savory biscotti
Posted: 03 December 2007 12:06 AM   [ Ignore ]
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anyone have a basic formula for a “not sweet” biscotti?  I can’t imagine that a sweet one, minus the sugar, will work.. I don’t need anything elaborate, just the basics… I’ll be adding my own flavors/spices/etc.

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Posted: 03 December 2007 02:10 PM   [ Ignore ]   [ # 1 ]
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Clement, there are many recipes on the internet for biscotti. You will find that an average sugar content is approx. 65% in weight of the weight of the flour. You can consider replacing the sugar amount up to 33% (1/3rd) of the sugar content in the recipe with “HONEY”. It will be much more moist without a overly sweet taste.  If you do decide this modification & you need a little help with the culinary math, post back for help. Good luck in your baking.

  ~FRESHKID.

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Posted: 03 December 2007 02:20 PM   [ Ignore ]   [ # 2 ]
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No ‘formula’ here, but I’d love it if someone had one.

The savory biscotti recipes I’ve got in my collection seem to be pretty basic: fat, egg, flour, leavening,  flavor component, etc.. Depending on the flavor profile, they may or may not have any sugar at all. (Also, some have very little fat, except for flavor components like cheese.)

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Posted: 03 December 2007 03:17 PM   [ Ignore ]   [ # 3 ]
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that’s just it..  I have my basic biscotti formula… but my chef has asked for savory, with not much sweetener..we want like a mustard-caraway,  black pepper - ??, stuff like that… I ‘m more wondering, if just eliminating the majority of the sugar is the answer, as much as I think that it is not.

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If chocolate were a friend it’d be one needing compliance:
but bread on the other hand is a cahtartic, soulful blend of commraderie, chemistry , and respect.

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Posted: 03 December 2007 07:47 PM   [ Ignore ]   [ # 4 ]
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Well, here’s a ‘Parmesan Black Pepper’ biscotti recipe from Gourmet.

I’ve managed to collect a lot of savory-type recipes, most seem destined for use in crouton-type applications, I’ve never made any.

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Posted: 03 December 2007 07:56 PM   [ Ignore ]   [ # 5 ]
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thanks Anna.. that’s a great basic formula… most of the others that I’ve found, have too few eggs, and / or too much oil… this seems appropriate…

I’ll let you know how they go…

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If chocolate were a friend it’d be one needing compliance:
but bread on the other hand is a cahtartic, soulful blend of commraderie, chemistry , and respect.

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