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Egg-free (or not) biscotti

Submitted by on Sunday, 8 June 2008 No Comment

Originally publish Dec. 15, 2007, thehive.modbee.com

I’ll admit, this one was more my indulgence than anything the kids were actually clamouring for. Though Little Guy ate it — but he’ll eat anything. Big Guy promises me he’ll love it the next time I make it — which is his polite way of saying, “I really hate this.”

I was surprised at how easy this was. I love to try new recipes, but always wind up with a case of the “I’m gonna screw this up” heeby jeebies right before it goes in the oven. I followed the directions to the letter, though, and it turned out nicely. Hmmm … wonder if there’s a cause and effect there?

The only variations I made from the original were, of course, the egg substitute and leaving out the pistachios, because we’re afraid to try Big Guy on nuts. I bet some added orange peel would be good, though.

I did wind up baking mine about 10 minutes longer than suggested in each round, but I use Air Bake, which are notorious for dragging out everything.

If you want to fancy it up a bit, you can drizzle or dip it in chocolate — we used white. And in my house, they, of course, had to have sprinkles.

The original came from the Joy of Baking, an excellent site I’m just starting to explore. There are a lot of other biscotti recipes there, too.

Cranberry biscotti
2/3 c. sugar
2 large eggs or the equivalent in EnRG egg replacer plus 1/4 c. milk
1 tsp. vanilla
3/4 tsp. baking powder
1/8 tsp. salt
1 3/4 c. all-purpose flour
1/2 c. shelled, unsalted pistachios, coarsely chopped
1/2 c. dried cranberries or cherries

Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped pistachios and cranberries.

Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches long and 3 1/2 inches wide. You may have to dampen your hands to form the log; the dough is quite sticky. Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer the log to a cutting board and cut into 3/4 inch slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.

Copyright 2007 Debra Legg. All rights reserved.

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