Bombascotti (la bomba biscotti) - Good morning

Zippylip

I have never made a savory biscotto before but to the extent it could be workable, the bomb would see to it. I started with the standard dough & format (link below) and added the better part of a jar, about ½ a pound of cubed Fontonella cheese (very sharp), pepperoni, dry parsley, & grated pecorino. For the liquid, I used half & half (just couldn’t figure out which type of liquor would be good in this). Baked in the usual fashion, this is a great accouterment to anything you would normally serve with garlic bread or other crusty Italian bread. They kind of taste like deep fried cheese-sticks. I did these last night right before the cutlet pizza, just a small assembly line.

A Note: for the second bake, you may want to put it on a cookie sheet & broil mid-oven for 10 minutes per side depending on the type of cheese you use, if it isn’t a harder cheese & you do the second bake in the usual fashion, you may experience leakage issues which could & probably would suck on many levels of life & in your cooker thereby disturbing the natural flow of happy happy joy joy moments you were groovin to till you f’d it all up.





My new choppin toy:



Hot off the stone, no cooling necessary:



Into the oven with a drip pan just in case:



All done:



* to make a Bombone (bomba scone), follow the normal scone recipe but substitute bomba and cheddar cheese for the nuts & chocolate.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=522403&catid=1

Fidel

You're killin me man.

I did a batch of biscotti last night with toasted almonds and limoncello. Great for dunking in a nice dark roast. I add more egg and sugar directly to the dough, but otherwise pretty much use your recipe. I find that AP flour works the best - not too light and not toe crumbly.

I forgot to add the vanilla....again.....but they are still pretty tasty. I finally got the texture right, now I need to tweak the flavors.

My wife is going to chocolate dip half of what I made last night.

Little Steven

Marc,

You must be running low guy. Sorry to see you didn't like the Bomb.

Steve

Zippylip

limoncello is a frigg'n great idea, always have a bottle in my freezer for sippin but never occurred to me to pour some into the dough, & I agree on the AP, the one time I used the cake flour changed the final texture drastically

If the main purpose is dunking in coffee, cinnamon in the mix is a must too

Zippylip

terrible, putrid swill, just trying to dispose of it as quickly as possible

FlaPoolman

That does it I'm moving back to Philly. The weather sucks but I think I know where I can get some great food. :evil:
Nice job again Marc.

mikeb6109

looking good!! but one question.....what did you use to do before steve sent you a supply of bomba?? :P

Zippylip

that's a good question, but I have no memory of those dark days so I can't answer it

lowercasebill

when are you opening "zippy's" featuring homemade pasta pizza and biscotti??? breakfast lunch dinner and late night snacks. looks great

Zippylip

I guess now that the no-carb/low-carb craze has worn off, there is no time like the present . Course I'd need a sous chef that can work a sharp knife and pour a good stiff drink, just don't seem to know anyone with that combination of skills

Zippylip

you better stay where you are, you've been there so long if you came back I fear you'd turn into a frozen Pat-sicle :ohmy:

lowercasebill

two of my best skills. but if i do them at the same time you would be wise to buy stock in "band-aids"

Big'un

You never said how pronounced the flavor was. And you never asked for my addy so you could send some.

stike

see. the thing is, i can FOLLOW a recipe. but coming up with something on my own is not my strong suit. hahahah

looks great. you are obviously a pretty bright guy.

Zippylip

thanks stike, but I do everything in the kitchen 90mph which leads to chronic consistency problems, whenever I do something new that works I can rarely duplicate it because I can never remember exactly what the hell I did