Baking racks my mind at times, its either because it’s unforgiving or everyone seems to complain about how hard it is. I have not baked bread,cakes or biscuits long enough to develop my own internal compass. So every time I bake it’s a learning experience, however Harold McGee’s “On Food & Cooking” book has been a great help to understand the science behind the great alchemy going on.
I have always loved the twice baked italian biscotti, the recipe below is for espresso almond biscotti’s. I adapted this recipe from Gail Sokol’s About Professional Baking based on available ingredients & my taste preferences. The book is a great read, it is a baking science book, all the recipes have their scientific basis explained. I had brief access to this book last year, hoping to buy a copy this year.
Baking at Nairobi’s altitude does produce unexpected results to most recipes which have been developed at around sea level. What i’ve learned so far to bake at altitude.
- Reduce leavening(yeast,baking powder) by about 25%
- For sponge cakes, whisk eggs to soft peaks instead of hard ones.
- Increase baking temperature by 10%, this helps set baking items quickly otherwise they will over expand.
- Increase amount of liquid, to counter evaporation from increased temperatures.
Their is still plenty more for me to learn………..
My Ingredients for the espresso almond biscotti
- 225g all-purpose flour
- 75g whole wheat flour
- 2 tbsp instant expresso powder
- 1tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 100g silvered almonds
- 125g granulated sugar
- zest of 1 lemon
- 2 large eggs
- 125mls vegetable oil
- 1/2 tsp vanilla extract
How I did it
- Preheat the oven to 190 degrees Celcius. In a mixing bowl, whisk together the flours, expresso powder, baking powder, baking soda, salt, and almonds. Set the mixture aside.
- In another bowl whisk the two sugars, the zests, and the eggs until the mixture is slightly thickened.
- Gradually add the oil, vanilla, and almond extracts.
- Add the dry ingredients and blend until just combined.
- Form the dough into a log approximately 35cm long by 8cm wide. Place onto a sheet pan covered with baking paper. The logs will rise and spread as they bake.
- Bake the log for approximately 30-32 minutes or until they are firm but have little colour. The top of the logs should look crackled.
- Allow the log to cool for 5 to 10 minutes and then cut each log crosswise on the diagonal into 2cm slices using a serrated knife. Place the slices cut side down on the same sheet pan.
- Return the slices to the oven and bake for 4 minutes on each side. Cool completely.
