06 December 2007


I guess the apple truly doesn't fall far from the tree. My 9yo would like to do an edible book report for school. She does enjoy cooking, so far it's been sauteeing things or baking cookies. She loves biscotti though and has chosen to do this book report by herself. Biscotti originated in Italy. They are twice-baked cookies served with coffee, wine or other beverages. This twice-baked process ensures that the cookies will have a long-lasting firm, crisp texture.

It's easy enough, no yeast or proofing involved. Following this recipe is the variation for chocolate biscotti. This recipe makes 3 dozen. Sealed in some type of air-tight container, they will last quite awhile, but if you are a coffee drinker, probably not that long. If you do gift baskets for Christmas, Kwanza, Hanukkah, or any that I know nothing of, biscotti would be great for coffee lovers, cause well, they go so well together.

Enough chatter from me, on with the show.

1 Tablespoon Cinnamon, ground
2 teaspoons Baking powder
10 ounces Hazelnut flour
3 ounces Almond flour
1 pound Pastry flour
5 Eggs
1 pound Granulated sugar
8 ounces Unsalted butter, melted
10 ounces Whole hazelnuts
Chocolate, melted and tempered, optional, as needed

1. Sift together the cinnamon and ammonium carbonate or baking powder. Stir in the hazelnut, almond and pastry flours. Set aside.

2. In a large bowl whisk together the eggs and sugar to the ribbon stage, approximately three minutes. Add the melted butter. Stir in the flour mixture with a rubber spatula then stir in the whole hazelnuts.

3. Divide the dough into three even pieces. Refrigerate until cold.

4. Roll each piece of dough into a 12-inch (30 centimeter) log. Place on a paper-lined sheet pan leaving at least 3-inches (7.5 centimeters) of space between each log.

5. Bake at 350°F (175°C) until golden in color, approximately 20 minutes. Cool the logs then slice them into 1-inch (3-centimeter) thick slices.

6. Place the sliced cookies upright on paper lined sheet pans.

7. Double tray the pans. Reduce heat to 325°F (162°C) and bake until the biscotti are thoroughly crisp, approximately 40 minutes.

8. Once cool, the biscotti may be dipped in tempered chocolate.

To make Chocolate Biscotti(which is what I am sure she will decide upon):

Replace 5 ounces (150 grams) of the pastry flour with cocoa powder. Add 1/3 ounce (9 milligrams) coffee extract and 1/3 ounce (9 grams) cinnamon to the flour mixture.

Per Serving (1 piece):
175 Calories
11g Fat (54.7% calories from fat)
3g Protein
18g Carbohydrate
1g Dietary Fiber
40mg Cholesterol
36mg Sodium

0 Grain(Starch)
0 Lean Meat
1 1/2 Fat
1 Other Carbohydrates

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