recipe for biscotti?
KENNETH MORGAN
Does anyone have a recipe for a dessert called "biscotti" (I hope I'm
spelling it correctly!)? My wife told me that it is a type of dessert often
eaten with coffee, but that she can't find a recipe for it anywhere.
Thanks,
Ken Morgan
mor...@wwc.edu
Barbara Lange
plain, hazelnut...or all of them. This is the first time I've been here
and have never posted anything, so bear with me. I'll get the recipes
you want entered and send them to you...it may take me a while.
Clare Cockburn
> OK, I'm posting this request for my wife....
>
> Does anyone have a recipe for a dessert called "biscotti" (I hope I'm
> spelling it correctly!)? My wife told me that it is a type of dessert often
> eaten with coffee, but that she can't find a recipe for it anywhere.
Well, biscotti don't have any chocolate in them (as standard, that is!!) but here goes:-
8 oz plain flour
6 oz caster sugar (this is finer granulated, but not powdered, for those in the US)
pinch salt
1/2 tsp baking powder
2 eggs, beaten
few drops natural vanilla essence
grated rind one lemon
1 rosemary sprig, finely chopped
4 oz whole almonds, roasted and roughly chopped
1 oz shelled pistachios, roughly chopped
preheat oven to 200C/400F/gas 6.
Sift flour, sugar, baking powder and salt into a bowl. Make a well in the centre and
pour in eggs and vanilla, then add rosemary, lemon and nuts and gradually work together
with a wooden spoon to form a soft dough.
On a floured surface, halve the dough and shape into two 8 inch sausages, transfer to
non-stick baking sheets and cook 25-30 minutes until light golden. Slice each piece into
8 on the diagonal. Arrange on the baking sheets and return to the oven for 10 minutes
until golden. Place on a wire rack to cool.
Hope this helps!!
Clare
P.S. does anybody have a recipe for the cake known as Reign de Saba <sp??> - a
flourless chocolate cake made with ground almonds and very, very rich??
-----------------------
Clare Cockburn
cl...@budda.demon.co.uk
-----------------------
Steve Young
-Nov. 94 issue, page 36.
Triple-Chocolate Biscotti
9 oz. hazelnuts
10 1/2 oz. unbleached all-purpose flour
3 1/2 oz. cocoa powder (Dutch process)
1 1/2 tsp. baking soda
1/4 tsp. salt
2 cups sugar
1 1/2 Tb. instant espresso powder
4 oz. chocolate chips
5 large eggs
1 1/2 tsp. vanilla extract
12 oz. white chocolate
Heat oven to 325. Toast hazelnuts 10-15 min. Put dry ingredients (except
nuts) down through espresso powder in bowl of elec. mixer. Combine, then
toss in nuts and choc. chips. In a separate bowl, lightly whisk eggs and
vanilla. With mixer running on low, gradually add egg mixture and mix until
dough comes together. Dump dough on lightly floured surface, divide into
four parts, and with floured hands, roll each part into a log about 10 in.
long and 2 in. in diameter. Place logs 4 in. aparat on greased baking
hsheets. Bake at 325 for 30-35 minutes, until sides are firm, tops are
cracked. Reduce oven to 300. Let logs cool on baking sheet at least 10
min. before slicing. Cut logs on a slight diagonal into 3/4 in. slices.
Place biscotti flat on baking sheet and dry them in oven for about 25 min.,
until they offer resistnce when pressed. Transfer to a rack to cool.
While they are cooling, melt white chocolate and spread on one cut side
of each biscotti. Put them white-chocolate side down on a parchment-lined
baking sheet. Allow chocolate to harden. Peel biscotti from parchment and
enjoy.
In Article <morgke.30...@wwc.edu>, mor...@wwc.edu (KENNETH MORGAN) wrote:
>OK, I'm posting this request for my wife....
>
>Does anyone have a recipe for a dessert called "biscotti" (I hope I'm
>spelling it correctly!)? My wife told me that it is a type of dessert often
>eaten with coffee, but that she can't find a recipe for it anywhere.
