I adapted my recipe for this biscotti cookie from the recipe called “Biscotti d’Anice, in Carol Fields’ phenomenal book “The Italian Baker”.
3/4 cup Trader Joe’s cage free 100% liquid egg whites
3/4 cup granulated sugar or natural sugar
2 teaspoons Watkins pure anise extract
1/4 teaspoon baking powder
One and a half cups unbleached all-purpose flour
Adding enough hundred percent whole wheat flour to make a stiff dough that you can manage with your hands so it’s not sticky, but not too dry.
Pretty colored cake/cookie decor in rainbow colors…reminds me of Stella D’Oro when I grew up.
I mixed all the ingredients with the dough hook of my KitchenAid mixer and blended until all the dry ingredients were incorporated into the wet.
I lined one very large baking sheet with parchment paper, and then I formed the biscotti go into several small 2 inch logs that will puff out about 4 times the size of what they started because, of the egg whites.
In the original Carol Fields used 4 eggs at room temperature, and she added in 1 teaspoon vanilla extract and the zest of 1/2 a lemon, and only used the one and a half- cups 200 grams of all purpose flour with a little pinch of salt. And, instead of using Watkins pure anise extract used she used two teaspoons aniseed that were crushed.
I really love how this one came out because the logs didn’t crack when I went to cut them with a pizza cutter.
You need to wait at least 5 or 10 minutes after you baking the logs for 20 minutes in a 375-degree oven, before you attempt to cut them.
After they’ve cooled and are firm to where you can lift them from the parchment paper- and this is very important, you’ve got to let them off the parchment paper otherwise they will stick when you go to cut them.
1. Mix dough
2. Shape dough into logs
3. Bake at 375 degrees for 20 minutes
4. Remove from oven and cool for 10 minutes.
5. When cooled and firm on top, gently lift each log from the parchment
6. Slice on thin even slices with a very sharp pizza cutter. I find I van grip it easier than a sharp knife with less breakage.
7. Lower oven to 325 degrees and bake 5 minutes on each side of biscotti.
8. Last step is enjoy them and vary the favors you use in them.
Images photographed and created by Paulette Motzko,
Copyright April 2016