To turn the biscotti dough into the small cookies or buttons that you see in the picture, all you do is just pre-heat your convection oven or regular oven to 350 degrees Fahrenheit, and then bake round, tablespoon size dough balls for a total of 20 minutes, checking after the first ten minutes to see how they’re doing.
I baked my cookies on parchment paper and it makes everything such a breeze. Nothing sticks to parchment paper and it has the advantage of being easy to clean.
To bake standard traditional barista style biscotti:
All you do is form into a couple of logs about 2 inches wide, and then bake them at 350 degrees Fahrenheit oven for about 20 minutes then you checking them.
You keep baking at 350 until the top feels dry. What you want is you don’t want them to be thoroughly cooked. You want the dough logs to be partially cooked so that you can still cut the biscotti with a super sharp knife, but not mash or break the biscotti to bits!
After you get the very carefully cut biscotti slices cut with a sharp knife, then you bake the slices turned on their side for 10 minutes at 350 and then you turn them over there with your hand or tongs for another 10 minutes on the other side.
You just keep baking until they’re the right texture you want.
Don’t let there be any fine rule when you bake them. The baking time varies depending on the way your oven is calibrated and how hot it truly is by an oven thermometer.
Yesterday August 21st, 2016 -Right now I have the dough in the fridge in a Trader Joe’s Greek Yogurt container, waiting for a time when I am not so tired to bake it.
Here’s the recipe:
1 tablespoon Taster’s Choice French roast instant coffee mixed with two teaspoons of hot water and a small bowl.
1/2 cup packed brown sugar
3 tablespoons olive oil or canola oil
1/2 teaspoon pure almond extract
One 1/4 cup egg substitute
1 and 3/4 cups Bisquick Heart Smart baking mix
1/2 cup roasted pistachios. You can add as much as 1 2.5 ounce package of wonderful brand roasted and salted pistachios if you like.
2 teaspoons Hershey’s cocoa
1 tbsp Torani sugar-free vanilla flavoring syrup
Heat oven to 350 degrees.
Mix the instant coffee in the hot water and beat the brown sugar, oil, vanilla or almond extract, egg or 1/4 tsp egg substitute and coffee and a large bowl of a KitchenAid mixer.
Beat on medium speed about 1 minute or until blended.
Stir in remaining ingredients.
I used to small rubber scraper and pushed the really thick dough down towards the middle by the bowl of the KitchenAid mixer. I stopped the KitchenAid mixer every time I did that by the way.
Stir in remaining ingredients and place the dough on the surface sprinkled with Bisquick mix, and gently roll in the Bisquick to coat. Divide the dough in half and then shape each half into a 10 by 3 rectangle on an ungreased cookie sheet.
Take 20 to 25 minutes, Rancho cracked and deep Brown around the edges. Cool on the cookie sheet about 10 minutes. Cut each log crosswise into 1/2 inch slices and carefully turn slices cut down side on the cookie sheet.
Bake 8 to 10 minutes more, or until crisp and brown around the edges.
Cool on the cookie sheet 5 more minutes and carefully remove from the cookie sheet to a wire rack and cool completely calm about 25 minutes.
I adapted this recipe greatly from one that was in a Bisquick baking book called Mocha Chip Biscotti.
After I got done with it it didn’t resemble the original whatsoever