Long Biscotti

I was blog surfing awhile ago and came across a great blog called Farmgirl Fare.  Not only do I love the photo's and absolutely everything about this blog, but a recipe even caught my eye.  Actually lots of recipe's, but we'll start with one first.

Now most normal human beings would study the recipe, take time to look at the pictures, etc., but not me.  No sireee.  I saw a recipe for Biscotti for Beginners, scooped it up and went on my merry way.  I love Biscotti.  I could eat it all day long.  I don't, but I could.  So I had some time to kill last night and what better way to fill some spare time than trying out a new recipe.

I'm going to admit here I never read through recipes first.  I read what the ingredients are to make sure I have everything, but that's about it.  I'm learning it's probably not such a good thing to do, because as I found out as I delved into the art of making Biscotti, Biscotti takes a little time to make.

To start with, I thought my biscotti dough was a bit too dry.  And why was my biscotti dough dry?  Because "my brain" just read 2 1/4 cups of flour, so that's what I dumped in my mixing bowl.  Then when I saw my dough was a bit dry, I re-read the instructions and saw to only add the 'extra' 1/4 cup of flour, if the dough was too sticky.  Too late.  But no big deal.  It still rolled out pretty good and I was proud.

Then it came time to bake the biscotti.  That's when I saw I needed 25 minutes, plus cooling time, then another 20 minutes....and then ANOTHER 20 minutes of baking time.  Add up all those times, plus the cooling time, and I spent a whole lot of time making biscotti.  S'ok.

I put the dough in for the first 25 minutes.  And I'm proud.  It looks good if I do say so myself.  I don't know what it's supposed to look like because I didn't bother to spend two seconds at Farmgirl's blog to look at the pictures.  Just grabbed the recipe and ran.  Then comes the cooling.  Then the cutting.  I look at the dough and think to myself  "Self.  These are going to be some pretty long biscotti pieces."  But that's it.  I said it to myself, didn't think any more on it, and started cutting those biscotti pieces.  I put all those 'long' pieces on the tray and back in they went for another 20 minutes.

They came out great....I feel.  Long....but great.  And today when I went back to Farmgirl's blog to get links so I could share this recipe with all of you.....I see I cut the biscotti the wrong way.  Dork.  No wonder my biscotti are three feet long.  Note to self:  Cut the biscotti horizontally next time, not vertically.  That way, you have nice decent sized biscotti and not some steroid looking foot long biscotti....like me.

Comments

[melanie watts]

Hillarious, sounds likes something I would do. What does it taste like?

[sher]

LOL!! That was fun to read!! And listen, I love biscotti--so LONG biscotti sounds perfect to me. The longer the better. Homer Simpson long would be fine--like 3 feet.

[Sirdar]

I like biscotti. But you really need to use it for dipping in your coffee. I find it dry if you don't. Don't eat it all at one time!! But don't save any for those ungrateful kids who ate all your cinnamon buns and didn't leave you any.

[Joy T.]

Melanie: It tastes very good, I'd highly recommend the recipe to anyone who likes biscotti....minus the extra 1/4 cup of floor of course :o)

Sher: Homer Simpson LOL My son came in the office today to talk to me and I had my tea and my very long piece of biscotti in my hand. His words? "I think you're gonna need a bigger cup of tea mom."

Sirdar: Not only do I love biscotti, but I love that my kids don't care for biscotti. Which means I get to eat all the biscotti I want. And it's a good thing you store it in an air tight container and it lasts awhile, otherwise I might get sick on biscotti.

[farmgirl]

So glad you enjoyed the biscotti! I think they look gorgeous long. In fact, someone asked me recently if I thought they could be made longer. I will have to mention this post in my comment section because obviously they can! : )

[Joy T.]

Farmgirl: Thanks for popping over and visiting. LOVE your blog! The biscotti can definitely be made longer, and I actually love how they look. That Second Cup mug I have them in in the picture is a very tall mug and they still stick out the top. Kind of unique to have them like that. The trick was in the turning of those long pieces during baking times. One hand on one end, one hand on the other end and slowly turning so they don't break in half. I did it though. Unique all the way :o)

[Linda Jones]

What a funny story, I loved reading it! I can't wait to try the recipe myself, I love biscotti!