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    You are in: Home / Community Forums / Italian Cooking / Biscotti
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    Biscotti

    Cat R.
    Mon Aug 01, 2005 6:12 pm
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    Espresso-Hazelnut Biscotti #131499 doesn't seem to have any butter in it. I guess the egg would hold it together, but all the other biscotti recipes seem to have butter. Is this usual? Has anyone baked anything similar? Or does anyone want to suggest their favourites.... icon_wink.gif
    andypandy
    Mon Aug 01, 2005 7:36 pm
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    I posted to this already, a lot of recipes have no butter or margarine or oil...The eggs will hold it together. I have a few biscotti in my cookbook,
    special K biscotti recipe #87009 family semi hard favourite.
    blueberry biscotti recipe #75073 firm but soft biscotti..
    chocolate cherry biscotti recipe #86999 this has no butter and is my favourite.
    pear chocolate ginger another favourite don't know if I have this posted.
    also recipe #86751 is a good real italain biscotti family recipe..
    Cat R.
    Tue Aug 02, 2005 11:57 am
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    Thanks AndyPandy for answering both posts! Good to be reassured and that cherry recipe is *very* tempting.
    Chef 298200
    Wed Jul 27, 2011 12:40 pm
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    Years ago they never used butter or shortening in the biscottis. But they were hard, more for dunking in coffee. Now I use the ones with butter because we like them softer. Also I dont bake them that long the second time.
    adopt a greyhound
    Tue Aug 02, 2011 11:29 am
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    This is my favorite biscotti.

    Cherry Chocolate Biscotti
    It does have butter and are soft to eat.
    Love the chocolate and cherry.
    adopt a greyhound
    Tue Sep 13, 2011 10:23 am
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    Andypandy
    Would you post the pear chocolate ginger biscotti recipe?
    It sounds so good and would love to try it.
    andypandy
    Tue Sep 13, 2011 11:05 am
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    preheat 350 degrees, line cookie sheet with parchment.
    In a bowl combine 2 cups ap flour, 1/4 cup dutch cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 tsp cinnamon,

    1/2 tsp allspice, 1/4 tsp salt, 1/4 tsp white pepper, 1/2 tsp ground ginger,

    whisk all these dry ingredients well together.

    In your bowl of mixer beat 1 cup granulated white sugar with 3 large room temp eggs, until mix is thick and pale yellow.

    Beat in 2 teaspoons vanilla.

    Sift in the dry ingredients over the egg mixture, and fold into a dough batter just until combined.

    Fold in 1 cup finely chopped dried pears.

    Divide your dough into two logs and shape into 12 inch logs by 2 inches wide. Leaving a space at least four inches between each log.

    Bake for about 20 to 30 minutes until they are firm to touch and just starting to slightly crack on top.

    Remove and place on a wire rack.

    Loosen the logs from cookie sheet and let cool ten minutes.

    Slide the cooled baked logs to a cutting board and slice with serrated knife with sawing motion into 1/2 inch slices.

    Place back onto sheet cut side down and bake for 6 minutes, turn and bake another 6 minutes. Until dry and crisp they way you like them. Or do not do a second baking your choice. Taste before doing a second baking to decide.

    Remove to wire rack and cool .

    Store in covered container for up to a month.

    These are hard dunkers. I always think they can use a little more pears, but have never done so yet.
    adopt a greyhound
    Fri Nov 04, 2011 3:01 pm
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    Andy
    I finally found some dried pears and made the biscotti.
    WOW! Great flavors. Had one fresh out of the oven and one just now that was cool.
    Will be making those all the time. Great little treats.
    Thank you so much for sharing.
    andypandy
    Fri Nov 04, 2011 7:27 pm
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    I am glad that you tried the recipe and it was to your liking. Thanks
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