Hey guys! Today we are going to learn about my favorite biscotti recipe! How is everyone doing this week? I feel like this year is already going by too quickly! It is already the 29th of January and I just put away my Christmas decorations last week. Do you have a goal for 2018? My goal is to be better at time management since I am seriously lacking in that department. Charles says he could never be his own boss and run his own business because he would feel like his work is never done. Well he is right but it also does not feel like work, which I think is key if you decide to be an entrepreneur.
“Do not go after something you do not LOVE to do.”
Working a full-time job and having a blog all at the same time really makes it apparent when you do not spend your time correctly and efficiently. I am looking forward to improving that this year. I follow this Youtuber and I watch her videos every week and she said something that really struck a chord with me a couple of weeks ago. She said if you stay positive you will not believe how many good things will happen to you and how that alone will change your life. How just being positive and basically believing all the things you want in life will come true will actually make it so. Obviously within realistic guidelines but I think a lot of us forget or ignore how being negative or not believing we are going to accomplish anything of significance can actually hurt us without even realizing it.
On another note my birthday is next month and I am excited to design my cake for this year! I always make a cake for myself because cakes are maybe one of my favorite mediums in baking and pastry and I just find it super fun. I am even more excited that I am able to share it on the blog this year! I will have to do a full post or maybe multiple posts on how I design, construct and finish my birthday cake. I am thinking a white cake in Italian Meringue Buttercream, filled with a peach frosting or jelly and then covered in a pink and gold edible sparkle sugar mixture. Too much? I didn’t think so either. ????
“If you stay positive you will not believe how many good things will happen to you and how that alone will change your life.”
I find myself enjoying a cup of coffee in the afternoon which keeps me going until bed time, is anyone else the same? I also hate the feeling when you have had too much coffee and maybe not enough food and you are purely running off of sugar and caffeine? Yes lets not do that. But the days when I have had only maybe one cup in the morning and a cup of decaf sound perfect at night I love to pull these cookies out of the freezer and reheat them in the oven! This recipe that I am sharing with you today is one that I have made over the years and I store in my little pink recipe book where I have collected my most cherished recipes. This Biscotti is sweet so be warned but you should be able to reduce the sugar and still have an awesome cookie to munch on at the end of your busy day. My boyfriend and I really enjoy ending our day with a tasty treat whether that is a Bailey’s spiked coffee and cream or a Biscotti cookie with a cup of decaf. This recipe does make quite a few so bring some in to your coworkers, that is what I do when I have too many sweets in the house! Share them with your friends!
Mise En Place
A little history behind the twice baked cookie:
- The Biscotti was originally from the Tuscan side of Italy where it was mainly eaten by travelers for its sturdy and dry construction.
- After the fall of the Roman Empire in 455 C.E. the cookie reemerged in Tuscany where it was mainly served with sweet wine.
- The Tuscan version of the Biscotti was originally flavored with almonds which then expanded to other flavors such as ameretto, anisette and lemon flavors. The cookie was also starting to be stuffed with assorted dried fruits
- In Italy Biscotti was called Cantucci for its crunchy structure just as the British called cookies of relatable nature Biscuits.
- Most European countries have adopted their own form of the cookie such as: The British have Rusks, the French have Biscotte and croquet de Carcassonne, the Germans have zwieback and the Russians have sukhariki. Sources: Source for Biscotti Cookie History
- 637 Grams All Purpose Flour
- 60 Grams Almond Flour
- 9 Grams Baking Powder
- 2 Grams cinnamon
- 250 Grams Eggs
- 120 Grams Melted butter
- 450 Grams Granulated Sugar
- 1 Lemon
- 120 Grams Almonds, sliced
- 150 Grams Hazelnuts
- 120 Grams Dried Cherries Or any dried fruit of your choice
- 1) Set up silpats and preheat oven to 375 F. Mise en place ingredients. 2) Mix dry ingredients together with orange zest. Mix wet ingredients together until fully incorporated. 3) Add wet ingredients to dry mixture and mix until incorporated. 4) Add sliced almonds to dough and mix until dispersed. This is where you will add your dried fruit if you choose to do so. I like to plump my dried fruit of choice by soaking them in a warm liquid of either alcohol or even just water. Poor the boiling liquid over the fruit and let sit until plump. 5) Divide dough into two portions and shape into two flat logs. You have the option of egg washing the logs here. I chose not to when making this recipe but you certainly can! The end result would be a darker and crispier crust. 6) Bake logs at 375 F until fully done. I baked mine for about 20 minutes but baking time may differ based on where you are located. 7) Allow logs to cool and then slice into Biscotti cookies and bake again for 10 or so minutes. Once they seem dried out remove from oven and allow to cool again. 8) I like to keep some out for the week and throw the rest in a zip lock bag to be stored in the freezer.
*Post updated on July 12th, 2019*