• 2/12 Nat Biscotti Day - 3

    From Dave Drum@1:3634/12 to All on Sat Feb 11 04:37:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Flavia's Asiago Cheese & Almond Biscotti
    Categories: Breads, Snacks, Cheese, Nuts
    Yield: 12 servings

    2 c (287 g) A-P flour
    1 ts Baking powder
    1 ts Fine sea salt
    2 ts Coarse ground black pepper
    1 c (100 g) grated Asiago
    - cheese
    1/2 c (56 g) sliced almonds
    6 tb (80 g) unsalted butter; in
    - 1/2" (12-mm) pieces, room
    - temp
    2 lg Eggs; well-beaten
    2 tb (tp 4 tb) whole milk

    Set the oven # 350ºF/175ºC.

    Line a baking sheet with parchment paper and set it
    aside.

    In the work bowl of a stand mixer fitted with the paddle
    attachment, combine the flour, baking powder, salt, and
    pepper. Mix briefly on low speed.

    Add in the Asiago cheese and almonds and mix briefly on
    low speed to incorporate them throughout the flour.

    Add in the pieces of butter and mix on medium-low speed
    until the mixture looks crumbly.

    Place 1 Tablespoon of the beaten eggs into a small bowl
    and set aside.

    Combine the remaining beaten eggs with 2 Tablespoons of
    milk and pour the mixture into the work bowl. Mix on
    medium speed until the dough comes together. Note: If
    there are still dry ingredients that have not
    incorporated into the dough, add in 1-2 more Tablespoons
    of milk.

    Turn the dough out onto a lightly floured board and
    shape the dough into a disk.

    Cut the disk of dough evenly in half and shape each half
    into a rough oval shape.

    Transfer each dough oval to the parchment-lined baking
    sheet.

    Moisten your hands lightly with water and use your
    fingers to stretch and shape each dough oval into a log
    measuring 2 1/2" (6 cm) wide and 12" (30 cm) long.

    Press down on each log to flatten the tops evenly.

    Brush the tops of each dough log with the reserved 1
    Tablespoon of beaten egg.

    Bake the logs for 25-30 minutes, or until they are
    lightly browned and cracked on top. The dough should
    spring back when you press on it lightly.

    Transfer the baking sheet to a cooling rack for 5
    minutes.

    Carefully transfer the logs off of the baking sheet and
    onto the cooling rack and let the logs cool for 20
    minutes.

    Reduce the oven temperature to 300ºF/150ºC.

    Transfer the cooled logs to a cutting board and use a
    serrated or Santoku knife to cut the logs on the
    diagonal into 1/2" (13 mm) slices.

    Place the slices cut side up on the parchment-lined
    baking sheet (use a second baking sheet if necessary)
    and bake for 20 minutes.

    Turn the slices over and bake for an additional 15-20
    minutes, or until they are crisp and light golden.

    Transfer the biscotti to a cooling rack to cool
    completely.

    Adapted from Ciao Biscotti by Domenica Marchetti

    RECIPE FROM: https://www.flaviasflavors.com

    Uncle Dirty Dave's Archives

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    ... "Injustice in the end produces independence." -- Voltaire
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to All on Sun Feb 11 14:04:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Flavia's Asiago Cheese & Almond Biscotti
    Categories: Breads, Snacks, Cheese, Nuts
    Yield: 12 Servings

    2 c (287 g) A-P flour
    1 ts Baking powder
    1 ts Fine sea salt
    2 ts Coarse ground black pepper
    1 c (100 g) grated Asiago
    - cheese
    1/2 c (56 g) sliced almonds
    6 tb (80 g) unsalted butter; in
    - 1/2" (12-mm) pieces, room
    - temp
    2 lg Eggs; well-beaten
    2 tb (tp 4 tb) whole milk

    Set the oven # 350ºF/175ºC.

    Line a baking sheet with parchment paper and set it
    aside.

    In the work bowl of a stand mixer fitted with the paddle
    attachment, combine the flour, baking powder, salt, and
    pepper. Mix briefly on low speed.

    Add in the Asiago cheese and almonds and mix briefly on
    low speed to incorporate them throughout the flour.

    Add in the pieces of butter and mix on medium-low speed
    until the mixture looks crumbly.

    Place 1 Tablespoon of the beaten eggs into a small bowl
    and set aside.

    Combine the remaining beaten eggs with 2 Tablespoons of
    milk and pour the mixture into the work bowl. Mix on
    medium speed until the dough comes together. Note: If
    there are still dry ingredients that have not
    incorporated into the dough, add in 1-2 more Tablespoons
    of milk.

    Turn the dough out onto a lightly floured board and
    shape the dough into a disk.

    Cut the disk of dough evenly in half and shape each half
    into a rough oval shape.

    Transfer each dough oval to the parchment-lined baking
    sheet.

    Moisten your hands lightly with water and use your
    fingers to stretch and shape each dough oval into a log
    measuring 2 1/2" (6 cm) wide and 12" (30 cm) long.

    Press down on each log to flatten the tops evenly.

    Brush the tops of each dough log with the reserved 1
    Tablespoon of beaten egg.

    Bake the logs for 25-30 minutes, or until they are
    lightly browned and cracked on top. The dough should
    spring back when you press on it lightly.

    Transfer the baking sheet to a cooling rack for 5
    minutes.

    Carefully transfer the logs off of the baking sheet and
    onto the cooling rack and let the logs cool for 20
    minutes.

    Reduce the oven temperature to 300ºF/150ºC.

    Transfer the cooled logs to a cutting board and use a
    serrated or Santoku knife to cut the logs on the
    diagonal into 1/2" (13 mm) slices.

    Place the slices cut side up on the parchment-lined
    baking sheet (use a second baking sheet if necessary)
    and bake for 20 minutes.

    Turn the slices over and bake for an additional 15-20
    minutes, or until they are crisp and light golden.

    Transfer the biscotti to a cooling rack to cool
    completely.

    Adapted from Ciao Biscotti by Domenica Marchetti

    RECIPE FROM: https://www.flaviasflavors.com

    Uncle Dirty Dave's Archives

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    ... What's the point of having a rapier wit if I can't use it to stab people? --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)