Biscotti are double-cooked as this one, and are deliberately real hard,
which is why they are commonly dunked in coffee, etc.
Karen Reznek
>flourless chocolate cake made with ground almonds and very, very rich??
>-----------------------
>Clare Cockburn
>cl...@budda.demon.co.uk
>-----------------------
I used to make this one for Passover, before I discovered
Chocolate Oblivion Truffle Torte by Rose Levy Berenbaum.
Chocolate Almond Cake
From "Helen Nash's Kosher Kitchen"
Makes 2 9-inch cakes, each serving 10 to 12
Unsalted butter (substitute margarine for non-dairy
meals) for greasing pans
unbleached flour or passover potato starch for dusting pans
9 ounces imported semi-sweet chocolate, broken into small
pieces
1/2 pound unsalted butter (see note above)
Scant 1 1/4 cups sugar
6 eggs, separated, at room temperature
1/4 cup strained, freshly squeezed orange juice
1 Tablespoon unsweetened cocoa powder
2 teaspoons cognac
1 1/2 teaspoons unbleached flour or potato starch
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1/4 teaspoon vanilla extract
9 ounces blanched almonds, finely ground
unsweetened cocoa powder or confectioners' sugar for dusting
the cake
Preheat the oven to 300 degrees F. Grease the bottoms and
sides of 2 9-by-1 1/2-inch round pans. Line the pans with
wax paper, and grease the wax paper. Dust with flour or
potato starch, then invert the pans and tap to shake out
excess.
Place the chocolate on the top of a double boiler, cover,
and set over simmering water until melted. Let cool.
In the bowl of an electric mixer, cream the butter or
margarine at medium speed, adding the sugar gradually until
the mixture is pale and bubbles appear, approximately 10
minutes. While still beating, add 1 egg yolk at a time,
beating well after each addition. Lower the speed and beat
in the cooled chocolate and orange juice. With a large
rubber spatula, mix in the cocoa powder, cognac, flout or
potato starch, lemon rind, orange rind, vanilla extract, and
almonds.
In a clean, dry bowl, beat the egg whites at high speed,
until stiff. Fold half of the whites into the batter with a
rubber spatula. Repeat with another quarter of the whites,
then reverse the process, pouring the batter over the
whites. Gradually fold the two batters together, making a
motion like a figure eight, until all the whites have
disappeared.
Divide batter equally between the two pans, and smooth the
tops. Bake both cakes on the center rack of the oven, not
touching, for 50 minutes. Let the cakes cool for 10 minutes
on wire racks, then invert the cakes onto the racks, peel
off the wax paper, and cool completely. Refrigerate.
To serve: Sprinkle with cocoa powder or confectioners' sugar
and slide the cakes onto a serving platter.
Karen
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---
þ OLXWin 1.00 þ Tempus Fudget (time for some chocolate)
imx...@gate.net
> OK, I'm posting this request for my wife....
>
> Does anyone have a recipe for a dessert called "biscotti" (I hope I'm
> spelling it correctly!)? My wife told me that it is a type of dessert often
> eaten with coffee, but that she can't find a recipe for it anywhere.
> Biscotti Recipe - from BBC Vegetarian Good Food
>
> Ingredients:
>
> 8 oz plain flour
> 6 oz castor sugar
> pinch salt
> 1/2 tsp baking powder
> 2 eggs
> grated rind of one lemon
> 1 rosemary sprig, finely chopped
> 1 oz shelled pistachios, roughly chopped
>
>
> Sift flour, sugar, salt and baking powder into a bowl. Make a well in
> the centre and pour in the eggs and vanilla, then add the lemon rind,
> rosemary and nuts. Gradually work together using a wooden spoon to
> make a smooth dough.
>
> On a floured surface, halve the dough and shape into 2 8-inch sausage
> shapes. Transfer to two non-stick baking sheets and cook for 25-30
> minutes at 200C/400F/Gas 6, until light golden.
