Sunday, August 07, 2005

Crunch, crunch, crunch!

Originally uploaded by foodchronicles.
Okay about a month ago I told you I had to make up a batch or two of biscotti for the wedding. I just haven't had a chance to blog about it, yet.

It all began when the daughter who would be obeyed said that was one of the few things that had to be at her reception. She wanted orange and lemon biscotti to go with her citrus theme. Okay then!

Never before had I attempted biscotti. I began with a good search of the food bloggers out there to see if any had done some in the recent past. Not a good idea! Why? Well, because food blogs are so addictive I'd spend half a day reading entries and getting great ideas but not doing much else. I did find a couple of good recipes and settled in to make them up.

They seemed simple enough, few ingredients and even fewer steps to follow. This seemed almost too easy. In a bowl of a food processor, mix together 1 and 1/4 cups of flour, 1/2 cup of sugar and 1 teaspoon of baking powder. Pulse slighty to ensure the flour, sugar and baking powder are mixed well. Add in 3 tablespoons of chilled butter. Pulse together until it looks like bread crumbs. Now add 1 egg and 3 tablespoons of lemon juice and 3 tablespoons of lemon zest. Mix well. Add in a 1/2 cup of sliced almonds, mix until it begins to form a ball in the processor. The mixture will be sticky. Pour onto a floured board and fold until less sticky. Divide dough in two, form logs and place on a cookie sheet lined with parchment paper. Biscotti4
Notice there isn't a lot of flour on the dough. Don't mix in too much when you're working with the dough in prepartion for baking. Pop it in a 350 degree oven and bake for 25 minutes.
Biscotti Holy Moly! It is more than double its original size! Who would have thought it would get this big??? I sure didn't.
Biscotti2 While dough is still warm, cut the log in diagonal slices about 3/4 of an inch thick. Turn it on its side and put back in the oven. Bake it for 8 minutes.Biscotti3
After the 8 minutes, remove the biscotti from the oven and flip it to the other side. (this is where the recipe gets tedious - in out in out - good grief will this end?) Once all the pieces are flipped, you guessed it!, cak in the oven for another 8 minutes. Viola! You have now mastered biscotti! The picture at the top is the finished product. We actually then took the biscotti and dipped it in Schokinag White Chocolate. The result was wonderful. Oh yes, also if you want the orange version of the biscotti just replace the lemon juice and zest with orange juice and zest. It's that simple.