Today, I let the Anonymous Sous Chef take the lead for this recipe. Well...I guess that's not entirely accurate.
Today the Anonymous Sous Chef took over! I've been accused of being quite particular in my kitchen. But it's mainly to show a more efficient way to do something or most definitely a safer way to do something when it comes to things that are sharp!
Let's just say, I got to do a lot of watching and photo taking, but I also took some pretty good notes!
It's challenging fun to make Biscotti & it's very fun to refer to the Biscotti as "Homemade Biscotti."
This recipe is "Joy of Cooking" inspired with some tweaks and some add ins.
Let's get started!
WHAT YOU NEED:
3 1/3 c Whole Wheat Pastry Flour - sifted
2 1/2 t Baking Powder
1 t Kosher Salt
1-2 t Cinnamon
1/4 c Canola Oil
1 1/4 c White Sugar
2 Large Eggs
2 Large Egg Whites
1 t Lemon Extract
1 t Orange Extract
1 t Almond Extract
1 t Vanilla
1 c Dried Cranberries
1 c Dried Cherries
1 c Almond Slivers
WHAT ELSE YOU NEED:
Baking Sheet
Sifter
1 Large Bowl
1 Medium Bowl
Whisk
Mixing Spoon
Plastic Wrap
Aluminum Foil/Parchment Paper (optional)
Cooling Rack
Chef's Knife or Longer Serrated Knife
WHAT YOU DO:
1. Preheat Oven to 375 deg F & Place Foil or Parchment Paper to cover the Cookie Sheet.
2. Sift the Whole Wheat Pastry Flour
3. Thoroughly Whisk together Flour, Baking Powder, Cinnamon & Salt (Dry ingredients)
4. Whisk until well Blended the Oil, Eggs, & Egg Whites (Wet ingredients)
5. Add the Sugar into the Wet ingredients & thoroughly Whisk together
6. Add the Vanilla & Extracts (Lemon, Orange, Almond) also to the Wet ingredients & Whisk together
7. Thoroughly Stir the Dry ingredients into the Wet ingredients
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| Has texture of creamy peanut butter at this point (The spoon would have been a better choice for the mixing) |
8. Incorporate the Dried Cherries, Dried Cranberries, Sliced Almonds into the Batter. It is easier to add them in one ingredient at a time making sure to thoroughly combine before adding the next ingredient
 |
| Has texture of a stiff, crunchy peanut butter at this point |
Now comes the fun part! (3 loaves will be made)
9. Place a roughly 12"x18" piece of Plastic Wrap on a dry, flat surface. Spoon 1/3 of the Biscotti Batter on the middle third of the Plastic Wrap in a rough shape of an oval
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| Just getting started spooning out the batter |
10. Fold the Right 1/3 of the Plastic Wrap over the Batter, then Fold the Left 1/3 on top of that. It's a bit like folding a letter that will go in an envelope. Now shape your Biscotti into a low, flat biscotti loaf
11. Place this at the end of your Cookie Sheet making sure the plastic wrap can be easily peeled back. Then carefully pull & peel back the Plastic wrap from the Biscotti loaf. Allow the loaf to slowly "spin in place" as the plastic wrap is removed.
12. Repeat this sequence until all 3 loaves are in place on the cookie sheet
13. Bake for 22-25 min (rotate the pan 180 deg after 12 min to help ensure even baking)
14. Remove from oven & place on Cooling Rack for 5-10 min then CAREFULLY slide each loaf onto the cooling rack for another 5-10 min
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| Do this CAREFULLY & SLOWLY! |
15. Once the Loaves are just cool enough to handle, transfer them to a Cutting Board. Slice them into 3/8" pieces at a slight Diagonal
16. Place the Biscotti Slices on the Cookie Sheet flat on the cut side & Bake for 8-10 min, then turn the slices over and Bake for another 5-10 min until lightly brown
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| You'll probably have some broken pieces, but not to worry because they taste just as good! |
17. Remove from the oven and place the Biscotti Slices on the Cooling Rack until cooled
18. Start making yourself a cup of coffee & then enjoy your Homemade Biscotti!
And there you go! Some incredible tasting Homemade Almond Cherry Cranberry Biscotti! See, 'anymonkey'...I mean 'any anonymous sous chef' can make great tasting Biscotti because 'that one' just did!
Until next time,
your friendly interweb monkey
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