Thread: Biscotti recipe with oil or butter

On Jan 4, 4:44*pm, zxcvbob <zxcv...@charter.net> wrote:
> I have several biscotti recipes that are very good, but they are
> break-your-teeth hard (as they are supposed to be.) *DD wants to
> make some that are a little more tender and can be eaten without
> dunking.
>
> Would it work to replace one of the 4 eggs with, say, 1/4 cup of
> pure olive oil? (not EVOO, the almost flavorless stuff) *Or melted
> butter?
>
> Thanks,
> Bob

just don't bake them as long as you normally would....... they only
get really crispy with the second baking, just do less time.

"zxcvbob" <[email protected]> wrote in message
news:[email protected]..
>I have several biscotti recipes that are very good, but they are
>break-your-teeth hard (as they are supposed to be.) DD wants to make some
>that are a little more tender and can be eaten without dunking.
>
> Would it work to replace one of the 4 eggs with, say, 1/4 cup of pure
> olive oil? (not EVOO, the almost flavorless stuff) Or melted butter?

Wouldn't it work better to just bake them once? Just slice and eat.

On Tue, 4 Jan 2011 17:43:39 -0800, "Julie Bove"
<[email protected]> wrote:

>
>"zxcvbob" <[email protected]> wrote in message
>news:[email protected]..
>>I have several biscotti recipes that are very good, but they are
>>break-your-teeth hard (as they are supposed to be.) DD wants to make some
>>that are a little more tender and can be eaten without dunking.
>>
>> Would it work to replace one of the 4 eggs with, say, 1/4 cup of pure
>> olive oil? (not EVOO, the almost flavorless stuff) Or melted butter?
>
>Wouldn't it work better to just bake them once? Just slice and eat.

Then they'd not be biscotti, the cut surface wouldn't be toasted.

http://www.epicurious.com/tools/food.../entry?id=1375

On 04/01/2011 7:44 PM, zxcvbob wrote:
> I have several biscotti recipes that are very good, but they are
> break-your-teeth hard (as they are supposed to be.) DD wants to make
> some that are a little more tender and can be eaten without dunking.
>
> Would it work to replace one of the 4 eggs with, say, 1/4 cup of pure
> olive oil? (not EVOO, the almost flavorless stuff) Or melted butter?
>

I tried Biscotti for the first time a few weeks ago and I must not have
cooked them enough on the second baking because they were not really
hard. My wife likes to get them from a local bakery where they are not
so tough that you have to dunk them.

I can't eat nuts so I found a recipe for them made with dried apricots
(and nuts but I skipped the nuts).

Brooklyn1 wrote:
> On Tue, 4 Jan 2011 17:43:39 -0800, "Julie Bove"
> <[email protected]> wrote:
>
>> "zxcvbob" <[email protected]> wrote in message
>> news:[email protected]..
>>> I have several biscotti recipes that are very good, but they are
>>> break-your-teeth hard (as they are supposed to be.) DD wants to make some
>>> that are a little more tender and can be eaten without dunking.
>>>
>>> Would it work to replace one of the 4 eggs with, say, 1/4 cup of pure
>>> olive oil? (not EVOO, the almost flavorless stuff) Or melted butter?
>> Wouldn't it work better to just bake them once? Just slice and eat.
>
> Then they'd not be biscotti, the cut surface wouldn't be toasted.
>
> http://www.epicurious.com/tools/food.../entry?id=1375
>


We're making my normal recipe, but will turn the oven up higher for
the second baking, and take them out sooner before they dry out so much.

-Bob

"zxcvbob" <[email protected]> wrote in message
news:[email protected]..
>I have several biscotti recipes that are very good, but they are
>break-your-teeth hard (as they are supposed to be.) DD wants to make some
>that are a little more tender and can be eaten without dunking.
>
> Would it work to replace one of the 4 eggs with, say, 1/4 cup of pure
> olive oil? (not EVOO, the almost flavorless stuff) Or melted butter?
>
> Thanks,
> Bob

My recipe uses 2 eggs and 1/2 c butter. I recently watched a "Lidias Italy"
episode where she made biscotti with olive oil. Both seem to work well.
Regardless, if you bake them as directed and store them in a tightly
covered container for several weeks or so, they will not be tooth-breakingly
hard. I have found that biscotti need to age for a while.

On Tue, 04 Jan 2011 18:44:17 -0600, zxcvbob <[email protected]>
wrote:

> I have several biscotti recipes that are very good, but they are
> break-your-teeth hard (as they are supposed to be.) DD wants to
> make some that are a little more tender and can be eaten without
> dunking.
>
> Would it work to replace one of the 4 eggs with, say, 1/4 cup of
> pure olive oil? (not EVOO, the almost flavorless stuff) Or melted
> butter?
>
You don't need another recipe. Just stop after the first bake or cut
the timing of your second bake severely.

I would love to see your "break teeth" recipe. When I make biscotti,
dunking is nice... but never required (yes, I do double bake). I have
no idea how they dry out the biscotti so well commercially.

