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Sunday, October 31, 2010

Crispy Biscotti!



My first attempt at baking Biscotti and voila! Crispy and flavorful!
I love Biscotti especially when having a cup of cappuccino. It must not be too sweet although I have tasted some that is very sweet, almost like eating a cookie rather than a biscotti. I'm feeling a bit adventurous today and looked through my cookie recipe book for the recipe. The recipe in my book requires brandy, so I decided to look up for a simpler recipe in the internet. Found one for a Basic Biscotti and had a hand at it today. As you can see, it turned out well and tasted yummy too! My family loves it...here's the recipe..it's very simple to make.


Basic Biscotti
2 cups all-purpose flour
3/4 cup sugar
1 tsp baking powder
1/4 tsp salt
3/4 cup almonds (silvered, sliced or whole) (I used pistachios)
2 larges eggs at room temperature
4 tbsp melted butter
2 tsp extract- orange, almond or 1 tsp pure vanilla extract. (I used half a lemon - juice & rind)


Method:
1. Preheat oven to 180d celsius. Line cookie sheet with parchment paper.
2. Place flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine.
3. In a small bowl, combine the eggs, butter and vanilla and whisk to fully combine. Make a well in the center of the dry ingredients and pour in the egg mixture. Use your hands, mix to combine until a round dough forms.
4. Dump the dough onto a work surface and knead a couple of times or until the dough come together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1inch thick, 2inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with your fingers to slightly flatten the dough.
5. Bake for 25 mins reversing the pan halfway through. The bars (cigars) will be firm to the touch and just slightly brown. Remove from the oven and lower the temperature to 150d celsius. Let the cookies cool on the cookie sheet for 15 mins.
6. Remove the cigars to a cutting board, using a serrated knife, slice the bars on an angle about 1/2 inch thick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in the oven for 15 mins. Turn each cookie to expose the other cut side and place back in the oven for another 15 mins. The cookies will take on the slightest bit of color and feel firm and dry. Let cool on rack, store in an air tight container.

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