A baker I am not. Though I do consider myself a self-proclaimed expert on biscotti. Since it is the only thing I can successfully bake, I bake it a lot. I’ve had good doughs, bad doughs, too crunchy, too soft, flavorful and not flavorful. So, when I say that a biscotti is the best that I have ever eaten and baked, you can take my word for it.
Back when Dorie Greenspan’s:
|Baking: From My Home to Yours|
came out and everyone started blogging about it. I knew that I had to have it. Even though I don’t bake. Didn’t matter. I’m big on wanting things just because I want them. And then I finally got it for Christmas. Let me just say that’s a big, beautiful book, kind of wasted on me, but whatever. So, the other day, when I was getting ready to make a new batch of biscotti, I decided to pull out the not-used-enough book.
Thank goodness I did. This was wonderful, amazing, fantastic. It was a little more work than my usual biscotti recipes (uses a mixer), but well worth it. The dough was fantastic, sort of had the consistency of fudge, it patted into logs beautifully. The logs puffed up, and cracked like a good banana bread, and the consistency of the biscotti is perfect..light with just the right amount of crunch. Seriously I can’t say enough good things about it!
Chocolate Biscotti (with Cherries)
Center a rack in the oven and preheat the oven to 350º F. Line a baking sheet with parchment or a silicone mat.Sift together the flour, cocoa, espresso powder, baking soda, baking powder and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly. Scrape down the sides of the bowl, add the eggs and vanilla and beat for another 2 minutes; don’t worry if the mixture looks curdled. Reduce the mixer speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl. Mix in the chopped nuts and chocolate and cherries (if using), then turn the dough out onto a work surface and knead in any dry ingredients that might have escaped mixing.
Divide the dough in half. Working with one half at a time, roll the dough into 12 inch long logs. Flatten both logs with the palm of your hand so that they are 1/2 to 1 inch high, about 2 inches across and sort of rectangular, then carefully lift the logs onto the baking sheet. Sprinkle each log with a little sugar.
Bake the logs for about 25 minutes, or until they are just slightly firm. The logs will spread and crack – and that’s just fine. Remove the baking sheet from the oven, put it on a cooling rack and cool the logs for about 20 minutes. (Leave the oven on.)
Working with one log at a time, using a long serrated knife, cut each log into slices between 1/2 and 3/4 inch thick. Stand the slices up on the baking sheet – you’ll have an army of biscotti – and bake the cookies again, this time for just 10 minutes.
This will be my entry for this week’s Foodie Friday!