(I made these about 10 days ago, before the Project deadline of 1/16. Just getting around to blogging them, though, what with the start of the semester and all.)
Since that first batch of biscotti, I’ve been collecting more recipes. Julia’s method is very fine indeed, but wasn’t quite what we were looking for. I wanted something just a bit richer, and being the sort of cook who believes that too much is just barely enough, I made Mario Batali’s recipe from Molto Italiano. Where Julia’s recipe contains no fat whatsoever except for the hazelnuts, this recipe includes seven egg yolks. It’s very tasty and the texture is closer to what I was looking for, but it’s too rich for our early-morning inclinations. So I’ll keep working my way through biscotti recipes, looking for something in between these two extremes.
2 3/4 cups all-purpose flour
2 cups sugar (I used somewhere around 1.5 cups, since I was adding chopped dried tart cherries, which are still fairly sweet)
1 teaspoon baking powder
3 larges eggs
4 large egg yolks
3 tablespoons nocello (I used Frangelico, since I still haven’t located nocello here)
1/2 cup chopped walnuts (I used hazelnuts since I was using the Frangelico)
1. Preheat the oven to 350 F
2. In a large bowl, stir together the flour, sugar, and baking powder. In a medium bowl, whisk together the eggs, yolks, and Nocello. Add to the dry ingredients and stir just until the dough comes together, about 1 minute. Add the walnuts and mix until just incorporated.
3. Divide the dough in half and shape each one into a loaf about 10 inches by 2 inches. Place on an ungreased baking sheet about 2 inches apart. Bake for 20 minutes, or until light golden brown. Remove from the oven and let cool slightly. Reduce the oven temperature to 275 F.
4. As soon as they are cool enough to handle, cut the loaves on a slight diagonal into 1/2 inch thick pieces. Arrange cut side down on one or two baking sheets and bake for 20 minutes longer, or until crisp and dry. Allow to cool on a rack.