Boulangere means….a ‘girl’ baker and these are a biscotti I created for me – the baker girl! But anyone would love this recipe. It uses the newest extracts from Nielsen-Massey and makes crisp, dense, amazingly flavored biscotti you will not want to share. A Marcy Goldman BetterBaking.Com Original Recipe for Nielsen-Massey.
1/2 cup unsalted butter
1/2 cup corn oil
2 cups sugar
1 tablespoon Nielsen-Massey Tahitian Pure Vanilla Extract
1/2 teaspoon lemon extract
1 teaspoon orange extract
1 teaspoon Nielsen-Massey Almond extract
2 teaspoons Nielsen-Massey Pure Chocolate Extract
1/4 cup orange juice
4-5 cups, or more flour (to make a really thick but soft dough - not too stiff)
1 tablespoons baking powder
1/4 teaspoons salt
1 cup chocolate chips (semi-sweet or mixed white and dark chocolate)
1 cups chopped walnuts or macadamia nuts
1. Preheat oven to 350° F.
2. Line a 9 inch by 9 inch baking pan with parchment paper. Spray the entire pan/paper with nonstick cooking spray. Place the pan on a parchment paper lined baking sheet.
3. In a mixing bowl, blend the butter, oil and sugar. Add the extracts and then blend in the eggs well. Add the juice and most of the flour, baking powder, and salt. Stir well and add more flour only to make a very thick, typical biscotti batter. Fold in the chocolate chips and the walnuts.
4. Pat the batter into the pan. Bake at 350°F for 30 minutes and then at 325° F for 20-45 minutes more until totally set and just beginning to color on top.
5. Chill for 30 minutes or let cool an hour. Then unmold and on a cutting board, with a very sharp, long knife, cut into 9 strips about ¾ inch wide and lay on baking sheet again. Bake again to crisp, 20-30 minutes, turning once, at 325° F.
6. Alternatively, cut into 9 strips and then into 4 squares/blocks. You can also cut the strips thinner and bake, and then cut, once baked again, cut into small cookies.
Makes 9 sticks of biscotti, 2-3 dozen chunks or dozens of small cookies (if you cut small cookies from thinner lengths). Freezes well.