Hope you are having a great day today! Recently, I have been on a biscotti kick. I love a good biscotti with my coffee or mocha!
I was thinking maybe I might try my hand at making some biscotti. In the process of looking for recipes, I discovered a wonderful blog today called "Oui, Chef" and wanted to share it with you. The blog is posted by a man named Steve who has 5 children and is on a mission to teach children how to cook and eat well. Steve works in the marketing area, but took a 2 year hiatus for his passion, cooking. He moved to France during his hiatus and began studying cooking there. Steve has a wonderful blog where he shares the experience of teaching his five children to cook. The recipes he shares are wonderful! I hope you visit Steve's blog. I am looking forward to trying the Pistachio and Dried-Cherry Biscotti recipe that he recently posted on his site. I hope you have an opportunity to make and enjoy it, too! Much love to you today and always! Happy Baking! xoxo Kim
Thanking Steve at Qui, Chef for sharing his posting below:
I found this recipe in the latest Bon Appetit magazine, and knew immediately that I wanted to make it. First, because I've NEVER made biscotti before (I can hear my late Italian grandmother rolling over in her grave at this news), and second, because while I haven't yet dined at Locanda Verde, I'm a huge fan of it's Chef-Proprietor Andrew Carmellini, and have heard great things about the restaurant's pastry chef, Karen Demasco. When I saw Karen's name associated with these biscotti, I knew they'd be great.
Cheers - Steve
Pistachio and Dried-Cherry Biscotti
by Karen Demasco - Locanda Verde, New York City
published in: Bon Appétit | May 2011
- 2 cups unbleached all-purpose flour
- 1 cup sugar
- 1/2 cup old-fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large eggs
- 3 tablespoons vegetable oil
- 1 tablespoon orange zest
- 2 teaspoons lemon zest
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup dried cherries
- 1 cup unsalted, shelled pistachios
- Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat until combined. Fold in cherries and pistachios.
- Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16"-long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. Flatten each log into a 2"-wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250°F and arrange 1 rack in top third of oven and 1 rack in bottom third.
- Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3"-thick slices. Arrange slices, cut side down, on baking sheets. Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD: Can be made 3 days ahead. Store in an airtight container at room temperature.
Makes about 4 dozen
Enjoy the recipe compliments of Steve at Qui, Chef. Thank you, Steve! Please visit his blog to see this and all the wonderful recipes he shares. I have put a link to his blog on my "other nests to visit" posting. Happy baking to you! Have a beautiful day! XOXO Kim