Biscotti
I discovered there is no end to biscotti flavors.
Ingredients
- Flour
- Prepared yeast
- Dry packaged yeast
- Warm purified water
- Salt
- Confectioners sugar
- Powdered milk (warm made with purified water)
- Eggs
- Butter
- Vanilla
- Chocolate Chocolate
- Ice cream chocolate syrup topping
- Or chocolate syrup for making chocolate milk
- Powdered cocoa (Gheradelli, Hershey, other, or blend)
- Instant chocolate pudding
- Roasted nuts (hazelnut, macadamia, pecan, any)
- Chocolate chips
- Orange Cranberry
- Dried cranberries prepared
- Vodka
- Zest of ? orange
- Orange juice
- Grand Marnier liqueur
- Instant vanilla pudding
- Orange flavor packet for adding to drinking water
- Toasted pecans
- Lemon poppyseed
- Lemon curd
- Zest of lemon
- Instant lemon pudding mix
- Vodka
- Fresh lemon juice
- Poppyseed
- Pineapple toasted coconut
- Toasted coconut
- Coconut milk for Pina colada
- Dried pineapple
- Fresh pineapple
- Pineapple juice
- Rum
- Instant vanilla pudding
- Honey Walnut
- Honey
- Honey butter
- Roasted walnuts
- Whiskey
- Instant vanilla pudding
- Apple Cinnamon
- Applesauce
- Apple butter
- Apple chunks
- Cinnamon whiskey
- Cinnamon
- Instant vanilla pudding
- Coffee mocha
- Coffee liqueur
- Instant coffee regular
- Expresso
- Chocolate syrup for ice cream topping
- Cocoa
- Instant chocolate pudding
- Maple brown sugar bacon
- Maple syrup
- Maple candy
- Brown sugar
- Bacon (cooked to a crunch, crushed)
- Instant vanilla pudding
- Rum dark
- Cheese double cheese
- Sharp cheddar cheese
- Swiss cheese
- Mascarpone
- Butter
- Muenster cheese
- Instant vanilla pudding
- Vodka
- Anise
- Iicorice
- Iicorice extract
- Instant vanilla pudding
- Vodka
- Garlic butter
- Garlic
- Butter
- Crushed jarred garlic w/juice
- Instant vanilla pudding
Steps
Into a large metal bowl sift flour add salt and stir with a fork
Into a small bowl with very warm purified water, not hot, add yeast and stir with a fork to activate.
Into the flour pour the yeast stirring with a fork until mixed. Add eggs, softened butter, melted butter, a small amount of powdered milk, vanilla, and confectioners sugar. Working with fists and hands begin to blend the flour pushing down into the dough and pulling it up to flip into itself over and over. Continue pushing and folding using all milk necessary to keep dough moist.
Turn out on a floured board and continue kneading the dough about fifteen minutes. NOTE: I know this recipe by motion I’ve made it so many times, but I won’t add much milk and will melt some of the butter to moisten the dough working between all the ingredients to exact the perfect consistency.
Place kneaded dough into metal bowl and cover with cloth towel. Let raise to double
Knead dough again punching in all the raised dough, knead about ten minutes and place in metal bowl covered with a cloth towel to raise until double
Once dough raises, punch it down again and knead another five minutes, set into metal bowl and cover with a cloth towel and raise until double.
Add flavor ingredients, knead about five minutes and let raise in a metal bowl covered with a cloth towel until double.
Each dough ball rising should represent a whole batch with basic flavoring. Divide one dough ball in sixths. Lightly spray a cookie sheet with oil and powder it with flour except the chocolate and coffee flavors, powder those with dry cocoa. Turn the sheet over and pat all dry ingredients off.
Form one sixth of the dough into an oblong loaf shape that fits nearly the entire length of the cookie sheet and half the width.
Preheat the oven to 350° and bake each loaf about twenty minutes. The bread will not be cooked, it will be set firm, or add another five minutes if necessary. Try one loaf all the way to biscotti first.
Remove the loaf from oven and let set to cool about fifteen to twenty minutes.
Slice the loaf using a serrated edged long bread cutting knife. Cut each slice on the diagonal continuing to cut every slice about 1/4″ thick or a little thicker but not much.
On a lightly oil sprayed cookie sheet lay the diagonally cut slices alongside one another until the sheet is full.
Add flavors to each slice, compliment or contrast tastes. On chocolate add pieces of chocolate bars, chips, toasted nuts, into small depressions made before lowering the flavor bite. If adding hot spice only add it to the dough not the toasts.
Preheat the oven to 425°F Bake biscotti about five minutes until lightly toasted, the toast should have a serious toasty brown element not just a light toast touch.
Remove the biscotti, flip each one over, return to oven and toast about five minutes. Do not burn but do not under toast. Remove from oven and let rest.
Into a mixing bowl add confectioners sugar, melted butter, salt, vanilla, and a flavor compliment for the flavor biscotti you have baked. Lemon zest and lemon juice for lemon, orange zest and juice for cranberry orange, instant coffee and Cocoa, chocolate syrup and Cocoa, make the flavors pop
Toast nuts and chop very finely, toast coconut nicely brown, or use candy like M and M’s, sprinkles, golden glitter edibles, and so forth.
Prepare a wrapping station to individually wrap each biscotti biscuit.
Dip one end half way down into the frosting and spoon sprinklings of your crunch topping on the frosting so it is loaded with candy over the frosting. Allow each biscuit to dry standing in tall shot glasses or any divided area so they don’t touch anything while drying.
Package each biscuit separately, label date and flavor.
Lasts a very long time. If you freeze the biscuits, it is best to freeze before toasting either before slicing freeze the loaf, or after freeze the untoasted biscuit. Wrap in food sealer freezer wrap.
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