Tuesday, May 19, 2009

Biscotti Two Ways


When I said that the Joy of Baking was my best friend, I meant it. This biscotti rocks. I often whip up only half of a batch or else split the batch into 2 logs to make shorter cookies. I also cut them into 1/2 inch pieces to make biting easier.

Almond Chocolate Chunk Biscotti
  • 3/4 c. (110g) almonds
  • 3/4 t. baking powder
  • 1/8 t. salt
  • 1 3/4 c. flour (I use half wheat, half white)
  • 2/3 c. (135g) sugar
  • 2 large eggs
  • 1 t. vanilla extract
  • 110g semi-sweet chocolate, cut into chunks
Blanch almonds (see below), roughly chop and toast slightly. Blanching isn't necessary (especially if you are able to purchase peeled almonds) but I did notice that it made a difference, and I liked it. Set aside to cool.

Whisk together bp, salt and flour and set aside. Use mixer (med high) to combine sugar and eggs until thick and pale (about 5 minutes), add vanilla. Slowly add flour until completely incorporated. Stir in chocolate and almonds.

Pour/spoon the batter out onto parchment-lined baking sheet and form into a log (or 2 logs for shorter biscotti) about 12 inches (30cm) long. It helps to have damp hands when spreading out the dough. Seriously, you will want to use parchment paper for this so don't forget to pick some up the next time you're at the store. Bake at 180C, 350F for 25 minutes. Remove from oven and allow to cool. I pick it up by the paper and let cool on a rack for 10 minutes.


Slice as thick as you like, on the diagonal, and bake on each side for 10 minutes or until it reaches your desired level of crispiness. Try to save some to dip in your morning coffee.

Cranberry Pistachio Biscotti
The recipe and directions are the same, just swap out your add-ins. I use half wheat flour for this recipe too - it gives it an extra level of crunch.

  • 3/4 t. baking powder
  • 1/8 t. salt
  • 1 3/4 c. flour (I use half wheat, half white)
  • 2/3 c. (135g) sugar
  • 2 large eggs
  • 1 t. vanilla extract
  • 1/2 c. (6og) shelled, unsalted pistachios, roughly chopped
  • 1/2 c. (50g) dried cranberries

Blanched Almonds
It is blanch or blanche? Well, whatever. It didn't work great for me. Apparently you're suppose to place your almonds in boiling water for only 1 minute, then drain, then slip off the peels by squeezing the nut between your thumb and forefinger (I ended up putting more work into it by picking off the peels). Then pat dry.

My advice? Do it in small batches - the peels are more likely to slip off when hot. I also re-submerged some in boiling water and waited another minute. This worked better but maybe they were a little soggy. It didn't seem to matter though, as I toasted out the moisture. I prefer the blanched version, as you're not choking on almond peels stuck in your throat all night. Especially in green beans with almonds. Yay! Eat nuts.

5 comments:

Katie said...

Wow - your biscotti look super delicious! I have a wonderful biscotti recipe from my aunt, but I haven't tried to make them yet.

Plus, I'm amazed that you made cranberry pistachio biscotti...you found those cranberries there in Rosario?

Color Me Green said...
This comment has been removed by the author.
Julia said...

you are quite the biscotti fiend! i woulda just used the almonds with the skins on cuz i'm lazy.

meag said...

Katie, I made a batch of biscotti with the last of my dried cranberries stash from the States. But then my 'in-laws' liked the recipe so much that they gave me back the upopened bag of berries that I had brought for them. (I guess they didn't know what else to do with them!)

Katie said...

Ah, I knew it was too good to be true - no love for the cranberry here in Argentina. I see your in-laws are smart people. haha