I must have tested ten biscotti recipes, and each and every one has been different in some way but all have had the same results! They have not worked. So, when I was at lunch at Delheim for the mushroom day and we were presented with a chocolate mushroom cookie for dessert I knew the mushrooms would work much better in a biscotti. I told Nora this, and she promptly told me to go and make them. So, I had a great idea, but I did not have a great recipe. Trusting Sue when she said her recipe was so easy to make and that they worked, I risked all and used it. Knowing that baking is part chemistry and part instinct, I adapted the recipe to suit the dried mushrooms. The first part of the test was actually making them and the second part was taste testing them. I took them with to quiz night, and the 4 people who had one all said how great they were. Chantelle came around for morning coffee, and she left this comment on Delheim’s facebook wall:
These are AWESOME!! I had the pleasure of having one with my morning coffee!!!!
Dave (who enjoyed them by the way) took them to the racetrack, and the result was good. But the proof would really be when Nora herself made them. This is what she had to say:
Just finished my biscotti!!! Even Rudi my son tried some – he does not like the idea that there are mushrooms in but they smelled so nice he had to try.
I used a field mushroom I picked in the mountain yesterday and it weighed exactly 99.50 gm… think the recipe was made for it.
Thanks for taking the trouble to share it with me – I am passing it on to a friend in Italy if this is ok with you.
So, I hope you give them a try – and if you don’t want to try mushrooms do what I did for my second batch and use pistachios and dried sour cherries, or use your imagination and go wild!
- 50g butter
- 225g cake flour plus a little extra for dusting
- 150g castor sugar
- pinch of salt
- 2.5mls baking powder
- 100g dried mushrooms
- 75g dried apricots, sliced
- 2 eggs
- 5mls vanilla extract
- preheat the oven to 180° Celsius
- melt the butter in the microwave and cool slightly
- sieve the flour, sugar, salt and baking powder into a large bowl
- add the mushrooms and the apricots and mix in well
- in a small bowl whisk together one of the eggs and the yolk of the second egg, the vanilla extract and the butter
- retain the second egg white and whisk slightly to break it up in case you need it to bring the dough together
- make a well in the middle of the dry ingredients and pour the egg and butter mix into it
- stir until it forms a dough, you might need to add some or all of the left over egg white to achieve this
- divide the dough into 2 equal pieces
- very lightly dust a work surface with a little flour and shape into 2 logs, each about 20cm long
- cover a large baking sheet with non-stick baking paper and place the logs on it leaving plenty of space between them
- bake for 40 minutes until golden brown and firm to the touch
- remove from the oven and cool for 20 minutes
- using a sharp knife slice the biscotti logs on the diagonal into slices and arrange standing up in a single layer on the baking sheet
- return to the oven for 20 minutes to allow them to crisp up
Click on the links for conversions and notes.
If I were to make them again I would substitute the vanilla essence for truffle oil and I would add half a teaspoon of finely ground star anise.