Subj : Biscotti was: Cinnamon Ro
To   : Ben Collver
From : Dave Drum
Date : Sat Mar 16 2024 05:22:00

-=> Ben Collver wrote to Dave Drum <=-

 BC> That muffin recipe's not too shabby either.  I'll add that to my
 BC> to-try list.  If you beat me to it, i'd be interested in reading
 BC> about it.

Already have done. If a recipe I post has "Uncle Dirty Dave's Kitchen"
instead of "Uncle Dirty Dave's Archives" as a tag/identifier that means
I have made that formula at least once.

 BC> The other day i made biscotti.  I've found that they go well with hot
 BC> sweet potato puree.  It's almost like eating sweet potato pie.

I've never made biscotti - although I've eaten them and understand why
the Brits call most of their cookies "biscuits". Biscotti are "hard
finished" and cookies (the Brits *do* use that term) are soft and
chewy. Given the British tradition of drinking tea and the hard finish
of sweet biscuits/biscotti they are a natural pairing.

Here's an interesting looking biscotti recipe - which will likely be
an "Archives" item forever as I don't think I'll ever make it. Bur, I'd
eat some in a New York minute if there were a cup of coffee present.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Chile Biscotti
 Categories: Cookies, Chocolate, Chilies, Nuts
      Yield: 38 Servings
 
      2 c  (272 g) A-P flour; more for
           - dusting
    1/3 c  (32 g) Dutch-processed cocoa
           - powder
  1 1/2 ts Baking powder
    1/4 ts Salt
    1/2 c  (114 g) unsalted butter;
           - room temp
    3/4 c  (151 g) granulated sugar;
           - more for sprinkling
      2 tb Ancho chile powder
      2 lg Eggs
      1 ts Vanilla extract
    2/3 c  (85 g) roasted, unsalted
           - cashews; rough chopped
    1/2 c  (100 g) chocolate chips
 
  Position a rack in the center of the oven and set the
  oven @ 350ºF/175ºC.
  
  In a medium bowl, whisk together the flour, cocoa
  powder, baking powder and salt. In a stand mixer fitted
  with a paddle attachment, beat the butter, sugar and
  chile powder on medium-low speed until smooth and well
  combined, about 2 minutes.
  
  Increase the speed to medium. With the mixer running,
  add the eggs, 1 at a time, pausing to scrape down the
  sides of the bowl if needed, then add the vanilla
  extract. Beat until well mixed, about 1 minute.
  
  Turn the speed to low and, with the mixer running, add
  the flour mixture a little at a time. Continue mixing
  until the dry ingredients are almost incorporated,
  scraping the bowl as needed, then add the cashews and
  chocolate chips all at once. Keep mixing until the
  cashews and chocolate have integrated and a thick dough
  has formed.
  
  Divide the dough in half and roll each half into a
  12" log. (You can use a sheet of wax or parchment
  paper to help roll the dough evenly, or dust with extra
  flour if the dough is sticky.) Place both logs on a
  half-sheet pan lined with parchment paper, then flatten
  both logs with your palms until about 1" thick. Sprinkle
  each with a little granulated sugar to evenly coat.
  
  Bake until the logs lose their sheen, 20 to 25 minutes.
  There should still be some softness in the middle of
  each log when gently pressed. Be careful not to
  overbake, as the logs may break when sliced later.
  
  Turn off the oven, take out the biscotti and let cool on
  the sheet pan for a few hours. (The longer they rest,
  the easier they will be to slice without breaking.)
  
  For the second bake, heat the oven to 300 degrees. (The
  temperature is lower for gentler, more even baking.)
  
  Using a serrated knife, slice each log at an angle into
  1/2" slices. You may trim and discard the ends or bake
  them along with the other slices - they taste just as
  good. Place the slices, cut sides down, on the same
  parchment-lined half-sheet pan. (You don't need to be
  careful about spacing them out.)
  
  Bake for about 25 minutes, or until the biscotti are
  no longer soft to the touch. They will harden a little
  further after cooling. Remove from the oven and cool
  completely on the pan. The biscotti will keep for 2
  weeks in an airtight container at room temperature.
  
  Recipe from: Mark Sopchak
  
  Adapted by: Ligaya Mishan
  
  Yield: 36 to 40 small biscotti
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "England and America are two countries separated by a common language" GBS
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