I’m that one girl who started a food blog, said whatever random thought came to my head, showed you some pretty sweet recipes, but then fell off the face of the earth?
Remember me now?
**insert crickets here**
Well, I guess that’s what happens when you fall of the earth’s face, now doesn’t it?
There is totally a reason I went dark.
I went out & became one of those fancy-shmancy bakers…like, for realsies.
But once I hit a creative wall, I decided to pack up my chef’s coat & go back to what I loved most:
Doing things my own way with my very own baking gig & gettin’ all kinds of creative with it.Now I’m back with a couple of nifty tricks up my coat sleeve &
I’m wielding a mean a** biscotti.
Soooo…this may NOT be the best way to start this blog but can I just begin by saying that I never really liked biscotti?
I know, I know.
Here I am writing about it, baking it, & trying to get all of you to fall in love with it so much that you’ll go into your kitchens & make it too, and yet there I go, totally putting down biscotti like a mean tweenager.
But I just need you to trust me.
^^This ain’t your nonna’s biscotti.^^
(Nonna = grandmother in case you have no idea what I’m talking about)
I actually like this biscotti and I bet yo’ nonna, you will like this biscotti, too.
As a matter of fact, I liked it so much that I started to anthropomorphize
& realized that if biscotti were a person, we’d have a lot in common.
Maybe even be BFF’s…For instance:
The word biscotti comes from the Latin word biscoctus, meaning “twice-baked or cooked”.
In college, sometimes I would party two days in a row therefore, I too, have been “biscoctus”.
The biscotti cooking method of twice-baking was used as a means of prolonging the “shelf-life” during ancient “refridgeration-free” times.
After turning 30, I started putting on face cream in order to prolong the shelf-life of my face.
Traditionally, biscotti uses anise extract but I tend to associate anise with this amazingly effective yet absolutely gross tea my mom gave me when I had cramps soooo….I’m not putting it in a biscuit.
Lucky for me, the awesome thing about biscotti is that it is pretty versatile. You can use just about any kind of extract, spices, & nuts in the mix and dip it in just about anything you can think of.
Enough of the history lesson, let’s make some Biscotti!!
Biscotti starts off pretty simple:
First, add all the wet ingredients together.
Then all of the dry ingredients…
Then you mix it all together until it forms a little dough ball like this:
(aren’t the little flecks of cinnamon & vanilla so wonderful??)
Roll your dough out into a log then flatten them to about 1/2″ thickness using as little excess flour as possible. I really didn’t need any extra flour because my dough wasn’t that sticky. Some people roll out the dough between sheets of wax paper. I tried it & then proceeded to cuss out the wax paper for being so difficult so I just used my fancy little hands instead.
FYI: There’s a lot of curse words used in my kitchen.
Oh, if these walls could talk….they’d say the F word. LOUDLY.
I had some extra walnuts in my cupboard so I thought they’d be a nice addition to my biscotti.
But some people have a thing about nuts so I made only half of the logs with them.
Sometimes you feel like a nut, sometimes you blah, blah, blah…(copyright infringement avoided).
Once they have baked to golden brown & you have cut them to about 2″ wide, turn them on their sides like little biscotti soldiers & re-bake for about 5 minutes to brown the sides.
Allow to cool on a baking sheet, then proceed to dip them in something delicious.
I chose chocolate & extra walnuts.
But most importantly, I chose chocolate….
Stand them on their sides again and allow the chocolate to harden.
Dip in your coffee & sit down with a good book.
I chose the Culinary Institute’s “Baking and Pastry: Master the Art and Craft” & “How Baking Works”.
One teaches you about baking as an art & the other teaches you the chemistry behind baking.
I’m gettin’ my learn on, y’all. Watch out.
- 3 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup canola oil
- 3 eggs
- 1 tsp vanilla extract (I used vanilla bean paste but any extract works)
- chocolate chips for dipping, melted (this is optional. Chocolate can be milk, dark, semi-sweet, or white)
- 1 cup chopped walnuts (or any other nut of your preference)
- Preheat oven to 375 degrees.
- 2. Line cookie sheets with parchment paper.
- 3. Wisk together flour, baking powder, cinnamon, & nutmeg. Set aside.
- 4. Beat oil, eggs, sugar & extract together until blended. I made this all by hand but a mixer with the paddle attachment can also be used. Just don't overbeat the mix or you will be eating a rock by the time you are done!
- 5. Slowly add the flour mixture to the wet ingredients in small amounts until a heavy dough forms.
- 7. Divide dough in 2 pieces.
- 8. Roll each ball into logs the length of the cookie sheet you are using.
- 9. Using a rolling pin, roll out each log to about 1/2" thickness.
- 10. Sprinkle with nuts or leave plain.
- 11. Bake for 15-18 minutes, or until golden brown.
- 12. Remove from oven and using a large straight knife, cut into 2" strips while hot. If you wait until they cool, the biscuits will crumble into a hot mess.
- 13. Stand up individual biscuits on their sides and bake for an additional 5-7 minutes on each side. The sides should appear to be slightly golden brown.
- 14. Cool completely on a wire rack before dipping into chocolate, rolling in nuts and placing them back on the wire rack allowing for chocolate to set.
© Patricia's PattiCakes