Most Biscotti recipes call for more than just throwing the ingredients in a bowl and mixing the begeebers out of it. To get the right texture you need to follow the recipe and adapt it to the stand mixer in order to have the best results. Over mixing will make for an inferior cookie.
I still recommend the two bowl method when using a stand mixer, unless the recipe calls for something different.
Here are the general procedures, use the one that follow the recipe the closest.
In a bowl whisk or shift together the dry ingredient: flour, baking powder or soda, salt, sugar, spices.
In the stand mixer,with the flat paddle attachment, mix together the, butter, eggs, zest and extracts. Mix for about 30 seconds. Stop and scrape bowl.
Starting with low speed, gradually add the dry mixture to the wet while running mixer on low to medium speed for about 2 minutes; remember you don’t want to over mix. Turn up speed to medium for 30 seconds. Stop and scrap bowl.
Add chocolate chips, nuts and/or dried fruit. Mix on low, just until incorporated about 15-20 second.
Scrap out of bowl, shape and transfer to prepared baking sheet.
Place sugars, butter, eggs, and extracts in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl.
Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl. Turn to STIR/1 Speed. Gradually add baking soda, salt, and flour to sugar mixture and mix about 2 minutes. Turn to Speed 2 and mix about 30 seconds.
Stop mixer and scrape bowl.
Add chocolate chips, nuts or what ever. Turn to STIR Speed and mix about 15 seconds.
Scrape out of bowl, shape and transfer to prepared baking sheet.
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