Grandma's Biscotti

Ms. Haiku · January 2008

My 96-year old grandma took the time to write out some biscotti recipes for me, and sent them to me. Man, she has really nice handwriting! I'll pass them on to you. There are a few just called "biscotti", but they are different. I won't post all of them tonight, but I'll post all of them eventually. There are 9 new recipes, and my co-workers are going to be very happy, and appreciative of my grandma

Biscotti (#1)

1/2 cup dry cranberries
1 cup almonds
3 cups flour
3 eggs
1 stick butter (1/2 cup/4oz)
1 cup sugar
1 tsp vanilla
3 tsp baking powder
1/2 tsp salt
1/2 cup raisins soaked in liquor

Cream butter + sugar.
Add eggs and vanilla + salt
Add flour, baking powder and all other ingredients
Shape into logs (2?)
and bake 375 degrees for 25 minutes.
Cut 1 inch wide across and lay flat on cooking sheet.
Rebake 12 minutes.
If you wish you can brush with egg wash (egg yolk/milk/whole egg) before baking.
Bis means again, cotti means cooked, thereby biscotti means cooked 2 times.

Granddaughter's note: When I bake biscotti some recipes state that the rest time between bakings should be 5 minutes, and some say over an hour until the logs are completely cool. If they are completely cool then when they are sliced there is less chance of them smushing. I'm leaning towards the completely cool. The second baking should be to dry them out, and some recipes suggest a lower temperature. Hmmm, still working on this one. Recently I baked almond biscotti, and my co-workers remarked how soft they were. They emphasized how good they were, but soft to me reflects underbaked. Most recipes I use create enough batter for two logs. This one doesn't seem that far off. I suggest two logs, between 12-14" long, and about 2 inches wide before the first baking. Also, on the rebake, half way through turn the biscotti over.

GraySaturday · January 2008

Ms. Haiku wrote:

My 96-year old grandma took the time to write out some biscotti recipes for me, and sent them to me. Man, she has really nice handwriting! I'll pass them on to you. There are a few just called "biscotti", but they are different. I won't post all of them tonight, but I'll post all of them eventually. There are 9 new recipes, and my co-workers are going to be very happy, and appreciative of my grandma

Biscotti (#1)

1/2 cup dry cranberries
1 cup almonds
3 cups flour
3 eggs
1 stick butter (1/2 cup/4oz)
1 cup sugar
1 tsp vanilla
3 tsp baking powder
1/2 tsp salt
1/2 cup raisins soaked in liquor

Cream butter + sugar.
Add eggs and vanilla + salt
Add flour, baking powder and all other ingredients
Shape into logs (2?)
and bake 375 degrees for 25 minutes.
Cut 1 inch wide across and lay flat on cooking sheet.
Rebake 12 minutes.
If you wish you can brush with egg wash (egg yolk/milk/whole egg) before baking.
Bis means again, cotti means cooked, thereby biscotti means cooked 2 times.

Granddaughter's note: When I bake biscotti some recipes state that the rest time between bakings should be 5 minutes, and some say over an hour until the logs are completely cool. If they are completely cool then when they are sliced there is less chance of them smushing. I'm leaning towards the completely cool. The second baking should be to dry them out, and some recipes suggest a lower temperature. Hmmm, still working on this one. Recently I baked almond biscotti, and my co-workers remarked how soft they were. They emphasized how good they were, but soft to me reflects underbaked. Most recipes I use create enough batter for two logs. This one doesn't seem that far off. I suggest two logs, between 12-14" long, and about 2 inches wide before the first baking. Also, on the rebake, half way through turn the biscotti over.

Yum! I am always looking for new things to make. I am in the process of learning to be domestic. Thanks! I will try these out for the husband.

roar · January 2008

i like to use pistachios and dried cranberries instead of almonds.
dip half of the cookie into white chocolate.

(great christmas gifts!)

panthergirl · January 2008

thanks!
i'm def going to try this...
always wanted to make biscotti

RolandTD20Kdrummer · January 2008

Sounds really good.

