Recipe: Several Biscotti Recipes for Shana

Spumoni Biscotti
Source: Recipe by Cynthia Bowan

2 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened
1 c. sugar
2 eggs
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 c. shelled pistachios, coarsely chopped
1 c. drained maraschino cherries, patted dry
Melted chocolate

Preheat oven to 325F. Line a baking sheet with parchment paper. Combine flour, baking powder and salt. Beat butter with sugar until fluffy. Beat in eggs, one at a time; add extracts. Beat in flour mixture. Stir in cherries and nuts. Shape dough into 2 logs and place on baking sheets, 3" apart. Bake for 40 minutes or until edges start to brown. Remove from oven and reduce heat to 250F. Allow logs to cool slightly. Using a serrated knife, cut logs into 1/2 inch thick, diagonal slices. Transfer slices to baking sheets, standing upright. Return to oven and bake for 15 to 20 minutes or until edges are golden and cookies are almost completely dry. Cool on rack. Melt chocolate in a double boiler. Dip half of each cookie into melted chocolate; set on wax paper to cool. Store in an airtight container.

Orange Almond Biscotti
(48 servings)

2 c Flour; unbleached, all purpose
1 c Sugar
1 tsp Baking soda
1/4 tsp Salt
2 Eggs, large
1 Egg yolk, large
1 tsp Vanilla
1 tb Orange zest; freshly grated
1 1/2 c Almonds, whole; toasted lightly & chopped coarse

EGG WASH:
1 Egg, large; beaten with
1 tsp Water

In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda and the salt until the mixture is combined well. In a small bowl whisk together the whole eggs, the yolk, the vanilla and the zest, add the mixture to the flour mixture, beating until dough is formed and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 300F for 50 minutes and them cool on the baking rack for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them, in the 300F oven for 15 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 48 BISCOTTI

Anise & Walnut Biscotti
Yield: 48 Biscotti
Submitted By SANDY GAMBLE On FRI, 17 NOV
1995 233849 ~0700 (MST)

1 2/3 c bread flour
2 c cake flour
2 c walnut pieces
1/2 tsp baking powder
1/4 tsp baking soda
1 tb anise seeds
1/2 c unsalted butter
3 eggs
1 1/3 c white sugar
2 tsp lemon zest
2 tsp orange zest
1/2 tsp anise extract
8 oz bittersweet or semisweet chocolate, optional

Blend bread and cake flours, walnuts, baking powder, baking soda and anise seeds in bowl. Melt butter and set aside to cool. Beat 2 eggs, 1 additional egg yolk and sugar until smooth. Reserve the remaining egg white. Stir in zests and anise. Add butter and mix until smooth. Add dry ingredients and mix to smooth dough. Roll dough into 2 14inch logs and place on baking sheet lined with parchment paper. Press tops of logs to flatten slightly. Brush with reserved egg white. Bake at 375 degrees F. until logs are light brown, but still give slightly when tops are pressed, about 30 minutes. Remove pan from oven and reduce temperature to 325 degrees. While logs are still warm, cut diagonally into 1/2 inch slices. Return slices to baking sheet, placing on sides. Return to oven and bake until cookies are lightly brown, about 15 minutes. Remove from oven and cool on wire racks.

Cut chocolate into 1/2 inch chunks. Place 2/3 in stainless steel bowl, spreading in even layer over bottom and up sides of bowl. Cover bowl with plastic wrap. Fill medium saucepan 1/3 full of water. Bring water to simmer over high heat. Remove pan from heat and set bowl of chocolate over top. Let stand until 80% of the chocolate has melted. Do not let temperature of chocolate drop below 88 degrees on candy thermometer. If so, place bowl over saucepan of warm water and
continue stirring. Stir until chocolate is smooth and glossy. Have clean sheet of waxed paper nearby. Dip 1/2 of each cookie in chocolate. As cookie is removed, scrape top and bottom against side of bowl to remove excess chocolate. Set cookies on waxed paper until chocolate sets, about 3 hours or put into freezer for about 20 minutes.