Posted on 12/26/2011 5:06:29 PM PST by Talisker
This is a request for a recipe for a specific kind of cookie I had during a Christmas celebration. I think it's a kind of biscotti, because it was narrow and hard (but not too hard). I took it off a cookie plate, and because it was hard I dipped it in my coffee, and... wow. Just wow, was it REALLY good.
But. Biscottis cost a fortune pre-made. And I don't even know where to go looking for this one. So I'm asking the Freeper cookiemakers if they have any ideas.
It was a cinnamon/nutmeg flavor, I think. And it had a tan colored cake, with white icing on the top. And because it was so hard, I imagine it was made for dipping. And that's all I know about it.
Any info or ideas on how to re-create it would be most appreciated!
Biscotti di prato.
AP Flour 4c Sugar 2c Salt pinch Eggs 4 each Extract Van. 1 t. mix, shape the loaf, bake at 350F. Allow to sit overnight. Slice. brush with egg white, dust with almond/hazelnut, bake again @ 300F until correct color.
My notes sorta suck. I had a detailed card for the practical exam, but I have no idea where that is.
/johnny
1/4 lb butter
4 eggs
1/2 tsp vanilla extract
1 cup sugar
1 tbsp anise seed
3 tsp baking powder
3 cups flour
Melt the butter in a bowl. Add 3 eggs and the vanilla extract, stirring rapidly. Add the sugar and stir. Add the anise seed, baking powder and flour, stirring all the while. Cover and refrigerate for 4 hours.
Take the dough and split it in half, putting each half on a cookie sheet. Spread each to the length of the sheet. Take the yolk of one egg, add water, and spread the glaze on the top of each half. Bake in a 350 degree oven for 20 minutes.
Remove, let cool and cut in a sawing motion using a serrated knife. The slices should be 5/8 inch thick. Put back on the cookie sheets, and bake in a 300 degree oven for 10 minutes.
Note that this is the traditional holiday recipe. Improvise your own spices and flavors.
Bump for later. I’ve been wanting a biscotti recipe — never mind I don’t know how to cook. ;)
Anyone have a recipe for cinnamon toast?
I baked biscotti from a recipie Richard Simmons had in his Sweetie Pie cookbook , delicious, twice baked cookies and lower in calories.
I think you need nutmeg and crackers to make cinnamon toast.
Just for you!
http://www.joyofbaking.com/CinnamonToast.html
I can do that. The secret is fresh cinnamon. Most people use the stuff that’s been sitting in the pantry for months if not years. Buy the smallest amount you can and date it and if it’s more than a couple of months old, pitch it. Use good quality white bread and real unsalted butter that has been left out a while. Spread the butter, sprinkle the sugar and then the cinnamon. Put in either a toaster oven or your real over at a moderate temp or broil until the butter bubbles and the sugar starts to look like it will be crunchy. Watch carefully as it burns easily.
Having a hard time with the notion that “pre made” biscotti cost a fortune. How do they compare with arugula?
I personally wouldn't use butter, because it's supposed to be bone-dry like a cracker. You get the fat from the cafe au lait. ;)
/johnny
That’s racist!
Rich people...
Same reason grits sell for $0.30/serving and polenta sells for $2.97/serving. Marketing, marketing, marketing.
How much do you think they could get for 'old, dry cookies that you HAVE to soak in coffee'? ;)
/johnny
I just reread what I wrote and it is racist.
Confession: I am of PA German/Swiss extraction, and have never been to Italy. The only biscotti I have ever tasted were some I grabbed at the super market in a weak moment. My recollection of biscotti is that it would have been more flavorful to throw away the biscotti and eat the packaging!
When it comes to commercially made cookies, just give me Famous Amos Chocolate Chip Pecan, or any number of Pepperidge Farm, or several varieties of Nabisco, or Walkers’ Scottish Shortbread, and y’all can have all the biscotti in the world for your very own.
Thanks for all the replies, I will try them all and get back to ya’ll about the ones I like the best.
I’m usually just a chocolate guy (the darker the better, up to and including pain). But every once in awhile I bump into some sophisticated food and say, “hey, that was really good!”
May all your pursuits be as joyful as tracking down cookie recipes!
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