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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 24 |
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This is one of my favorite, all-time recipes for biscotti as you can alter the ingredients that you add in so many ways. It is similar to making homemade bread in many respects in that you make a loaf out of it, bake the loaf, then slice it, then bake the slices once on each side. Read more . Baking times vary with this. I bake it until the loaf is done in the center and the slices are brown on each side and crisp. You can also bake the slices slightly less to get a more “cakey” biscotti if you like. A picture is coming soon when I make then later on! Ingredients:
1 cup sugar |
6 tablespoons margarine or butter |
1 tablespoon grated orange peel |
2 eggs or 1/2 cup egg substitute (i always use the egg substitute and it comes out great.) |
3-1/2 cups original bisquick |
1 cup pine nuts |
a handful or so of pine nuts for the top |
Directions:
1. 1. Heat oven to 350 degrees. Beat sugar, margarine and orange peel in large bowl with electric mixer on medium speed until creamy and well blended. Beat in eggs or egg substitute, stir in Bisquick and pine nuts.
2. 2. Place dough on surface sprinkled with some Bisquick; gently roll in Bisquick to coat. Shape into a ball; gently knead about 10 times or so until dough holds together, nuts are distributed and it doesn’t feel tacky any more.
3. 3. Divide dough in half and then shape into 2 10 x 3 loaves. Place on an ungreased baking sheet-I swear by silicone baking sheets and pans-things baked on and in them come out great with no greasing whatsoever!!
4. 4. Bake about 20 minutes or until very light brown and the center is cooked. Cook on the baking sheet for 15 minutes then cut each loaf into slices about 3/4 inch wide with a very sharp knife. Very carefully put each slice on its side and bake again the slices for about 30 minutes or until the tops are browned. Turn them on the other side and bake again for another 15 or so minutes until browned and to the texture you want. I like mine browned and more dry and crisp to go with coffee, homemade cocoa or whatever you would serve at your house.
5. 5. Cool completely about 30 minutes and enjoy!
6. NOTE: (I keep mine in the freezer so they stay fresh. They have a high fat content but very good in this or in pasta!)
7. Tips: Use a very sharp knife to cut the biscotti, preferably one that fits across the width of the biscotti you made. Do not use a butter knife as it can break up the tops of the biscotti. (It happened to me so I know!) Let the biscotti cool on the sheet as a log or logs and when it is not quite completely cooled off begin the slicing process. If, for any reason, the tops start to break of the logs then either bake the logs a little bit more and then when the logs feel firm throughout then slice.
8. If you let the finished sliced biscotti cool on the baking pan the residual heat will bake them more and firm them up, making for a cookie that has a bit more stability and less crumbly.
9. Enjoy!
10. Paulette Le Pore Motzko
11. Polly Motzko
12. Paulettemotzko
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