Any Home Bakers Here?

[rjohns39]

I ended up using a different recipe after all. I was two eggs short after making the dog biscuits last night.

Go out and have a chat with the girls...

 

[BullChick]

Go out and have a chat with the girls...

I need to go to the feed store next week for more pullets. It was a bad year for my other five girls. Hawks, cats and some ailment got all but one.

 

[rjohns39]

So sorry to hear that

 

[N F C]

The pocket is supposed to fit beaters, but the book is pushing it.
The ingredients are in there. Okay, in the picture, they are in there. The biscotti is in the oven.
View attachment 1633139

It's beautiful BC! Enjoy

 

[BullChick]

First bake.

 

[BullChick]

 

[BullChick]

The recipe I wanted has an egg wash, and you roll the dough in pecans before baking. I will try it when I want biscotti again.

 

[N F C]

View attachment 1633234

Nice job!

 

[Aria]

Are you going to post the biscotti recipe? Please do. Aria

 

[BullChick]

Vanilla Almond Biscotti
Ingredients:
• 1 stick unsalted butter
• 1 ¼ cups sugar
• ¼ cup light brown sugar
• 2 eggs
• 1 ½ teaspoons vanilla
• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup sliced almonds

Directions:
1. Add the butter and white and brown sugars to the mixing bowl.
2. Tilt motor head back and place the bowl securely on clamping plate. Insert flat beater onto the shaft, make sure that it is hooked properly and place lever on locking position to lock down the motor head completely.
3. Cream the butter and sugar using “SPEED 6” until well blended. Drop the mixer to “SPEED 4” and add the eggs, one at a time. Add vanilla and blend until well mixed. 4. In a separate bowl, stir together the remaining ingredients. Using your mixer in “STIR SPEED,” add these dry ingredients into the bowl with the wet ingredients. Blend at low speed until just combined.
5. Remove the dough from the mixer and divide into two equal sections. Place each section onto a baking sheet lined with parchment paper and shape into long log about 1 inch tall and about 5 inches wide. It is best to chill the dough for about an hour before baking.
6. Preheat oven to 350 ° F. Bake for 30-35 minutes before removing from the oven and setting on a rack to cool. When cooled slightly, remove the logs from the baking sheet and use a knife to cut into biscotti pieces.
7. Lay the slices back on the baking sheet and bake for another 10 minutes.
Remove from oven and cool slightly before removing from the baking sheet and transferring to wire rack to cool completely before storing."

Most recipes require you to flip, and bake the other side too. I actually needed to in order to finish baking it, as well as toast both sides.