RECIPE: Spiced Biscotti -and- Spiced Biscotti with Blueberries
Spiced Biscotti
If desired, you can substitute three whole eggs for the two eggs and two egg yolks in this recipe. If vegan, you can also substitute three eggs worth of powdered egg replacer (properly mixed ahead of time with the appropriate amount of water), or you could potentially try a flax oil or apple sauce egg replacement (at your own hazard – – I don’t know how those work). Since I’m making these for a vegetarian dinner party with some vegans in attendance, I’m doing the egg replacer method.
Makes 2-5 dozen biscotti (depending on size)
Ingredients for Spiced Biscotti:
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 2 large eggs (or egg replacer equivalent to 2 eggs)
- 2 large egg yolks (or egg replacer equivalent to 1 egg)
- 1/2 teaspoon vanilla extract
You Also Need:
- Parchment paper (disposable) or a reusable baking sheet.
Steps:
- Sift first eight ingredients (up through ginger) together in a small bowl.
- Whisk sugar and eggs in a large bowl to a light lemon color; stir in vanilla extract. Sift dry ingredients over egg mixture, then fold in until dough is just combined.
- Adjust oven rack to middle position and heat oven to 350 degrees. Halve the dough and turn each portion onto an oiled cookie sheet covered with parchment paper. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shaper to smooth it. Bake, turn pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.
- Cool the loaves for 10 minutes; lower oven temperature to 325 degrees. Cut each loaf diagonally into 3/8-inch slices with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut, side up and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes.
- Transfer biscotti to wire rack and cool completely. Biscotti can be stored in an airtight container for at least 1 month.
Notes on dough handling: Biscotti dough is rather sticky; use a rubber spatula to divide the dough into two portions for shaping. Reflour hands, then pat the logs into smoother shapes. Because the dough is rather heavy, the logs will be oval, rather than perfectly round.
Spiced Biscotti with Blueberries
Makes 2-5 dozen biscotti (depending on size)
Ingredients for Spiced Biscotti with fruit: (new items/steps in red)
- 3/4 cup dried fruit (currents, raisins, blueberries, cherries, yadda yadda)
- 1/4 cup brandy or marsala wine
- 2 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 2 large eggs (or egg replacer equivalent to 2 eggs)
- 2 large egg yolks (or egg replacer equivalent to 1 egg)
- 1/2 teaspoon vanilla extract
You Also Need:
- Parchment paper (disposable) or a reusable baking sheet.
Steps:
- Combine dried fruit and brandy or marsala. Set aside and let stand for at least 1 hour. Drain, reserving 1 teaspoon macerating liquid.
- Sift the next eight ingredients (up through ginger) together in a small bowl.
- Whisk sugar and eggs in a large bowl to a light lemon color; stir in vanilla extract. Sift dry ingredients over egg mixture, add macerating fruit and 1 teaspoon of macerating liquid and fold ingredients until dough is just combined.
- Adjust oven rack to middle position and heat oven to 350 degrees. Halve the dough and turn each portion onto an oiled cookie sheet covered with parchment paper. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shaper to smooth it. Bake, turn pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.
- Cool the loaves for 10 minutes; lower oven temperature to 325 degrees. Cut each loaf diagonally into 3/8-inch slices with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut, side up and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes.
- Transfer biscotti to wire rack and cool completely. Biscotti can be stored in an airtight container for at least 1 month.
Enjoy!
~Dan
PS- see, I told you I sometimes write about food, not just music…
Stick to the Music reviews!!!!!!!!
yeah, yeah… you tried the recipe? it’s dunkalicious…
~Dan
Here’s a recipe my friend Maynard sent me for the Eggs of Satan.
0.5 cup powdered sugar
0.25 teaspoon salt
1 knife tip of Turkish hashish (optional)
0.5 pounds butter
1 teaspoon vanilla sugar
0.5 pounds flour
150 grams crushed nuts
a little bit extra powdered sugar and
NO EGGS
Put it all in a bowl
Add the butter and crushed nuts
and knead the dough
Form eyeball sized pieces from the dough
roll them in the powdered sugar
and say the magic words
Simsalbimbamba saladu saladim
Place on a greased baking sheet and
Bake in a 200* C oven for 15 minutes and
NO EGGS
Bake in a 200* C oven for 15 minutes and
no eggs…
Maynard’s such a TOOL.
NO EGGS
NO EGGS
NO EGGS
NO EGGS
~Dan