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Sub par biscotti


Orange peel, toasted szechwan pepper, and a pinch of clove

I am currently trying to develop my own biscotti recipe after a blissful encounter with the Cardamom biscotti. I recently did a culinary tour through Southeast Asia courtesy of Hot Sour Salty Sweet and was introduced to the glory of the Szechwan peppercorn. I have heard about these little buggers for years, and for a while they were illegal to import into the country. Yay! Contraband! I think that added to their allure of course, but the ban has been lifted (something about a citrus disease?) and I procured an ounce at a fantastic spice store here in Olympia. I was immediately taken with their floral quality and their ever-so-slight spice. To me, they are like regular peppercorns, not overwhelmingly spicy (hot) unless you use a lot of them. Because of their wonderful aroma, I thought they would be fantastic in biscotti

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This is my second batch. The first batch I did not use nearly enough, and I think because I neglected to document the specifics of this first experiment I completely forgot about that fact and ended up not adding enough. Again. This time, however, I also added some orange zest and a pinch of clove in a fit of inspiration and I think I am totally on to something there. I am using the Cardamom recipe as a jumping off point and after a call to mom to confer on such things my choice was confirmed. I do not want butter, and I do not want nine thousand eggs (plus two egg yolks) as all of her recipes seem to have. These will not be dipped in chocolate or sprinkled with sugar.

They also happen to be overwhelmingly bland. And by “bland” I do not mean suave in manner.

I used oat flour instead of almond meal this time and I think perhaps that contributed to the “Oh my God what am I eating?” quality. It’s just that I get my almond meal from my sister-in-law and I am almost out, and I am NOT paying fifteen bucks for a tiny-ass bag, thankyouverymuch. My mix is also just a tad too dry. Not sure what to do about that yet, cut back on the flour? So, I will choke down the current batch and think about the lessons learned going forward:

  • Double the amount of peppercorn
  • Cut back on the amount of flour by ¼ cup
  • Use something besides oat flour
  • Look into grinding my own almond meal
  • Price food processors

I will keep you posted.

Comment: 1
  • marné April 17, 2009 6:45 am

    Is almond meal just ground almonds? They sell it at Trader Joe’s pretty reasonably. I got a bag for the Nigella clemantine cake I made awhile back, and I don’t think it was more than about $6 for a bag that said it had 4 cups worth.

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