Thursday, March 10, 2011
Recipe: Blueberry Lemon Biscotti
I'm quite fond of biscotti. I've been making them for 4 years or so now. Not consistently or anything. In fact, this is the first batch I've made in a while. I was concerned that they wouldn't turn out well; that I was rusty. Thankfully, they were quite delicious and popular. It was my first time using this recipe, adapted from Biscotti by Lou Seibert Pappas, but I think I prefer my old recipe, which I'll have to dig up. Biscotti are are interesting to me because the ratios of the ingredients greatly effect the end texture of the twice-baked cookie. This may have inspired me to go on another biscotti rampage. We'll see.
1/3 cup butter
3/4 cup sugar
1 tsp vanilla extract
1 tsp grated lemon zest
2 1/4 cups AP flour
1 1/2 tsp baking powder
1/8 tsp nutmeg
1/4 tsp salt
1/2 cup freeze-dried blueberries
0. Preheat oven to 325 degrees Fahrenheit
1. Cream the butter and sugar together until light and fluffy
-Butter should be at room temperature
2. Add eggs, vanilla extract, and zest. Stir till combined
3. Mix flour, baking powder, nutmeg, and salt in a separate bowl
4. Gradually add the dry mixture to the wet mixture as mixing
5. Continue to mix until nearly all of the flour is integrated, then add blueberries and continue mixing
-You should do as little mixing as possible. No kneading!
6. Mold dough into two loaves, each a foot long, 2 inches wide, and and inch tall.
-Flour your hands for this step
7. Place the loaves onto a baking sheet with parchment paper and bake for about 25 minutes to a light golden brown
8. Cool loaves for 5 minutes
9. Cut loaves at about a 45 degree angle to your desired thickness.
-I like to cut to a little less than an inch
10. Lay slices back on the baking sheet and bake for 10 minutes on each side.
-For a less browned biscotti, bake with the rounded side up
11. Let cool and enjoy! (or store... I guess)