I know this is a funny name for biscotti, but when I began my biscotti search trying all sorts of recipes, I came upon this one and I liked the title they gave it because it was just what I was searching for. This is the perfect simple biscotti that has NO butter in it. It is a hard biscotti good for dipping, (if you are a dipper).
I think the biggest surprise people have when making their first biscotti, is how stiff and sticky the dough is. When you first get all the ingredients together, it will seem like there is not enough moisture to make it stick together. But just keep beating, and in a couple minutes it will come together in a lump like this.
When it looks like this, turn it out onto a lightly floured surface.
While the dough "rests" for a couple minutes, I just turn my mixing bowl over it to keep the dough moist.
Now, on step 3 of the recipe, you will read to divide the dough into 3 pieces...but I find that 2 work just fine, and are less trouble to deal with.
Flatten the tops slightly, then pop your logs into the oven.
There is a oven temperature correction for this recipe. In step one it says to toast almonds at 350 degrees, then lower the oven temp to 300 degrees. Disregard the part of lowering the temperature--that comes later. Bake your logs at 350 degrees. After you take the logs out and cool them a bit, you will then slice them and put the slices back to bake in an oven that has been lowered to 325 degrees.
Biscotti, especially the ones without butter, make great gifts. They will last a couple months on your counter top in a jar, or in zipper-top bags. You can also freeze them. Pretty soon, you won't be able to have your morning coffee without a biscotti in hand!
No comments:
Post a Comment