Clippings by dufflove

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RE: Thank you for the Biscotti idea, I made some this weekend (Follow-Up #9)

posted by: althetrainer on 12.07.2009 at 03:27 pm in Cooking Forum

Trudy, here's Lars' recipe:


2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon cardamom or coriander

1/4 teaspoon salt

1-1/2 cups unbleanched whole almonds (I used slivered almonds)

3 large eggs

2 teaspoons pure vanilla extract or Amaretto

8-10 oz dark or bittersweet chocolate

Position a rack in the center of the oven and preheat the oven to 350. Line a baking sheet with parchment or silpat and set aside. Put the flour, sugar, baking powder, cardamom, and salt in a large bowl and stir with a rubber spatula to mix. Stir in the almonds. Whisk the eggs and vanilla together in a small bowl; then stir them into the flour mixture. The dough will be loose at first but will come together during the kneading process. Turn the dough out onto a lightly floured work surface and knead, folding it over onto itself until it is smooth. Divide the dough in half and shape each half into a 12 inch long log. Gently press down on the logs to flatten them until they are about 2 inches wide and 1 inch high. Transfer them to the prepared pan.

First Baking

Bake the logs for about 30 minutes, or until they are slightly risen and firm to the touch. Slide the logs off the baking sheet and onto a cooling rack. The logs must be completely cool before you can continue with the recipe. Since they will take about 30 minutes to cool, you can either turn the oven off or leave it on for the next step. You can bake the biscotti up to this point several days ahead. Wrap the logs well in plastic and continue when it is convenient.

Second Baking

When the logs have cooled completely, preheat the oven to 350F, if necessary. With a sharp serrated knife, cut the cooled logs diagonally into 3/8 to 1/2 inch thick slices. Place the sliced cookies cut side down on the pans and bake for 15 to 25 minutes, or until the biscotti are crisp and golden. Cool on the pans. Thicker slices will take longer to get crisp. You can slice them as thin as 1/4" thick, if preferred.

Melt the chocolate in the top of a double boiler. Dip flat side of cooled cookie into the chocolate and return it to the pan to cool again. If you have chocolate left over, you use a metal spatula to add more to the cookies or drizzle it over.


clipped on: 12.08.2009 at 08:08 pm    last updated on: 12.08.2009 at 08:08 pm