MARK BITTMAN'S BASIC BISCOTTI
I love Mark Bittman! This comes from "How to Cook Everything." This was my first time making biscotti, and they came out absolutely wonderful -- this was such an easy recipe. Best of all, he gives it not as a recipe, but as a template; you can essentially add anything and make whatever kind of biscotti you want. The only near-problem I found is that the 30 minute initial cooking time was too long for me; the edges of my logs were quite brown. Next time I'll try for 25-28 minutes, and go a full 20 minutes for the second round in the oven. The serving size is based on half biscotti; I got 24 very large biscotti, and consider half a cookie a serving.
Provided by KLHquilts
Categories Dessert
Time 1h30m
Yield 48 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- With an electric mixer, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating until incorporated; add extract and beat until incorporated.
- Butter and flour two cookie sheets (or spritz 'em with baking spray; that worked well for me). Divide dough in half and shape each into a "log" about 2" wide. This will spread quite a bit during baking, so if you try to cram 'em on to one baking sheet, bear that in mind.
- Bake until logs are golden and beginning to crack on top. Bittman says this is 30 minutes; for me, it was closer to 25 minutes. (At 30 minutes mine were a little overdone.) Remove from oven and drop temperature to 250.
- When loaves are cool enough to touch, slice each into 1/2-inch slices, on the diagnonal. (You can always eat the little nubby ends that are left over!)
- Return the slices to the baking sheets and return them to the oven. Bake at 250 for another 15 to 20 minutes, turning once.
- Cool on wire racks.
- NOTE: Mr. Bittman makes lots of wonderful suggestions for variations. I threw in a cup of chopped blanched almonds and half a cup of currants, and used almond extract. You can throw in any spice you like (cinnamon, anise, nutmeg); a cup of nuts (almonds or hazelnuts); chocolate chips; citrus zest; crystallized ginger; dried fruit -- you can change the flavor of your extract to match. You can also wait until your biscotti are cool, and then top 'em with a chocolate glaze (4 oz. good chocolate mixed with 2 tablespoons butter and a little extract for flavoring).
- Enjoy!
Nutrition Facts : Calories 45.1, Fat 1.2, SaturatedFat 0.7, Cholesterol 11.4, Sodium 30.2, Carbohydrate 7.7, Fiber 0.2, Sugar 3.1, Protein 0.9
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mahr ibrahim uhtwal mahr ibrahim uhtwal
[email protected]These biscotti were a bit bland. I think I'll try adding some spices or extracts next time.
terefe assefa
[email protected]These biscotti were amazing! I made them for a gift and they were a huge hit. I'll definitely be making them again.
Sk Sarupsaiful
[email protected]These biscotti were a little too hard for my taste. I think I'll try baking them for a shorter amount of time next time.
royal king
[email protected]I love these biscotti! They're the perfect crunchy snack to have with my afternoon tea.
Muzammil Official vlog (Muzammil official vlog)
[email protected]Meh. These biscotti were just okay. They were a little dry and not very flavorful.
ALEXIS GERALDINO
[email protected]These biscotti were so easy to make and they turned out so well. I'll definitely be making them again.
Dragon Dance Floor
[email protected]I'm not a big fan of biscotti, but these were actually pretty good. They were nice and crispy, with a good flavor.
Aneel Gaming
[email protected]Delicious! I made these biscotti for a party and they were a huge hit. Everyone loved them.
Michelle Wood
[email protected]These biscotti were a bit too sweet for my taste. I think I'll try using less sugar next time.
Dunte Taulton 247 Grind
[email protected]Disaster! The biscotti came out of the oven burnt. I guess I should have watched them more closely.
Haroon Gujjar Haroon Gujjar
[email protected]These are my go-to biscotti recipe. They're so simple to make and they always turn out perfectly. I love dipping them in my morning coffee.
Iboi Great
[email protected]Not bad, but not great. The biscotti were a little too dry for my taste. I think I'll try adding some more butter next time.
saz baray
[email protected]Easy to make and delicious! I've made these biscotti several times now and they're always a hit. I love that I can customize them with different nuts and dried fruits.
W Azad
[email protected]These biscotti turned out beautifully! They were crispy on the outside and chewy on the inside, with a lovely almond flavor. I used a combination of slivered almonds and chopped pistachios, which added a nice visual appeal.