Fact: I had never made biscotti until now. I was super nervous and I was afraid of it. It’s kind of like how nervous you get before making risotto. It just seems way to complicated a task, until you start making it and you’re like, ‘Oh, wow…this is a whole lot easier than I thought!’.
The first one, I put the dough into one large log on the baking sheet. It literally flatten out like a giant cookie….which is not a bad thing…just not what you want for a biscotti.
It still made delicious biscotti, but they were seriously the size of Leland…length-wise, of course. 😉
The other recipe’s logs tended to keep their shape, allowing for thick biscotti.
Mmm! I can’t wait to show you the other two recipes this week!
Be on the look out!!!
adapted from Go Lightly Gourmet
- 2 cups whole wheat pastry flour
- 1 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- dash of ground cloves
- 1/2 cup pecan pieces
- 1/2 cup raisins
- 1/4 cup molasses
- 1/4 cup olive oil
- 2 large eggs
- zest of 1 orange
- white chocolate chips
- Preheat the oven to 325°F.
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, ginger cinnamon, nutmeg, cloves, pecans, and raisins. Stir.
- In another bowl, stir the molasses, eggs and orange zest until well blended.
- Add the wet ingredients into the dry ingredients and stir until the dough comes together (it will be sticky).
- Turn the dough out onto a lightly floured surface and gently kneed the dough a couple of times until it comes together.
- Separate the dough into two logs.
- Place the logs onto a baking sheet that has been covered with either parchment paper or a silpat mat.
- Flatten the logs with the palm of your hand.
- Bake on the middle rack for about 35 minutes, or until lightly browned and risen.
- Allow the logs to cool enough to handle.
- On a cutting board with a serrated knife, cut the biscotti at an angle into about 3/4″ pieces.
- Lay the biscotti on their side back on the baking sheet in an even layer.
- Bake for another 10 minutes or until dry.
- Allow the biscotti to cool completely.
- Over a double boiler, melt the chocolate.
- Dip the either one end of the biscotti or an entire side into the melted chocolate.
- Place on a piece of parchment paper or silpat mat to harden.
- Once completely cooled and hardened, store in an airtight container for up to 2 weeks.
Servings: about 20 biscotti