Jp loves biscotti, and Eloise wanted me to make some for the week of his birthday. I also love biscotti and I don't think I had ever made it before up until this point. I thought I could make a good dessert out of the leftover biscotti that hadn’t been eaten yet. During the summer months in Malibu we have these wonderful mulberry trees that normally produce exception mulberries. This year we didn’t get a good crop and I happen to get these from the local farmers market. These mulberries I think were of turkish or pakistani variety and were very sweet. Here is the recipe using basically nothing but leftovers; ice cream, sorbet, and biscotti with fresh fruit! Here is the recipe I hope you enjoy it!
1 1/4 cup sugar
1 stick unsalted butter, melted
3 tablespoons Amaretto
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped plus 1/4 cup pistachio
3 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1lb of blueberries
2 cups of sugar
2 1/2 cups of water
1 lemon juiced
1 cup of strawberry juice or puree
1/4 cup of sugar
1 1/2 tsp of agar
Ricotta Ice Cream (here)
1/2 cup Strawberries sliced, mulberries, and red vein sorrel to garnish
For the Biscotti, Preheat oven to 350°F with rack in middle,
Stir together sugar, butter, amaretto, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined. Chill dough, covered, 30 minutes.
Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet. Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes. Cut loaves into 3/4-inch slices with a serrated knife. Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely. Then take a few pieces of the biscotti once completely cooled and place in a plastic ziplock bag with as little air as possible inside. Using a mallet crush the biscotti inside the bag, leaving rough pieces. Set aside for later use.
For the sorbet,
Place water and sugar in a pot. Bring to a boil and cook for 2 minutes. Then cool slightly and place in a blender with the 2 cups of blueberries. Puree until smooth, and the lemon juice, then chill until completely cold. Place in your ice cream maker according to their instructions. Place in an air tight container and place in the freezer until you need it.
For the strawberry gel,
Put all the ingredients in a small sauce pot. Bring to a boil stirring consistently and cook for 5-7 minutes. Then pour gel into a half sheet pan or baking dish. Place in the refrigerator until the agar has set. Then take a knife and cut the set gel into sections. Place it all into a vita mix and puree until smooth. Pour into a squeeze bottle and set aside until ready to use.
On a plate add some of the strawberry gel in any design you want. Then add a hand full of the crushed biscotti on to the plate. Add the sorbet and ice cream. Finish with fresh strawberries, mulberries and red sorrel. Serve and enjoy!