tasma
09-30-2005, 07:29 PM
BASIC BISCOTTI
1/2 cup margerine
3/4 cup sugar
3 eggs
3 plus 1/6 cups flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp fresh orange rind
3/4 cup chopped, toasted almonds
Cream first three ingredients. Slowly add mixed dry. Mix until dough forms a smoothish ball. Divide dough in half, and knead until smooth and no cracks in the ball. Flatten ball into rectangle approx 5-6 inches wide by about 9 inches long and 1 inch thick. Back at 350 for 30 minutes. Remove from over, let cool, then slice into 3/4 inch thick slices. Return to oven at 250 degrees for another half hour. Do not slice while hot, they will crumble.
CHOCOLATE HAZELNUT BISCOTTI
Use same recipe as above, omit orange rind and almonds and add:
3/4 cup chopped toasted hazelnuts
2/3 cup cocoa
PISTACHIO WHITE CHOCOLATE
Same recipe, use 3/4 cup chopped pistachios and 2/3 cup white chocolate chips
MOCHA
Same as Chocolate hazelnut recipe, omit hazelnuts and add 3 tbsp instant coffee powder to dry ingredients
As for dipping them, I normally do not bother. If you are using the melting wafers, and dipping in white chocolate then you do not need to bother adding anything else. If using milk chocolate chips, then add about 2tbsp parafin wax to the chips as you melt them, this will keep it shiny and hard when it dries/cools.
These biscotti keep for weeks in the jar at room temp, or can be frozen. Perfect for dunking!
1/2 cup margerine
3/4 cup sugar
3 eggs
3 plus 1/6 cups flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp fresh orange rind
3/4 cup chopped, toasted almonds
Cream first three ingredients. Slowly add mixed dry. Mix until dough forms a smoothish ball. Divide dough in half, and knead until smooth and no cracks in the ball. Flatten ball into rectangle approx 5-6 inches wide by about 9 inches long and 1 inch thick. Back at 350 for 30 minutes. Remove from over, let cool, then slice into 3/4 inch thick slices. Return to oven at 250 degrees for another half hour. Do not slice while hot, they will crumble.
CHOCOLATE HAZELNUT BISCOTTI
Use same recipe as above, omit orange rind and almonds and add:
3/4 cup chopped toasted hazelnuts
2/3 cup cocoa
PISTACHIO WHITE CHOCOLATE
Same recipe, use 3/4 cup chopped pistachios and 2/3 cup white chocolate chips
MOCHA
Same as Chocolate hazelnut recipe, omit hazelnuts and add 3 tbsp instant coffee powder to dry ingredients
As for dipping them, I normally do not bother. If you are using the melting wafers, and dipping in white chocolate then you do not need to bother adding anything else. If using milk chocolate chips, then add about 2tbsp parafin wax to the chips as you melt them, this will keep it shiny and hard when it dries/cools.
These biscotti keep for weeks in the jar at room temp, or can be frozen. Perfect for dunking!