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Thread: Biscotti recipe.

  1. #1
    Senior Member Yelta's Avatar
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    Biscotti recipe.

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Tried this recipe for biscotti yesterday, its a keeper.
    http://home.surewest.net/frcn/Coffee/Biscotti.html
    Used the butter option and a cup of slivered almonds.
    Easy to make and they go great with the coffee of your choice.

    Recipe courtesy of Randy Glass. ;)

  2. #2
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    Re: Biscotti recipe.

    ahh theres just something about espresso and biscotti isnt there. :)

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    Re: Biscotti recipe.

    Quote Originally Posted by 5753485D4E533C0 link=1288152972/1#1 date=1288172206
    ahh theres just something about espresso and biscotti isnt there. *:)
    Seems you and I are the only ones that feel that way Kotaro. ;)

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    Re: Biscotti recipe.

    Quote Originally Posted by 7B474E5643220 link=1288152972/2#2 date=1288232313
    Seems you and I are the only ones that feel that way Kotaro. ;)
    ahh well, seems like no one knows what they are missing out on!! *;D
    Its my clearest memory of travelling in Italy, and my favourite resturant serves fresh biscotti with their espresso.
    Ill deffs give this recipie a go when the new kitchen goes in and get back to you :)


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    Re: Biscotti recipe.

    I have to agree that coffee and biscotti work very well together. I particularly like vanilla macadamia biscotti with coffee...

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    Re: Biscotti recipe.

    Quote Originally Posted by 5150574C4A4B250 link=1288152972/4#4 date=1288232523
    I have to agree that coffee and biscotti work very well together. *I particularly like vanilla macadamia biscotti with coffee...
    Hooray!! someone else has seen the light.
    Welcome turion!!
    :)
    that sounds VERY tasty, Ill have to give that one a go aswell 8-)

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    Re: Biscotti recipe.

    Quote Originally Posted by 4746415A5C5D330 link=1288152972/4#4 date=1288232523
    I have to agree that coffee and biscotti work very well together. *I particularly like vanilla macadamia biscotti with coffee...
    Wondered about substituting macadamia for almond. ;)

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    Re: Biscotti recipe.

    Quote Originally Posted by 7672697C6F721D0 link=1288152972/5#5 date=1288232622
    Welcome turion!!
    :)
    Thank you *:)

    Sadly I dont really like almonds, so when my wife and I came across a macadamia variation, we tried it and it was delicious! *The baking makes the macadamias crisp up very nicely.

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    Re: Biscotti recipe.

    mmmmm yummo, yep sounds like a goer. :)

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    Re: Biscotti recipe.

    Whipped up a quick batch from the OPs recipe last night. Used Milka chocolate instead of almonds (all our nuts have become weevil infested :-[) and it worked pretty damn well! All I need now is an espresso machine for my kitchen. Hmmmmm.

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    Re: Biscotti recipe.

    Just finished baking a batch, using macadamia nuts, (I used a recipe from a cook book at home). I also experimented a little by swapping the vanilla for the seeds of one vanilla pod...very nice indeed! Now to brew some coffee...

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    Re: Biscotti recipe.

    Great work turion!! sounds tasty, real vanilla is always better! :D

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    Re: Biscotti recipe.

    Quote Originally Posted by 555453484E4F210 link=1288152972/10#10 date=1288533625
    (I used a recipe from a cook book at home).
    Is the recipe a closely guarded secret or are you willing to share. ;)

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    Re: Biscotti recipe.

    Im certainly happy to share, I just wasnt sure about things like copyright, etc...it is a Donna Hay recipe from Modern Classics 2 with some slight modifications:

    2 cups plain flour, (for chocolate biscotti, use 1 3/4 cups flour and 1/4 cup cocoa powder)
    1 1/2 tsp baking powder
    3/4 cup sugar (I used caster sugar)
    1 cup raw macadamia nuts (though you could really use any nuts or even chocolate chips, hazlenuts and choc chips, etc...)
    4 small eggs, (3 medium eggs would work equally well)
    The seeds from one vanilla pod

    Preheat oven to 160C.
    Mix flour, baking powder sugar and nuts in a bowl.
    Add eggs and vanilla, (just scrape the seeds straight into the mix), and mix to make a dough, (it will be really crumbly, so get your hands in there to work it).
    Divide the dough into 2 parts, kneading each piece till smooth, (flour on the kneading surface and your hands is essential to minimise sticking)
    Shape into 2 logs, place on a baking tray lined with non-stick baking paper then flatted with your hands.
    Bake for approx 35 mins, (longer if needed).
    Set aside to cool completely.
    When cool, cut slices from the logs, (diagonally slicing will give a fancier finish), of desired thickness, (anywhere from 5mm to 10mm is usually pretty good).
    Place slices on a baking tray lined with non-stick baking paper, and bake at 160C for approx 10-15 mins, (you can turn them half way to get a more even browning). *NOTE: You will probably need to do the final baking in batches.
    Allow to cool slightly, then enjoy alongside a single or double espresso, or short macchiato, (or other beverage).

