Recipe#8047
Title: Biscotti 26
From: Country Gourmet oselands@countrygourmet.comNewsgroups: rec.food.recipes
Subject: Corby Kummer's Unbeatable Biscotti
Date: 24 Oct 1997 04:54:48 -0600
Message-ID: <3.0.3.32.19971022051830.007ea710@earthlink.net>
Biscotti
1 1/4 cups whole almonds -- blanched or unblanch2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
3 large eggs
1/2 teaspoon pure vanilla extract
pinch salt
"I spent about two months perfecting this recipe, going through 18 full
batches before hitting on the exact formula. After I published the recipe,
it generated a steady series of requests that still hasn't stopped a
decade later. Bakers often tell me that no matter how many biscotti
recipes they try, this is the one they stick with. They're not something I
let myself make very often, though. I have absolutely no control over how
many I eat." - Corby Kummer
1. Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet
and toast for 8 to 10 minutes. Let cool. Reduce the oven temperature to
300 degrees. Line 2 baking sheets with parchment paper or foil, shiny
sideup. Arrange the oven racks to divide the oven into thirds.
2a. If you are using a mixer with a paddle attachment, follow these
instructions: Stir together the dry ingredients. In a separate small bowl,
lightly beat the eggs and vanilla. Blend the liquid ingredients into the
dry ingredients at the lowest speed; the dough should cohere. It will be
heavy and sticky. Pour in the nuts in 2 additions, beating just until the
nuts begin to break. Turn out the dough onto a floured surface and fold it
over itself 3 or 4 times to distribute the nuts. Let the dough rest for a
minute or two before going to step 3.
2b. If you are using a food processor, follow these instructions: Whirl
the eggs and vanilla for 5 seconds. Stir together the dry ingredients in a
separate bowl and add them to the food processor, cup at a time, pulsing
about 5 times after each addition, until the dough almost incorporates the
flour;the dough will not quite form a ball. Add the nuts in 2 additions,
pulsing 5 times after each one. The dough will still not cohere, and the
nuts will not be well distributed. Turn out the pieces of dough onto a
floured board, and with well-floured hands, fold the pieces over a dozen
or so times in a rough kneading motion, or until the nuts are better
distributed and the dough coheres. Let the dough rest for 5 minutes before
going to step 3.
3. Divide the dough into 3 equal pieces. Working with lightly floured
hands on a lightly floured surface, roll each piece into a rope about 1
inch wide and between 12 and 14 inches long. For larger biscotti, divide
the dough in half and make 2 wider logs. Place the logs on the baking
sheets, leaving at least 4 inches between each log.
Bake for 50 minutes, reversing the sheets top to bottom halfway through
the baking. Remove from the oven and cool for 5 minutes. Leave the oven
on. Gently peel off the parchment paper or foil and place the bars on a
cutting board. Using a sharp knife, cut the bars every = inch on the
diagonal. Place the cookies, cut sides up, on the 2 baking sheets and
toast in the oven for between 35 and 50 minutes, depending on how dark you
like the cookies. Cool on a rack. Store the cookies in a container that
admits air, which will keep them from softening.
Yield: 4 DOZEN 3" COOKIES OR 2 DOZEN 6"COOKIES