Biscotti di prato.
AP Flour 4c Sugar 2c Salt pinch Eggs 4 each Extract Van. 1 t. mix, shape the loaf, bake at 350F. Allow to sit overnight. Slice. brush with egg white, dust with almond/hazelnut, bake again @ 300F until correct color.
My notes sorta suck. I had a detailed card for the practical exam, but I have no idea where that is.
/johnny
1/4 lb butter
4 eggs
1/2 tsp vanilla extract
1 cup sugar
1 tbsp anise seed
3 tsp baking powder
3 cups flour
Melt the butter in a bowl. Add 3 eggs and the vanilla extract, stirring rapidly. Add the sugar and stir. Add the anise seed, baking powder and flour, stirring all the while. Cover and refrigerate for 4 hours.
Take the dough and split it in half, putting each half on a cookie sheet. Spread each to the length of the sheet. Take the yolk of one egg, add water, and spread the glaze on the top of each half. Bake in a 350 degree oven for 20 minutes.
Remove, let cool and cut in a sawing motion using a serrated knife. The slices should be 5/8 inch thick. Put back on the cookie sheets, and bake in a 300 degree oven for 10 minutes.
Note that this is the traditional holiday recipe. Improvise your own spices and flavors.
Bump for later. I’ve been wanting a biscotti recipe — never mind I don’t know how to cook. ;)
Anyone have a recipe for cinnamon toast?
I baked biscotti from a recipie Richard Simmons had in his Sweetie Pie cookbook , delicious, twice baked cookies and lower in calories.
Having a hard time with the notion that “pre made” biscotti cost a fortune. How do they compare with arugula?
Confession: I am of PA German/Swiss extraction, and have never been to Italy. The only biscotti I have ever tasted were some I grabbed at the super market in a weak moment. My recollection of biscotti is that it would have been more flavorful to throw away the biscotti and eat the packaging!
When it comes to commercially made cookies, just give me Famous Amos Chocolate Chip Pecan, or any number of Pepperidge Farm, or several varieties of Nabisco, or Walkers’ Scottish Shortbread, and y’all can have all the biscotti in the world for your very own.
Thanks for all the replies, I will try them all and get back to ya’ll about the ones I like the best.
I’m usually just a chocolate guy (the darker the better, up to and including pain). But every once in awhile I bump into some sophisticated food and say, “hey, that was really good!”
May all your pursuits be as joyful as tracking down cookie recipes!
Anyone ever had Mock Apple Pie?? Yum!
Wow, great question. I love biscotti. When you are ready to move on from cinnamon, try these:
2 1/4 c flour
1 1/2 tsp baking pdr
3/4 t salt
6 T butter
3/4 c. sugar
2 eggs
1 T grated lemon peel
1 1/2 tsp vanilla
1 t aniseed
1 c dried cranberries
3/4 c unsalted pistachios
Cream butter and sugar. Add eggs, vanilla, lemon peel, aniseed.
Mix dry ingredients and add.
Add cranbs and nuts
Roll out (as in other recipes) into logs. Bake 325/ 20-28 minutes. Cool 10”, slice, turn on sides and re-bake 9” each side (I never do the second baking).
You can dip them in melted chocolate if you want, but I don’t do that either. They are red and green, beautiful and Christmasy. And darned delicious.
Nice to meet all you cooks.
Google “biscotti.” There are bunches of recipes.
later bump
I wonder if it’s possible that what you had was a scone?
They’re a lot easier to make than a biscotti.
Cheeers!
Biscotti Tuscano
Ingredients
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter, softened
3 eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons Ouzo (anise liqueur)
1 1/2 teaspoons Grand Mariner (orange brandy)
1+ teaspoon vanilla extract
1 cup roasted & slivered almonds
Directions
Preheat oven to 325 degrees F.
Line large cookie sheet with parchment paper or foil.
In large mixing bowl, beat sugar and soft butter until light and fluffy.
Add eggs one at a time, beating well after each addition. Add Orange brandy, anise Liqueur and vanilla into the egg mixture.
In a medium bowl, combine flour, baking powder and salt. Slowly add dry ingredients to the egg/sugar/butter mixture. Fold in the almonds last.
Split the dough forming two 3” wide x 12” long strips that are 1/2” thick on each sheet. Smooth dough into logs with floured fingertips.
Bake about 25 to 30 minutes or until golden and firm to the touch. Cool 10 minutes.
Leave oven temperature at 325 degrees F.
Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on edge on the cookie sheets.
Bake for about 20 minutes, flipping after 10 minutes, until dry and slightly brown. Remove to a rack and cool.