When my husband and I first opened our wholesale only bakery, we specialized in biscotti. With a couple tried and true base recipes, we were able to offer our customers more than 20 different flavors with a choice of chocolate dips. My personal obsession with organic blue cornmeal led me to develop a recipe that included pecans and spices and I would dip them in a blend of Mexican and semisweet chocolates which gives the chocolate a slightly grainy appearance from the sugar crystals. While they weren't our top selling flavor, they certainly were one of our favorites. The bakery has long since closed and we have moved on but those biscotti, they make appearances in gift packages frequently.
In my opinion, biscotti should not be so hard that they need to be dunked to enjoy them. The cornmeal in the recipe helps to increase the softness of this recipe and to add a slightly sandy texture. The combination of cinnamon and ground chili give a depth and warmth to the flavor profile while the pecans add a little more crunch along with their wonderful buttery-nut flavor. Then there is the chocolate used in the dipping; Ibarra chocolate has long since been a secret weapon in my baking arsenal. Do yourself the favor and seek it out for the most authentic tasting Mexican chocolate. However, if blue cornmeal is not available, use any other whole grain cornmeal, white or yellow, but make sure it is just cornmeal without any other ingredients such as leaveners or lime added. When baking biscotti, don't be tempted to use pretoasted nuts. The second bake to dry the biscotti can scorch the nuts and give them a bitter taste so always use raw nuts.
The dough can be shaped into 2 large logs or 4 small logs and when I am sharing these, I will bake them into small logs so that I have plenty to fill the packages. The secret to perfect slicing is to let the logs sit overnight before cutting them. The moisture in the log will distribute evenly and soften the edges preventing them from crumbling as you slice, of course it also goes without saying that using a sharp, serrated knife will also ensure clean cuts. Since biscotti are dried, they have a long shelf life making these the perfect gift to share since you can make them well ahead (as long as a month) of the madness and store them air tight till it is time to pass them out! —janeofmanytrade
- Makes 40-80 pieces
- Blue Corn-Pecan Biscotti
2 1/2 cups
unbleached all purpose flour
1 1/4 cups
pecans pieces-roughly chopped
1 1/2 teaspoons
ground ancho chili powder
vanilla extract-Mexican if you can find it
- Mexican Chocolate Dip
semis sweet or bittersweet chocolate, chopped
Mexican chocolate, chopped
- Blue Corn-Pecan Biscotti
- Preheat the oven to 350. Line to half size baking pans with parchment paper and set aside. Melt the butter over low heat taking care not to boil it. In a large mixing bowl, stir together the flour, sugar, pecans, cornmeal, baking powder, cinnamon, chili, baking soda and salt until completely combined.
- In a small mixing bowl, whisk the eggs with the vanilla to combine them. Pour the eggs and the melted butter over the dry ingredients and stir to form a soft dough. Do not hesitate to use your hands to knead it slightly to form a soft dough but keep in mind, the more you mix it, the tougher it will be in the dry stage.
- To shape the biscotti, divide the dough into 2 or 4 equal pieces. Stretch the dough out so that it is the length of the pan, about 16" long, and then pat it down to about 3/4 inches in height. The larger sized logs will be nearly 3 inches wide while the smaller ones will be around 1 1/4 inches wide. If the dough seems too sticky to work with, moisten your hands with a small amount of cold water and then shape them. Bake the logs until they are slightly firm and spring back when pressed, about 25-28 minutes for the large logs and 20 minutes for the smaller ones. Allow them to cool for at least 4 hours, or over night before slicing.
- Preheat the oven to 350. To slice the logs, place them on a cutting board and carefully trim away one end using a sharp serrated knife. Slice the biscotti 3/4 inches apiece and place them back onto the sheet pan so that they are standing up. Place the pans into the oven and turn it off. Do not open the door for at least one hour. To check for dryness, gently squeeze a slice, if it gives, it isn't dry. Repeat the process by heating the oven to 300 degrees, return the biscotti to the oven and turn off the heat. Check them after 15 minutes. Do this carefully to be sure you do not over bake them. Allow them to cool completely before dipping or packing them.
- Mexican Chocolate Dip
- Place the chocolates into a heat proof bowl and set it over a pot of barely simmering water. Stir to melt the chocolate and when it is half melted, turn off the heat. Continue to stir until most of the chocolate is melted and then remove it from the heat. Stir until the chocolate is completely melted and is slightly warmer than body temperature.
- Dip the bottom of each cookie into the chocolate and place it upright on a tray lined with parchment paper to set. If it is a warm or humid day, refrigerating it for 5-10 minutes will speed up the process but do not leave the pans in the fridge any longer than that or you will lose your shine on the chocolate.
- When the chocolate is fully hardened, remove the biscotti from the paper and pack them up airtight to keep them crispy. Be sure to keep them away from warm or sunny spots to prevent the chocolate from melting.