Sep 28, 2011


Episode 21 - Biscotti - Ah, twice-baked cookies, otherwise known as Biscotti, are what we break down this episode. I show how easy they are to make, the importance of a particular power tool, and that everyone makes mistakes (especially Chefs). For more, visit
Formats available: MPEG-4 Video (.m4v)


AP Flour (2 Cups)
Baking Powder (1½ tsp.)
Ground Cinnamon (1 tsp.)
Ground Nutmeg (½ tsp.)
Salt (¼ tsp.)
Unsalted Buter (½ Cup or 8 oz. at room temp)
Sugar (½ Cup)
Brown Sugar (½ Cup)
Eggs (2)
Chocolate Chips (1 Cup, semi or dark)
Nuts (1 Cup, walnuts, almonds, pecans, etc)


Stand Mixer
Medium Bowl
Cookie Sheet
Silpat or Parchment Paper
Rubber Spatula
Bread Knife


Preheat oven to 325°F.  Mix dry fuel first: flour, baking powder, cinnamon, nutmeg, and salt in bowl, set aside. In the Stand Mixer (or regular bowl with a hand mixer), combine both brown and white sugar with the butter and mix on high speed until light and fluffy. Mix in one egg at a time until incorporated, beating well after egg, until light and fluffy. Slow down the Mixer to low and add the nuts and chocolate and mix in. Slowly add the dry fuel in three installments until just incorporated.

Place the dough on a prepared cookie sheet (whether lined with a Silpat or parchment paper) and using a rubber spatula, form the dough into a log 12-15 inches long and 7-8 inches wide and 1 inch high (all estimations thank you).

Bake in oven for approximately 20-25 minutes. Remove from the oven and let it cool for approximately 20 minutes or until cool to the touch. Transfer to a cutting surface and using a bread knife cut into ¾ or 1 inch slices. Arrange slice cut side down on the cookie sheet, sprinkle with additional sugar, and bake for another 10 minutes. Flip the slices over and bake for an additional 10 minutes. Transfer to a wire rack or cool surface to cool. Should be good for a few weeks (or shifts) if they last. Good for dunking in coffee, milk, or nothing at all. 

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