Naturally then, when my brother’s friend’s mom invited us over for thanksgiving, I remembered the chocolate dipped biscotti Chef Bradley taught us. I fervently tried to find the recipe in my mish-mash binder full of recipes. This binder, one of my prized possessions, always sits underneath a small table in my room. After searching for a few minutes, I found what I was looking for: a step by step recipe to replicate the Italian treat of that February day.
Recipe in hand, I now searched my cupboard and realized I didn’t have all the ingredients needed for Chef Bradley’s biscotti. Bummer, that meant a trip to the grocery store. The trip proved to be much longer than expected. It seems hazelnuts, a key ingredient in the biscotti, are in high demand during the Thanksgiving holiday. After traveling to three different stores, I finally found a bag of the coveted nut. (Of course it is entirely possible that I missed finding a bag at store number 2, but let’s not dwell on such minor details.)
When I finally got home after all my other errands and events, I was really hungry. I unloaded my grocery items and ate some dinner before setting out to bake a trial batch of the biscotti. I know from past experience, it’s never a good idea for me to make sweet items on an empty stomach. Somehow they always end up becoming a very filling dinner! Not exactly the mission I’m trying to accomplish here.
With a full stomach, and a cleared kitchen, I finally set out to test drive the biscotti recipe below. It’s slightly altered from Chef Bradley’s original recipe. I’ve halved it and decided not to dip the biscotti in delicious dark chocolate. Although chocolate is my favorite substance in the entire world, I’m not sure it’ll survive the trip to Statten Island without melting. And, who wants to eat biscotti in chocolate soup?
Here it is my trial run of Chef Bradley’s Orange / Cherry Biscotti. Here’s hoping my family, and my friends in Statten Island enjoy the actual batch just as much!
Recipe follows, Enjoy!
Chef Bradley’s Biscotti – Makes 12 biscotti cookies (and two delicious end pieces)
Ingredients:
1/4 cup unsalted butter
3/8 cup sugar
1 egg
1 tsp vanilla extract
7/8 cup all purpose flour
1/4 tsp baking powder
1/4 tsp cinnamon
1/8 tsp salt
1/2 cup toasted chopped hazelnuts
1/4 cup chopped dried cherries
3/4 tsp grated orange peel
Method:
Preheat oven to 350*F. Line a large baking sheet with parchment paper.
In a large bowl, cream the butter until fluffy & pale yellow. Add sugar and continue to beat until the mixture is no longer gritty when rubbed between your finger & thumb.
Add egg and beat well
Beat in vanilla until blended
Sift together flour, baking powder, cinnamon & salt.
Gradually add flour mixture to egg mixture & mix until just incorporated.
Mix or stir in the hazelnuts, berries & orange zest until even incorporated.
The batter will be soft.
With well floured hands, transfer batter onto baking sheet and shape into a log, about 12” long and 1.5” in diameter.
Bake log at 350*F for 25 – 30 minutes, until edges are brown.
Transfer the pan to a wire rack & let log cool for 10 minutes.
Using a serrated knife, still on the pan, on the diagonal into 1/2 “ wide slices.
Carefully turn the slices on their sides & return them to the oven.
Bake until the edges are golden, about 10 minutes longer.
Let cool completely on pans on wire racks.
Store in airtight container.
For an extra special touch, although I didn’t do it this time, dip in melted chocolate and let dry. Then drizzle melted white chocolate on top.
