Patrizio Biscotti Recipe - Cooking Index
Patrizio Biscotti Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Butter - at room temperature |
| 1 cup | 198g / 7oz | Sugar |
| 2 | Eggs sugar | |
| 1 1/2 teaspoons | 7.5ml | Vanilla extract |
| 2 cups | 125g / 4.4oz | All purpose flour |
| 1/2 teaspoon | 2.5ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1 1/2 cups | 219g / 7.7oz | Chopped nuts |
Combine butter, sugar and eggs, mixing well. Beat in vanilla.
Combine flower, baking powder, baking soda and chopped nuts. Add to the egg mixture. The batter will be very stiff and sticky. Cover the dough with plastic wrap and refrigerate for 1 hour or over night.
With flowered hands, divide the dough into two portions and shape each into a loaf about 12 inched long.
Grease a 10 by 14 baking sheet. Place both loaves on the sheet, leaving at least 3 inches between them. Flatten each loaf slightly, as evenly as possible.
Place in preheated 400F oven and bake for 20 minutes or until firm to the touch.
Remove can cool on wire rack slightly. Lower oven to 375.
While still warm, slice the loaves into diagonal slices about 1/3 inch thick. Arrange on un-greased baking sheet and bake at 375 fro 15 mintues - do not brown.
Var.
Chocolate: basic recipe, adding 1 cup of cocoa powder and 1 1/2 cups chocolate chips.
Banana: basic recipe, adding 1/4 cup banana flavoring (not extract) and use walnuts or pecans
Cinnamon: basic recipe, adding 1/4 cup ground cinnamon. For the nuts, use almonds or pecans.
Source:
Dallas Morning News: Highland Park restaurant Patrizio
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