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BISCOTTI BASE MIX
Our biscotti base mix lets you customize and bake your very own biscotti.
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DO's & DON'Ts
DO'S & DON'Ts
Here are some quick Do's & Don'ts to help you through the baking process.
DO
Add your own dry ingredients like nuts, dry fruit & chocolate chips.
We recommend 1/4 to 1/2 cup per batch.
You can also try adding flavour extracts, we recommend 1/2 tbsp per batch.
Experiment yourself or check out the suggestions section below for ideas.
DON'T
Don't use fresh or frozen fruit, as too much moisture will interfere with the baking process.
Freeze dried fruit is useable, however it is better to use regular dry fruit.
Don't use marshmallows.
They will melt entirely during the long baking process.
You won't be able to see or taste them.
Don't use additional liquids.
The key to baking successful biscotti is keeping the dough dry,
so avoid using any additional wet ingredients.
Don't use more than 2 cups of mix-in ingredients (nuts, dried fruit etc.).
Adding too much will prevent the dough from mixing and forming properly.
BAKING INSTRUCTIONS
BAKING INSTRUCTIONS
Here's a detailed step-by-step walkthrough for baking your own custom biscotti using our mix.
Step 1
Add 1/4 lb butter to a mixing bowl.
Add 1/2 tbsp of flavour extract if desired.
Add 2 eggs if using our Vanilla or Cinnamon biscotti base mix.
or
Add 3 eggs if using our Chocolate biscotti base mix.
Mix ingredients slowly.
Step 2
Add 1/2 package of SGBCo biscotti base mix.
Mix slowly to prevent ingredients from spilling.
Step 3
Add optional ingredients if desired like nuts, dry fruit, or chocolate chips.
We recommend 1/4 to 1/2 cup per batch (don't exceed 2 cups total).
Mix slowly.
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Step 4
Add the remaining 1/2 package of SGBCo biscotti base mix.
Mix slowly and thoroughly (no dry patches).
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Step 5
Preheat oven to 350°F (176°C).
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Step 6
Split dough into two equal sized portions.
Roll these portions into balls, this helps remove air pockets.
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Step 7
Flour your prep surface to prevent dough from sticking.
Use a rolling pin to flatten your two dough portions into two flat oval shaped loaves.
Step 8
Place loaves onto a parchment paper lined baking tray.
We recommend a 10" x 15" sized tray or larger.
Step 9
Bake for 30-35 min.
Step 10
Remove baking tray from oven and let loaves cool for 15min.
Step 11
Lower oven temp to 250°F (121°C).
Step 12
Cut loaves "on bias" (on an angle to maximize the length of each biscotti piece).
Flip the cut biscotti pieces onto their sides
Step 13
Return cut biscotti to the oven for 35-40 min.
This baking process should result in about 24 pieces of finished biscotti.
Adjust your cuts in Step 12 if the resulting number of pieces is significantly more or less.
FLAVOUR SUGGESTIONS
FLAVOUR SUGGESTIONS
Here are some flavour suggestions for customizing your own batch.
CITRUS ZEST
Lemon, Orange, Lime
1 large or 2 small fruits per batch
DRIED FRUIT
Raisins, Apricots, Cranberries
1/4 to 1/2 cup per batch
NUTS
Pecans, Walnuts, Macadamia Nuts, Peanuts
1/4 to 1/2 cup per batch
CHOCOLATE
Chocolate Chips!
1/4 to 1/2 cup per batch
FLAVOUR EXTRACTS
Lemon, Peppermint, Rum, Maple
1/2 tbsp per batch
NUTRITIONAL INFO
NUTRITIONAL INFO
Ingredients and Nutritional Info for our Biscotti Base Mix.
VANILLA
BISCOTTI BASE MIX
CHOCOLATE
BISCOTTI BASE MIX
CINNAMON
BISCOTTI BASE MIX
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