May 01, 2005

Biscotti and Me

Pistachio & Cranberry Biscotti

I don’t know what it is about biscotti and me, really. I just love everything there is to love about this jaw-breaking cookie.

I like eating it of course, but not as much as I like baking it. And not just baking baking it. But every aspect of the baking, from grating the lemon (I get to use my teeny weeny grater! Proof that it’s useful for something.) to the washing up.

Yes, the washing up. You see, since biscotti is usually made with very little fat, the washing up is a breeze! And it makes me feel sooo efficient. Five minutes after the logs are in the oven, I’m cleaned up and ready to make the next batch.

And when I get the dough just right, I can’t tell you how much I enjoy slicing the biscotti. I have always liked slicing biscotti. I like popping the crunchy bits into my mouth, as well as the nuts and stuff that fall out during the slicing. I like seeing how thin I can slice. And bragging about how thin I can slice.

I like using Amy’s space-age knife sharpener which costs more than all my knives combined. It makes a very serious sounding sharpening sound that lets you know your knives are being sharpened. Something like keeeeeeee eeeeee eeeeee. And then keeeeeeeee eeeee eeeee, for the other side.

I also like putting the crumbs on ice-cream.

I don’t quite enjoy wondering what to do with overbaked logs or the unsuccessful flavours. Still two zip-locks full of too-bitter mocha hazelnut ones in the fridge. But I think they might be reincarnated as a base for an Orea cheesecake, perhaps?

And then there is the intellectual part about biscotti making, where I lie awake conjuring up all the different flavours of biscotti I can make. Olive flavoured biscotti, maybe with bak kwa (Chinese beef jerky) biscotti, chocolate chocolate chip biscotti, white chocolate biscotti. Wondering whether the chocolate will melt when I bake the cookies the second time. Wondering if I can slice up my brownies and turn them into biscotti, which by induction means that I can do that for all my cakes etc. Hmm, brownie biscotti. Veeeeeery interesting.

Posted by Karen at May 1, 2005 10:45 AM in food & drinks

Bake some and send them to me. I want you to be happy.

Posted by: Stephen Coles at May 6, 2005 01:08 PM

Why, thank you Stephen. :)

Posted by: Karen at May 6, 2005 03:32 PM

make more pple happy, give us your recipe!

Posted by: liv at May 6, 2005 09:09 PM

OK, will post the recipe this weekend. Actually Amy was the one who gave me the recipe from ABC’s delicious magazine. I should call them Amy’s Biscotti.

Posted by: Karen at May 6, 2005 10:52 PM

Made another fairly successful batch of biscotti. This time, it’s chocolate hazelnut and it tastes just like Nutella! Yum! I added some ground hazelnuts and chocolate to the dry ingredients, and tastes wonderful, but I should tweak the recipe somewhat to improve the slice-ability. Will post new and improved recipe when I tweak it.

Anyway, the recipes for the first two batches are up here and here.

Bake them, enjoy them and post your feedback here. :)

Posted by: Karen at May 15, 2005 06:40 PM

And talking about recipes, here’s a whole bunch of recipes with photos.

Posted by: Karen at May 16, 2005 01:09 AM

What a bloody gorgeous photo! Even if I have to say it myself.

Posted by: Karen at May 17, 2005 09:15 PM

Please bake some for Sunday. :)

Posted by: amy at May 18, 2005 09:43 AM

Yes, I’ll bake the Pistachio and Cranberry ones, and the improved Nutella one. P&C is a very popular flavour. Everyone likes it. And the Nutella one is very popular with me. I think I single-mouthedly decimated one whole jar of it, and then some. It’s my lunch today.

We’re using Nescafe jars to hold the biscotti. And we never run out of jars cos Jimmy’s such a industrial strength coffee drinker.

Posted by: Karen at May 18, 2005 04:54 PM

Will you be selling them really? hehe

Posted by: May at May 18, 2005 10:53 PM

Yes, May, and i’m her agent. Payments direct to me please. :)

Posted by: jimmy at May 19, 2005 12:10 AM

are u serious? cos i wanna buy some for this weekend?

Posted by: may at May 19, 2005 10:02 AM

May, which flavours would you like? I can probably only make them in time for Sunday.

Posted by: Karen at May 19, 2005 12:12 PM

Pistachios and cranberries ones can? let me know how much it is k? my nephews lurvvvveee biscotti :P

Posted by: may at May 19, 2005 12:59 PM

Can! Will email you about collection.

Posted by: Karen at May 19, 2005 02:33 PM


Posted by: may at May 19, 2005 02:42 PM

thanks for your recipes Karen!

Any overseas shipment available? :P

Can’t wait for the nutella recipe!

Posted by: liv at May 21, 2005 12:27 PM

Hi Liv. If you try them lemme know how it goes!

If you like Gingersnaps, you might also want to try this Chez Panisse recipe. Everyone seems to like them. I haven’t tried it yet. Put off by the freezing overnight and lining the pan with Glad Wrap bit. Sound fiddly.

I’m gonna try to send some overseas, just to find out shipping costs and how well they travel. Email me if you’re interested. :)

Posted by: Karen at May 21, 2005 10:58 PM

You are awesome!!!!!!!!!!

eh… what is your email address?

Posted by: liv at May 23, 2005 05:03 PM

Just click on my name. Apparently everyone likes the tender texture of the nutella biscotti, so I won’t be tweaking it anymore. The dough is really really soft and liquid though. It’s more like cake batter than biscotti dough. But after being baked the second time, gives a nicely crunchy, but not too hard biscotti.

Posted by: Karen at May 23, 2005 06:23 PM

Not too hard biscotti is good for kiddos and old folks like me!

Actually I did just what you said and my browser opened another window of this blog instead… is it just me??

Posted by: liv at May 24, 2005 11:54 AM

Oh yes, made praline almond biscotti last weekend. It was nice, but not really worth the effort of making your own praline.

Posted by: Karen at June 1, 2005 02:15 PM

hi karen, i just tried your cranberry and pistachio recipe, and i had a total BLAST!! Loved how my biscotti turned out. I substituted the cranberries with raisins (cldn’t find cranberries at the supermart here in jakarta) and added almonds.

Hv you posted your nutella biscotti recipe yet? Cldn’t find it. If not, can I get if frm you, plss?? Also, do you hv any recipes for other flavours? So far, the biscotti recipes I’ve come across all hv butter in them, and I hate having to clean up butter. Totally prefer your “non-fat” ones :)

A question, if I add choc chips and/or cocoa powder, do you think I have to tweak the amt of flour?

Thanks so much!

Posted by: jac at January 15, 2006 06:41 PM

Haven’t posted my biscotti recipe yet. The reason I haven’t done so is because I haven’t tested the recipe. I have trouble sticking to my own recipe. Everytime I try to bake it, I decided to change something, so I haven’t actually tried the recipe which was supposed to work. Does this make sense?

In either case, I should post the recipe / notes this weekend. And let you readers do the testing and let me know how they go.

About choc chips / cocoa powder:
Since I consider cocoa powder one of the dry ingredients. I usually reduce flour when I add cocoa powder. Eg: If I add 2 tbsp of cocoa powder then I reduce 2 tbsp of flour.

Choc chips, I group together with “goodies”, so I’d usually just add it, and more, MORE of it too. But if you don’t want to end up eating choc chips held together with bits of biscotti, then use it as a substitution for other “goodies” like nuts / cranberries, etc.

I have a savoury biscotti here.

Posted by: Karen at January 16, 2006 11:18 AM

Hi everyone, the nutella biscotti recipe is here.

Posted by: Karen at January 27, 2006 11:40 AM
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