These biscotti can be kept in an airtight container for up to three weeks. (Half recipe--makes plenty!)
3/8 c pecans, roughly chopped
.5 c old-fashioned rolled oats
7/8 c unbleached AP flour, plus more for rolling
3/8 c dark brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp kosher salt
1 large egg
1/8 c dark molasses, such as Grandma's
1 Tbsp vegetable oil
3/8 c raisins
This dough is very sticky, so use ample flour on your work surface and hands when rolling it out.
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Spread the nuts in a single layer on a second baking sheet. Toast them in the oven, stirring occasionally, until they are lightly golden and fragrant, about 8 minutes. Remove from the heat and cool the sheet on a wire rack. Keep the oven on.
In a food processor or blender, grind 1/4 c of the oats to make a fine flour. In the bowl of an electric mixer fitted with the paddle attachment, combine the oat flour, remaining oats, AP flour, brown sugar, baking powder, baking soda, and salt. Beat on low speed until the ingredients are well combined.
In a separate bowl, whisk together the eggs, molasses, vanilla, and oil. With the mixer on low speed, slowly add the egg mixture to the dry ingredients, scraping down the sides of the bowl as necessary, until combined. Mix in the cooled nuts and raisins, just to combine.
Turn out the dough onto a generously floured work surface and shape each portion into a 16 x 2-inch log, and transfer them to the prepared baking sheet.
Bake, rotating the sheet halfway through, until the logs are firm to the touch, about 30 minutes. Transfer the logs, still on the parchment paper, to a wire rack and let cool slightly, about 5 minutes.
Reduce the oven temperature to 250 F.
Transfer the warm logs to a cutting board. Using a serrated knife, cut the logs on the diagonal into 1/3-inch-thick slices. Arrange the slices, cut side up, on the baking sheet. Bake until the biscotti are dry and firm to the touch, about 1 hour. Remove the baking sheet from the oven and let the sheet of biscotti cool completely on the rack.
Notes: Reducing the oven is key. Tried substitution with half craisins and they could not be identified at all. Come out fairly dark and molasses flavored.
Chocolate walnut Biscotti:
1 cup walnut pieces, roughly chopped
1 cup unbleached all-purpose flour, plus more for rolling
1/3 cup unsweetened cocoa powder
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons unsalted butter, cut into small pieces, at room temperature
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 large eggs
1 large egg yolk
2 teaspoons Coffee Extract (recipe follows)
3/4 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
This dough is very sticky, so use ample flour on your work surface and hands when rolling it out.
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Spread the walnuts in a single layer on a second baking sheet. Toast them in the oven, stirring occasionally, until they are lightly golden and fragrant, about 5 minutes. Remove from the heat and cool the sheet on a wire rack. Keep the oven on.
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, cocoa powder, brown sugar, granulated sugar, butter, baking soda, and salt. Beat on low speed until the ingredients are well combined and no butter pieces are visible, about 4 minutes.
In a medium bowl, whisk together the eggs, egg yolk, coffee extract, and vanilla. Add the mixture to the flour mixture and beat on low speed to combine. Add the cooled nuts and the chocolate chips, and beat just to combine.
Turn out the dough onto a generously floured work surface and divide it in half. Shape each portion into a 16 x 2-inch log, and transfer them to the prepared baking sheet, spacing them about 3 inches apart.
Bake, rotating the sheet halfway through, until the logs are firm to the touch, about 20 minutes. Transfer the logs, still on the parchment paper, to a wire rack and let cool slightly, about 5 minutes.
Reduce the oven temperature to 250 F.
Transfer the warm logs to a cutting board. Using a serrated knife, cut the logs on the diagonal into 1/3-inch-thick slices. Arrange the slices, cut side up, on the baking sheet. Bake until the biscotti are dry and firm to the touch, about 1 hour. Remove the baking sheet from the oven and let the sheet of biscotti cool completely on the rack.
Coffee Extract
1/4 cup hot water
One 2-ounce jar instant espresso powder, preferably Medaglia D'Oro
Slowly stir the hot water directly into the jar of espresso powder. Cover the jar with the lid, close the lid tightly, and shake well to combine. Use immediately or keep in a dark cupboard at room temperature for up to 6 months.
Variations on Biscotti Recipe:
Chocolate-Dipped Chocolate Walnut Biscotti
Bake the biscotti, omitting the chocolate chips. Melt and temper 12 ounces semisweet chocolate. Dip one side, or one end, of each cookie into the chocolate. Scrape off any excess chocolate on the edge of the bowl. Place the biscotti, dipped side down, on a parchment-covered baking sheet. Let the chocolate set at room temperature, about 5 minutes. The biscotti can be kept in an airtight container for up to 3 weeks.
No comments:
Post a Comment