Biscotti - a Master Recipe
Years ago, I bought the Fannie Farmer baking book written by Marion Cunningham, it was full of “master recipes” . Base recipes that once master could be customized once the technique was mastered.
Wow - that was for me - if I ever wrote my own baking book that’s how I would write it.
I love giving you master recipes to get creative with. There are a few on the blog - the madeleine master recipe has always won rave reviews.
Here is a master recipe with video for Biscotti using the sponge method. I think you will like it and it uses the sponge method for cookies.
Please let me know how you like these and let me know if you have questions.
Enjoy your baking! - Colette
Biscotti Mise en Place
Biscotti - Master Recipe
In grams and volume - but please use a scale if possible
255g (2 cups) All Purpose Flour
6g (1 teaspoon) Baking Powder
102g (2 each) Eggs
189g (7/8 cup)Sugar
4g Salt (1/2 teaspoon)
6g Vanilla Extract (1 teaspoon)
2g Almond Extract (1/2 teaspoon)
1/2 orange or 1 lemon or 1 lime (if desired)
Nuts, Chocolate chips, dried fruit (combined total 57g each)
Garnish: Egg wash (1 egg or 1 egg white beaten well), granulated sugar or sanding sugar (large grain sugar)
Sift the flour and baking powder and set aside.
Combine the eggs, sugar and salt in the mixer bowl, whisk over simmering water until the eggs are warm to the touch and the sugar is almost dissolved (about 120 degrees).
Whip on high speed until thick and pale yellow. This will take several minutes.
Switch to the paddle attachment and add the orange zest and vanilla extract.
Fold in the flour in two increments, mixing only until combined on low speed.
Add nuts, dried fruit, inclusions.
Divide dough in half - form into logs and place on a parchment lined baking tray.
Brush with egg wash and sprinkle with granulated sugar - optional.
Logs may be chilled for 30 minutes before baking.
Bake at 350 until firm and golden brown.
Let cool and then slice into ½” slices.
Place cut side down on sheet pans.
Toast at 275 until toasted and a light golden brown.
Biscotti keep for weeks in an airtight container.