Biscotti in Pictures! (dial-up warning)

[kentauros]

Ten and a half hours later (that is, around 2:30 am tonight) and I am done! At least with the biscotti ;)
There's still one other recipe to make, but it's minor.

And technically, this has been about 14-15 hours total, as I did some prep the day before, like mixing/sifting dry ingredients, breaking the eggs into labeled containers (some recipes needed added yolks, and some added whites), measuring and bagging the sugar, and, the zesting. That took the most amount of time even though I used one of those rasp-type zesters this time around. Also, no mincing required when you use that kind :)

It's too bad I can't capture the aromas, but I can always transcribe and post the recipes if y'all want them...

So, here's most of the process from start to finish in making biscotti :9


Prep laid out on Sunday, in a relatively clean kitchen ;)




Mixing prep (the empty containers are to refrigerate the dough while mixing up the next batch.)




Spiced biscotti dough finished:




Coconut-lime biscotti dough finished and in container:




Prepping for baking:




Prepping for the dividing and forming of the dough:




Floured board:




Divided dough:




Formed dough:




Formed dough log and flattened log on pan:




Into the oven!




Baked!




On the rack, cooling (and upside-down, after peeling off the parchment paper)




Slicing:




Sliced!




The second baking:




Finished product! :9

[Phentex]

1. It's beautiful!

I could almost smell it! Yum! :9

[kentauros]

8. I wish you could!

The first one was lemon-anise and it really produced a strong aroma :9

[Callalily]

2. Great biscotti documentation! ;)))))

I too make biscotti and if you can find it in your heart to share your lime/coconut recipe, I'd be most grateful.

Here's my recipe for Lemon Biscotti with Sour Lemon Drizzle (from Cooking Light)



Here"s a real treat for lemon lovers. If you're making enough to freeze, store them in the freezer without the drizzle, then make and add before serving.

Yield: 2 1/2 dozen (serving size: 1 biscotto)


Ingredients
2 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice, divided
1 tablespoon lemon extract
1 tablespoon vegetable oil
3 large eggs
Cooking spray
2/3 cup powdered sugar
Preparation
Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Hint: bake biscotti standing up to eliminate second baking. Remove from baking sheet, and cool completely on wire rack.

Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.

[kentauros]

9. Thanks :)

Your recipe looks good, too. I don't normally put the juice of the fruit into mine, as the zest is often enough, but I might try yours after Christmas just so I have some to snack on. All of what I've cooked is going into gifts. I snack on the very end bits and the pieces that break off, and that's it. I ate very little as I worked (because I didn't have the time!) ;)

[Tesha]

3. Wow!

Impressive baking AND documentation!

How did you remember to take the photos? I can't seem to pause midstream ...

beautiful!

[kentauros]

10. I didn't think about doing the photography as I prepped on Sunday

and the idea only came to me when I was ready to start the rest of the process. The mixing only takes a few minutes, so it wasn't as practical to try and get photos of that. If I had a second pair of hands helping me, it would be easier ;)

I'm trying to remember how long I've been baking biscotti for gifts; at least a decade, if not a little longer as the recipes are from a 1994 copy of Cook's Illustrated. I had never taken pictures of the process, so I thought, why not, and used my little Canon Powershot :D

[Tesha]

12. ah... a second pair of hands!

wouldn't that be great? As long as they didn't distract you... ever have someone interrupt you just as you're counting?

oh, was that 2 teaspoons or 3.... argh!!!

[kentauros]

14. I know what you mean!

My own thoughts interrupt me when I'm counting! :P

With my first wife, we both discovered we didn't work well in the kitchen together. She loves to cook and I love to bake, but am still a decent cook, too. However, we simply got in each other's way, as we both wanted to use the whole kitchen at the same time. We only tried that once! ;)

[japple]

4. Those are GORGEOUS!!! Nonni's Biscotti have nothing on

you. Thanks for the step-by-step. It's nice to know that someone with kitchen space as small as mine can produce something so beautiful. Maybe I'll get inspired!

[kentauros]

11. Just be organized!

:D

My kitchen prior to this one (mid to late 90s) was even smaller, and I still made the recipes. If I ever have a kitchen that I own, I'm thinking I might want wooden counters, like Jamie Oliver uses in his on-screen kitchen. Then I'd have the "bread board" on the counter all the time! :D

[grasswire]

5. question

Why is there a box of matches on top of your electric range?

