INGREDIENTS

INSTRUCTIONS

The name biscotti literally translated means "twice-cooked." The
method is to form the dough into logs and bake until they are golden
brown. These logs are then sliced and baked again to give them that
characteristic crunch and dryness. Since most recipes contain no
butter, biscotti will remain fresh for up to three weeks. The recipes
that do contain butter will keep up to a week and will produce a much
softer cookie.  MIXING THE DOUGH Biscotti is deceptively simple to
make. While using  an electric mixer will make the going a little
easier, a large bowl  and wooden spoon are more than adequate. The
trick here is to NOT  OVERMIX. I cannot stress this point enough. If
the dough is overmixed  the texture is altered and becomes finer,
denser. If you choose to  use an electric mixer, it's a good idea to
mix in the last amounts of  dry ingredients by hand, just to be sure.
Another tip is to beat the  eggs thoroughly before adding them to the
dry ingredients.  FORMING THE LOGS Your mixed dough will be a little
tacky to the touch.  Lightly sprinkle flour on your work surface, on
top of the dough and  on your hands. Use a minimal amount of flour,
just enough to prevent  sticking. Avoid covering the logs with flour.
Using your palms, roll  the dough into even logs. Ideally they should
be two inches in  diameter and between ten and fourteen inches long.
But this would  depend on the amount of dough and the size of your
baking sheet. If  you make smaller logs, please be aware that the
baking time will  change as well.  Lift the logs with your hands and
transfer them to a baking sheet  lined with kitchen parchment or
lightly greased. As a rule, biscotti  are baked at 350 until they are a
light golden brown hue. This  generally takes about 30 minutes,
depending on your oven and  ingredients used in a particular recipe.
When the logs have completed  their first baking, they should be
expanded in size and firm but not  dry. Biscotti are edible at this
point but not nearly as good as when  twice-baked. As a side note, if
your recipe calls for cocoa, bake at  325 to avoid overbaking and a
burnt taste.  Once the biscotti logs have cooled, slice them 3/4 inch
thick on a  slight diagonal with a VERY SHARP knife. You can use a
serrated  knife, but you compromise that clean cut edges. The second
baking at  the lower temperature allows the cookie to dry out and firm
up.  Spread the cut biscotti out flat on the baking sheet or to save
space, stand them up so both cut sides are exposed. Either method is
satisfactory. At this point, choose the dryness you prefer and adjust
the baking time accordinglythe longer you bake, the drier they get.  It
may take a little experimentation until you get it to your  preference.
As a rule of thumb, you want to make sure that the  biscotti are not
too soft in the center before removing them from the  oven. Store the
cookies in airtight containers. Please avoid  refrigerating as they
will get stale quickly.  VARIATIONS There are a myriad of variations of
biscotti. Macadamia  nuts, almonds and hazelnuts all make great
biscotti. Don't be stingy  with the nuts as they are a key flavor
ingredient. But too many nuts  can create problems. Remember, for a
successful product it is  essential that you have more dough than nuts
or the biscotti will not  hold together. As a rule, try to use 1/2 cup
nuts for every cup of  flour. Another tip is to toast the nuts before
adding them to the  dough. This step prevents the nuts from becoming
soggy, while  dramatically enhancing the flavor. I try to use whole
nuts when I can.  Spices play an important part in any biscotti recipe.
Traditional  choices are aniseed, cinnamon and ginger. Chopped dried
fruit is also  a great addition as they add a delectable chewiness to
the cookie.  For special occasions, biscotti can be coated in milk,
dark or white  chocolate.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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