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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Krishnandan kushwaha Kushwaha
[email protected]These biscotti were delicious! They were the perfect combination of crunchy and chewy. I loved the almond flavor. I will definitely be making these again.
murehwa Mig
[email protected]These biscotti were a little too hard for my taste. I think I would bake them for a shorter amount of time next time.
Yasir Arain
[email protected]I've made these biscotti several times and they're always a hit. They're the perfect balance of crispy and chewy, and they have a great flavor. I love dipping them in coffee or tea.
Karla Rose
[email protected]These biscotti were a bit too bland for my taste. I think I would add some spices or extracts next time.
Mst Tisha
[email protected]I made these biscotti for my family and they were a big hit. They loved the crispy texture and the nutty flavor. I will definitely be making these again.
Shakoor hussain
[email protected]These are my go-to biscotti recipe. They're so easy to make and they always turn out perfectly. I love the classic flavor and the fact that they're not too sweet.
Jonathan Ochuko
[email protected]These biscotti were a bit too sweet for me. I think I would reduce the amount of sugar next time.
Javeid Jadda
[email protected]I made these biscotti for a gift and they were a huge success. Everyone loved them! They were so easy to make and they looked really impressive.
Manahil Shah
[email protected]These biscotti were a little too dry for my taste. I think I would add a little more butter or oil next time.
Jones Addai
[email protected]I was looking for a simple biscotti recipe and this one fit the bill. The biscotti turned out great! They were crispy on the outside and chewy on the inside. I will definitely be making these again.
jasan aspaq
[email protected]These are the best biscotti I've ever had. They're so crispy and flavorful. I can't stop eating them!
Makaih Guthrie
[email protected]I've tried other biscotti recipes before, but these are by far the best. They're so simple to make and they always turn out perfectly. I love the nutty flavor and the crispy texture.
John Young
[email protected]I made these biscotti for a party and they were a big hit. Everyone loved them! They were so easy to make and they turned out perfectly.
Bilal Arif
[email protected]These were the first biscotti I ever made and they were a success! I was a little worried about the dough being too dry, but it came together just fine. The biscotti were crispy and flavorful, and they kept well for over a week.
suren bist
[email protected]I've made these biscotti several times and they're always a hit. They're so easy to make and they taste delicious. I love dipping them in coffee or tea.
Purshotam Yadav
[email protected]These biscotti turned out perfectly! They were crispy on the outside and chewy on the inside, with just the right amount of sweetness. I loved the simplicity of the recipe and the fact that I could use ingredients I already had on hand.