:-)

Seriously, the biscotti looks delicious!!

[kentauros]

7. That's a box of toothpicks;

the box of matches is in the pantry ;)

And the biscotti are delicious. I'll transcribe the recipes later today and share :D

[pscot]

6. Great pics; nicely done

I've never made biscotti, but I've been thinking about trying it. Very inspiational.

[kentauros]

13. As far as cookie recipes go, they're pretty simple.

There's more forming work required than something like drop cookies, but you're trying to get as much of the moisture out of them as you can with the second baking. Then, you end up with a cookie that can 'keep' for several weeks in a sealed container (or ziplock bag.) Of course, they won't last that long in any household I know of ;)

In a little bit I'm going to start transcribing the recipes and any tips from the main article that are necessary. Once you've made these a few times, adjusting things or making up new recipes isn't very difficult :)

[hippywife]

15. Good job!

Was there a reason you flattened one and not the other?

I have a small kitchen, too, and I can tell you how to gain more space instantly. Get rid of the boat anchor on the counter between your stand mixer and your tea basket. ;)

[kentauros]

16. Thank you :)

I did that with the dough logs to show "before and after". They always get flattened; I have no idea how they'd bake if you didn't do that. But, it would probably involve centers not cooked all the way through, and a more oblong slice.

As for my bread machine, I've made bread by hand often enough to know that I like the bread machine ;)
Some breads I'll make by hand and some I won't, mostly due to time and effort issues, primarily the effort part :P

I'd like to move the tea basket to the door of the pantry and free up the space for other things, like my old Cuisinart :)
I just haven't found a decent pre-made pantry-organizer that will accommodate them all...

[kentauros]

17. Okay, here are my recipes; I finally transcribed them all :)

Biscotti Recipes from Cook's Illustrated

When organizing your first batch of biscotti, make sure you allow enough time for both of the baking steps. Use their long shelf life to your advantage: make large batches and save them, or, if you’re incorporating them into a complete menu, go ahead and prepare them early on in the process. The batter may at first appear rather sticky, but resist the urge to dust with flour; too much and they will become heavy and dense. It is preferable to use a rubber spatula, waxed paper, or plastic wrap if you have trouble handling the dough. One final note: biscotti must be completely cooled before storage, to ensure that all the moisture has escaped.

Lemon-Anise Biscotti
Makes 3-4 dozen

A Sicilian specialty, this recipe produces a relatively hard biscuit – perfect with an afternoon cup of coffee (or tea.)

2 cups unbleached all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup sugar
2 large eggs
¼ teaspoon vanilla extract
1 tablespoon minced zest from one lemon
1 tablespoon anise seed

1. Sift first 3 ingredients together in a small bowl.

2. Whisk sugar and eggs in a large bowl to a light lemon color; stir in next 3 ingredients. Sift dry ingredients over egg mixture, then fold in until dough is just combined.

3. Adjust oven rack to middle position and heat oven to 350F. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into a rough 13”-by-2” log, placing them about 3” apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.

4. Cool the loaves for 10 minutes; lower oven temperature to 325F. Cut each loaf diagonally into 3/8” slices with a serrated knife. Lay the slices about ½” apart on the cookie sheet, cut side up, and return then to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely. (Biscotti can be stored in an airtight container for at least 1 month.)

Variation: Follow the mixing, baking, and slicing instructions for Lemon-Anise Biscotti, substituting ½ cup of unhulled sesame seeds for the anise seeds in the recipe. Brush the top of each loaf of dough with an egg wash and sprinkle with additional sesame seeds.

(My advice on the second baking: instead of laying the slices down flat, stand them on their bottom edge and arrange on the pan with airspace between them. This cuts back on the amount of time spent flipping them over halfway through the second baking as well as preventing burnt fingers and broken cookies.)



Honey-Lavender Biscotti
Makes 4-5 dozen

Based on the flavors of a popular Provençal ice cream, these honey-lavender biscotti are best made with an assertive honey, such as a spicy clover. Dried lavender blossoms, also an ingredient in herbes de Provence, can be found in spice or herbal stores.

