I am not domesticated. My role in the kitchen is on ‘clean-up' patrol in both eating and cleanliness. Joe is the family cook … and we live by the words on the posted sign that says “Eat at Joes' for fun and more … where a serving for one feeds at least four!”
However, in a pinch, there are two things I have managed to master in the ‘cooking' department. One is Biscotti. I have discovered that I can make a lot of people happy by baking it and giving it away. It seems people who enjoy eating biscotti … absolutely love it! It is for those appreciative appetites that I toil over the counter to make these …
Bertuzzi's Biscotti … to die for!!
In 1st bowl:
1 and 3/4 cups of flour
2 tsp. baking powder
3/4 cup of unblanched almonds
mix together
In 2nd bowl:
2 eggs
1/3 cup melted butter
3/4 cup of sugar
2 tsp. vanilla
1/2 tsp. almond extract
1 and 1/2 tsp. grated orange or lemon rind
Blend together until smooth
In small bowl: 1 egg white, lightly beaten
1. After preparing ingredients, slowly combine the two bowls and blend
• Once blended, split the batter into two parts (logs).
If batter is too sticky, add flour or dampen your hands.
Recipe works well if you choose to let the mixture sit in bowl with wrap for about a half hour … otherwise, just keep going.
• Transfer each part of the batter onto an ungreased pan (16” x 10” approx.) and shape into logs approx. 12” long x 3” wide x ½” high. Flour your hands to mold it until they are flat along the tray.
• Coat the tops and sides with the egg white
• Place in oven @ 350 degrees for 20 -25 minutes or until lightly golden
• Remove form oven and let cool for 5-10 minutes
• Lift sections onto a cutting board and chop into 1” pieces with a sharp knife and separate
• Place them back onto tray (you can place them on their sides if you wish) and back into the oven for another 20 -25 minutes … the more golden in colour, the more crunchy they become
Enjoy every last crunch and don't forget … it's okay to dip!!
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