Sweets and drinksBaked GoodsEurope and North AmericaAbout 1 hour
Biscotti is the cookie to keep next to a cup of coffee, and this one bakes crisp with green pistachios and red dried fruit showing in every slice. The tricky part is the cutting, because a cold loaf crumbles under the knife.
The egg mixture is warmed over a pot of hot water to about 35 to 40 degrees C before it is whipped. After the first bake, the loaf rests 10 minutes, then gets cut into slices 1 to 1.5cm thick for the second bake.
This batch weighs about 594g, at roughly 315 calories per 100g.
Method
Heat the oven to 175 degrees C with top and bottom heat, and line a tray with parchment paper.
Melt 40g butter, stir in 5ml vanilla extract and keep it warm.
Sift 180g all purpose flour, 50g almond flour and 5g baking powder into one bowl and mix. Crack 2 eggs into another bowl and sift in 94.5g kOBE Monk Fruit Blend.
Bring a little water to a boil in a small pot, then turn the heat low, set the egg bowl over the pot and stir constantly for 1 to 2 minutes. Lift it off once the eggs reach about 35 to 40 degrees C.
Whip the eggs on low for 1 minute, then increase the speed and whip until the bubbles are fine and the mixture is thick and glossy, then drop to medium low and whip for another 2 to 3 minutes.
Divide the flour into 3 parts and the butter into 3 parts. Sift in one part of flour with one part of butter at a time, mixing at the lowest speed for no more than 60 seconds each time. Scrape the sides and bottom of the bowl.
Add the pistachios and dried fruit and fold gently from the bottom up to distribute them.
Shape the dough into a rectangular loaf about 30cm long and 9 to 10cm wide, slightly flattened. Dipping your hands in water makes shaping easier.
Bake at 175 degrees C for 20 to 25 minutes, until the crust is lightly golden and feels firm when pressed.
Take it out to cool a little, and after about 10 minutes, while the loaf is still warm, cut it into slices 1 to 1.5cm thick with a very sharp knife.
Drop the oven to 160 degrees C, lay the slices on the tray, bake for 8 to 10 minutes, then flip them and bake for another 5 to 8 minutes.
Tips
Cutting while the loaf is still warm keeps it from crumbling, and a serrated knife gives the cleanest edge.
Store the biscotti in an airtight container, add a desiccant packet in humid weather and eat them within 3 to 4 weeks.
Eggs at room temperature whip up faster and hold more air.
Mix the flour in at the lowest speed and stop on time, because overmixing makes the biscotti tough.
Cut the biscotti about 1cm thick before the second bake, since thicker slices never dry crisp in the middle.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.