    I havent tried the chocolate variation, but thinking I will for the next batch. Im also going to try using organic rapidura in place of the sugar for the next non-chocolate batch. *The thing I love about biscotti is that it is completely dairy free, (in the last few months I have become very dairy intolerant, which means no more lattes for me *:( ).

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    Re: Biscotti recipe.

    mate, you cant go wrong with a donna hay recipe hey. :)

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    Re: Biscotti recipe.

    Thats for sure :)

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    Re: Biscotti recipe.

    I am now attempting to modify the recipe to make espresso biscotti...My first attempt used a double shot of espresso. I needed about 1/4 cup more flour to compensate for the extra liquid. The end result is not too bad, but the coffee flavour is very subtle...Ill try increasing the amount of espresso used next time. Once I get the recipe right, Ill post it here.

    -- turion

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    Re: Biscotti recipe.

    Looks great, i might try this one myself. Will post some pics.

  19. #19
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    Re: Biscotti recipe.

    Made another batch of the Randy Glass recipe a couple of days ago using macadamia instead of almonds, have to admit my wife and I both prefer the almond version. :)

    FWIW heres a copy of his recipe.

    Ingredients
    * ½ cup (120ml) olive oil (or substitute equal amount of butter)
    * 1 (240ml) cup sugar
    *2 eggs
    *1 tsp (5ml) vanilla
    *2 cups (480ml) flour
    *2 tsp (10ml) baking powder
    *pinch of salt
    *1 cup (240ml) of your choice of nuts. Chocolate chips, etc.

    Cream the oil (or butter) with the sugar the beat in the eggs, then the vanilla. Then add the sifted flour and then the rest of the dry ingredients. Mix well and then mix in your additional ingredients.

    Form into two or three loaves of “flat” logs, the size of which depends on the size of the cookies you prefer. Dough will be sticky, so flour your hands before handling the dough.

    Bake these loaves on a greased cookie sheet at 375f. (190c) degrees for 15 minutes. Lower temperature to 350f (177c) and bake for 30 additional minutes. If you made three loaves reduce this time to 20 minutes. Keep an eye on them and use your best judgement. The loaves should be nicely browned on the outside.

    When done, remove the loaves from the oven and using a sharp, thin-bladed knife (your bread knife should work well), slice into individual cookies, each about ½ to Ύ" (12-19mm) thick. With the oven still at 350f (177c), place these biscotti on their sides and bake for another 5 minutes. Turn over and bake for 5 minutes more. Remove and allow to cool.
    Our favorite addition is to use roasted almonds. Place them on a cookie sheet at about 350 f. (177c) for about 5 to 10 minutes. Turn them a few times and keep an eye on them as they will burn quickly. When done take them out and sliver them individually with a sharp knife. They add a delightful taste to the biscotti.

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    Re: Biscotti recipe.

    nothing like an after dinner doppio accompanied by fresh biscotti.
    :) :)


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    Re: Biscotti recipe.

    Ill have to get the recipe - my mother in law makes a ginger and pistachio biscotti that is to die for.

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    Re: Biscotti recipe.

    Looks good, kotaro!

    Almost there with the espresso biscotti recipe...not enough baking powder in the last batch, plus I ran out of white flour and had to use some wholemeal flour. The result was a denser and drier buscuit. Two double shots seem to be about right for flavour I think. Well see how the next ones come out. (When I get it right Ill post pictures too).

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    Re: Biscotti recipe.

    Quote Originally Posted by 6D72706A73667170671F0 link=1288152972/20#20 date=1289938889
    Ill have to get the recipe - my mother in law makes a ginger and pistachio biscotti that is to die for.
    sounds AWESOME!!

    Quote Originally Posted by 6B6A6D7670711F0 link=1288152972/21#21 date=1289960213
    Looks good, kotaro!

