Food & Drink

Biscotti For All Seasons!

This week we received sad news. Steve, who inspired me to go into the biscotti business back in 2002 and partnered in the launch, passed away. At that time the business was poised to do well, however, getting the required venture capital funding did not happen and after one year the business came to a close. We had one impressive account, some fun times and a wild ride on the learning curve of being an entrepreneur, for sure!

As a tribute to Steve and in memory of those days, I’m sharing 4 biscotti recipes, the most popular from each seasonal group we sold at that time through Dean and DeLuca, an upscale grocery store in St. Helena, CA. The concept is American style biscotti, and therefore the cookies reflect the American palate of flavors.

For ALL – Preheat oven to 350 degrees

Fall – Gingerbread

  • 1/2 cup granulated sugar
  • 1 tablespoon molasses
  • ¼ stick of salted butter, melted
  • 3 large eggs
  • 1-tablespoon ground ginger
  • ½ teaspoon cloves
  • 1-teaspoon cinnamon
  • 1-teaspoon lemon flavoring
  • ¾ teaspoon salt
  • 2 cups of All Purpose Flour plus a cup on the side
  • 1 tablespoon of baking powder

Winter – Peppermint Chocolate Chip

  • ¾ cup sugar
  • ¼ stick of salted butter, melted
  • 3 large eggs
  • 2 teaspoons of pure peppermint flavoring
  • 1 teaspoon pure vanilla flavoring
  • 1-cup semi-sweet chocolate chips
  • ¾ teaspoon salt
  • 2 cups of All Purpose Flour plus a cup on the side
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda

Spring – Cherry Blossom

  • ¾ cup sugar
  • ¼ stick of salted butter, melted
  • 3 large eggs
  • 1 ½ teaspoon pure vanilla flavoring
  • 1 ½ teaspoon orange Flavoring
  • ½ cup dried chopped Bing cherries
  • ½ cup whole almonds chopped
  • ¾ teaspoon salt
  • 2 cups of All Purpose Flour plus a cup on the side
  • 1 tablespoon of baking powder

Summer – Lemon Poppy Seed

  • ¾ cup sugar
  • ¼ stick of salted butter, melted
  • 3 large eggs
  • 1 tablespoon of lemon flavoring
  • 2 teaspoons of poppy seed
  • ¾ teaspoon salt
  • 2 cups of All Purpose Flour plus a cup on the side
  • 1 tablespoon of baking powder

Apply to all the recipes

  • In a mixer, whisk sugar and butter.
  • Then add eggs one at a time, until each one is incorporated.
  • Add remaining ingredients.
  • The dough should be stiff but workable. Add more flour if needed.
  • Dust a board or counter surface with flour. Divide the dough into 4 equal parts.
  • Roll each one into a long log to fit your cookie sheet.
  • Spray the cookie sheet with Pam.
  • Place each log on the cookie sheet. 
  • Slightly press each log down the center so each log is about 2″ wide. 
  • Place in pre-heated oven. Cook for 20 minutes. Remove from oven.
  • Depending on your oven and where you live you might have to cook it less or more.
  • Reduce heat to 325 degrees.
  • Let cookies rest for 5 minutes.
  • Using a serrated knife, either cut straight, one inch wide, for bite size biscotti OR cut diagonally for a larger cookie.
  • Separate so there is breathing space between cookies. (I don’t lay the biscotti on their sides.)
  • Place back in the oven for 10 minutes.
  • Remove from oven and let cool for 30 minutes
  • OPTION: Before the 2nd bake, you can brush lightly with milk and sprinkle granulated sugar. OR after the second bake, when the biscotti cools, drizzle with white or dark chocolate.

The biscotti are great to store in the freezer. They also make great gifts. Mygirlfriendshouse.com has the best cellophane self-sealing printed bags for all seasons that I use (flat, self-sealing, 6.25 x 12) and the bags are awesome for keeping the biscotti fresh and crisp!

Gluten-Free option – you can substitute APF with Pamela’s All Purpose Gluten-Free or Cup-4-Cup. I do find the consistency is not as good as the regular APF and haven’t yet found a solution.

Salute to you, Steve! Remembering your enthusiasm, laughter, and the quick OMG whisper when a famous person would come into the store!

Buon Appetito!!

 

2 thoughts on “Biscotti For All Seasons!

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