TIA

--

Never trust a dog to watch your food.

sf wrote:
> On Tue, 04 Jan 2011 18:44:17 -0600, zxcvbob <[email protected]>
> wrote:
>
>> I have several biscotti recipes that are very good, but they are
>> break-your-teeth hard (as they are supposed to be.) DD wants to
>> make some that are a little more tender and can be eaten without
>> dunking.
>>
>> Would it work to replace one of the 4 eggs with, say, 1/4 cup of
>> pure olive oil? (not EVOO, the almost flavorless stuff) Or melted
>> butter?
>>
> You don't need another recipe. Just stop after the first bake or cut
> the timing of your second bake severely.
>
> I would love to see your "break teeth" recipe. When I make biscotti,
> dunking is nice... but never required (yes, I do double bake). I have
> no idea how they dry out the biscotti so well commercially.
>
> TIA
>


We used my regular recipe (below) but increased the temperature of
the second bake to 375 and took them out as soon as they looked
toasty. They turned out really good.

*Almond Biscotti*

1 1/3 C Almonds (unblanched)
2 3/4 C Flour
1 2/3 C Sugar
1/2 tsp Salt
1 tsp Baking powder
4 eggs
1 tsp Anise seed
1 tsp vanilla (imitation actually works better here)
finely minced zest of 1 grapefruit


Toast almonds for 10-15 minutes at 350°. Sift dry ingredients into
mixing bowl. Lightly beat eggs and vanilla. Add to dry
ingredients, along with almonds, anise, and zest. Mix well by hand.
Do not overbeat; dough will be sticky and lumpy. Shape into 3
"logs" on ungreased parchment on a cookie sheet and bake at 350° for
35 minutes.

Slice into 3/4" slices with serrated knife while still warm but not
hot. Bake again at 300° for 10 minutes.

Notes: I don't bother to toast the almonds anymore because they get
toasted enough in the second baking. If the grapefruit is small
sometimes I'll add a little lemon extract. If you don't have
parchment, you can use a greased cookie sheet but it doesn't work as
well (do not try to substitute waxed paper.)

--
Bob

On Wed, 05 Jan 2011 00:03:51 -0600, zxcvbob <[email protected]>
wrote:

> We used my regular recipe (below) but increased the temperature of
> the second bake to 375 and took them out as soon as they looked
> toasty. They turned out really good.
>
> *Almond Biscotti*
>
> 1 1/3 C Almonds (unblanched)
> 2 3/4 C Flour
> 1 2/3 C Sugar
> 1/2 tsp Salt
> 1 tsp Baking powder
> 4 eggs
> 1 tsp Anise seed
> 1 tsp vanilla (imitation actually works better here)
> finely minced zest of 1 grapefruit
>
Thanks, Bob... copied and saved. I want to make biscotti soon.



--

Never trust a dog to watch your food.

On Tue, 4 Jan 2011 17:43:39 -0800, "Julie Bove"
<[email protected]> wrote:

>
>"zxcvbob" <[email protected]> wrote in message
>news:[email protected]..
>>I have several biscotti recipes that are very good, but they are
>>break-your-teeth hard (as they are supposed to be.) DD wants to make some
>>that are a little more tender and can be eaten without dunking.
>>
>> Would it work to replace one of the 4 eggs with, say, 1/4 cup of pure
>> olive oil? (not EVOO, the almost flavorless stuff) Or melted butter?
>
>Wouldn't it work better to just bake them once? Just slice and eat.
>

Then they'd be Uni-scotti.<g> Shorten the second bake to your
liking.

Jim

"Brooklyn1" <Gravesend1> wrote in message
news:[email protected]..
> On Tue, 4 Jan 2011 17:43:39 -0800, "Julie Bove"
> <[email protected]> wrote:
>
>>
>>"zxcvbob" <[email protected]> wrote in message
>>news:[email protected]..
>>>I have several biscotti recipes that are very good, but they are
>>>break-your-teeth hard (as they are supposed to be.) DD wants to make
>>>some
>>>that are a little more tender and can be eaten without dunking.
>>>
>>> Would it work to replace one of the 4 eggs with, say, 1/4 cup of pure
>>> olive oil? (not EVOO, the almost flavorless stuff) Or melted butter?
>>
>>Wouldn't it work better to just bake them once? Just slice and eat.
>
> Then they'd not be biscotti, the cut surface wouldn't be toasted.
>
> http://www.epicurious.com/tools/food.../entry?id=1375

True.

On Tue, 04 Jan 2011 20:45:53 -0600, zxcvbob <[email protected]>
wrote:

>Brooklyn1 wrote:
>> On Tue, 4 Jan 2011 17:43:39 -0800, "Julie Bove"
>> <[email protected]> wrote:
>>
>>> "zxcvbob" <[email protected]> wrote in message
>>> news:[email protected]..
>>>> I have several biscotti recipes that are very good, but they are
>>>> break-your-teeth hard (as they are supposed to be.) DD wants to make some
>>>> that are a little more tender and can be eaten without dunking.
>>>>
>>>> Would it work to replace one of the 4 eggs with, say, 1/4 cup of pure
>>>> olive oil? (not EVOO, the almost flavorless stuff) Or melted butter?
>>> Wouldn't it work better to just bake them once? Just slice and eat.
>>
>> Then they'd not be biscotti, the cut surface wouldn't be toasted.
>>
>> http://www.epicurious.com/tools/food.../entry?id=1375
>>
>
>
>We're making my normal recipe, but will turn the oven up higher for
>the second baking, and take them out sooner before they dry out so much.

That makes the most sense... baking time/temperature is _always_ by
trial and error.