Kortni’s Kitchen: Biscotti

Kortni's Kitchen: Biscotti

Kortni’s Kitchen: Biscotti

Biscotti- This may not have been a staple in your house, but I grew up going to my grandmother’s, and biscotti was always there. These long cookies are meant to be crunchy. For you coffee lovers, they get dunked in your coffee and soften up a little. I thought these particular biscotti had great flavor.

INGREDIENTS from Martha Stewart

  • 1 cup whole-wheat flour (spooned and leveled)
  • 3/4 cup all-purpose flour (spooned and leveled)
  • 3/4 cup packed dark-brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon coarse salt
  • 3/4 teaspoon anise seed, chopped
  • 3 large eggs
  • 1 cup coarsely chopped dried Calimyrna figs (6 ounces)
  • 1 tablespoon finely grated orange zest (from 1 large orange)
  • 1 cup walnuts, toasted and roughly chopped
  • Nonstick cooking spray

DIRECTIONS

Kortni's Kitchen: Biscotti

Kortni’s Kitchen: Biscotti

1. Preheat oven to 325 degrees. In a large bowl, whisk together flours, brown sugar, baking powder, salt and anise. In a medium bowl, whisk eggs until they’re pale yellow and hold a ribbon for 1 second when whisk is lifted, about 5 minutes. Whisk in zest.

Kortni's Kitchen: Biscotti

Kortni’s Kitchen: Biscotti

  • This does not take long. You don’t want to over-whisk and make meringue. I would just use a fork and give it a few good beatings.

2. Fold egg mixture into flour mixture until combined. Fold in figs and walnuts. Lightly spray a parchment-lined baking sheet with cooking spray. Divide dough in half on parchment. Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm, but gives slightly when pressed, about 25 minutes. Transfer sheet to a wire rack and let logs cool 10 minutes. Reduce oven temperature to 300 degrees.

Kortni's Kitchen: Biscotti

Kortni’s Kitchen: Biscotti

  • It will look like the consistency of cookie dough. It is a little sticky, so spraying your hands may sound odd, but do it.

3. Cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more. Transfer to a wire rack to cool completely.

Kortni's Kitchen: Biscotti

Kortni’s Kitchen: Biscotti

  • When you cut the biscotti it will be soft, but you want it to be crunchy. That is why you twice bake it. Don’t over-bake it though, since it is thin and you could burn it.
Kortni's Kitchen: Biscotti

Kortni’s Kitchen: Biscotti

My aunt has a fig tree, and she was talking to me about what to do with dozens of figs. I suggested drying them, and from there we went back and forth on recipes. Have you ever had a large batch of a particular ingredient and don’t know what to do? Well, my aunt showed me this recipe, and I figured why not go for it? I thought these had great flavor, and the chew of the fig and the crunch of the cookie went terrificly together.
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Kortni's Kitchen: Biscotti

Kortni’s Kitchen: Biscotti

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