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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Whip eggs until thick. Beat in sugar and salt for about five minutes or until light and fluffy. Sift flour and baking powder. Fold dry ingredients into whipped mixture by hand. Add flavor and blend well. Add cherries or chopped almonds. On parchment lined baking sheet spoon three strips of batter, three inches wide and about 1 inch thick. Use your hand to shape the dough. Bake at 375 F.degrees about 20 minutes or until golden brown. Remove from oven and cool for 15 minutes, then remove from pan. Using a serrated knife, cut crosswise slices about one inch thick. Lower oven temperature to 325F degrees. Turn biscotti on edge, return to baking sheet and bake in 325F oven for about five minutes. Makes 24 pieces.