>
> Slice each length into 8 pieces on the diagonal, arrange on the
> baking
> sheets and return to the oven for 10 minutes until golden. Cool on a
> wire rack.
Obtained from another newsgroup
Dennis T.
Karen Elizabeth Topping
Trader Joe's has a gingerbread biscotti that was heavenly. Does
anyone have a recipe for this - or a similar thing?
Thanks
Karen
BRTegarden
wrapper of a package of plain M&M's. (It states that there may be peanuts
in the chocolate of the candies.)
At one time I had seen an explanation as to why this warning was there,
and told her what I remembered of it - that it was there for those who
were allergic to peanuts, and something in the manufacturing process might
(upon occasion) allow the addition of finely ground peanuts (ment for the
peanut M&M's) into the chocolate for the plain M&M's.
I would like to give her the full story, but I can't remember where I
found it. (It may have even been in this groups' predecessor,
alt.food.chocolate.) Could some kind soul either post the explanation, or
point me in the right direction, or even make something up that sounds
reasonable?
Any help or assistance would be greatly appreciated.
Thank you.
Bruce Tegarden
Charleston, WV
Peanut
brteg...@aol.com (BRTegarden) writes:
> This came up the other day when a co-worker of mine saw the warning on the
> wrapper of a package of plain M&M's. (It states that there may be peanuts
> in the chocolate of the candies.)
>
> At one time I had seen an explanation as to why this warning was there,
> and told her what I remembered of it - that it was there for those who
> were allergic to peanuts, and something in the manufacturing process might
> (upon occasion) allow the addition of finely ground peanuts (ment for the
> peanut M&M's) into the chocolate for the plain M&M's.
>
> I would like to give her the full story, but I can't remember where I
> found it. (It may have even been in this groups' predecessor,
> alt.food.chocolate.) Could some kind soul either post the explanation, or
> point me in the right direction, or even make something up that sounds
> reasonable?
I posted about the same listing in Raisinets. Why don't you call the
1-800 number on the package to get the official word on it? What you
explained above is pretty close to what the Raisinets lady told me.
They have to list peanuts as an ingredient because of severe allergies
- just in case a tiny bit of peanut oil got into the Raisinets... it
could really harm someone with such an allergy. She seemed to think
that if Goobers weren't made in the same building as Raisinets they
wouldn't have to list it.
LZ
Forklaedt som Voksen **Noses? Yeah, I got one. Noses run in my family.
BRTegarden
(Peanut) writes:
> Why don't you call the 1-800 number on the package to get the official
word on it?
Duh. Stoopid me. (sic)
I should have realized that there would be an 800 number available; we
just didn't look at the package. (Although, to be fair, our working
conditions do not allow a lot of time for idle chit-chat and candy wrapper
examination.)
For those who want it, the number is 1-800-627-7852.
And here is what the rep. said when I called a few minutes ago:
For 35 years, there was a trace amount of ground peanuts added to the
chocolate for flavoring purposes. It was a small enough amount that
government regulations did not require M&M/Mars to list peanuts in the
ingredients, but they did so as a service to their consumers. However, as
they became aware of the number of people allergic to peanuts, they went
to the expense of removing the ground peanuts from the chocolate. Thus,
peanuts are no longer listed in the ingredients.
(It crosses my mind that it would have been cheaper to not add the peanuts
in the first place, but she did say that they "went to the expense of
removing the peanuts from the chocolate." Whatever.)
These days, the same factory produces both the chocolate and the peanut
M&M's, and the same machine is used to package both variaties, although at
different times. After producing a run of peanut M&M's, the packing
machine is thoroughly cleaned before the plain M&M's are produced. It is
possible, though, that some peanut M&M's might be left behind after the
cleaning, and thus packed in with the plain M&M's. Hence the warning.
Makes sense to me.
Thanks for the help. Now I'll lete everyone get back to their discussions
of good chocolate. :)
Bruce Tegarden
Charleston, WV