Well, it's Wednesday night here. I almost made this ThWD (Thursdays with Dorie). Glad I made these. I'm not sure many around here will like them. Biscotti isn't exactly a mainstream food item here in the rural Philippines.
Interestingly enough, half-way through the process (before the second baking) they're excellent and make a nice sliced cookie (I ate the ends).
(I'll have a high-end photo shot tomorrow ... it's late and the biscotti is still cooling ... test results, too ... I wanted to get my initial photos and reactions from these amazing things up today)
Fundamentally, one makes this like a cookie. That's all it really is. Cream the butter, sugar, eggs, and almond extract well.
Whisk the dry goods together. Interestingly, this recipe includes a little corn meal.
Look at that gooey glob of goodness. I mixed just enough ... wanted to avoid making gluten. In bread, so good ... in cookies and similar ... so very bad.
I formed the dough into a pair of logs on a parchment-lined half-size baking sheet. This was messy. The dough loves to stick to everything.
Into the oven until it's golden brown ... oh, look at that. It's delicious already! I couldn't resist!
After the first run in the oven, our yummy biscotti gets sliced, diced, and lined up for more baking. Not too long, though, don't want them to by dry and nasty.
Just a twice-baked cookie that you form into a log, cook, let cool, slice up, and cook again.
Very, very easy. Very, very good!
Primary Test Group: Really good! How do I say the name again?
More test groups tomorrow ... I have a meeting at which I'll see all three test group leaders, my new cookie client, and someone who might buy these for his new cafe.
Not sure how I'd improve the final product. But, I might chill the dough a bit before making logs to make it easier to work with.
I'm thinking about making a batch and dipping half in bittersweet chocolate. Decadent, life-shortening, worth it.
Either all of the biscotti I've had in the past at trattorias and torrefaziones have been garbage. Or, I made these wrong.
They're the best I've ever had. Not even close.