Muskoka Pine Biscotti
Background
Biscotti, also known as cantucci, are Italian almond biscuits that originate from the city of Prato. These delightful treats are known for their characteristic crunch, achieved by baking them twice. Muskoka Pine Biscotti is a unique variation inspired by the aromatic landscapes of Muskoka, Ontario, where the dense forests impart a rustic charm. By infusing pine essence, derived from the native White Pine needles, this recipe brings a taste of the Canadian wilderness to a classic Italian snack.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Pine needles (for infusion)
- Almonds (toasted and chopped)
Preparation
Step 1: Infusing Pine Flavor
To begin, you'll need pine needles for their unique essence. Harvest fresh pine needles from a White Pine tree, ensuring they are free from pesticides. Rinse them thoroughly and pat them dry. In a small saucepan, heat a cup of water until it simmers and add a handful of pine needles. Allow them to steep for about 30 minutes to release their oils and flavors, then strain and set the pine tea aside for later use.
Step 2: Preparing the Dough
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine 2 1/4 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. In a separate bowl, cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy. Add in 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract and the reserved pine tea.
Step 3: Incorporating Nuts
Fold the flour mixture into the wet ingredients until just combined. Gently mix in 1 cup of toasted and chopped almonds, ensuring they are evenly distributed throughout the dough.
Step 4: Shaping the Biscotti
Divide the dough in half and transfer both portions to a parchment-lined baking sheet. Shape each portion into a log about 12 inches long and 2 inches wide. Flatten the tops slightly with your hands. Bake the logs for 25 minutes or until lightly golden.
Step 5: The First Bake
Remove the biscotti logs from the oven. Allow them to cool for about 10 minutes on a wire rack. Using a serrated knife, slice the logs on a diagonal into 1/2 inch thick slices.
Step 6: The Second Bake
Place the slices back onto the baking sheet, cut side down, and return to the oven. Bake for an additional 10 minutes on each side, or until they are crisp and dry. If you need timing assistance, consider using a cooking timer.
Serving Suggestions
Muskoka Pine Biscotti is best enjoyed with a hot beverage. Pair these biscotti with coffee, tea, or even a hot cocoa blend to complement their rustic flavors. They make an excellent accompaniment for breakfast or an afternoon snack. Store the cooled biscotti in an airtight container to maintain their crunch.