Original Recipe for Biscotti

Well, ALMOST the original recipe with the exception of using walnuts instead of almonds.  The method is the same and so is the base ingredient: simply flour, sugar, baking powder, salt, eggs and extracts.  The recipe and information was taken from the “FOOD” section of the Observer Dispatch, Friday April 3, 2015. An article by Domenica Marchetti, special to the Washington Post.

Biscotti means “twice baked” and results in a delicate flavored cookie, usually with an almond flavor.  It’s easy to make and a beginner baker can find success with the first batch as long as certain techniques are followed:

1. Nuts are a key ingredient.  Toast the nuts first to get the most flavor and allow to cool before adding to the dough.
2. The dough is dense.  It’s also sticky so using a standing mixer makes blending a lot easier.  In addition, the dough takes a while to come together.  It will look like a crumb mixer for a while. Be patient and continue beating.
3. Moistening your hands make dough handling a lot easier.
4. Make wide loaves, about 4”, and slice on a sharp bias for large biscotti.  Form longer, skinnier loaves, about 2 1/2” wide for smaller, bite sized cookies.
5. Allow the baked loaves to cool before slicing.  If you don’t, you’ll squash them and lose the form.
6. Biscotti should be completely cooled before eating so they have maximum crunch.
7. Store in a metal tin with a tight fitting lid in a dry area of the kitchen.  Will keep for up to 2 weeks.  *If adding butter or oil to the dough, they will store for about 10 days.

Ingredients, – I use walnuts but almonds are standard and pistachios are gourmet.

• 1 TBS canola oil to grease the baking sheet
• 2 cups of flour – plus more for your working surface
• 1 cup of granulated sugar – plus 2 TBS for topping the biscotti for baking.
• 1/2 tsp baking powder
• 1/4 tsp fine salt
• An even measured 1 Cup of chopped walnuts, toasted lightly (Place on foil and bake at 350 for 7 minutes to toast. Allow to cool).
• 3 large eggs – 1 separated
• 1 tsp vanilla extract
• 1 tsp almond extract

Preheat oven to 350 F.  Grease a large baking sheet with the canola oil.

In a standing mixer bowl, combine the flour, 1 cup sugar, baking powder and salt.

Add the walnuts, then beating on low, add 2 whole eggs plus 1 egg yolk, leaving the egg white set aside for brushing on top of the biscotti.   Add the extracts and beat on medium until a sticky dough forms. *This will take a while before the crumbly looking mixture forms the dough. PATIENCE!

Once the dough is formed, place it on the flour coated work surface and shape into a disk. Divide disk into 4 equal sections then form those sections into 9” long x 1 1/2” wide logs. Place the logs 2 inches apart on the baking sheet and slightly flatten the tops so they are even.

Bruch the tops with the beaten egg white then sprinkle on the 2 TBS of sugar. Bake for 20 – 23 minutes until light golden brown on top.

Remove from oven onto a wire rack and carefully loosen the logs from the baking sheet with a spatula but DO NOT REMOVE.  Allow to sit for 5 minutes.   Remove logs to the wire rack and allow to cool another 20 minutes.  In the meantime, reduce oven temperature to 300 F.

With a serrated knife, cut each log into about 10 equal slices along the diagonal.  Lay slices cut side up on the baking sheet.  Bake for 10 minutes then turn over to the other cut side and bake another 10 minutes until crisp.

Remove to wire rack and cool completely before eating.

Serve with a hot cup of coffee. Dipping allowed.

or with a delicious dessert wine…dunking also allowed.

Next time, I’m adding raisins!

What would you add to this crisp yet delicate nutty treat to make it even more special?

Joanne