2 ¼ cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2/3 cup sugar
3 large eggs
3 tablespoons honey
½ teaspoon vanilla extract
2 tablespoon minced zest from one orange
1 tablespoon dried lavender blossoms (optional)

1. Sift first 4 ingredients together in a small bowl.

2. Whisk sugar and eggs in a large bowl to a light lemon color; stir in next 3 (or 4) ingredients. Sift dry ingredients over egg mixture, then fold in until dough is just combined.

3. Follow steps 3 and 4 in Lemon-Anise Biscotti



Spiced Biscotti
Makes 4-5 dozen

If desired, substitute three whole eggs for the two eggs and two egg yolks in this recipe.

2 ¼ cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground white pepper
½ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 cup sugar
2 large eggs plus 2 yolks
3 tablespoons honey
½ teaspoon vanilla extract

1. Sift first 8 ingredients together in a small bowl.

2. Whisk sugar and eggs to a light lemon color; stir in vanilla extract. Sift dry ingredients over egg mixture, then fold in until dough is just combined.

3. Follow steps 3 and 4 in Lemon-Anise Biscotti

My variation: Leave out the white pepper, increase cinnamon to 1 teaspoon and ginger to 1 tablespoon. This recipe is very easily modified according to the spice blends you like.



Orange-Almond Biscotti
Makes 3-4 dozen

The addition of a small amount of butter produces a richer, more cookie-like texture. Although they will keep at least two weeks in an airtight container, these biscotti are especially good when eaten the same day they are baked.

2 cups unbleached all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
4 tablespoons unsalted butter
1 cup sugar
2 large eggs
½ teaspoon vanilla extract
¼ teaspoon almond extract
¾ cup whole almonds with skins; toasted, cooled, and chopped coarse
2 tablespoons minced zest from one orange

1. Sift first 3 ingredients together in a small bowl.

2. Beat butter and sugar in bowl electric mixer until light and smooth; add eggs one at a time, then extracts. Stir in almonds and zest. Sift dry ingredients over egg mixture, then fold in until dough is just combined.

3. Follow steps 3 and 4 in Lemon-Anise Biscotti

Variation: You may substitute toasted hazelnuts in this recipe. A combination of hazelnuts and almonds also works very well.


Coconut-Lime Biscotti
Makes 3-4 dozen

I made this one up based on two different recipes (Lemon-Anise and Poppy Seed-Orange.) The lime isn’t as strong as I would have liked, so you can add more zest or lime-juice as desired, adjusting other liquids as necessary.

2 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sugar
2 large eggs plus 2 egg whites
2-3 tablespoons minced zest from 5-8 limes
1 ½ cups unsweetened coconut (shredded or shaved)

1. Sift first 4 ingredients together in a small bowl.

2. Whisk sugar and eggs in a large bowl to a light lemon color; stir in coconut and zest. Sift dry ingredients over egg mixture, then fold in until dough is just combined.

3. Follow steps 3 and 4 in Lemon-Anise Biscotti

Biscotti recipes from Eating Well

Poppy Seed-Orange Biscotti
Makes 4 dozen

2 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
2 large eggs plus 2 egg whites
¼ cup poppy seeds
3 tablespoons minced zest from one orange
1 tablespoon orange-juice concentrate

1. Sift first 4 ingredients together in a small bowl.

2. Whisk sugar and eggs to a light lemon color; stir in poppy seeds, orange zest and concentrate. Sift dry ingredients over egg mixture, then fold in until dough is just combined.

3. Follow steps 3 and 4 in Lemon-Anise Biscotti


Maple-Oat Biscotti
Makes 4 dozen

1 ½ cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking powder
¼ teaspoon salt
1 cup rolled oats
½ cup packed light brown sugar
¼ cup pure maple syrup
1 large egg plus 1 egg white
1 ½ teaspoons pure maple syrup
2/3 cup chopped pitted dates
½ cup walnuts, finely chopped

1. Sift first 4 ingredients together in a small bowl. Mix in oats.

2. Whisk brown sugar, maple syrup and eggs until light in color; stir in extract, dates and walnuts. Add dry ingredients to egg mixture, folding in until dough is just combined.

