For my last IRP project I wanted to make something a little easier and fun, so I decided to make
biscotti da te from The Il Fornaio Baking Book. “Biscotti da te - literally, ‘tea cookies’ - are buttery
confections that are baked either plain or topped with a fruit jam.” (Galli 147). The cookies turned out
delicious and were greatly enjoyed.
biscotti da te from The Il Fornaio Baking Book. “Biscotti da te - literally, ‘tea cookies’ - are buttery
confections that are baked either plain or topped with a fruit jam.” (Galli 147). The cookies turned out
delicious and were greatly enjoyed.
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| Adding egg |
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| Creaming the butter and sugar |
The first step was to mix the butter and sugar. I added both ingredients to my mixer then creamed
them together for about 5 minutes. Next I added one whole egg and continued creaming the
ingredients together. Finally I added the last of the wet ingredients, an egg yolk, vanilla, and lemon
zest. Then slowly I mixed the flour into the wet ingredients, as I added the flower the dough began to
come together and become easy to work with. I turned the dough out onto a counter top and kneaded
a few times before flattening it into a disk and letting it chill in the fridge for about an hour. Once the
dough had chilled, I rolled the dough out then using a cookie cutter shaped as many cookies as
I could. I gathered the scraps and rolled the dough out one more time. I cut out more cookies but,
since Galli recommends not to roll out the dough again or risk your cookies developing a tough texture (Gali 147)
I decided to bake the leftover scraps.
them together for about 5 minutes. Next I added one whole egg and continued creaming the
ingredients together. Finally I added the last of the wet ingredients, an egg yolk, vanilla, and lemon
zest. Then slowly I mixed the flour into the wet ingredients, as I added the flower the dough began to
come together and become easy to work with. I turned the dough out onto a counter top and kneaded
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| Scraps and cookies with jam before baking. |
dough had chilled, I rolled the dough out then using a cookie cutter shaped as many cookies as
I could. I gathered the scraps and rolled the dough out one more time. I cut out more cookies but,
since Galli recommends not to roll out the dough again or risk your cookies developing a tough texture (Gali 147)
I decided to bake the leftover scraps.
I immediately baked about half of the cookies but decided to try jam on the other half. Galli
explained how the jam is spread over the top of the cookie. “Make a shallow indentation in the center
of each cookie and spoon ½ teaspoon raspberry or apricot jam into each hollow.” (Galli 147). I
carefully followed Galli’s instructions trying to avoid dripping the jam and mostly succeeding. I baked all
the cookies for about 15 minutes, until they were solid and dry.
explained how the jam is spread over the top of the cookie. “Make a shallow indentation in the center
of each cookie and spoon ½ teaspoon raspberry or apricot jam into each hollow.” (Galli 147). I
carefully followed Galli’s instructions trying to avoid dripping the jam and mostly succeeding. I baked all
the cookies for about 15 minutes, until they were solid and dry.
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| Cookies after baking |
Works Cited
Galli, Franco. The Il Fornaio Baking Book: Sweet and Savory Recipes from the Italian Kitchen. Chronicle, 2003.
Hello Ella. Those cookies look so good and the ones with the jam look even better. I do have a question about how you made the batter. When you were creaming the butter and sugar, how were you able to make sure you didn't overbeat it? When I make cupcakes, I made the mistake of overbeating the butter, so I was wondering how you were able to do it without overbeating? Cookies look delicious by the way!
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