Grandma's Biscotti

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  • TrixieCat
    TrixieCat Posts: 5,756
    There is simply only one way to improve upon that:

    Put a scoop of Bailey's HD ice cream in a bowl, pour over a cup of esspresso and dip that biscotti into it.
    h e a v e n

    thanks for the recipe! :)
    Cause I'm broken when I'm lonesome
    And I don't feel right when you're gone away
  • redrock
    redrock Posts: 18,341
    Ms Haiku, that recipe looks yummy. I've never made any with cranberries (and I love cranberries). Must have a go at it! Thank you and thank you grandma!
  • decides2dream
    decides2dream Posts: 14,977
    ms. haiku...the man that gets to be your husband is fortunate indeed! :D seriously! a woman with so many passions......is a gift!



    that biscotti looks and sounds delicious...i love good biscotti!
    actually, every time you post about your baking, i drool........:p
    Stay with me...
    Let's just breathe...


    I am myself like you somehow


  • justam
    justam Posts: 21,415
    Ms. Haiku wrote:
    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.

    Orange ones?! :D
    &&&&&&&&&&&&&&
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,368
    1/2 cup butter
    1 1/4 cup sugar divided
    3 eggs
    1 tsp anise oil or vanilla extract (flavoring)
    2 cup flour
    2 tsp baking powder
    dash salt
    1/2 cup almonds (roasted, peeled. If whole cut into size of thirds)
    2 tsp milk (temper, heat to room temperature)

    Cream butter + 1 cup sugar. Add eggs one at a time. Stir in flavoring. Add dry ingredients + almonds. Line a baking sheet with foil or grease it (silipat?). Divide dough in 2 12"x3" logs. Brush with milk + sprinkle with 1/4 cup sugar. Bake at 375 degrees for 15-20 minutes or until golden and firm. Remove from oven reduce heat to 300 degrees. Cool logs for 15 minutes. On a cutting board cut diagonally 1/2" wide. Place cut side down on ungreased cookie sheets. Bake 10 minutes. Turn over + bake 10 minutes more. Turn oven off + leave door ajar. Leave cookies to cool. Store in an airtight container.

    Granddaughter's note: Wow, leave the door ajar! My grandma's hardcore :D This is probably the most detailed recipe she sent, but with all the little quirks, I guess you need it, eh?
    There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
    The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
  • nfanel
    nfanel Posts: 2,558
    mmm...once i lose the few pounds i need to, this may be my first treat. i love that you're sharing all of these recipes with us!

    this is surely a dumb question, but how do you roast/peel almonds?
  • nfanel
    nfanel Posts: 2,558
    Ms. Haiku wrote:

    Granddaughter's note: Wow, leave the door ajar! My grandma's hardcore :D This is probably the most detailed recipe she sent, but with all the little quirks, I guess you need it, eh?
    and another dumb question.... do you leave the cookies in the oven once it's off and the door is ajar?
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,368
    nfanel wrote:
    and another dumb question.... do you leave the cookies in the oven once it's off and the door is ajar?
    Yep, it sounds like it. Until the cookies cool.

    In response to your other question. If you have time, and the inclination, buy whole almonds with the skins on. The following will give you a lesson in patience.

    I'm writing the following instructions from Baking by Flavor by Lisa Yockelson:

    To detach the skin from almonds, blanch them (drop them), 2 cups at a time, in plenty of boiling water for 30 seconds. Then drain in a colander. When they are cool enough to handle, slip of the skins by pressing and squeezing each almond between your thumb and forefinger. Dry the almonds thoroughly by spreading them out on sheets of paper towels. (Ms. Haiku's note - dry out for a couple hours or they may feel rubbery when you roast them)

    Ms. Haiku's note - to roast, spread on a cookie sheet with silipat (parchment paper), and put in oven about 300 degrees. Once you can smell them they should be roasted/toasted. You don't want them too brown, but they should have some color. Once you smell them is a good rule of thumb for roasting time of any nuts.

    If you want to reach Heaven, find a recipe with pecans, and roast your pecans. Your soul will bloom from the smell, and the wonderfully deep earthy taste. Pecans in salad is good, as in brownies or chocolate chip cookies.
    There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
    The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
  • nfanel
    nfanel Posts: 2,558
    thanks! :)
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,368
    I still have few more of my grandma's recipes to post. For a project I'm doing (the brob blog in my signature) I'm researching biscotti recipes. I'm starting to be very particular about biscotti recipes that do not call for a decrease in temperature on the second baking. Just from that indication it kindof reflects a forced drop cookie into a biscotti. The second bake is for drying out, most of the baking should have happened with the first bake. Hmmm, any thoughts? I plan on baking quite a few biscotti, so either I have to get a handle on how to translate two similar baking temperatures into two different baking temperatures, or just do what the recipe calls for.
    There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
    The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
  • KosmicJelli
    KosmicJelli Posts: 1,855
    all my grandmas Biscotti recipies are basically oil, eggs and flour... except for the pizzelles which have butter...


    grossest is cuchidata... fig cookie... icky I made them only once for my grandmas last christmas

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