    Almost there with the espresso biscotti recipe...not enough baking powder in the last batch, plus I ran out of white flour and had to use some wholemeal flour. *The result was a denser and drier buscuit. *Two double shots seem to be about right for flavour I think. *Well see how the next ones come out. *(When I get it right Ill post pictures too).
    mmmm sounds delicious!!

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    Re: Biscotti recipe.

    Quote Originally Posted by 33372C392A37580 link=1288152972/22#22 date=1289969525
    sounds AWESOME!!
    My mother in law visited today. I got her to email me the following when she got home:


    Biscotti – Almond Bread - * makes about 35
    [ch10146] 3 x- large egg *whites
    [ch10146] ½ cup caster sugar
    [ch10146] 1 cup sifted spelt flour or plain flour
    [ch10146] 250gm skin on almonds

    Lightly brown almonds in oven and set aside to cool.
    Beat egg whites until soft peaks form.
    Gradually beat in caster sugar, making sure sugar is dissolved.
    Fold in almonds and flour gently.
    Spread mixture into a bar tin lined with baking paper.
    Bake at 180 [ch8304] C until firm and golden in colour, approx 35 – 40 mins.

    Turn onto rack and cool.
    Wrap in foil and keep in fridge for 2 days.

    Using a very sharp knife cut into wafer thin slices.
    Place slices onto oven trays.
    Bake *at 120[ch8304]C until dry and crisp and lightly browned.
    Once cooled, keep in an airtight container ( if you can resist).
    Alternative creations:
    [ch8252] *The total weight of any combination is to be 250gm
    [ch8252] *All nuts used are to be dry roasted
    • Pistachios *and cranberries
    • Skin on almonds and dried pears
    • Skin on almonds and dried ginger
    • Skin on almonds and glace cherries / fruit – you choose the colours


    ________

    Just a point of note, when the recipe says "sharp knife" it really means it. Father in law is a chef, so the knives they use are like razors. If you use a knife that isnt razor sharp, you will have issues. My recommendation is to buy one of the Victorinox Pointed Paring knife for around $5 from any knife shop or Everten online if you dont have something razor sharp.

    Despite being a simple recipe, its about technique more than anything.

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    Re: Biscotti recipe.

    I finally got it working reasonably well...

    Espresso Biscotti
    ----------------------
    3 1/4 cups plain flour, (If the dough is too wet, use a little more)
    2 1/2 tsp baking powder
    3/4 cup sugar
    1 cup raw macadamia nuts (though you could really use any nuts or even chocolate chips, hazlenuts and choc chips, etc...)
    3 eggs
    120mL (4 shots) of fresh espresso
    2 1/2 teaspoons of vanilla extract, (adjust to taste)

    -----

    Preheat oven to 170C.
    Mix flour, baking powder sugar and nuts in a bowl.
    Add espresso, and mix a little, (nexessary if the espresso is hot to prevent it from cooking the eggs).
    Add eggs and vanilla, and mix to make a dough, (it will be a wetter dough). *If the dough is too wet, add extra flour, (putting flour on your hands helps reduce the amount sticking to hands).
    Divide the dough into 3 parts, kneading each piece till smooth, (flour on the kneading surface and your hands is essential to minimise sticking)
    Shape into 3 logs, place on a baking tray lined with non-stick baking paper then flatted with your hands.
    Bake for approx 35 mins, (longer if needed).
    Set aside to cool completely.
    When cool, cut slices from the logs, (diagonally slicing will give a fancier finish), of desired thickness, (I find the thinner the better).
    Place slices on a baking tray lined with non-stick baking paper, and bake at 170C for approx 10-15 mins, turning them after 5 to get a more even browning). *NOTE: You will probably need to do the final baking in batches.
    Allow to cool slightly, then enjoy.

    -----

    Quantities are a little rough, but seem to work OK. *Results in an enjoyable biscotti. *I was using Espresso WOW! as my espresso of choice.

    Enjoy :)




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    Re: Biscotti recipe.

    Quote Originally Posted by 444542595F5E300 link=1288152972/24#24 date=1292412225
    *Results in an enjoyable biscotti.
    While the pics are good, you really should try and get it even thinner than that. We normally do it about half the thickness youve got there.

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    Re: Biscotti recipe.

    yeah, difficulty is that the sharpest knife I have is a breadknife :( Since that batch I have been getting thinner slices, but it has taken a bit of practice.

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    Re: Biscotti recipe.

    I now cant remember if I used 2 or 3 eggs...I would suggest starting with 2, and if it is too dry, adding a third...



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