Mario Batali Biscotti

 Biscotti Recipe Make Anisette Or Amaretto Biscotti With This Recipe From Mario Batali

https://www.thenibble.com/reviews/main/cookies/cookies2/the-origin-of-biscotti2.asp#recipe

Flour, eggs, almonds, sugar and no oil or butter! 

Biscotti Recipe Make Anisette Or Amaretto Biscotti With This Recipe From Mario Batali This is Page 2 of a two-page article on the history of biscotti. Italians love their biscotti; there is no one “best” biscotti recipe because everyone likes something different (pistachio? dipped in chocolate? see the list of possibilities on Page 1). Here is Chef Mario Batali’s favorite biscotti recipe, flavored with anisette or amaretto for a gourmet touch. Click on the black link below to read the history of biscotti. Page 1: The History Of Biscotti Page 2: Mario Batali’s Anisette Biscotti Recipe Bake Mario Batali’s Anisette or Amaretto Biscotti Biscotti range in texture from very hard to somewhat spongy and more cake-like. First, the sticky dough is shaped into a log and baked until firm. After a short cooling period, the log is sliced into diagonal slices and baked again to cook out the moisture and produce the crisp, dry-textured cookie with a longer shelf life. The classic recipe has no butter or oil, using only eggs to bind the ingredients together. Recipes that do use butter or oil have a softer texture and a shorter shelf life. There are many delicious variations on the classic recipe: click here for some good cookbooks featuring biscotti. Here’s a recipe from one of America’s favorite Italian chefs Mario Batali. Chef Batali notes, “The following recipe is my favorite for simple, crunchy biscotti, spiked with the flavor of toasted anise seed and a shot of anisette liqueur. Use whole almonds, and chop them roughly with a knife, rather than a food processor, to keep them in large pieces, which will look beautiful when the biscotti are sliced. You may also substitute half or all of the almonds with hazelnuts, using Frangelico or Amaretto instead of the anisette.” Ingredients 3-½ cups unbleached all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 4 large eggs 2 egg yolks plus one egg white, reserved 2 cups granulated sugar 2 teaspoons pure vanilla extract 2 tablespoons anisette or amaretto 1 tablespoon anise seed 6 cups coarsely chopped whole almonds 1 tablespoon granulated sugar for glaze Biscotti Pan Biscotti Pan. From Chicago Metallic’s commercial line of bakeware, designed specifically for biscotti baking. Preparation Preheat the oven to 325°F. Lightly grease two heavy cookie sheets, or line with parchment paper. In a medium-sized mixing bowl, whisk together the flour, baking powder and salt and set aside. In a large bowl, beat together the eggs and sugar until light, about 2 minutes; the mixture will look somewhat curdled. Beat in the vanilla, anisette or amaretto, and anise seed. Beat in the dry ingredients, then the chopped nuts. Divide the dough into four portions. On a lightly floured board, shape each portion into a flat log, just about the length the cookie sheet. Place two rolls on each cookie sheet. In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, glaze each log with some egg white and sprinkle with granulated sugar. Bake for 15 to 20 minutes, or until the logs are lightly golden brown, firm to the touch and just beginning to crack slightly. Allow the logs to cool on the cookie sheet until cool to the touch, about 40 minutes. Reduce the oven temperature to 200°. With a serrated knife, slice the biscotti, slightly on the bias, into ½-inch slices. Lay the slices on the cookie sheets in single layer; Return the biscotti to the oven and cook for 20 more minutes, or until the biscotti are toasted and crisp Store the biscotti in an airtight container. They will keep up to about 2 weeks.

Read more at: https://www.thenibble.com/reviews/main/cookies/cookies2/the-origin-of-biscotti2.asp#recipe

Product Reviews / Main Nibbles / Cookies Biscotti Recipe Make Anisette Or Amaretto Biscotti With This Recipe From Mario Batali This is Page 2 of a two-page article on the history of biscotti. Italians love their biscotti; there is no one “best” biscotti recipe because everyone likes something different (pistachio? dipped in chocolate? see the list of possibilities on Page 1). Here is Chef Mario Batali’s favorite biscotti recipe, flavored with anisette or amaretto for a gourmet touch. Click on the black link below to read the history of biscotti. Page 1: The History Of Biscotti Page 2: Mario Batali’s Anisette Biscotti Recipe Bake Mario Batali’s Anisette or Amaretto Biscotti Biscotti range in texture from very hard to somewhat spongy and more cake-like. First, the sticky dough is shaped into a log and baked until firm. After a short cooling period, the log is sliced into diagonal slices and baked again to cook out the moisture and produce the crisp, dry-textured cookie with a longer shelf life. The classic recipe has no butter or oil, using only eggs to bind the ingredients together. Recipes that do use butter or oil have a softer texture and a shorter shelf life. There are many delicious variations on the classic recipe: click here for some good cookbooks featuring biscotti. Here’s a recipe from one of America’s favorite Italian chefs Mario Batali. Chef Batali notes, “The following recipe is my favorite for simple, crunchy biscotti, spiked with the flavor of toasted anise seed and a shot of anisette liqueur. Use whole almonds, and chop them roughly with a knife, rather than a food processor, to keep them in large pieces, which will look beautiful when the biscotti are sliced. You may also substitute half or all of the almonds with hazelnuts, using Frangelico or Amaretto instead of the anisette.” Ingredients 3-½ cups unbleached all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 4 large eggs 2 egg yolks plus one egg white, reserved 2 cups granulated sugar 2 teaspoons pure vanilla extract 2 tablespoons anisette or amaretto 1 tablespoon anise seed 6 cups coarsely chopped whole almonds 1 tablespoon granulated sugar for glaze Biscotti Pan Biscotti Pan. From Chicago Metallic’s commercial line of bakeware, designed specifically for biscotti baking. Preparation Preheat the oven to 325°F. Lightly grease two heavy cookie sheets, or line with parchment paper. In a medium-sized mixing bowl, whisk together the flour, baking powder and salt and set aside. In a large bowl, beat together the eggs and sugar until light, about 2 minutes; the mixture will look somewhat curdled. Beat in the vanilla, anisette or amaretto, and anise seed. Beat in the dry ingredients, then the chopped nuts. Divide the dough into four portions. On a lightly floured board, shape each portion into a flat log, just about the length the cookie sheet. Place two rolls on each cookie sheet. In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, glaze each log with some egg white and sprinkle with granulated sugar. Bake for 15 to 20 minutes, or until the logs are lightly golden brown, firm to the touch and just beginning to crack slightly. Allow the logs to cool on the cookie sheet until cool to the touch, about 40 minutes. Reduce the oven temperature to 200°. With a serrated knife, slice the biscotti, slightly on the bias, into ½-inch slices. Lay the slices on the cookie sheets in single layer; Return the biscotti to the oven and cook for 20 more minutes, or until the biscotti are toasted and crisp Store the biscotti in an airtight container. They will keep up to about 2 weeks.

Read more at: https://www.thenibble.com/reviews/main/cookies/cookies2/the-origin-of-biscotti2.asp#recipe