The bakers are charged with making Johnny Iuzzini's Biscotti recipe for their "Cookie Week" technical bake. Johnny wants clean cuts and a gorgeous piped chocolate finish. Unlike the bakers, who had to rely on their baking instincts to create biscotti brilliance, we're giving you Johnny's full recipe below to try at home. Watch the full "Cookie Week" episode from season two episode 2 of The Great American Baking Show to see how well each baker did and learn Johnny's key to a great biscotti.
For the dough:
5oz all-purpose flour
3oz superfine sugar
½ teaspoon baking powder
¼ teaspoon grand anise
¼ teaspoon ground cinnamon
2 tablespoons olive oil
2 whole large eggs
Finely grated zest of 1 large orange
4oz caramelized pecans, chopped
For the caramelized pecans:
2oz superfine sugar
For the decoration:
8oz, white chocolate
4oz bittersweet chocolate
In a small saucepan, caramelize the sugar until it is dark brown. Off the heat, stir in the pecans and then pour onto a silpat. When cool, chop the caramelized nuts into small pieces but do not grind finely.
Directions for Biscottis:
1. Preheat the oven to 350F.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine all the dry ingredients. Add the oil, eggs, and zest all at once and mix until just combined. DO NOT OVERMIX. Add the caramelized pecans and mix for 5 seconds.
3. Fill a disposable piping bag with the dough. Quickly pipe the dough into a 4" x 6" rectangle on a parchment lined sheet tray.
4. Bake in the oven for 25 minutes. Leave to cool slightly and then cut into 12 slices. Lay the slices on their sides on the parchment- lined sheet trays.
5. Reduce oven to 300F and re-bake for 15 minutes until crisp but not browned. Remove from the oven and leave to cool.
1. Melt the white chocolate.
2. Dip one half of each biscotti in the white chocolate then leave to set on a parchment lined sheet tray.
3. Melt the bittersweet chocolate. Pipe the word Noel onto the white chocolate on each biscotti.
1. If the nuts aren't chopped small enough they will get stuck in the nozzle when the mixture is piped.
2. Do not over mix, as this will make the mixture too tough.
3. The dough needs to be cut while it is warm, not hot or the dough will harden and not cut well.
4. When decorating the consistency of the chocolate needs to be just right in order for it to be pipeable.