Biscotti & Caveman Café Lungo

Zippylip

Biscotto season typically commences in casa di zippy right around the time the heat goes on, but I got a little head start last night when I made the season’s first batch inspired by some very nice coffees that showed up in my mailbox courtesy bill, thank you sir. There is nothing like a steaming hot cup o’ joe with a biscotto floating in it. My basic recipe is pretty standard, however I vary the flavorings and & nut choices from time to time. One of my favorite additions is chopped pecans, milk chocolate & cinnamon as below.

THE BASIC RECIPE:
- 3 cups of all purpose flour (I did not have any so I substituted cake flour, kind of interesting, it made them much lighter and airier than usual which I did not care for, I like when they are heavy & dense, but it’s all good...);
- some corn meal (about a palm full);
- tablespoon of baking powder;
- pinch of salt;
- 2 eggs;
- 1 tablespoon of vanilla;
- 1 stick of butter.
- sugar: none in the basic dough recipe, you can add sugar to your taste in various quantities, but I usually add chocolate & sprinkle some sugar on top before baking which makes it sweet enough.

THE ADDITIONS:
To this you can add whatever you want, cinnamon, chopped nuts, chocolate, coconut, nougat, the sky is the limit, and you will need to add some liquid, I prefer liquor for the flavor, but any liquid will do, add it after all of the above ingredients are incorporated & keep adding until you have a nice wet dough (about 1/4 to ½ cup). Also, I melt the butter then add 12 ounces of chocolate (milk, semi, dark, whatever you want) before adding to the dry ingredients (but be careful not to add it when it is too hot to the dough with eggs or you know what will happen.....).

THE COOK:
30 minutes at 350 on top of the stone, remove, cut into 3 sections then into individual biscotto, put on a screen (in 2 batches), remove the stone but leave the setter and egg feet in, put the screen on top of the feet & go another 15 minutes per batch for the second bake, let cool & dunk:

















Breakfast:

Bacchus

That looks great Zippy. I think I would rather enjoy it as a late evening snack though.
Yummy!

lowercasebill

wow, that looks great... looks like the beans made a decent crema as well.
you are full of surprises... you do your own canning, baking, cooking, carpentry ..
thanks for posting the recipe..i will try that one.
great photos too.
bill

Beli

Que delicia mi amigo. Por fín la receta del biscotti. Gracias!!

Boss Hogg

Hi Zips!

Looks great! I'm amazed at all the stuff you get done. Your time management skills are terrific .

Brian
A tortured Eagles fan

JLOCKHART29

That looks great Zip. Going to make that. Also nice to see your not waisting good bean by killing it with syrup!! Got to love the Caveman!

Zippylip

RB, that's when they go into the wine

bill, the crema was outstanding, the wife was astounded;

belli, non ce' problema, infatti unna buona ricetta;

Brian, not really, there's a whole lotta other stuff I never get done :ermm:

JL, about a quarter teaspoon of raw sugar & a drop of 1/2 & 1/2 is all, let the crema do the talk'n:

Zippylip

bill, note the fine crema producing qualities of Ms. Silvia in action, she one fine lady no?

bubba tim

Dude, Vodka in the am, I want to party with you.

Zippylip

just a little somth'n to wake everything up :cheer:

bubba tim

You have to come to Ocala in 09.

Zippylip

where is that?

bubba tim

Just a little south of you. Florida...

lowercasebill

absolutely.. i did my research before i bought and am happy every time see her gleaming stainless steel goodness just sitting on my counter waiting to make me happy..
i am flattered .... you made biscotti to go with the caveman. that is a compliment... thank you ... enjoy.
bill

RU Eggsperienced

Thanks for this one!!!

I am making this one this weekend!!!