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RECIPE: Spiced Biscotti -and- Spiced Biscotti with Blueberries

28th May 08 (Wed) 5 comments

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:

  1. Sift first eight ingredients (up through ginger) together in a small bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

  1. Combine dried fruit and brandy or marsala. Set aside and let stand for at least 1 hour. Drain, reserving 1 teaspoon macerating liquid.
  2. Sift the next eight ingredients (up through ginger) together in a small bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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…

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