Biscotti - start to finish
Here is the actual start-to-finish process of one batch of biscotti... This was a batch of cinnamon hazelnut:
My stash of toasted and peeled hazelnuts (peeling & toasting them is quite a process, so I did a bunch all at once and just grab handfuls for each batch).
My crushed/chopped hazelnuts. After they're toasted they're pretty brittle, so I put them on one cutting board and put another on top and press down. No chopping necessary.
After mixing the hazelnuts into the dough, I make one large lump and cut it in half to make two smaller lumps.
and roll each lump into a 12" log:
My cutting board comes in handy during the whole process. Here I have one log on the cookie sheet and am flattening it with the cutting board. I have found that this makes for a much more even thickness of the dough rather than flattening with my hands (I don't have a rolling pin, but that would work fine, too).
The flattened log on the cookie sheet in the oven.
After baking, they're sliced diagonally into 1/2" cookies and baked a second time - 5 minutes on each side.
Packaged - 2 of each flavor along with 4 pieces of Dark chocolate smoked almond sea salted bark (pictures of that process to be posted soon).
I think they're pretty sophisticated and impressive. I've been enjoying this much more than the years that I did truffles. I think the presentation is fantastic and holds up well in the car even while rolling around in the front seat with the guy who doesn't worry as much about presentation;) (the truffles would roll around and the presentation would be completely lost... as much as I begged him, Dave couldn't avoid it).
Dave and Carol have gotten some great feedback apparently. I think the biscotti are enjoyed and I think the personal delivery is awesome and goes well with the EJ philosophy. This year's client gifts are an epic success in my opinion!
After mixing the hazelnuts into the dough, I make one large lump and cut it in half to make two smaller lumps.
and roll each lump into a 12" log:
My cutting board comes in handy during the whole process. Here I have one log on the cookie sheet and am flattening it with the cutting board. I have found that this makes for a much more even thickness of the dough rather than flattening with my hands (I don't have a rolling pin, but that would work fine, too).
The flattened log on the cookie sheet in the oven.
After baking, they're sliced diagonally into 1/2" cookies and baked a second time - 5 minutes on each side.Cooled and iced (these happen to be the chai biscotti from the post a couple of days ago - the cinnamon hazelnut biscotti gets iced with cinnamon milk chocolate)
Packaged - 2 of each flavor along with 4 pieces of Dark chocolate smoked almond sea salted bark (pictures of that process to be posted soon).
I think they're pretty sophisticated and impressive. I've been enjoying this much more than the years that I did truffles. I think the presentation is fantastic and holds up well in the car even while rolling around in the front seat with the guy who doesn't worry as much about presentation;) (the truffles would roll around and the presentation would be completely lost... as much as I begged him, Dave couldn't avoid it). Dave and Carol have gotten some great feedback apparently. I think the biscotti are enjoyed and I think the personal delivery is awesome and goes well with the EJ philosophy. This year's client gifts are an epic success in my opinion!
3 comments:
I am so completely amazed. Those look awesome!
Wow you've done an awesome job! Dave is lucky to have you!
Merry Christmas!!
Those are AWESOME!!! What a wonderful presentation!!!!! LOVE IT!
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