Of the two recipes I found today, one has butter and one doesn't – which I'm sure is the deciding factor in how they turned out. On the first page I posted that I was tweaking a recipe for lemon pistachio biscotti, and noted that the recipe contained butter. So which is which? At what point did I decide to take a non-lemon recipe and modify it? And why? What the hell? One of them started out as lemon pistachio, and the other started out as just pistachio and I'd made notes on it to add lemon. count 'em, TWO different recipes for lemon pistachio biscotti. I was looking for a completely different recipe (which of course I didn't file where it belongs and still haven't been able to find), and in my travels I find two. I tried several times with the same results. Yummy every time.Įarlier this year, I decided to make some more. Nice & crispy, but not break-your-teeth hard. last year I made some lemon pistachio biscotti for a friend's party. Later? Of course I can't remember what I was thinking.Ĭase in point. When will I learn I need to write things down? I always do this – I think I'll remember something, so I won't write it down. Transfer to wire rack and cool completely. Place biscotti about 2" apart and bake for 6 minutes on each side until golden brown. Cool on wire rack.Ĭut at the diagonal into 3/4 inch thick slices.while still warm With 1/2 cup of flour form 3 loafs and generiously sprinkle with the cinnamon sugar mixture.īake at 350 degrees for 20~25 minutes. I have tried substituting the juice from an orange ( with some orange zest) for orange extract and using toasted sliced almonds in that version. * I love substituting vanilla paste for vanilla extract. Mix together the flour, baking powder & baking soda.Īdd walnuts or chocolate chips or whatever you desire. *Use orange extract if you are making the raisin versionĬhopped walnuts, chocolate chips or raisins My absolute favorite biscotti is the lemon almond at Bouchon bakery in Napa.
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