Traditional Italian Biscotti Recipe
...brought to you by Recipes EU |
| |
Traditional Italian Biscotti
4 tbsp unsalted butter
1/4 cup vegetable shortening
3/4 cup granulated sugar
3 eggs
1 tsp vanilla
1 tsp anise extract or 1 to 2 tablespoons, to taste (1
to 2)
aniseed
1/8 tsp lemon oil or 1 teaspoon lemon extra
1 tsp baking powder
3/4 tsp salt
3 cup King Arthur Unbleached All-Purpose
1 1/2 cup blanched almonds or blanched hazelnuts, (6 ounces)
toasted* and coarsely chopped
(filberts)
*Toast almonds or hazelnuts by placing them in a single layer on an
ungreased pan and baking them in a preheated 350F oven for 7 to 10
minutes,
or until they smell "toasty" and are beginning to brown.
In a large mixing bowl, cream together the butter, shortening and sugar,
then add the eggs one at a time, beating well after each addition and
scraping down the bowl midway through. Beat in the vanilla, anise, lemon,
baking powder and salt. Mix in the flour, 1 cup at a time, till you have a
cohesive, well-blended dough. Add the nuts, mixing till they're
well-distributed throughout the dough.
Transfer the dough to a work surface (we don't bother to flour the
surface;
the dough is sticky, but is easily scraped up with a bench knife or dough
scraper). Divide it into three fairly equal pieces, and shape each piece
into a rough 10-inch log. Transfer each log to a parchment-lined or
lightly
greased baking sheet, leaving about 3 inches between each log; you may
need
to use two baking sheets. Wet your fingers, and pat the logs into
smooth-topped rectangles 10 inches long x 2 1/2 inches wide x 7/8 inch
thick.
Bake the logs in a preheated 375F oven for 20 to 25 minutes, or until
they're beginning to brown around the edges. Remove them from the oven,
and
allow them to cool for 30 minutes. Lower the oven temperature to 300F.
Gently transfer the logs to a cutting surface, and use a serrated knife to
cut them on the diagonal into 1/2-inch wide slices. Because of the nuts
and
the nature of the dough, the biscotti at this point are prone to
crumbling;
just be sure to use a slow, gentle sawing motion, and accept the fact that
some bits and pieces will break off. (It's the privilege of the cook to
eat
these warm, tasty bits and pieces as they're created.) Carefully transfer
the slices, cut sides up (and down) to a parchment-lined (makes cleanup
easier) or ungreased baking sheet. You can crowd them together, as they
won't expand further; about 1/4-inch breathing space is all that's
required.
Return the biscotti to the 300F oven, and bake them for 20 minutes. Remove
them from the oven, quickly turn them over, and bake for an additional 20
minutes, or until they're very dry and beginning to brown. Remove them
from
the oven, cool completely, and store in an airtight container. Yield:
about
60 biscotti
Nutrition information per serving (1 biscotti made with almonds, 16g): 63
cal, 3.3g fat, 1g protein, 5g complex carbohydrates, 2g sugar, 1g dietary
fiber, 16mg cholesterol, 38mg sodium, 31mg potassium, 12RE vitamin A, 22mg
calcium, 26mg phosphorus.
Theresa Miller of Mill Hall, Pennsylvania, wrote to tell us that "My
latest
baking craze is biscotti. I'd like to see a basic recipe that could be
adapted to various flavorings and nuts." We thank Theresa for reminding us
about biscotti, and all of the wonderful flavor variations that can be
produced from one basic recipe.
The Italian biscotti has its etymological origin in the Middle French
bescuit, which referred to a type of hard seamen's bread, and literally
means "twice cooked." Interestingly, the German zwieback means the same
thing: zwie twice + backen to bake. So, zwieback, the current French
biscotte, biscotti, and rusk all refer to variations on a theme: a bread
that is baked once, sliced, then baked again till it's very dry. From its
original consumption as a bread suitable for long ocean voyages, it's
evolved into a snack bread ideal for dipping into coffee or tea, as well
as
continued in part 2
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4506 Calories; 432g Fat (84.8%
calories from fat); 20g Protein; 154g Carbohydrate; 0g Dietary Fiber;
1554mg Cholesterol; 2304mg Sodium. Exchanges: 2 1/2 Lean Meat; 85 Fat; 10
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00 |
| |
| |
| |
|
|
This
Traditional Italian Biscotti Recipe brought to you from the Recipes.eu.com recipe collection
|
Print
this Page
A few tips on healthy eating
If your aim is to get in shape and also better your general health, among other things you ought to commence a thoughtfully planned healthy dietary regime. In theory, this needs to include 5 measures of fruit & vegetables daily and also incorporate the correct blend of protein, carbohydrates and fats.
In deciding on a diet, it is essential to make efforts to regulate your intake of salt, fats and refined carbohydrate.
When selecting food, dieters ordinarily look at food store and well known food items referred to as 'low fat'. To do this is most certainly a mistake, insofar as a food can be very low in fat, but whilst still remaining far too high in calories and carbs.
Recognise the difference between hunger and thirst. We all need plain water , it is indispensable for our body's survival and is blessed with fat. It also fills the dieters empty stomach and reduces sensations of hunger. The recommended amount researchers maintain that we should try to consume at least 6 tumblers of water a day.
Instead of concentrating on the many unhealthy foods you ought to remove from your meal plan, focus on the healthy foods which you should add to your meal plan. If you are able to inject some healthy fruit & vegetables into your dietary regime, you will discover that you feel full and have a substantially lower risk of falling prey to those detrimental afternoon chocolates.
If you like this Traditional Italian Biscotti Recipe, you may find the following sites useful:
Traditional Italian Biscotti - a delicious recipe from Recipes.eu.com
|
|
|
|
|
|
|
|
