How to make it

  • Making the Biscotti
  • Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18” x 13”) baking sheet.
  • To make the biscotti: In a medium-sized bowl, beat the butter, sugar, salt, vanillas, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon.
  • Transfer the dough to the prepared baking sheet, and shape it into a rough log about 14" long. It will be about 2 1/2" wide, and about 3/4" thick. Brush the top of the dough with vanilla syrup, if desired.
  • Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan for 10 minutes. If you’ve baked in a biscotti pan, turn it out of the pan onto a baking sheet (no need to grease it) after 10 minutes. Reduce the oven temperature to 325°F. While the dough is still warm, slice it in 1/2” to 3/4” slices. Set the biscotti upright (on edge) on the prepared baking sheet. Return the biscotti to the oven, and bake them for 45 minutes, tenting with foil after 30 minutes. Remove them from the oven, and transfer them to a rack to cool.
  • To make the chocolate dip: Place the chocolate and cream in a microwave-safe bowl, and heat in the microwave until the mixture is very hot. You can also make the dip in a saucepan set over very low heat. Dip biscotti halfway in the chocolate, and set on a parchment-lined (or waxed paper-lined) baking sheet to set. Sprinkle with chopped nuts while the chocolate’s still soft.
  • Biscotti can be stored at room temperature for one week; for longer storage, wrap airtight and freeze.
  • This makes about a dozen biscotti.
  • 2
  • Making the Creme Brulee
  • Preheat oven to 300
  • In a large bowl whisk together egg yolks and sugar until sugar has dissolved
  • and mixture is thick.
  • Add cream and vanilla and continue to whisk until well blended.
  • Divide mixture among 6 ramekin or custard cups...oven proof..
  • Put bowls in a 9 a 13 pan that has been lined with paper towels...stops the dishes from moving
  • Place in oven and very carefully pour warm water around the dishes till it reaches 1/2 way around the bowls
  • Bake 40 - 50 mins ...I bake for 50 mins
  • Remove from oven and leave in the water bath till cooled.
  • Remove from water and chill for at least 2 hours or up to two days.
  • when ready to serve sprinkle sugar evenly over each custard. broil till sugar melts and is dark brown and hard....WATCH VERY CAREFULLY!!!

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