I love biscotti. For the longest time, I sat back in awe, envious of friends (on- and offline) who make it look like it’s a walk in the park to prepare. For me it was intimidating, especially the fact that it has to be baked twice. I don’t know why, but just the thought of that thwart any attempt at it! Enter Karen DeMasco and Mindy Fox’s book, “The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own“. I pored through the pages, checking the ingredients and processes, and unapologetically drooled over the sweet delights. Then, like cowlick on a well-manicured lawn of a hair, 3 recipes stood out: those of the twice baked cookie variety called the Biscotti. Hello, self-imposed yoke.
It’s crazy to think that some of us have mountains to move when it comes to baking:
- Mt. Cake
- Mt. Macarons
- Mt. Pie
- Mt. Jelly Rolls…I’m still talking about baking here…
- Mt. Cinnamon Rolls
- Mt.Homemade Bread
What else? What’s your baking nemesis?
My friend is leaving to go back to her new home across the border, and I wanted to give her something for their long flight. Biscotti would make a perfect travel snack: light, TSA-friendly, and will survive the journey. And there it was, my work cut out for me and I was ready to face another fear in the kitchen. Luckily, my first try worked like a charm. DeMasco’s recipe is a winner.
Of course I had to try making the chocolate first. Priorities dears.
Chocolate Walnut Biscotti with Coffee. The coffee was just there for props. I haven't had coffee in 13 days. THIRTEEN! Days! And I'm ok. Really. Did I tell you I'm okay?
The dough was sticky and fragile to work with, but incredibly good to eat. I’m a dough/batter-eater. I cannot resist tasting it, unless it is yeasty. It pretty much goes that if the dough tastes good, the baked product will be good, too. So I do intensive testing. With my mouth. Do you? If not, you’re missing out. Well, unless you’re pregnant, then don’t do it if it has raw eggs like this one.
The trick to transferring this dough from the floured counter to the baking sheet is the speedy lift-and-support-entire-length action. It does have the risk of sagging and breaking apart.
Making biscotti and proof that I may have taken Karen DeMasco's"generously floured work surface" too far. It really didn't stick. At all. I mean, how could it?
The hardest part in making these is the baking time. Your kitchen and its surrounding open spaces will be filled with the come-hitherto aroma of brownies baking in the oven, and a hint of something that tickles your nose, trying to let you in on a little secret. You know what it is? Espresso. The book says the cookies will fall flat in taste without it, and I’ll have to agree. No, I don’t even want to try it without!
The Biscotti Council
These biscotti are not too sweet, and would make a perfect companion to coffee or plain milk. Thinking of tea? This is your mate. It’s not too overpowering, even for a light tea.
There are only a few left of this batch, and the generous bag of biscotti I gave my friend for the trip is on the verge of missing the flight, I was told. If that isn’t the best compliment for it, I don’t know what is.
If you’re looking for a biscotti recipe to start you baking, look no further. This newbie approves. And for the seasoned biscotti bakers, this is a worthy addition to consider for your repertoire of old favorites.
For me, honestly, I can’t wait to make more that will last long enough to make it past the front door without being eaten, so I can mail them to friends! I love sending care packages of food, and it almost sounds selfish because I get such sheer pleasure in doing so. :-)
The full recipe can be found online (it’s the 3rd recipe down), and that’s the exact one in the book. I thought I’d just link to it because it’s a long one, plus I didn’t change anything in the recipe.
Happy baking this weekend!
I adore biscotti! I’m going to try this. I also like your blog and beautiful photos. great post.:)
Let me know what you think of the recipe! I’ve made it 6 times in 2 weeks and it’s still in demand among family and friends. And thanks for your kind words. :)
I’m having a cup of coffee now. I wish I have some of these beautiful biscotti to dip. They look really good. Thanks for sharing.
.-= MaryMoh´s last blog ..Zucchini Slice =-.
Wish I could give you some! They are incredibly addicting. You’re welcome.
Looove biscotti! I must admit it’s not something I eat a lot – I often overlook it at cafes for big slices of cake or muffins. But it’s really tasty and looks impressive!
My baking nemesis is bread. I’ve tried at least 5 loaves and it just doesn’t come out as tasty as storebought? Sad!!
.-= Sandy´s last blog ..goodbye, mr meowgi =-.
Sandy, before making making these, I did not consume them that much.
Homemade bread is still a toss for me. I don’t eat bread that much to make it at home. I tend to have to catch up eating it when I bake it. Which recipes for bread have you tried?
Tried no-knead, brioche (several recipes), ratio method, and just some standard recipes… it just doesn’t come out light and fluffy like storebought. :(
.-= Sandy´s last blog ..then i did this, then i did that, blahblah =-.
I love biscotti – both to eat and bake! This will make a nice addition to my repertoire!
BTW – I’ve left an award for you over at my place – stop by when you can! :-))
.-= RJ Flamingo´s last blog ..Awards Day =-.
Renee, this recipe is so well-loved here now. Very good. I hope you get to try it. I will! I can’t believe I missed this comment. LOL. Thanks babe!
I love biscotti too. My baking nemesis is bread and macarons. 2010 will be the year. (hopefully!)
.-= Mardi@eatlivetravelwrite´s last blog ..The Local Kitchen (Toronto) =-.
Mardi, those are both mine. It’s always a hit and miss, those two. I was so exhausted trying to make macarons all weekend — all fail!
I love biscotti and they’re great with coffee or tea. Great photos.
Thanks, Divina!
Its been more than a year now since I last baked biscotti. Good thing I still have some walnuts in the pantry.
I’m really amazed on how it turned out, congratulations. Thanks for the idea.
.-= Panlasang Pinoy´s last blog ..How to Make Baked Pork Chops with Italian Seasoning =-.
Thanks! Let me know if you try it. I’m simply impressed with how easy it was to make. Btw — you look so familiar! You look like my classmate from gradeschool. Crazy! Did you study in the Philippines?
Yup, I went to Bene in Alabang Hills.
.-= Panlasang Pinoy´s last blog ..How to Make Baked Pork Chops with Italian Seasoning =-.
No way! So it is you! Haha. I’ll email you.