3. Follow steps 3 and 4 in Lemon-Anise Biscotti


Mocha-Almond Biscotti
Makes 4 dozen

The addition of a small amount of butter produces a richer, more cookie-like texture. Although they will keep at least two weeks in an airtight container, these biscotti are especially good when eaten the same day they are baked.

2 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sugar
2 large eggs plus 2 egg whites
1 teaspoon vanilla extract
½ teaspoon almond extract
1 tablespoon unsweetened cocoa powder
2 teaspoons instant coffee powder
1 oz. unsweetened chocolate, melted
½ cup whole almonds with skins; toasted, cooled, and chopped coarse

1. Sift first 4 ingredients together in a small bowl.

2. Whisk sugar and eggs in a large bowl to a light lemon color; stir in vanilla extract. Sift dry ingredients over egg mixture, then fold in until dough is just combined.

3. In a small bowl, combine cocoa, instant coffee and 4 tsp. of water. Divide the dough in half. To one half, add the cocoa mixture and melted chocolate. Mix just until incorporated. To the other half, stir in almond extract and almonds.

4. Place half of the almond dough on a well-floured work surface. Pat into a 4”x8” rectangle. Top with half of the chocolate dough. Roll up into a cylinder, then roll the cylinder back and forth to form a 14” log, 1 ½” thick. Repeat with the remaining dough.

5. Follow steps 3 and 4 in Lemon-Anise Biscotti.

Savory Biscotti

Black Pepper Biscotti
Makes 4 dozen

2 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons coarsely ground black pepper
1 ½ tablespoons butter, softened
¼ cup sugar
2 large eggs plus 2 egg whites
1 cup finely chopped dried figs

1. Sift first 3 ingredients together in a small bowl, and add pepper.

2. Whisk together butter and sugar. Beat in eggs one at a time, mixing well between each addition. Sift dry ingredients over egg mixture, then fold in until dough is just combined. Stir in figs.

3. Follow steps 3 and 4 in Lemon-Anise Biscotti. However, only bake for 18-23 minutes initially, or until firm to the touch.


Double Corn-Parmesan Biscotti
Makes 4 dozen

1 1/3 cups unbleached all-purpose flour
2/3 cup freshly grated Parmesan cheese
½ cup yellow cornmeal
¼ cup sugar
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
2 large eggs plus 2 egg whites
2 cups corn kernels
½ teaspoon Tabasco sauce

1. Coarsely chop corn in food processor or blender and set aside.

2. Combine first 8 ingredients together in a small bowl.

3. Whisk together eggs, whites and Tabasco. Add dry ingredients to the egg mixture, then fold in until dough is just combined. Stir in chopped corn.

4. Follow steps 3 and 4 in Lemon-Anise Biscotti. However, bake for 22-27 minutes initially, or until firm to the touch.

[tigereye]

18. cool, my husbandi is making almond biscotti now

he just toasted the almonds and mixed the dough. It smells so good!


Yours look great - lots of cool flavors..


corn- parmesan biscotti - that's pretty wild!

[kentauros]

19. I tried the corn-parmesan one last year,

and though it turned out okay, no one seemed to like it. I didn't give it as a gift, but I did want to see how well it would go over, and it didn't.

You should post pics of your husband at work ;)

[tigereye]

22. ok, here you go

[kentauros]

23. Very nice!

They look tasty, too :9 Just the right color as well.

Since they're thicker, does he have to bake them longer the second time? I see, too, that he doesn't slice them at more of an angle. I don't know where I decided to do it that way on mine, but maybe it helps people think they're getting "bigger" cookies...

[tigereye]

24. we like em thick - but no, he says no extra baking time the 2nd time..

maybe they are less dry? They are crunchy on the outside and a little chewy on the inside this way. Thick biscotti are traditional here in Pittsburgh!


enjoy, thanks and happy holidays!

[kentauros]

25. I've always liked them thin and extra crispy.

That way they are good for dunking :D

Y'all have happy holidays, too, and enjoy the goodies!

[eleny]

20. I enjoyed reading and seeing your process from start to finish

And thanks for the recipes!

[kentauros]

21. You're welcome!

I'm happy to share in any way I can :D

[pengillian101]

26. Thanks for posting - that was fun!

Biscotti in Pictures!