Recipe#8024
Title: Biscotti 03
From: smart@acad.ccgs.gwu.eduNewsgroups: rec.food.recipes
Subject: biscotti
Date: 20 Oct 1994 21:47:23 -0400
Organization: George Washington University
Message-ID: <3876jb$ab8@junior.wariat.org>
Biscotti
Biscotti Di Falconara Marittima> cup raisins
6 tablespoons Cointreau or Curagao liqueur
5 eggs separated
2 < cups sugar
1 teaspoon vanilla extract
Scant 1 = cups unblanched almonds, toasted and roughly chopped
About 3 > cups unbleached all-purpose flour
1 = teaspoons baking soda
Pinch salt
butter for pan
Preheat oven to 350 . Soak the raisins in the liqueur for 20 minutes and then
drain, reserving the liqueur.
Beat the egg yolks with 2 cups of the sugar until thick and pale; beat in the
reserved liqueur and the vanilla. In another bowl, beat the egg whites until
they just holds stiff peaks; slowly add the remaining < cup of sugar, beating
until the egg whites hold stiff peaks. Whisk about a< of the egg whites into
the yolk mixture to lighten it, then fold in the remaining whites delicately
but thoroughly, and finally fold in the raisins and the nuts.
Mix together the flour, baking soda and salt. Using a rubber spatula, fold
the flour mixture into the egg mixture, a quarter of the flour mixture at a
time. Butter a jelly-roll of half sheet pan ( 18 x 13 inches or 17 x 14
inches) Gently spread the dough to cover the prepared pan as evenly as
possible.
Bake for 20 to 22 minutes until pale golden; remove from the oven and let cool
until comfortable to handle. Place a sheet pan over the baking pan and invert
to remove the baked dough, Flip again onto a large cutting board and use a
serrated knife to cut into 1= inch strips. Cut the strips into > inch thick
slices. Arrange them on the baking sheets, cut side down and return them to
the oven to bake for another 7 to 8 minutes in each side, until pale golden.
Biscotti Di Greve in Chianti
2 cups unbleached all purpose flour
1 cup sugar
1 teaspoon baking soda
Pinch salt
2 eggs and 1 egg yolk at room temperature
1 teaspoon vanilla extract
2 teaspoons grated orange zest
1 = cups unblanched almonds, toasted
Butter for pan.
For the Glaze:
1 egg beaten with 1 teaspoon water
Preheat oven to 325 . Put the flour , sugar, baking soda, and salt in the bowl
of a food processor with a steel blade. Pulse several times to mix.
In a container with a pouring spout, mix together the 2 whole eggs, 1 egg
yolk, vanilla and orange zest. Pour into the flour mixture, stirring
continuously until mixture is not yet collected into a ball. Add the nuts.
Transfer the dough to a lightly floured surface and shape into tow or three
logs, each 3 inches wide. Put onto buttered baking sheets at least three
inches apart. Brush with egg wash.
Bake for 25 to 30 minutes until pale gold, Remove from oven and cool until
comfortable enough to handle. Use a serrated knife to cut into 1= inch
strips. Cut the strips into inch thick slices. Arrange them on the baking
sheets, cut side down and return them to the oven to bake for another 12
minutes until pale golden.