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Recipe was incomplete
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Anyone have a favorite biscotti recipe they'd like to share? I have a few from this forum....
- Thread starter michael-in-phoenix
- Start date
How odd! Here's the full text (from my email archive):
Fig and Walnut Biscotti:
Makes approximately 55 biscotti
2 cups walnut pieces
2 cups dried Turkish or Calimyrna figs, quartered
1 ½ sticks unsalted butter, softened
½ cup granulated sugar, plus more for sprinkling
¾ cup dark brown sugar, packed
4 eggs
2 tsps. pure vanilla extract
Grated zest of 1 large orange
3 ¾ cups unbleached, all-purpose flour
2 tsps. baking powder
½ tsp. baking soda
½ tsp. kosher salt
2 tsps. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 egg white, lightly beaten
1. Preheat the oven to 325 degrees.
2. Spread the walnuts on a baking sheet and toast for 5 to 7 minutes,or until golden brown and fragrant. Allow the walnuts to cool completely
3. Place the walnuts and dried figs in a food processor and process
until they are finely chopped.
4. In the bowl of an electric mixer, cream together the butter and
sugars until light and fluffy. Add the eggs, one at a time, and beat
until incorporated, scraping down the sides of the bowl with a spatula occasionally. Beat in the vanilla and the orange zest.
5. In a medium bowl, stir together the flour, baking powder, baking
soda, salt and spices. Beat the dry ingredients into the butter
mixture to form a somewhat firm dough. Add the walnuts and figs and beat until thoroughly combined. Wrap the dough tightly in plastic and chill 35 to 40 minutes or until completely firm.
6. When the dough has chilled, divide it into equal portions. Lightly
grease two baking sheets. On a floured board, use your palms to roll each piece of dough into a long the length of the baking sheet. Place the logs on the baking sheets 1 1/2 inches apart. Brush each log with the egg white to glaze, then sprinkle with the granulated sugar.
7. In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, glaze the log with some egg white and sprinkle it with granulated sugar. Bake for 15 to 20 minutes, or until the log is lightly golden brown, firm to the touch and just beginning to crack slightly.
8. Allow the log to cool on the cookie sheet until cool to the touch, about 40 minutes. With a serrated knife, slice the biscotti, slightly on the bias, into 1/2-inch slices. Lay the slices on the cookie sheet in single layer (I always end up needing a second baking sheet in this step, as they have a lot more surface area); Return the biscotti to the oven and cook for 20 more minutes, or until the biscotti are toasted and crisp.
Fig and Walnut Biscotti:
Makes approximately 55 biscotti
2 cups walnut pieces
2 cups dried Turkish or Calimyrna figs, quartered
1 ½ sticks unsalted butter, softened
½ cup granulated sugar, plus more for sprinkling
¾ cup dark brown sugar, packed
4 eggs
2 tsps. pure vanilla extract
Grated zest of 1 large orange
3 ¾ cups unbleached, all-purpose flour
2 tsps. baking powder
½ tsp. baking soda
½ tsp. kosher salt
2 tsps. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 egg white, lightly beaten
1. Preheat the oven to 325 degrees.
2. Spread the walnuts on a baking sheet and toast for 5 to 7 minutes,or until golden brown and fragrant. Allow the walnuts to cool completely
3. Place the walnuts and dried figs in a food processor and process
until they are finely chopped.
4. In the bowl of an electric mixer, cream together the butter and
sugars until light and fluffy. Add the eggs, one at a time, and beat
until incorporated, scraping down the sides of the bowl with a spatula occasionally. Beat in the vanilla and the orange zest.
5. In a medium bowl, stir together the flour, baking powder, baking
soda, salt and spices. Beat the dry ingredients into the butter
mixture to form a somewhat firm dough. Add the walnuts and figs and beat until thoroughly combined. Wrap the dough tightly in plastic and chill 35 to 40 minutes or until completely firm.
6. When the dough has chilled, divide it into equal portions. Lightly
grease two baking sheets. On a floured board, use your palms to roll each piece of dough into a long the length of the baking sheet. Place the logs on the baking sheets 1 1/2 inches apart. Brush each log with the egg white to glaze, then sprinkle with the granulated sugar.
7. In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, glaze the log with some egg white and sprinkle it with granulated sugar. Bake for 15 to 20 minutes, or until the log is lightly golden brown, firm to the touch and just beginning to crack slightly.
8. Allow the log to cool on the cookie sheet until cool to the touch, about 40 minutes. With a serrated knife, slice the biscotti, slightly on the bias, into 1/2-inch slices. Lay the slices on the cookie sheet in single layer (I always end up needing a second baking sheet in this step, as they have a lot more surface area); Return the biscotti to the oven and cook for 20 more minutes, or until the biscotti are toasted and crisp.
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Guest
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thanks for posting this