Biscotti recipe with oil or butter
zxcvbob
break-your-teeth hard (as they are supposed to be.) DD wants to
make some that are a little more tender and can be eaten without
dunking.
Would it work to replace one of the 4 eggs with, say, 1/4 cup of
pure olive oil? (not EVOO, the almost flavorless stuff) Or melted
butter?
Thanks,
Bob
ImStillMags
just don't bake them as long as you normally would....... they only
get really crispy with the second baking, just do less time.
Julie Bove
"zxcvbob" <zxc...@charter.net> wrote in message
news:8oht72...@mid.individual.net...
Wouldn't it work better to just bake them once? Just slice and eat.
Brooklyn1
Then they'd not be biscotti, the cut surface wouldn't be toasted.
http://www.epicurious.com/tools/fooddictionary/entry?id=1375
Dave Smith
I tried Biscotti for the first time a few weeks ago and I must not have
cooked them enough on the second baking because they were not really
hard. My wife likes to get them from a local bakery where they are not
so tough that you have to dunk them.
I can't eat nuts so I found a recipe for them made with dried apricots
(and nuts but I skipped the nuts).
zxcvbob
We're making my normal recipe, but will turn the oven up higher for
the second baking, and take them out sooner before they dry out so much.
-Bob
dejablues
My recipe uses 2 eggs and 1/2 c butter. I recently watched a "Lidias Italy"
episode where she made biscotti with olive oil. Both seem to work well.
Regardless, if you bake them as directed and store them in a tightly
covered container for several weeks or so, they will not be tooth-breakingly
hard. I have found that biscotti need to age for a while.
sf
wrote:
You don't need another recipe. Just stop after the first bake or cut
the timing of your second bake severely.
I would love to see your "break teeth" recipe. When I make biscotti,
dunking is nice... but never required (yes, I do double bake). I have
no idea how they dry out the biscotti so well commercially.
TIA
--
Never trust a dog to watch your food.
zxcvbob
We used my regular recipe (below) but increased the temperature of
the second bake to 375 and took them out as soon as they looked
toasty. They turned out really good.
*Almond Biscotti*
1 1/3 C Almonds (unblanched)
2 3/4 C Flour
1 2/3 C Sugar
1/2 tsp Salt
1 tsp Baking powder
4 eggs
1 tsp Anise seed
1 tsp vanilla (imitation actually works better here)
finely minced zest of 1 grapefruit
Toast almonds for 10-15 minutes at 350°. Sift dry ingredients into
mixing bowl. Lightly beat eggs and vanilla. Add to dry
ingredients, along with almonds, anise, and zest. Mix well by hand.
Do not overbeat; dough will be sticky and lumpy. Shape into 3
"logs" on ungreased parchment on a cookie sheet and bake at 350° for
35 minutes.
Slice into 3/4" slices with serrated knife while still warm but not
hot. Bake again at 300° for 10 minutes.
Notes: I don't bother to toast the almonds anymore because they get
toasted enough in the second baking. If the grapefruit is small
sometimes I'll add a little lemon extract. If you don't have
parchment, you can use a greased cookie sheet but it doesn't work as
well (do not try to substitute waxed paper.)
--
Bob
sf
wrote:
> We used my regular recipe (below) but increased the temperature of
> the second bake to 375 and took them out as soon as they looked
> toasty. They turned out really good.
>
> *Almond Biscotti*
>
> 1 1/3 C Almonds (unblanched)
> 2 3/4 C Flour
> 1 2/3 C Sugar
> 1/2 tsp Salt
> 1 tsp Baking powder
> 4 eggs
> 1 tsp Anise seed
> 1 tsp vanilla (imitation actually works better here)
> finely minced zest of 1 grapefruit
>
Thanks, Bob... copied and saved. I want to make biscotti soon.
:)
Jim Elbrecht
<juli...@frontier.com> wrote:
Then they'd be Uni-scotti.<g> Shorten the second bake to your
liking.
Jim
Julie Bove
"Brooklyn1" <Gravesend1> wrote in message
news:rhk7i6l9hjs4dg24j...@4ax.com...
True.
Brooklyn1
wrote:
That makes the most sense... baking time/temperature is _always_ by
trial and error.
Roberta Cook
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bruce bowser
> On Wednesday, January 5, 2011 at 1:44:17 AM UTC+1, zxcvbob wrote:
> > I have several biscotti recipes that are very good, but they are
> > break-your-teeth hard (as they are supposed to be.) DD wants to
> > make some that are a little more tender and can be eaten without
> > dunking.
> > Would it work to replace one of the 4 eggs with, say, 1/4 cup of
> > pure olive oil? (not EVOO, the almost flavorless stuff) Or melted
> > butter?
> > Thanks,
> > Bob
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> Flavors:
> – Gelato
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