How to Make Biscotti

How to Make Biscotti YourMeals Biscotti with Simon Prep Time: 20 mins Cook Time: 30 mins Ingredients: 2 cups whole wheat flour 2 ½ cups unbleached flour 1 1/3 cup sugar 1 tsp baking soda 1 tsp baking powder ¾ cup olive oil 2 tsp cup vanilla extract 2 eggs ½ cup sour cream Walnuts Hello! My name is Simon and what we’re going to do today is make Biscotti. So, let’s get started. First, we’re going to want four and half cups of flour, they’re whole wheat. So here are two cups of whole wheat flour right here in our bowl. Now, we’ll add two and a half cups of all-purpose unbleached flour. Take one spoonful of this, you want to fill it out. You don’t want to put too much, it will come out way too salty. You put in too little and it won’t rise. And we have baking soda here. We’re going to do the same thing, same amount. Now, we want one and a third cup of sugar. You can actually stick your hand in there and mix it up together. Now, it calls for about three fourths cup of oil. I don’t like to measure. It calls for two eggs. And this is vanilla extract, one teaspoon but you know what? I love vanilla, so I’m putting in two. So, I’m going to mix this altogether. Now, there’s one more ingredient we want to add, half a cup of sour cream, a little more. Now, let’s get the show on the road. Whole wheat flour takes a lot more liquid than does regular all-purpose unbleached flour or bleached flour to get the right consistency. So, I’m going to add a little more sour cream and a little bit more olive oil to our mixture here. You want to feel it out. I’m going to dive back in there. Now, I can really feel it. It’s really getting the right consistency that I want. Again, because it’s whole wheat flour, it’s going to be a little bit rough but it’s smooth and you don’t feel too much resistance going through it. This is the right way. It’s a little bit sticky but it’s perfect. It’s exactly how I want it. Mixing in a bowl is nice but you really don’t get the freedom that you want when you do. I like to just dunk it out right here and really get my hands on to these. Yes, this is the stuff right here. We got our dough here. Make a well in the middle and we’re going to add our walnuts. Fold it over and mix this all in there. Again, the same process, we’re just going to knead it, keep those nuts inside the dough, it’s important. And our dough is now perfect. Ladies and gentlemen, the biscotti dough. Use just a little bit and rub it around. Here we go, sprinkle it with some of our dusting flour. That should keep the Biscotti from sticking to the pan. Now, I’m going to take this, cut it down in the middle right here. I’m going to make two logs of biscotti. That’s why you want to lay it out right here. Set it down. Now, it’s going to rise. It’s cookie and a bread. So, we’re going to take our two biscotti logs. We’re going to slide this in here. It’s been about 15 minutes, so let’s check on our biscotti. It’s exactly how I want it. Again, I wish you guys could smell this. We’ll let that cool for about maybe five, ten minutes. 10 minutes later It’s cooled. When you cut this, you want to have a sharp knife or else it will split a little bit. That’s a little bit thick. This is about the width that you want to cut it. But if you cut it too thin, it falls right apart. If it comes apart a little bit, it’s fine. Lay it in on the tray. You don’t need to re-grease it or anything, it’s not going to stick because the dough isn’t wet. So, I’m just going to stick this back in there and just like before, I’m going to set the timer for about five minutes. 5 minutes later Oh! That is perfect! That’s exactly what I want. That is biscotti, I’ll tell you. Open this back up, still going, slide that in there. 5 minutes later Hmm, this is good stuff.