So we will explore a biscotty recipe as a starting point.
From the recipe to price the pack of biscotties we will explore it all.
Biscotties usually sell by dozen, a pound or each in the stores.
The first thing is to explore your recipe.
here is a :
pistachio-Cramberry biscotti from a magazine.
Remember you have to make the recipe until you master it.
Igredients:
1) Start the oven in 325 F
2) In the mixer or kitchenaid mix the flour, sugar, baking powder and the salt.
3) On slow speed until well blended slowly add the pistachios and the cranberries.
4) In another bowl whisk the egg, egg white, orange zest, orange juice and vanilla.
5) Slowly mix the liquid ingridients with the dry ingridients in the electric mixer or kitchenaid, until a dough forms, two minutes
6) With the hands damp put the dough in a cookie sheet with parchment or non stick baking liner
7) Press the dough as evenly as possible, bake until is golden brown in the top and slightly darken brown in the sides about 25 minutes
8) Transfer the cookie sheet to a rack and let stand for 10 minutes
9) Transfer it to a cutting board cut it with a serrated knife and slice it about 1/3 thick. Put them back in to the cookie sheet and bake it 15 minutes more, until look light golden brown and feel dry.
10) Transfer the biscotties to the rack and let them cool.
Feel free to experiment
* you can use others nuts and dried fruits instead of the pistachios and cranberries.
*change the vanilla extract for almond
To Be Continued ...
I just did this recipe from a magazine and is not good I have to change the quantities of the ingredients. So I will post the whole thing this evening!!!!!!
ReplyDeleteIf you just want to do it now just double the ingredients and instead of 1 TBS of orange juice use 1/4 cup of Orange juice until the dough is sticky and bread dough like. Because you double the ingredients will be 1/2 of cup of orange juice for the whole thing.
Trial and error that's how we roll.
Shake it baker, shake it...
here is another pistachio-cranberrie recipe
ReplyDeleteI will try this one today.
Ingredients
1/4 cup light olive oil
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups pistachio nuts
Directions:
1.Preheat the oven to 300 degrees F (150 degrees C).
2.In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3.Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
4.Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
5.Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
Cranberry-Pistachio Biscotti - Martha Stewart Recipes <--- I like this one because the amount of liquid. I will try this one too.
ReplyDeleteI will post which one is the perfect one or make one changing or mixing them. Remember we are perfectioning our recipe to make the perfect biscotties. :)
•1/2 cup dried cranberries
•1/2 cup boiling water
•3 cups all-purpose flour, plus more for dusting
•2 teaspoons baking powder
•1/4 teaspoon salt
•4 tablespoons unsalted butter, room temperature
•1 cup sugar, plus more for sprinkling
•3 large eggs, plus 1 large egg, lightly beaten
•2 teaspoons pure vanilla extract
•1/2 cup (2 1/2 ounces) unsalted pistachios, coarsely chopped
Directions:
1.Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside. Place cranberries in a small bowl; add boiling water. Let stand until plump, about 15 minutes. Drain, and set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside.
2.In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix on low speed until combined. Mix in cranberries and pistachios.
3.Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over surface of the dough logs, and sprinkle generously with sugar.
4.Bake, rotating sheet halfway through, until logs are slightly firm to touch, about 25 minutes. Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300 degrees.
5.Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2-inch-thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week