Biscotti are a twice-baked, oblong-shaped cookie from Italy. The word biscottio, known as biscotti today, is derived from bis (twice) and cotto (cooked) and derives from the custom of baking cookie dough in long slabs, shaping it into three long logs approximately half-inch thick, and baking them again. By baking them twice, they lose any excess moisture which makes them nice and crunchy.
Biscotti originated in the region of Italy known as Tuscany, in Prato, 15 miles from Florence. The history of biscotti in the United States can be traced back to Christopher Columbus, who needed a food that could resist moisture and mold on long ocean journeys.
There are hundred of recipes for biscotti throughout Italy, but other than flavoring, biscotti can also be subtly sweet or very sweet. They fall into two distinct categories: those made with butter and those made without butter or shortening. The butter cookie results in a more tender shortbread-like texture, while those without butter are drier and harder. The butter less ones don't easily disintegrate when dipped and are best served with a cup of coffee or tea, or a glass of Port in which to dip them.
Biscotti are classically flavored with almonds, chocolate, hazelnuts, or anise seed. I have seen varieties with dried red tart cherries, raisins, cinnamon, fennel or poppy seeds, allspice, citrus zest, ground toasted nuts, miniature dark or white chocolate chips. You can also dip one side in melted chocolate.
Ingredients Needed:
3 cups flour
4 eggs
1 ½ cup sugar
½ cup oil
1 Tablespoon baking powder
¼ teaspoon salt
1 cup pistachio nuts, taken out of the shell
½ bottle almond extract or anise extract
TO MAKE BISCOTTI:
Use a large mixing bowl and add all the ingredients at one time into the bowl. Mix at first with a wooden spoon to moisten all the ingredients. The dough should be stirred with a rubber spatula or spoon until a stiff dough forms. Do not mix the dough with an electric mixer. Use your hands to knead the wet dough until all the ingredients are together in a ball.
Mix all ingredients at the same time in the bowl.
The dough will feel dry, keep mixing as it will form a ball.
Use your hands to make the dough stick together and into a ball.
After making the dough, scrape it out onto a lightly floured work surface. I like to BRIEFLY knead it while counting to 10 until the dough just comes together. Divide the dough into 3 small loafs before baking. You can use a kitchen scale to get equal portions but it is not necessary. The loaves should be 4 inches wide. For extra long biscotti, make one large log so the cookies can be 7 inches in length for that gourmet look.
The three dough logs are ready to bake in the oven.
Press the dough together with the palms of your hands. It will look like it barely sticks together, but don't attempt to add water or knead the dough again. Wet your hands slightly so the dough won’t stick to your hands. Roll each portion under the palms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on an UNGREASED baking sheet lined with parchment paper or foil. Make sure they are neither too close to each other nor to the sides of the pan. Press down gently with the palm of your hand to flatten the logs.
Three baked logs before cutting.
Biscotti logs usually bake for about 25 to 30 minutes, smaller ones bake faster, or until they are well risen and have also spread to about double their original size. Biscotti should be baked in the middle shelf in a 350 degree preheated oven. The logs are done when pressed with a fingertip and they feel firm or dry to the touch and appear LIGHTLY browned. Do not overbake your biscotti as they continue to crisp as it cools.
Rotate the cookie sheets half-way through baking. With twice-baked biscotti, do it through each baking period. If using one cookie sheet, rotate the front to back. If there are two cookie sheets in the oven at the same time, swap and rotate the cookie sheets half way through baking. Your cookies will bake more evenly. If you do bake two cookie sheets on one shelf, leave room between them and the sides of the oven.
Cut the logs into the biscotti.
Place the pan on a cooling rack and allow the biscotti logs to cool for ten to fifteen minutes before they are sliced into wafers, which are returned to the oven to crisp up. Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/2inch thick or thicker. Use a sharp, serrated knife. The thinner they are, the crispier they get; the thicker they are, they will remain somewhat soft in the middle. After slicing the cookies, turn them on their side and bake 15 minutes more on each side. Leave the temperature at 350 degrees.
The biscotti is cooling on the pan.
To bake again, arrange the biscotti on the prepared pans, cut side down. No need to leave space between them. If you need two oven racks, reset them in the upper and lower thirds of the oven. Bake the biscotti for about 15 or 20 minutes or until they are lightly toasted; don't over do it because if too brown, they become rock hard when cooled. Cool the biscotti in their pan on a rack.
When cooled, biscotti can be glazed or drizzled with melted chocolate.
I always have plenty of biscotti on hand during the holidays for those folks who stop by my home or to give to the neighbors. I love spreading the Aloha Spirit through the sharing of foods I make with love. Happy Holidays to you and your family. Thank you for reading my column. Remember to spread the Aloha Spirit where ever you live.
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