IT'S THE WEEKEND - LET'S COOK!
I used to hate biscotti, mainly because it was so hard, I felt like I was gnawing on a dog biscuit and was afraid I would chip a tooth. Biscotti is supposed to be fresh and most of the biscotti I had before must have been a bit old. When I was in Italy last November, our guide in Florence was a major food snob and she said no self-respecting bakery would keep biscotti around for longer than a week, and you really should eat it within a day or two. This stuck with me, and now when I see it at stores with a long expiration date, I put my nose in the air and walk away. No stale biscotti for me!
I was inspired by the amazing strawberries that are in season right now and by the giant rosemary bush in my garden. I hope you like it!
Here is the cooking video:
YOU WILL NEED:
1 pint of fresh strawberries, sliced (about 1 ½ cups of sliced).
2 ½ cups flour
1 ¼ cup sugar
2 tsp baking powder
1 tsp salt
½ tsp coarsely ground pepper (or use a bit more if you like)
2 cups sliced almonds, lightly toasted in the oven
1 tbsp chopped fresh rosemary
4 eggs – 3 for recipe and 1 for egg wash
Roast strawberries on baking pan sprayed with Pam or on a silpat for 30 minutes. Let cool completely and set aside. They will be a little slimy. That’s okay.
In large bowl, sift together flour, sugar, baking powder, salt and pepper. Whisk together to mix. Put in mixing bowl of standing mixer or just use a handheld mixer.
Stir in almonds and rosemary. With paddle attachment, mix in 3 eggs and beat until dough is well mixed, about 3-4 minutes. NOTE: Dough will be sticky. You can add 1-2 more tbsp. flour but the dough will still be sticky.
Scrape dough out and form into 2 logs. Again – dough is sticky so you may need to sprinkle more flour to keep it from sticking to your hands - but don't use too much or your biscotti will be dry. Do not overwork the dough. Shape into 2 logs. The width should be exactly the width you want the biscotti to be because the dough does not expand much in the oven.
Put logs on baking sheets with Silpat or parchment paper. Flatten dough with your hands to be the thickness you want your biscotti to be.
Beat remaining egg in a bowl and brush rectangles with egg wash.
Bake in oven for 30-35 minutes until just golden. Let cool completely, 1 hour.
Slice biscotti in desired thickness with a serrated knife. Put back on baking sheets and bake for 20-25 minutes more.
I love serving this for dessert with a fabulous dessert wine like Vin Santo - you dip the biscotti in and let it soak up the liquor. We ate it in Montepulciano with Vin Santo and whipped cream - heaven.
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Hi! I am a New England gal living in Los Angeles. I have over twenty years experience in public relations and marketing. I am also a published author, TV interviewer and writer for various magazines and on my blog, www.ladiesinthepink.com I love to cook and have a sarcastic sense of humor. I am [...]