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Biscotti Secrets
From The Cookie World
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116 Detroit Jewish News
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r
in the cookie world is that
the biscotti, a wildly popular
cookie now appearing on
trendy cookie plates everywhere, is
actually mendelbrot in disguise.
If you want to get technical, the
only real differences between the bis-
cotti and mendelbrot is the size of the
cookie and the length of the time to
do the second baking. Texturally
speaking, there is really no difference
between the two. Biscotti are larger
and baked for a shorter time than
mendelbrot.
Mendelbrot/biscotti is truly one of
the few cookie recipes that is almost
impossible to ruin. You can add dried
fruit and nuts or chocolate or any-
thing else (except fresh fruit — too
moist), whatever your heart desires or
your taste buds crave. You might,
however, want to make a double
batch. These go fast.
ANISE MENDELBROT/BISCOTTI
2 c. all-purpose flour
1 c. sugar
1 T. anise seed, crushed
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
3 whole eggs or 6 egg whites
2 T. lemon zest, grated
1 T. lemon juice
Preheat oven to 325'. Coat a baking
sheet with non-stick spray or parch-
ment.
In a medium bowl, combine flour,
sugar, anise seeds, baking powder, bak-
ing soda, and salt and set aside. In
another bowl whisk together eggs,
lemon zest and lemon juice. Add to
the dry ingredients. Mix well.
Working on a floured surface, shape
dough into two logs, each about 14
inches long and 1-1/2 inches thick.
Set logs on a prepared baking sheet, at
least 4 inches apart (the dough will
spread during baking). Bake for 20-25
minutes, until firm to the touch.
Transfer logs to the rack to cool.
Reduce oven temperature to 300°
F. Cut logs diagonally into 1/2-inch-
thick slices, using a serrated knife
and a gentle sawing motion. Stand
slices on their sides on the baking
sheet and return to oven. Bake for 40
minutes. Remove from oven and
cool completely before storing.
Biscotti will crisp as they cool. Store,
in an airtight container, up to one
month. Makes about 4 dozen cook-
ies.
CHOCOLATE ALMOND
MENDELBROT/BISCOTTI
6 eggs
2 c. sugar
1 1/2 c. oil
1 t. vanilla extract
1 c. chopped unsalted roasted
almonds
4 oz. orange juice
4 1/2 c. flour
Pinch of salt
2 t. baking powder
3 T. cocoa
Cinnamon-sugar mixture
Preheat oven to 350" F. In a bowl,
beat together the eggs and sugar.
Add other ingredients except the
cocoa and mix well. Add the cocoa
but do not blend completely. Use
the cocoa to make swirls instead.
Grease (or spray with Pam) sever z__,
al loaf pans and put no more than
one inch of batter in each pan. This
will make a wide flat loaf, similar to
the style found in kosher bakeries.
Sprinkle cinnamon and sugar on
top. Bake at 350° F. for 40-45 min-
utes. DO NOT OVERBAKE. The
cookies will get crispier after being
taken from the oven.
CHOCOLATE CHIP PECAN
MENDELBROT/BISCOTTI
3 eggs
1 c. sugar
1 t. vanilla
1 t. almond flavor
1 c. oil
3 c. flour
1 t. baking powder
1 c. chopped pecans
1 c. chocolate chips
1 c. golden raisins (pre-soak in
boiling water for 5 minutes, then
drain)
Cinnamon-sugar mixture
Preheat oven to 350" F. In a large bowl,
beat together eggs, sugar, vanilla,
almond flavor and oil.
In a medium 1DoN,v1, combine flour,
baking powder, chips, raisins and
nuts. Add the wet mixture to the dry
mixture. Mix by hand (not by mixer)
until combined. On 2 ungreased
cookie sheets, form dough into 3
loafs. (If dough is too sticky to han-
dle, add more flour).
Sprinkle the loaves generously with,
the cinnamon-sugar mixture. Bake --\
for 25 minutes. Remove from oven,
and turn oven to 400° F. Slice loaves
into 1-inch slices. Arrange slices, bot-
tom side down, on cookie sheet. Turn
the oven off and when slices are
arranged on the cookie sheet, place
biscotti back in oven for 25 minutes.
BISCOTTI CONTINUED on page 118