How to make holiday biscotti with Giada De Laurentiis?

How to make holiday biscotti with Giada De Laurentiis?

Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended.

How long does Roddy Caldesi bake her biscotti?

Caldesi’s brief second bake – a mere 2–3 minutes compared with Roddy’s 30 – leaves her biscotti too pale and soft for my liking. If you’d prefer not to break your teeth, however, reduce Roddy’s second bake to about 15 minutes. And don’t worry – they will firm up further as they cool.

What kind of flour do you use for Biscotti?

The River Cafe mixture, by contrast, is far too loose to form into the sausages that are much the easiest way to shape the dough. Rolling them in flour, as Randall does, or icing sugar, like Caldesi, makes the task even simpler. Pistachio is the nut of choice in Katie Caldesi’s biscotti.

What’s the best way to make biscotti in Italy?

Angela Hartnett and the River Cafe Classic Italian Cookbook both start their biscuits with butter and sugar, the former beating them together until fluffy, rather like a cake, before adding eggs. Rachel Roddy, Katie Caldesi and Theo Randall leave out the butter, which seems to be more traditional.

How to make almond and lemon biscotti with white chocolate?

Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended.

How to make biscotti dipped in white chocolate?

Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened.