A Whole Lotti Biscotti . . .

That was the name of my last cooking class.     Biscotti are really very easy little cookies to make -- for you don't have to "fuss" with them (you put the log in and bake for a good long while, take it out to cool, cut into "fingers" and bake again for at least 15 minutes -- way easier than cutting out cookies or dropping spoonful on a baking sheet and waiting 8 to 10 minutes and then repeat!)

Like other cooks, I find a recipe and make it and make it and make it -- for a while I made biscotti at least every week and if I had to take something, it was biscotti!

Then as I usually do when I "overdo" something, I grew tired of making biscotti and I was done . . .
until friend Cynthia asked me to teach a class.

So I made a "Whole Lotti Biscotti"!

A baking tray filled with biscotti!

Three kinds fill the baking sheet -- rosemary walnut, pistachio cranberry and espresso.     All made with the "mother" recipe with additions made -- some were online suggestions while some I made up myself!

And the final pan, at life+style, waiting to go in the oven . . .

Chocolate walnut biscotti.     You can't make a "lotti biscotti" without making something chocolate!


Each class participant got a cello bag filled with four kinds of biscotti, there was biscotti to taste and coffee to drink and even a glass of Sutter Home Moscato so that they could see how good biscotti was done the Italian way -- dipped in wine instead of espresso.

I so enjoy teaching cooking classes and this class reminded me that I shouldn't wait years before I make biscotti again!

But I must admit that my favorite biscotti is the traditional one -- anise flavored and filled with almonds.   I am a purist in so many things -- I prefer my scones to be either plain or fruit, my Creme Brûlée vanilla flavored.    

Here is what I call the "Mother Recipe" -- a basic black dress of a biscotti recipe to which additions can be made.

BISCOTTI (THE MOTHER RECIPE)

2 c. flour

1 1/2 t. baking powder

3/4 c. sugar

1 stick unsalted butter at room temperature

1 t. grated lemon rind

1/4 t. salt

2 large eggs

Preheat the oven to 350.

Line a large baking sheet (half sheet pan) with parchment paper or a silicone mat.    Whisk the flour and baking powder in a medium bowl to blend.    Using an electric mixer, beat the sugar, butter, lemon zest and salt in a large bowl to blend.    Beat in the eggs 1 at a time.    Add the flour mixture and beat just until blended.    

Form the dough into a 13 inch long, 3 inch wide log on the prepared baking sheet.   Bake until light golden, about 40 minutes.    Cool for 30 minutes.

Place the log on the cutting board.    Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4 inch thick slices.    Arrange the biscotti, cut side down, on the baking sheet.    Bake the biscotti until they are pale golden, about 15 minutes.    Transfer the biscotti to a rack to cool completely.

NOTE:   Biscotti should have some sort of nut.   Almonds are the traditional nut, but I had walnuts left over from Christmas and so I used those.     

For additions it is 2/3 cup of "additions" (i.e. cranberries, dried blueberries, chocolate chips, white chocolate chips, etc.) and 3/4 cup nuts, coarsely chopped.

After they are baked the second time and cooled, you can dip them into chocolate or white chocolate or spread the chocolate on one side.  

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