Well it is coming close to the end of a most bizarre year – certainly the most in my life time! So let’s give a fitting “shove off 2020” with some treats for our very different upcoming Christmas and New Years. The optimist in me says we need to get the virus under control so we never have to go through this again (for another lifetime anyway). While I’ve been off, I’ve been looking at recipes to post for this years Christmas Treats blogs. I came across this biscotti recipe a while ago and liked the look, sound and taste of it. It got saved to my “Things to Try” file. This is an adapted version from one of my favorite sites “Smitten Kitchen”.
The first time I made these, let’s call that first batch biscotti bites (delicious but a fail as they looked more like those “brutti ma buoni” cookies, so I just broke them into bits – deelicious!). I tried it a second time and they turned out much better, I decided to share it with you. It’s the same recipe, I just changed the technique. When you see a recipe for the first time, even though I always say to follow it properly, you have to use your judgement or gut instinct to see those “well that makes sense” vs the “oh really, that temperature works?!” moments. Truth is I’ve made biscotti for years but never found a blend of flavors that turned on my taste buds quite as much. The changes, I’m using Medjool dates instead of the dried figs (I ran out of dried figs – I know, what kind of household runs out of dried figs!!) from the original recipe. I didn’t follow the advice to chop them up in a processor the first time, but did the second time. I like the food processor chop – think of West Indian Fruit Cake where everything is minced and yields a phenomenal base for bottles of rum to be poured on top of. Every bite yielded some date and walnut pieces. Chopping the fruit/nuts with a knife also yielded a nice texture but if you don’t mix it evenly you end up with lots of the dates and nuts in one piece and very little in the other. Your choice though!
I also used my favorite pumpkin pie spice mix. It’s ready made and yes I could have made my own, goodness knows I have all the spices. But sometimes you come across a product that is ready made and tastes great – this is one of those products. Use a scale when measuring out the key ingredients (as listed below with weight and standard spoon measures).
These biscotti are not sweet but so flavorful. I prefer less sweet as I think many of you do as well. You can add any filling/flavoring ingredient to biscotti. The base is a standard cookie base the flavorings make the difference. If you don’t want to bake it twice, just call them biscuits and no one will know you made “una”cotti rather than “bis”cotti – my apologies to all my Italian friends for destroying the Italian language! Try this recipe, make it your own with your favorite flavors, whatever tastes you like together. I have used chocolate, cranberries and almonds; parmesan and rosemary; barberries and pistachios etc. The technique and timing in this recipe worked for me and will also work for you. If you have another technique that works for you – use it, I’m not the Biscotti police. I got about 40 pieces of biscotti by making 3 logs as opposed to 1 which is what you typically see in recipes. Wash your hands, wear a mask, socialize responsibly and don’t forget to download the Covid 19 application on your phone. Stay safe and as always – enjoy!
Ingredients
1 cup walnut pieces
1 cup dried Medjool Dates – about 12, seeds removed
85g (6 tbsp) unsalted butter, softened
1/4 cup granulated sugar, plus more for sprinkling
85g (6 tbsp) dark brown sugar, packed – 3oz
2 large eggs
1 tsp pure vanilla extract
Zest of 1 orange
270g all-purpose flour (2 cups less 2 tbsp)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
2 tsp Pumpkin Pie spice mix (or make your own)
1 egg white, lightly beaten
Coarse sugar for sprinkling on top
Substitutions
Make these savory – omit the pumpkin spice and use freshly grated Parmigiano Reggiano and diced rosemary – amazing with soup
Use barberries and sliced almonds, exchange the pumpkin spice make a mix of sumac and fine sugar, sprinkle on top before baking
You can always dip a corner of the biscotti in dark chocolate
Use your imagination
Directions
Preheat the oven to 350f and line a large baking tray with parchment – set aside
Add the dates and walnuts to a processor – pulse until crumbly but not a paste (don’t panic if it turns into a coarse paste, it won’t spoil the biscotti. It just means you won’t have the bite from the nuts and dates – perfect to eat and offer others – if you feel generous – this is your version of biscotti – own it!!
In another bowl, combine the flour, baking powder, baking soda, salt, spice mix and zest
Using the paddle attachment on your mixer, cream the butter and sugars until light and fluffy – about 5 minutes or so
Add the eggs one at a time, scraping the bowl down as necessary – it will look like it won’t mix but give it a chance, it will
Add the vanilla and beat to incorporate
Add the flour mix in a couple of additions to the wet ingredients and mix until incorporated
Add the walnut and dates in a couple of additions with the mixer on low – the dough will be thick and firm, that’s a good thing
Portion the dough into three amounts on a parchment lined sheet
Wet your hands and flatten each portion into a log or rectangle about ½” in height – smooth the top and round off slightly on the edges
Brush the tops and sides with some beaten egg white and sprinkle with coarse sugar
Bake for 25 minutes until golden brown and firm to the touch – you should see a few cracks on the surface of the logs
Allow the log to cool on the cookie sheet – set a timer for a minimum of 20 minutes or until cool to the touch
Slice on the bias into ¼ – ½” thickness – I’m making a few varieties and I like them small so you can try a variety without being too full from trying just one thing
Lay the cut pieces on the cut side in a single layer on the baking sheet
Turn the oven down to 330f and bake for a further 30 minutes until crisp
Let cool on a rack before transferring to an air tight container
Enjoy with a glass of wine or coffee – dunking perfectly acceptable and encouraged in my house – as is the wine and coffee!
