Biscotti Traditional And Whole Grain Kamut Food

BISCOTTI: TRADITIONAL AND WHOLE GRAIN KAMUT

Steps:

• Preheat your oven to 300F and line a medium or large baking sheet with parchment paper.
• In one bowl, whisk together the flour, baking powder and salt.
• In a second bowl, beat the sugar, eggs, oil and extracts/liquors.
• Using a spatula, mix the dry ingredients into the wet until they are incorporated.
• Add the nuts and dried fruit last.
• Scoop half the batter out of the bowl with your spatula and lay it on your baking sheet, dragging it into a line and smoothing it with wet fingertips. Repeat with the second half of the dough until you have two smooth tubes roughly 2-3 inches wide and 1 inch tall.
• Bake for 35 minutes until the tops are lightly golden.
• Remove from the oven and gently set the biscotti tubes (still on the parchment) on a cooling rack for 10 minutes. Lower the oven temp to 275F while the biscotti cool.
• Transfer the biscotti to a cutting board and cut 1-inch pieces on the diagonal using a sharp knife (I prefer a chef's knife over serrated).
• Lay the cut biscotti on the parchment lined baking sheet, cut side up, and bake at 275F for 10 minutes.
• Remove the sheet from the oven, flip all the biscotti over to their other cut side, and bake for 10 more minutes.
• Let the biscotti cool completely on a rack before dipping them in chocolate. Do not store in plastic or they will soften.
• Optional Chocolate Decoration
• Melt 4 ounces of chopped dark chocolate in mug, using the microwave in 15-30 second increments and stirring in between (1-2 minutes total, depending on your microwave).
• Arrange your cooling rack over the same parchment-lined baking sheet you used to bake the biscotti. (You can also place the biscotti directly on the parchment.)
• Dip the one end of a biscotti in the melted chocolate, and scrape one side gently on the rim of the mug as you pull it out. Place the biscotti scraped-side-down on your cooling rack or parchment for minimal dripping.
• If the chocolate re-hardens as you're dipping the biscotti, pop the mug back in the microwave for 15 seconds and clean up the sides of the mug with a spatula.
• Let the chocolate cool and harden completely before gently popping the biscotti off the rack or parchment.

HEARTY WHOLE WHEAT BISCOTTI

Steps:

• Mix together dry ingredients.
• Add remaining ingredients and mix well.
• Divide dough in half. On greased baking sheet, form 2 logs about 2 inches wide and 13 inches long.
• Bake 25 minutes at 350 degrees, then cool on rack for 5-10 minutes.
• Slice with serrated knife at ½ inch intervals.
• Return to oven for 10-15 minutes more, turning once.
• Cool completely and store in airtight container.
• If you have trouble handling the dough because of stickiness, add a little more flour, but not more than ¼ cup. Try oiling your hands or using a rubber spatula and wax paper.

WHOLE WHEAT ALMOND BISCOTTI

Steps:

• In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
• Add vanilla and almond extract and beat until combined.
• Mix in almonds and dried fruits or chocolate chips ( if desired ).
• Stir in combined flours, salt and baking powder.
• Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
• Flatten the log, using wet hands, until about 2-inches thick.
• Bake the log for 20 minutes in a 350°F preheated oven.
• Cool for 30 minutes.
• Using a serrated knife, cut into 1-inch thick slices.
• Bake slices in a 325°F oven for 15 minutes.
• Transfer to wire rack and let cool.
• Store in an airtight container at room temperature for up to 2 weeks.
• Note: You can skip the use of oat flour and use another 1/3 cup white whole wheat flour.

WHOLE WHEAT ALMOND BISCOTTI

Steps:

• Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, almond flour, baking powder and salt in a bowl.
• In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the sugar and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the almonds and mix until well combined.
• Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least two inches of space between them.
• Place in the oven and bake 50 minutes, until lightly browned and dry. Remove from the oven and let sit on a rack for 20 minutes (or longer). Place the logs on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
• Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.

GLUTEN FREE BISCOTTI

Steps:

• Preheat your oven to 300F and line a medium or large baking sheet with parchment paper.
• In one bowl, whisk together the flour, baking powder and salt.
• In a second bowl, beat the sugar, eggs, oil and extracts/liquors.
• Using a spatula, mix the dry ingredients into the wet until they are incorporated.
• Add the nuts and dried fruit last.
• Scoop half the batter out of the bowl with your spatula and lay it on your baking sheet, dragging it into a line and smoothing it with wet fingertips. Repeat with the second half of the dough until you have two smooth tubes roughly 2-3 inches wide and 1 inch tall.
• Bake for 35 minutes until the tops are lightly golden.
• Remove from the oven and gently set the biscotti tubes (still on the parchment) on a cooling rack for 10 minutes. Lower the oven temp to 275F while the biscotti cool.
• Transfer the biscotti to a cutting board and cut 1-inch pieces on the diagonal using a sharp knife (I prefer a chef's knife over serrated).
• Lay the cut biscotti on the parchment lined baking sheet, cut side up, and bake at 275F for 10 minutes.
• Remove the sheet from the oven, flip all the biscotti over to their other cut side, and bake for 10 more minutes.
• Let the biscotti cool completely on a rack before dipping them in chocolate. Do not store in plastic or they will soften.
• Optional Chocolate Decoration
• Melt 4 ounces of chopped dark chocolate in mug, using the microwave in 15-30 second increments and stirring in between (1-2 minutes total, depending on your microwave).
• Arrange your cooling rack over the same parchment-lined baking sheet you used to bake the biscotti. (You can also place the biscotti directly on the parchment.)
• Dip the one end of a biscotti in the melted chocolate, and scrape one side gently on the rim of the mug as you pull it out. Place the biscotti scraped-side-down on your cooling rack or parchment for minimal dripping.
• If the chocolate re-hardens as you're dipping the biscotti, pop the mug back in the microwave for 15 seconds and clean up the sides of the mug with a spatula.
• Let the chocolate cool and harden completely before gently popping the biscotti off the rack or parchment.