However I can't bring myself to eat an entire cup of sugar, and I know if I made this, I'd probably eat the whole situation in a day or two...

Ms. Haiku · January 2008

roar wrote:

i like to use pistachios and dried cranberries instead of almonds.
dip half of the cookie into white chocolate.

(great christmas gifts!)

That's a good idea! There is so much potential with a basic biscotti recipe as the base, you know. Pistachios have to be blanched, peeled, and then roasted. Actually, maybe not completely roasted as the green may dull, but definitely dried out after the blanching.

Ms. Haiku · January 2008

RolandTD20Kdrummer wrote:

Sounds really good.

However I can't bring myself to eat an entire cup of sugar, and I know if I made this, I'd probably eat the whole situation in a day or two...

That's what friends are for! [or co-workers

]

Collin · January 2008

I need to get some sleep, I thought the title of this thread was "Gandhi's Biscotti."

pjfan31 · January 2008

thanks

Ms. Haiku · January 2008

Biscotti alla Parmigiana

1 cup unsalted butter
1 cup flour
1 cup grated parmigiano
1 tsp fresh rosemary or 1/2 tsp dry rosemary

Pulse all ingredients in a food processor until it holds together. Roll into a ball and refrigerate 1 hour. Cut in half and roll out on floured board until 1/4 inch thick. Cut into rounds, and place rounds on parchment paper on cookie sheet and bake 350 degrees for 8 minutes. If dough gets soft put back in fridge.

Graddaughter's note: That's it. No second bake. No eggs. Sounds like a savory scone, doesn't it? Traditional biscotti don't have butter, and that's why they break teeth. These don't have eggs. I plan on trying this one out, but if someone gets the urge, could you post how it went? Also, I use silipats, which can be reused, instead of parchment paper or buttering a cookie sheet. I would recommend them.

Spunkie · January 2008

Thanks for your grand-ma's recipe. I'm glad to see you around this forum, Ms. Haiku.

nfanel · January 2008

Ms. Haiku wrote:

Biscotti (#1)

this sounds delicious! this may be a dumb question, but how long do you have to soak the raisins? and what kind of liquor?

roar · January 2008

Ms. Haiku wrote:

Biscotti alla Parmigiana

1 cup unsalted butter
1 cup flour
1 cup grated parmigiano
1 tsp fresh rosemary or 1/2 tsp dry rosemary

Pulse all ingredients in a food processor until it holds together. Roll into a ball and refrigerate 1 hour. Cut in half and roll out on floured board until 1/4 inch thick. Cut into rounds, and place rounds on parchment paper and bake 350 degrees for 8 minutes. If dough gets soft put back in fridge.

Graddaughter's note: That's it. No second bake. No eggs. Sounds like a savory scone, doesn't it? Traditional biscotti don't have butter, and that's why they break teeth. These don't have eggs. I plan on trying this one out, but if someone gets the urge, could you post how it went?

YUM! definitely going to try this. thank you!

Ms. Haiku · January 2008

nfanel wrote:

this sounds delicious! this may be a dumb question, but how long do you have to soak the raisins? and what kind of liquor?

I'd use kahlua(sp?) overnight - at least 8 hours. Or, if you want a more definitive answer, check out recipes for Stollen, which contains a lot of soaked dried fruit, and just soak the raisins like you would if you were making Stollen.

justam · January 2008

Thanks for the recipe Ms Haiku.

My husband loves this type of cookie. I'll try to make 'em!!

Ms. Haiku · January 2008

Beat:
1 stick room-temperature butter
3/4 cup sugar

Mix/Sift together:
2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt

Add
2 eggs to the butter mixture, one at a time, and
1 tsp ground anise seed.

Add flour mixture a little at a time. It will be thick.

Add about 1/2 cup chocolate chips, nuts OR dried fruit. More or less depending on taste.

Shape into a log and bake at 350 degrees for 30 minutes. Cool. Cut across in slices 1 inch wide and lay on side on cookie sheet. Bake again 15 more minutes. Turn over half way through.

