My pantry didn't have all that I would have wished it did, but I made do with what I had and adapted the recipes to my ingredients. I made two batches and probably ended up with 60 thin biscotti. Where the recipe asked for 3 cups of flour, I used 1 cup flour, 1 cup whole wheat, 1/2 cup oats and 1/2 wheat flakes, I cut the sugar content by almost half as well. So all in all, 60 not so fattening or sweet, crunchy biscotti, not bad for a job started at 9pm.
Here's what you'll need:
2 cups all-purpose flour, plus more for dusting
1/2 cup rolled oats
1/2 cup wheat bran flaked
(if you prefer, you can use 3 cups flour instead of the mix above)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
4 tbsp kosher unsalted butter or margarine, room temperature
3/4 cup sugar, plus more for sprinkling
1/4 cup honey
3 large eggs, plus 1 large egg, lightly beaten for brushing
2 teaspoons pure vanilla extract
1/2 cup (2 1/2 ounces) Macadamia nuts unsalted or pistachios or almonds, coarsely chopped
2 tsp cinnamon
2 tbsp cacao powder
2 tbsp finely ground coffee
1/2 cup chocolate chips (white can be used as well)
Preheat oven to 375F. Line a large baking sheet with parchment paper; set aside.
Sift together flour, baking powder, soda, coffee grounds, spices and cacao powder and salt into a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix on low speed until combined. Mix in the Macadamia or pistachios or almonds and chocolate chips.
Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush the beaten egg over surface of the dough logs, and sprinkle generously with sugar.
Bake, rotating sheet halfway through, until logs are slightly firm to touch, about 25 minutes.
Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300 degrees.
Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2-inch-thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on rack. biscotti can be kept in an airtight container at room temperature for up to 1 week.
Whole wheat chocolate chip biscotti
1 cup all-purpose flour, plus more for dusting
1 cup whole wheat flour
1/2 cup rolled oats
1/2 cup wheat bran flaked
(if you prefer, you can use 3 cups flour instead of the mix above)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
4 tbsp kosher unsalted butter or margarine, room temperature
1/2 cup sugar, plus more for sprinkling
1/2 cup brown sugar
3 large eggs, plus 1 large egg, lightly beaten for brushing
2 teaspoons pure vanilla extract
1 tsp cinnamon
1/2 cup chocolate chips (white can be used as well)
Preheat oven to 375F. Line a large baking sheet with parchment paper; set aside.
Sift together flour, baking powder, soda, spices and salt into a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix on low speed until combined. Mix in the chocolate chips.
Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush the beaten egg over surface of the dough logs, and sprinkle generously with sugar.
Bake, rotating sheet halfway through, until logs are slightly firm to touch, about 25 minutes.
Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300 degrees.
Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2-inch-thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on rack. biscotti can be kept in an airtight container at room temperature for up to 1 week.
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