 3/4 cups (245 grams) all-purpose flour
1/2 cup (60 grams) shelled, unsalted pistachios, coarsely chopped
1/2 cup (75 grams) dried cranberries or cherries
Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped pistachios and cranberries.
Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to dampen your hands to form the log as the dough is quite sticky. Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes. Transfer the log to a cutting board and cut into 3/4 inch (2 cm) slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.
Makes about 16 – 20 biscotti.
Recipes and photos from Martha Stewart Living Online.com and The Joy of Cooking.com.
Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, Around the Kitchen Table, that brings you recipes, cooking and health tips, and contests for free Watkins products.
Read the current issue at http://www.everydaynecessities.com/nov15-07newsletter.htm
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http://www.WatkinsOnline.com/eleisiawhitney
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