ISO Cooks' Illustrated biscotti recipe

[cindyluwho]

I've tried many biscotti recipes, but I recently tasted biscotti made from the Cook's Illustrated recipe, and it was without question the best I've ever had. Does anyone have this?

[Curleytop]

I am the biscotti queen! Must have that recipe too!
PLEASE POST! Thanks!

[Lisa C]

There are actually 3 Biscotti recipes in the Cooks Illustrated cookbook "The Best Recipe" - maybe one of these is the one you're looking for. If not, I'm sure they are wonderful, I've never had a bad Cooks Illustrated recipe!

Please pardon any typo's!


Lemon-Anise Biscotti

2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
2 lg eggs
1/4 tsp vanilla extract
1 tbs minced zest from 1 lemon
1 tbs anise seed

1. Adjust oven rack to middle position and heat oven to 350. Whisk flour, baking powder & salt together in medium bowl; set aside.

2. Whisk sugar & eggs in lg bowl to a light lemon color; stir in vanilla, lemon zest and anise seed. Sprinkle dry ingredients over egg mixture, then fold in until dough is just combined.

3. Halve dougn & turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into rough 13x2 inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once until loaves are golden and jus beginning to crack on top, about 35 min.

4. Cool the loaves for about 10 min; lower oven temp to 325. Cut each loaf diagonally into 3/8 inch slices with a serrated knife. Lay the slices flat, about 1/2 inch apart, on the cookie sheet and return to oven. Bake, turning each cookie over halfway through baking, until crisp and golden brown on both sides, about 15 min. Transfer biscotti to wire rack and cool completely.


Spiced Biscotti

2 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground white pepper
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 cup sugar
2 lg eggs plus 2 yolks
1/2 tsp vanilla extract

1. Adjust oven rack to middle position and heat oven to 350. Whisk flour, baking powder, baking soda, salt, & spices together in medium bowl; set aside.

2. Whisk sugar & eggs in lg bowl to a light lemon color; stir in vanilla. Sprinkle dry ingredients over egg mixture, then fold in until dough is just combined.

3. Halve dougn & turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into rough 13x2 inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once until loaves are golden and jus beginning to crack on top, about 35 min.

4. Cool the loaves for about 10 min; lower oven temp to 325. Cut each loaf diagonally into 3/8 inch slices with a serrated knife. Lay the slices flat, about 1/2 inch apart, on the cookie sheet and return to oven. Bake, turning each cookie over halfway through baking, until crisp and golden brown on both sides, about 15 min. Transfer biscotti to wire rack and cool completely.


Orange-Almond Biscotti

2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
4 tbs unsalted butter, softened
1 cup sugar
2 lg eggs
1/2 tsp vanilla extract
1/4 tsp almond extract
3/4 cup whole almonds with skins, toasted, cooled and chopped coarse
2 tbs minced zest from 1 orange

1. Adjust oven rack to middle position and heat oven to 350. Whisk flour, baking powder & salt together in medium bowl; set aside.

2. Either by hand or with electric mixer, cream butter & sugar together until light and smooth, about 2 min with mixer set at med speed. Beat in eggs one at a time, then extracts. Stir in almonds and zest. Sprinkle dry ingredients over egg mixture, then fold in until dough is just mixed.

3. Halve dougn & turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into rough 13x2 inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once until loaves are golden and jus beginning to crack on top, about 35 min.

4. Cool the loaves for about 10 min; lower oven temp to 325. Cut each loaf diagonally into 3/8 inch slices with a serrated knife. Lay the slices flat, about 1/2 inch apart, on the cookie sheet and return to oven. Bake, turning each cookie over halfway through baking, until crisp and golden brown on both sides, about 15 min. Transfer biscotti to wire rack and cool completely.



Hope one of these is the one you're looking for!

[cindyluwho]

Thank you very much, Lisa C! I look forward to trying them.