Enricos Biscotti Recipes

ENRICO'S BISCOTTI

Steps:

• Preheat oven to 350. Line a baking sheet with parchment paper. Whisk together flour and baking powder. In a separate bowl of an electric mixer fitted with a paddle, beat butter and sugar on medium until creamy. Beat in eggs, one at a time. Continue beating until the mixture is light and fluffy. Add vanilla. With the mixer on low speed, gradually add the flour mixture mixing to form a soft dough. Remove bowl from the bixer. Fold in flavoring ingredients if you've chosen to use any. Divide the dough in half and shape into 2 logs directly on the prepared baking sheet. Bake 30 min until tops are firm to the touch and golden brown. Remove baking sheet to wire rack and cool 10-15 min. Slide the logs onto cutting board; with serrated knife, cut each log diagonally into 1/2 inch slices. Arrange, bake 10 min on each side, careful not to burn or color too much. Remove again and let cool completely on wire racks. Store biscotti at room temperature in an airtight container.

APRICOT BISCOTTI

Steps:

• Chop the apricots.
• Sift flour, sugar, baking soda, and salt into a medium bowl.
• In a large bowl, beat 3 eggs, orange zest, and vanilla with an electric mixer until just combined. Stir in the flour mixture and beat until a stiff dough is formed.
• Fold in apricots.
• In a small bowl, beat the remaining egg with the water. Form the dough into 2 logs, about 12 inches long each. Place on a greased cookie sheet and flatten slightly. Brush with egg wash.
• Bake at 350 degress for 40-50 minutes, until golden. Allow the logs to cool on the baking sheet for about 10 minutes.
• With a serrated knife, cut the baked logs diagonally into 1/2 inch thick slices. Place the slices (cut side down) on the baking sheet.
• Bake at 350 degrees for 10 or 15 minutes more, until golden Cool on a wire rack. After cool, keep fresh in an airtight container.