Recipe by spatchcock
Old Gourmet recipe. As yet untried by me, but I am a biscotti nut and a pepper nut, so am recording in my files.
Top Review by Buster's friend
You need to try your recipe spatchcock - it is outstanding! Next time I make it I plan to blend a tangerine peel with the sugar rather than messing with zesting & will keep the 2 t fresh ground black pepper. My nuts were too big & interfered with smooth cuts so I may chop them down a bit more. Also will ALWAYS use the bit of pine nuts - made a wonderful little burst of flavor & texture. This is a real keeper recipe - making a second batch either tonight or tomorrow. Thank you spatchcock!
- 2 cups all-purpose flour (unbleached for hard, bleached for more tender)
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda (1/8 tsp. less if you want paler colour, more if darker)
- 1⁄8 teaspoon salt (change to 1/4)
- 2 teaspoons fresh ground black pepper, fairly fine (changed to 1 1/2 tsp., go easy at first)
- 1⁄2 cup unsalted butter
- 1 cup sugar (changed to 3/4 cup sugar)
- 2 large eggs
- 1 tablespoon packed orange zest or 1 tablespoon lemon zest (or combination of all) or 1 tablespoon tangerine zest (or combination of all)
- 1 1⁄2 teaspoons vanilla
- 1 cup walnuts, toasted, cooled and chopped fine (better done by hand)
- 1⁄2 cup pine nuts (eliminated, used more walnuts)
Directions See How It's Made
- Preheat oven to 350°F.
- To begin, toast and chop the walnuts, have ready the zests, grind the pepper and bring butter and eggs to room temperature.
- Line two trays with parchment paper or nonstick liners like Exopat. Have ready a large floured surface, a dough scraper and extra parchment paper.
- In a medium bowl sift the flours, baking powder, soda, salt and pepper.
- In a large bowl, cream the butter. Add sugar and beat until light and fluffy. Add the eggs, beating well, and add the zest and vanilla.
- Stir in the dry mixture into the butter mixture, then add the nuts. Do not over mix but also don't leave streaks of flour either. You will have quite a goopy mess.
- Tip the dough out onto your work surface. Divide the dough into pieces. Two pieces for large trad. size biscotti, four pieces for smaller, thinner ones.
- With floured hands and/or your dough scraper, form into logs about 12 inches long and 2 inches wide, quickly place onto trays about 3" apart, brush off excess flour, and put into the middle of preheated oven. (I say quickly because if you bumble about.
- picking the logs up they will fall back onto the board. If this happens, don't worry, just form into logs and try again.).
- If you don't want to cook all of the logs, wrap them up in parchment, then saran wrap and freeze.
- Cook for about 20 mins (small) or 25 mins (large logs) until they are just turning golden.
- Remove from oven, let cool on baking rack for 10 minutes or so -- longer doesn't hurt.
- Now put the biscotti logs on a big cutting board, cut them on the diagonal about 3/4" wide, replace on same trays cut side down and place in oven (still 350° F.) for 7-8 minutes or until as hard as you want. I like them like granite so it takes them longer.
- Let cool on racks and then store in airtight containers.