Looking for a walnut biscotti recipe and found this one. Doesn't this sound like too

[cynupstateny]

much baking powder?http://allrecipes.com/recipe/anise-walnut-biscotti/Detail.aspx?scale=30&ismetric=0

 

[sallybr]

Only made biscotti once, the recipe I used...

... called for 2 tsp of baking powder for 2.5 cups of flour, making about 36 biscotti

you can take a look here - these were delicious

http://bewitchingkitchen.com/2015/02/25/the-secret-recipe-club-biscotti-baby-shower-for-tara/

http://bewitchingkitchen.com/2015/02/25/the-secret-recipe-club-biscotti-baby-shower-for-tara/

 

[melissa-dallas]

I think it depends on what style biscotti you like

The reviews on these say "light & crispy" which would probably be the ones that remind me of melba toast in texture. I like hard biscotti & wish the recipes were more specific about texture.

 

[cynupstateny]

I like the hard biscotti. What was the texture like, Sally?

 

[gayr]

Cyn, Here is a very good article on Biscotti plus recipes.....it talks about texture. Thought you

might enjoy reading the article.

http://www.npr.org/2011/01/12/132837211/not-all-biscotti-are-created-equal

 

[sallybr]

Hard enough for our taste... I don't think I would like it any harder that that...

 

[cynupstateny]

Thanks, Gay, I did read that one. Wish all biscotti recipes would include the

texture.

I junked the biscotti idea and went with Italian Pepper Biscuits.

 

[cynupstateny]

Thanks!

 

[sallybr]

Well, well, well, young lady... now I want that recipe! HA! smileys/wink.gif

 

[cynupstateny]

For the Taralli...or are you joking?

 

[gayr]

You are very welcome Cyn. I have had Chef Walter Potenza's Recipe for

sicilian taralli in my to do pile. Is the recipe you make similar to this?

http://www.chefwalter.blog.com/2012/03/01/taralli-siciliani/

 

[sallybr]

joking about wanting the recipe??? No, seriously, I'd love to have it

 

[cynupstateny]

I use Lydia's recipe which I think is unique. She uses white wine, instead of water, and

boils them before baking. I also put in almost a tablespoon of black pepper. This time I may reduce the salt and sprinkle some on top.

https://www.lidiasitaly.com/recipes/detail/1049

 

[gayr]

Thank you Cyn, Will have to check out Lydia's recipe.

 

[marilynfl]

Cyn, for hard and crispy, avoid recipes with fat and use ones with egg whites.

Actually, I find some biscotti so hard that they hurt the inside of my mouth...so I always look for recipes that include butter. Some recipes will add the whole egg, but others will use just the egg whites.

Also, I think those that avoid the fat will stay longer.

 

[earnie]

Double Chocolate Walnut Biscotti

Double Chocolate Walnut Biscotti

2 cups flour
½ cup cocoa powder
1 tsp. Baking soda
1 tsp salt
6 Tbls butter
1 cup sugar
2 lg. Eggs
1 cup walnuts
1 cup semi-sweet chocolate chips

Preheat oven to 350. Grease and flour (or cocoa) a large baking sheet

Whisk flour, cocoa, baking soda and salt together. In another bowl, beat butter and sugar until fluffy. Add eggs. Stir in flour to form a stiff dough. Stir in walnuts and chips.

Form dough into two flattened logs. Dust tops with cocoa.

Bake 35 minutes. Cool 20 minutes. Slice diagonally. Bake 9-10 minutes.

 

[luisa_calif]

No, I don't think so. Cornbread using 1 cup cornmeal and 1 cup flour has 1 Tbs.

That being said, the Worst Biscotti I have ever eaten were my Italian Nonna's....real tooth-breakers.
I would toast the walnuts slightly and rub off as much of the papery skins as you can to get rid of the tannin.

 

[cynupstateny]

Thanks, Luisa...I made Cook's Illustrated Almond Biscotti and they are the perfect

consistency. Crunchy but not toothbreakers and the flavor is excellent. This will be my go to recipe from now on!

 

[luisa_calif]

I saw that recipe and have it bookmarked. Thanks for the feedback!