Biscotti & Coffee
[Cross posted to
Whole Pieces · Side View
Well, today I did both some baking and some coffee roasting. See, with family Christmas celebrations coming up, I needed to get started on the baking of things I’ll be contributing to the food collective. The first part of my contribution is the previously pictured biscotti, and the second is a home-roasted 50/50 blend of Organic Mexican and Organic Sumatran coffee purchased from The Runcible Spoon in Bloomington, Indiana..
I figure that people would like to see photos of these items, but in hopes of not jamming someone’s friend’s page, beyond the image at the top of the page I’ve linked everything else below, including the recipe for the biscotti.
Enjoy!
Links:
· Chocolate, Toasted Hazelnut & Almond Biscotti Recipe
· Whole Biscotti Logs (Old Picture)
· Top View of Finished Biscotti
· Side View of Finished Biscotti
· Green & Roasted Coffee Beans
· Bagged Coffee from the Runcible Spoon
Wow, that’s close. Do you visit often Bloomington, or are you studying/working there?
Neither… I was on vacation at the beginning of November, and I stopped off and visited a friend of mine for an evening. The next morning her and I ate breakfast there, and since they sold green coffee and I was in need of some, I got some.
It’s great!
Very tasty foods there, too.
/drool
That biscotti looks soo good!
Well done! :)
Re: /drool
Thank you. :) They taste great, too…
If you were local, I’d offer a sample. Mmm. So!good!
Re: /drool
This is probably a stupid question, but I’ve never had (or seen) homemade biscotti… Are they crunchy like the ones they sell in stores, or are they more cookie-like and soft/chewy?
Re: /drool
Oh, it’s nice and crunchy. More-so than the store-bought stuff, I think. It’s quite a bit denser, so it tends to be hard, but not as readily crumbly like the stuff from the store… Based on seeing someone baking biscotti on TV, I think that this probably has to do with the dough I use. Their stuff, and it looked just like store bought stuff, was a thinner, kinda runny dough. My stuff is about as dense as modeling clay… In fact, I mould it into two rather solid logs which get plopped on to the cookie sheet.
One day if I get a better camera and can take better photos, I’ll probably do a full step-by-step of each of my recipes, and maybe publish some sort of online recipe book.
Re: /drool
No, your pictures looked amazing, you don’t need a better camera!
I guess what made me wonder about the density and hardness of the biscotti was because I was wondering if it was hard to slice from the log that you bake it in? If I ever made it, I’m sure it would just crumble when I tried to slice it, or it would be so rock hard that I couldn’t eat it.
Anyway, thanks again for the gorgeous food porn! :P
Re: /drool
sorry sorry point of reference :) biscotti makes me laugh because i make my own because i cant STAND the way they make it here, you can get the lovely boxes of imported italian ones which are lovely but i like mine break-your-teeth hard.. your crunch probably comes b/c the less fat in the recipe the less tender and the crunchier they tend to be. but i leave the egg yolks b/c without them they’re seriously in competition w/ cement. yep yep.. biscotti fiend.
my dog goes nuts every time i make it because he hears us eating it and thinks we’re eating his dog cookies ! :)
Re: /drool
Ah, you attempt to troll, but fail! ;)
Actually, these are pretty damn hard as well… Dog treats are a very good comparison. Mine have the egg yolks as well, and get all of their moisture from two eggs, and a bit of almond extract, vanilla extract, and amaretto. The stuff is like modeling clay when it’s mixed.
I know what you mean about (most) store-bought biscotti. It’s sort of… Like… The texture of croutons, but with a different flavor, and a different size?
Re: /drool
i don’t know what that means so i won’t disagree.
i just find a lot of the biscotti i find around has a very ‘cookie-like’ texture to it.
the biscotti i do is a modified flavour replacement with super oozey dough that i always wind up ploping on the tray because i’m too impatient to mix a dry dough. that and i do my second bake for a couple of hours at 200ish :) yep that one hard cookei.
you think im obsessed w/ my biscotti
Man Steve, you know how to make someone like me , who has a lot of italian roots, really fucking hungry lol
Hehe, thanks. :) I just like making tasty things… And these are definitely tasty.