Biscotti

This formula is adapted from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 422

Formula: yields approximately 50 biscotti
21.18% Butter, 1 7/8 oz.
80.59% Sugar, 7 3/8 oz.
42.94% Eggs, 3 7/8 oz.
3.53% Vanilla extract, 2 t
100% Bread flour, 9 1/8 oz.
1.76% Cinnamon, 1 t
1.18% Baking ammonia*, 1/2 t
1.76% Salt, 1 t
92.35% Chocolate, chopped
5.88% Orange zest, 1/5 oz.
Total: 351.17%


*baking ammonia can be substituted for 2.5% of the flour weight with baking powder.




MOP: Creaming method

• In a bowl with the paddle attachment cream together the butter and sugar.
• Gradually add the eggs in, and the vanilla.
• Sift the flour with the cinnamon, leavening agent, and salt.
• Add the dry ingredients to the butter and mix until almost incorporated.
• Add additives (orange zest and chocolate chips). Fold by hand or just barely mix.
• Roll dough like an ice box cookie. For a demi sec cookie, roll up so that it is very long and thin, so that it goes on a diagonal along a full sheet pan.
• Place dough on parchment lined sheet pan and bake at 325°F for 35 - 40 minutes or until firm to the touch.
• Remove and let cool.
• When cooled, cut directly into 1/4" slices.
• Lay slices flat on parchment lined sheet pan, re bake biscotti at 250°F until well dried.

Finishing, these are a few possible techniques for finishing biscotti:

• Dip on a bias into melted tempered chocolate or pâte glacée. Drizzle a different colour chocolate, white chocolate pâte glacée.
• Dip on a bias into melted tempered chocolate or pâte glacée. Dip on a smaller bias into pistachio flour.