Vanilla Extract - Biscotti

Dessert by IngredientsFebruary 11, 2008

Extract

Extracts = liquid flavoring essencesconcentrated flavoring agentsome (beef extract) – made by

reducing a liquid until it is a syrupother (vanilla extract) – dissolving

the spice in alcoholpure vanilla extract = 35% alcohol

Vanilla & Vanilla Extract

History of VanillaOrigin: Mexico where Aztecs used it to flavor

chocolate drinksEmperor Montezuma introduces it to Spanish

Explorer Cortez16th century: brought to EuropePopular aristocratic drink: cacao beans with

vanilla pods1602: Queen Elizabeth I’s chemist suggests using

it as extractToday Madagascar is the world’s largest producer

Vanilla

Derived from orchids The principal growing areas are

Madagascar, Indonesia, Mexico, Mauritius, Tonga and Tahiti.

Vine- grows by climbing, but growers fold over top to maintain height (stimulates flavor)

1 flower- 1 fruit with black seeds = seeds give the vanilla flavor

Harvesting Process

Stage 1: Harvest - green & odorlessStage 2: Killing-prevent further growth;

sun, oven, freezingStage 3: sweating-held in hot temp,

enzymes process compounds for flavorStage 4: Drying to prevent rotting, lock in

aromaStage 5: Grading sorted by qualityAfter 3-4 months of this process the

beans, brownish black in color, are then considered cured and ready to be sold in the market.

Ways Vanilla is Used

Whole beanPowderExtract

Ice cream: default flavor = vanilla

Vanilla: synonym for plain

• The naturally sweet flavor of vanilla finds its perfect match when paired with seasonal fruits.

•Vanilla brings out the round sweetness of the fruits.

•The organic, rich character of Madagascar Bourbon Pure Vanilla helps to take the edge off of any acidity the fruit may have.

Recipe for Vanilla Extract

Cut 6 vanilla beans in halfscrape vanilla beansput beans in vodka and push until

covered entirelyCover and set in lightless area8 weeks later = vanilla extract. May

add sugar

Interesting Vanilla Facts

Vanilla originated in Mexico. When the Spanish conquistador arrived in

Mexico they dubbed it vanilla or little sheath. They brought it back to Europe and by the 1660s it was a popular flavor used with chocolate.

By the 19th Century vanilla had established itself as the most popular flavor in the ice-cream industry.

Today world production of vanilla beans averages between 2000-2400 metric tons per year.

Different Types of Extract

Almond Extract: almond oil + alcohol, substitute with almond liqueur

Anise: tastes like licorice, used to flavor cakes and cookies

Brandy/Rum: flavor of brandy/rum, w/o alcohol-alcohol used, but not in end product

Imitation vanilla: cheaperLemon/orange: make w. zest & vodka

Biscotti Cookie

Biscotti are a twice-baked, oblong-shaped cookie from Italy

The word biscottio, known as biscotti today, is derived from bis (twice) and cotto (cooked)

It derives from the custom of baking cookie dough in long slabs, cutting it into a third to a half-inch thick, long cookies, and baking them again

Bake twice to lose any excess moisture which makes them nice and crunchy. 

Biscotti Cookie Cont’dBiscotti originated in the region of Italy

known as Tuscany, in a city called Prato, just 15 miles from Florence.

Tuscan biscotti were flavored with almonds from almond groves of Prato.

Biscotti became a staple in the Tuscan cities of Florence and Prato, and the Italian peninsula.

In Prato the cookies were, and still are, known as cantucci. “Cantucci di Prato”

Roman Legions, contemporary soldiers, sailors and fisherman all appreciated their long storage ability

Long before, biscotti was a pallid, dry staple for nourishment.

Now Italian bakers create more flavorful biscotti.

Their dry, crunchy texture was deemed to be the perfect medium to soak up sweet wine.

Thus biscotti became associated with simple pleasures and joyous occasions. 

Biscotti Cookie contd.

The history of biscotti in the United States can be traced back to Christopher Columbus, who needed a viable food source that could resist moisture and mold on overseas journeys

Types of Biscotti

They fall into two distinct categories: those made with butter and those made without butter or any shortening

The butter enhanced cookie results in a more tender shortbread-like texture, while those without butter are drier and harder

The butterless ones don't easily break when dipped and are best served with a cup of coffee or tea,

Types of Biscotti Cont’d

Biscotti are classically flavored with almonds, chocolate, almond, hazelnut or anise seed

Also popular are dried red tart cherries, raisins, cinnamon, fennel or poppy seeds, allspice, mace, citrus zest, ground toasted nuts, miniature dark or white chocolate chips

How to bake your own Biscotti!

INGREDIENTS2 1/4c all-purpose flour - 2.25 cup 1c

white sugar - 1 cup 1t baking powder 3 eggs1tsp vanilla extractpinch of salt

Directions Preheat an oven to 350°F. Butter and

flour 1 large baking sheet. Sift the dry ingredients in a large

bowl. Mix the eggs and liquids in a separate

bowl. Gradually add liquids to the dry ingredients, folding until dough is stiff. (Do not over mix!!) The batter is super-sticky!

Stir in the optional ingredients (nuts, chocolate, dried fruit, whatever!).

cont’d…

On a well-floured work-surface with floured hands shape dough into four logs: 1.5 inches wide, 15 inches long. Place them on the baking sheet. (3 inches of space between logs).

Bake for 10-15 minutes. Remove baked logs from oven and cool for 10 minutes.

Using a serrated knife, cut the logs crosswise into 1/2 inch slices. Place back on cookie sheet, sliced side down, and bake again for 15 minutes or until they are golden brown. Flip over once in the middle of this.

Sources Cited

http://www.chefdepot.net/vanillabeans.htmhttp://www.baking911.com/cookies/biscotti.htmhttp://franlife.blogspot.com/2007/06/recipe-

biscotti-with-anise-and.htmlhttp://www.kanneganti.com/social/misc/biscotti/

biscotti.jpghttp://viviansbiscotti.com/http://www.thenibble.comwww.jandatri.com/shop/catalog/ http://blogs.menupages.com/chicago/biscotti.jpghttp://www.browniepointsblog.com