Pizzelle and Biscotti Raffle
hawk307
12 years ago
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hawk307
12 years agobcskye
12 years agoRelated Discussions
What a special day! The Pizzelles are here!
Comments (10)georysmom - stop trying to steal the Doughboy's lines! I received a package of treats also! I'm not sure why but Lou sent me a box that contained Anise flavored pizzelles and biscotti AND Almond Cranberry pizzelles and biscotti. Lou you are way too good to me! I love the Almond Cranberry - but they don't come close to your signature Anise treats. Lou you are the best! Teresa...See MoreBiscotti
Comments (70)Well, now, dcarch, why in the world should I bake biscotti, bake it again, then steam it to undo the baking, LOL, that would just be an extra step. Here is the King Arthur recipe. They do give options for flavoring, I'm thinking orange flavoring and a dunk in dark chocolate would be nice and of course I'll have to try that gingersnap thing, although they do not give that as an option. I did not spray them with water and they still sliced just fine. You know how those days goes, I couldn't even find a spray bottle for water! American-Style Vanilla Biscotti Here it is, a biscotti recipe everyone can enjoy � unlike classic Italian biscotti, which are quite hard, these are light and crunchy. Biscotti bake twice rather than once, and thus take a bit longer start-to-finish than normal drop cookies. But the dough is put together exactly like drop cookie dough. And if your kitchen skills include shaping a meatloaf and slicing a loaf of bread, you've got what it takes to make delicious, gorgeous biscotti. 6 tablespoons butter, salted or unsalted 2/3 cup sugar 1/2 teaspoon salt 2 to 3 teaspoons vanilla extract 1/4 teaspoon almond extract, optional 1 1/2 teaspoons baking powder 2 large eggs 2 cups King Arthur Unbleached All-Purpose Flour coarse white sparkling sugar, for sprinkling on top, optional 1) Preheat the oven to 350�F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet. 2) In a medium-sized bowl, beat the butter, sugar, salt, vanilla, almond extract (if you're using it), and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky. 4) Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9 1/2" x 2" logs, about 3/4" tall. Straighten the logs, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently. 5) Bake the dough for 25 minutes. Remove it from the oven. 6) Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. Reduce the oven temperature to 325�F. Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake. 8) Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. They'll still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool. 9) Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they'll stay good for weeks. Yield: 30 to 40 biscotti, depending on size. Tips from our bakers Variations: Add up to 2 cups nuts, dried fruit (dried, not fresh), or chips to the dough, along with the flour. Adjust the spice to suit the add-in, if desired; e.g., add 1 teaspoon cinnamon with 1 cup chopped dried apple and 1 cup diced pecans. Or substitute hazelnut, butter-rum, or your favorite flavor for the vanilla. A classic Italian anise biscotti is made with 1/2 teaspoon anise extract (or 1/8 to 1/4 teaspoon anise oil, to taste), and 1 tablespoon fennel seeds. I am getting better with the computer, I actually finally figured out how to open two browser windows at the same time, copy and paste from the King Arthur website, and hopefully it'll end up here without strange symbols. I'm switching to a cable internet service next Tuesday, it should cut my bill in half and maybe give me internet access all the time, instead of getting a "not available" message about once every five minutes. If I get that message in the middle of a post, the whole post is gone, I have to close the browser window and start all over again. It's frustrating as heck. Grrr. Annie...See Morepizzelles??
Comments (4)This recipe is a direct, and unedited, copy of an older post. I've used it a number of times, It is very very good, And now my favorite recipe for them. There are a number of members here who could attest to the fact that Lou knows his Pizzelles. LOU'S PIZZELLES and BISCOTTI 3-X large eggs 1/2 cup (1 stick ) of melted butter ( not hot ) 3 tablespoons of oil 1 cup of Sugar + 3 Tablespoons 4 heaping Teasps. of Anise Extract or 3/4 Teasp. Anise Oil or Try a little less first and adjust to taste I use McCormick's Anise Extract or Anise Oil from Fante's of Phila. 1 3/4 cups of flour , add more to thicken 4 level, teaspoons of Baking Powder Mix well, All the ingredients, except the Flour & Baking powder Then add them and mix well. If you think the dough is too soft add a little more flour. I add until the batter peaks , ( a little stiff ) while mixing , and mix with a Tablespoon, to make a soft dough. I use a Mellon Scoop,.( Holds 2 teaspoons of liquid ) with a trigger release, to measure the dough When baking the Pizzelles pile them far away from where you are baking. Because they are soooo Gooood you will be eating them as you go. This will make about 40 Pizzelles, unless didn't listen and piled them too close. Then you will have about 3 left and gained 2 lb. Save one for me Lou's Biscotti - Basic Anise Flavored Pizzelle Dough can be used to make Biscotti. Just add more flour to make a soft Dough. Divide in two and roll out 2 Logs about 14 inches long. Place them on an oiled cookie tin, separated, to allow for them to grow. Flatten the 2 logs, leaving the center higher. Bake in a Pre heated , 325 Degree oven, 25 to 30 minutes or, Until a golden color on top. While still hot Remove to a cutting board, make a diagonal across; in the center, to remove them from the pan easier. Continue cutting diagonally the size of a Nickel and separate them. When cooled , eat them or place in a Tight container. Whichever comes first !!! There are many variations for flavors and texture. Almond, Vanilla or any flavors you like, can be substituted. Almonds can be added to the dough.Raisins can also be added. Or the Biscotti can be put back into the oven and toasted. Ciou ! Happy Holidays !!! LOU Enjoy! Rusty...See MoreREDUX - bcskye - Madonna - you won the Pizzelle raffle
Comments (2)I thought I posted my congrats already. It must have not gone through. I hope you post pics and share the goodnesses, Madonna. There was a lot of competition! Eileen...See MoreUser
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