Seeking Biscotti Recipe...
I'm looking to recreate a very specific biscotti recipe and am in need of some help. they're the kind that court street pastry in brooklyn make (and yes i have asked many a time and been denied the secret to their fantastic biscotti), they're crisp and chewy and full of almonds, not the typical hard cookie kind... i hope someone can help me pin this recipe down or at least understands my frustration, until then i guess i will have to be content with buying them...
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5 Comments:
If you want one that is not exceedingly hard, make sure your recipe uses butter. The biscotti recipe I make without butter (eggs only for moisture) is very, very hard -- great for dipping in coffee. The variety I make with butter is a little cakier and is edible on its own :-)
I've never had a chewy biscotti, though. Can you describe it more?
Dominic
the zen kitchen
dvchurch at 11:49PM on 12/08/07
I never twice bake mine. I once bake them and then sit them out overnight on a rack and they are in fact chewier and very crisp. As Dominic says I make mine with butter. I adapted my base recipe from the white recipe by Mary Ann Eposito http://ciaoitalia.com/rc_recipe_view.php?recipeid=391
Try just the white and see if once baked they are what you want.
JerzeeTomato at 6:59AM on 12/09/07
I make a cranberry /pistachio biscotti frim the William Sonoma baking basics cookbook. They are perfect- crunchy, but not hard as a rock, and they are easy.
Mich23 at 12:13PM on 12/09/07
Here is the Williams Sonoma recipe http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=82D15D1B%2D28CB%2D495B%2DBFB49C6EE58F8389
it also has butter. There are a few biscotti recipes on the website. I think with this particular mission you may have to work at the adaption you are looking for as I often do. Experiments sometimes have "not quites" which you then must share. Friends love the "not quites".
Keep us posted.
JerzeeTomato at 3:15PM on 12/09/07
Thanks to all who helped but i actually found one, i don't know how "authentic" they are (its far more of a cookie if you ask me) but they sure are good. I think the chewiness has to do with the 1:1 sugar flour ratio. This is the recipe for those interested, i used, though i did need to bake mine a second time to firm up the middle (about 10 min or so). The taste isn't quite there yet, i'll add a little almond extract next time, but they look similar and the chewy/ crunchy contrast is there.
http://foodblogga.blogspot.com/2007/11/biscotti-and-my-mother-in-law.html
avryan at 5:04PM on 12/09/07