Day in the life of a Food Ninja

A burnt out late 20's something guy tries to get back to normality

Friday, July 01, 2005


In my area there is a local butcher that I buy most of my meat from, Yesterday was the day I go to get my bulk hamburger, Because I am on a night scheadule I was the first customer of the day. As I was paying for my meat the lady behind the counter said " You I like, always smiling, take biscutee" ( she has a german accent) I thanked her and was on my way. The butcher shop is next door to a bakery, so they display each others stuff in thier stores. I had never had biscotti before my gurl told me that you dip it in coffee. So I brewed up my coffee and was hooked. So ya know I had to make my own......

Chocolate Citrus Biscotti

The Hardware
2 bowls
Large Bakingsheet
Sharp kinfe
Wire Racks
Double Boiler

The Software
2 cups flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon orange zest
1 tablespoon lemon zest
1 3/4 cups semisweet chocolate chips
1/2 cup white chocolate chips

The Application
Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended. Let stand for 5 minutes.

Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Wet your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. If you like a very dry biscotti like me do the blue shaded section, or you can skip and have a moister one Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.

Using a double boiler melt chocolate chips (dark ones) make sure you wisk constantly. Dip one side of the biscotti into the chocolate and then let cool. Then melt white chocolate for drizzle. My I recomend a pastry bag.. I used the old snipcourner off of a ziplock bag trick and it came out too thick.. but hey too much chocolate.... who ever heard me say that before.

Yes, man can make pot roast with heavy duty aluminum foil and some raisins.... -Alton Brown


  • At 5:19 AM, Blogger Ana said…

    Those are decadent-looking biscotti Templar.

  • At 2:47 PM, Blogger Megan said…

    Wow these are gorgeous!


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