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O.K., so it wasn’t a bajillion, but by midnight, after 10 hours of straight biscotti cooking, toasting, glazing and packing, you could have told me it was a bajillion and I would have believed you. The count was more like 900, and I’m pretty sure the smells of biscotti heaven were wafting into the next city. As I mentioned in my previous post, it has become a tradition for the wife of my husband’s business partner to bake biscotti for customers and employees in the company. She receives incredible compliments and the men joke that when they fly in to visit their clients and talk about their product, the first questions they are asked are about the biscotti.

The recipes are outstanding, and Rachel outdoes herself with new ones and tweaking old favorites every year. This year: Andies Mint Chocolate Biscotti w/ chocolate icing, Peppermint Biscotti w/ peppermint pieces inside and iced in white chocolate, Cranberry Chocolate Biscotti iced in white chocolate, and Gingerbread Biscotti iced in wonderful lemon flavored white chocolate. On top of it all, her biscotti comes out beautifully perfect.

This year, I had the privilege of opening up my kitchen, and being allowed inside the factory of “Willy Wonka” so to speak as I watched the master and tried my best to be a helpful oompa-loompa. Rachel had already premade all of the dough for weeks ahead of time and frozen every batch. So the first step was separating the biscotti and placing them in special biscotti pans.

biscotti_frozen2

Here the biscotti is baking and rising in individual slots. These pans keep each and everyone looking perfect.

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Following baking, the biscotti is allowed to cool for a few minutes, and then they are slid on to hot tiles to slowly toast. The tiles, I am told, help to distribute the heat evenly. She’s right. I think we might have burned the edges of only 10 biscotti out of 900.  Simple floor tiles will do the trick nicely.

biscotti_toasting

After toasting, the biscotti is laid out on wax paper to await their glazes. This is where I would become a very confused oompa-loompa. Rachel was so patient with my inability to keep each icing with the right biscotti! Look at these beauties. Can anybody say “Etsy”???

biscotti_glazed

Once the icing had set, we were packing up gift bags of six, and preparing gift boxes for the customers. This is my dear friend Rachel looking beautiful as ever at midnight:

biscotti_friend

At 12:30am I was biscotti toast myself, and she sent me to bed, only to cook for two more hours! We had a wonderful time together, even with the nine kids running underfoot. And now we get to eat extra biscotti for breakfast, lunch and dinner, which are scrumptious even with Faithie’s teeth tracks running over all of the iced tops.

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