Granddaughter's note: One thing I learned in pastry school is to temper eggs. Except in the case of pie or other doughs that need to be cold, tempering eggs is a good idea because then all ingredients are the same temperture. By tempering eggs I mean to crack them into a glass/metal bowl, and place them over a pot of simmering water. Stir until they are room temperature. Then add them to the sugar/butter mixture. They don't look as curdled when they are poured into the butter/sugar mixture. It's an extra step, but try it out, and see what you think. When I temper eggs I usually add the vanilla to the eggs, and temper them at the same time. Not for this recipe, as it doesn't have vanilla, but for a lot of drop cookies and other recipes.

Brain of J.Lo · January 2008

I think it is so cool that you're sharing these with us! Thank you so much.

Lizard · January 2008

If I give you my address, will you send me some??

Biscottis, that is.

Ms. Haiku · January 2008

1 1/4 cup sugar
2 1/2 cup flour
1/8 tsp salt
1 tsp baking powder
3 eggs + 2 egg yolks
1 tsp vanilla
zest of 1 lemon
1 cup almonds if desired (peeled and roasted)

Mix all, and bake 25 minutes. Cool 10 minutes and cut across 1 inch wide. Rebake 25 minutes on each side at 275 degrees.

Granddaughter's note: Temper the eggs/egg yolks before mixing. As before divide dough in half, and create logs about 14 inches long and 2 inches across. I'm assuming first bake is 350 degrees? Maybe makes sense it's 275 degrees.

This is the recipe that has the most eggs so far. It should be quite different in texture from the other recipes. I wouldn't be surprised if this is quintessential biscotti as it doesn't have butter, and it does have a lot of eggs. I'm making an almond biscotti later from a cookbook, and it also calls for lemon zest. I made sure to get organic lemons for that recipe.

Ms. Haiku · January 2008

Ohmygawd, it only took me years to figure this out! I thought my biscotti smushed because after the first bake they were not dry enough. I figured out today that I put too much pressure on my knift *duh!* Once I used the serrated knife as a serrated knife, and not a modified meat pounder the resulting biscotti looked very smooth. I took pictures of biscotti alle mandarle I baked today. My flash may be too close to the viewfinder, but hopefully, you'll be able to see some that are just rough looking, and some that are smooth. Here's the dough going through the process after the first bake:

Out from oven after first bake:
http://i132.photobucket.com/albums/q19/Bibliobella/Biscottilogs012708.jpg

Cut after first bake. See how the ones on the left look rough compared to the others. I cut them the wrong way:
http://i132.photobucket.com/albums/q19/Bibliobella/Biscotti012708a.jpg

Cut after first bake:
http://i132.photobucket.com/albums/q19/Bibliobella/Biscotti012708.jpg

Finished after second bake. The rough cut ones are near the bottom of the picture:

http://i132.photobucket.com/albums/q19/Bibliobella/BiscottiBaked012708.jpg

In tin
http://i132.photobucket.com/albums/q19/Bibliobella/BiscottiTin012708.jpg

Ms. Haiku · January 2008

3 1/2 cups flour
1 1/3 cup sugar
1 cup walnuts chopped (roasted)
zest of 1 lemon (organic)
1 tsp baking powder
1 tsp baking soda
2 whole eggs + 1 yolk
3 tsp oil of orange
4 oz melted butter

Mix all ingredients (very dry dough) Form into logs. Paint log with egg wash. Bake at 350 degrees and rebake after slicing 7 to 10 minutes.

Granddaughter's note: Egg wash - I've seen egg wash with 1 egg and milk, and I've seen egg wash with just 1 egg, and if I remember correctly I've seen egg wash with 1 egg and 1 yolk. The goal is to add a little color to the finished product. I think 1 egg and 1 yolk, and a splash milk is probably best. Bake the 2 logs (14" long 2" wide) for about 25 minutes. Keep an eye on them to see if they need longer. First bake should leave them golden brown. The goal of the second bake is to just dry the biscotti out. With the egg wash you have to be extra careful because they may be golden brown just due to the egg wash.

Grandma's Biscotti

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