Chef Karen: To start off the baking season with Biscotti was an easy decision. I hate that dry junk you buy at the local coffee shop. It’s so hard you either break your teeth eating it or you have to soak it so long in your hot chocolate that it gets soggy and leaves behind crumbs. The recipe we used this week is great. It has butter in it so first off it’s amazing! The original calls for cranberries and almonds but I did 2 different kinds; I used pistachios and cranberries for one and hazelnuts with a teaspoon of anise seeds for the other one….. Both VERY yummy! I believe Chef Jonathan will explain the recipe so I won’t waste time; I’ll just say to make sure you toast any nut that you decide to use. It brings out the flavour and makes it easier to eat in the cookie. This recipe is easy and it doesn’t take very long to make. I highly recommend starting off YOUR baking season with this Biscotti.
Chef Jonathan: Biscotti is just one of those pastries that needs to be made as soon as winter hits, and this blog couldn’t have been more timely (especially for those in the snow belt). This is my original recipe I stole from Culinary School, and it has never let me down…….The ingredients are just real, simple, and concrete, no messing around with strange flavours or additions. I decided to make cranberry-pistachio biscotti which totally reminds me of the holidays. This is a very simple recipe to make, it just takes the time for the double bake. The key with biscotti is to not let it dry out too much, and I believe this recipe totally nails it! This biscotti goes perfectly with a steaming cup or cocoa or coffee, your preference. Enjoy!
Convection Oven: 325° F for 18-22 mins / 225° F 5-10 mins
Convention Oven: 350° F for 25-30 mins / 250° F 5-10 mins
1/2 C butter
3/4 C castor sugar
1/2 t vanilla
2 C + 2 T flour
1 t baking powder
1/2 C almonds, slivered
1/2 C cranberries, chopped
Attach paddle to mixer bowl, and cream butter till smooth. Add sugar, mixing on medium speed till combined. Whisk eggs thoroughly, and add vanilla. Add egg/vanilla mixture to creamed butter/ sugar, until fully incorporated. Sift flour and baking together in a separate bowl, add to mixture, folding in till combined. Add cranberries and almonds to mixture, folding in till combined.
Separate dough into two disks. Dust bench with flour and roll out dough into logs, and place on baking sheet lined with parchment. Wrap with saran and place in fridge for 20 minutes. Take out and place in oven at desired temperature for 25-30 mins. Take logs out, and slice with a serrated knife on a diagonal. Change temperature of oven and put logs back in for 5-10 mins. Let biscotti cool on a cooling rack before serving.