One of my favorite books is Bill Yosses "The Perfect Finish". I got it a couple of weeks ago and already made 5 recipes out of it. They all turned out delicious.
These biscottis are fast, easy to make and you can swap ingredients (I didn't have Pistachios so I used Almonds and replaced the Almond Extract with Vanilla Extract). The dough needs to be chilled at least 4 hours or overnight before baking, so don't forget to start early.
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Feel free to add your own touch with a variety of dried fruit, whatever strikes your fancy: apricots, pears, cranberries, blueberries, papaya, or even a mixture. Storing: Double wrap in plastic and freeze the once-baked log, then slice and re-bake whenever you want them.
In the bowl of an electric mixer fitted with the paddle attachment, slowly beat to combine the flours, brown sugar, baking powder, and salt. In a separate bowl, whisk together the eggs, milk, oil, honey and almond extract. Add the wet mixture to the dry all at once and beat just enough to bring the dough together. Using a wooden spoon or spatula, fold in the dried fruit and nuts. Scrape the dough onto a long piece of plastic wrap. Bring one side of the plastic wrap over the dough and roll it into a log 12 inches long and 2 - 3 inches in diameter. Chill the dough until firm enough to slice, at least 4 hours and up to 2 days. Preheat the oven to 350 F. Carefully unwrap the dough and transfer the log to a parchment-lined baking sheet. Bake until golden brown, 30 - 35 minutes. Turn off the oven and slide the log onto a wire rack to cool to room temperature. When the log has cooled, preheat the oven to 325 F. Using a serrated knife, slice the log on a slight diagonal into slices 1/8 to 1/4 inch thick. Arrange the slices close together on the parchment-lined baking sheet and bake for 15 minutes. Transfer the biscotti to a wire rack to cool. Store in an airtight container for up to a week. |
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