persimmon biscotti
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • BISCOTTI: 3 cups dark brown sugar
  • 1 cup unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1⅔ cups (13.75 ounces or 390 grams) very ripe Hachiya persimmons, pureed (see my post above for the description of consistency)
  • 5½ cups (872 grams) flour
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon allspice
  • 2 cups chopped walnuts
  • GLAZE: 1¼ cups confectioner's sugar
  • 2 tablespoons milk
  • 1 tablespoon persimmon puree
  • 1 teaspoon grated orange peel
Instructions
  1. Cream together butter, brown sugar, vanilla, and eggs in a large bowl. Stir in persimmon puree to blend.
  2. Stir together dry ingredients and a separate bowl. Add the dry ingredients one third at a time into the persimmon mixture, stirring just to incorporate. Stir in the nuts.
  3. Lay out two large pieces of plastic wrap and place two-thirds of the mixture on top, forming into a flat log. Do the same for the remaining one-third of the dough, forming into a smaller log.* Wrap each log completely in the plastic wrap. Place in freezer. Chill until frozen or almost frozen, at least two hours.**
  4. Preheat oven to 375 degrees F. Unwrap larger log and flip onto well-floured board. Shape into a 15 x 4-inch flat loaf. Transfer to a large parchment-lined baking sheet. (I saved my smaller log in the freezer, to bake another time. If also baking the smaller log immediately, shape into a 14 x 2-inch loaf.)**
  5. Place shaped loaf into oven and immediately turn heat down to 350 degrees F. Bake for 45 minutes (if a small loaf, bake for 35 minutes) until springy but firm to the touch. Cool 30 minutes.
  6. On a diagonal, cut ½-inch slices from the load, arranging cut sides down onto the lined baking sheet.***
  7. Bake 25 minutes until golden, flipping halfway.
  8. Transfer to rack to cool completely.
  9. TO GLAZE: Mix glaze ingredients together using a whisk, until smooth. Dip biscotti into glaze (or you can drizzle it0. Allow to firm up and serve.
  10. Biscotti keep for 3-4 days in an airtight container. They can be frozen in foil for 1 month. Yield is 2 dozen large biscotti, 2 dozen smaller biscotti.
Notes
* Why did I do a two-thirds/one-third split? I wanted some long biscotti and some shorter, squat ones. If you want to just half the dough, form equally-sized loaves, and adjust the baking time. ** Mine never really solidified but wasn't so soft that it dripped out of the plastic wrap. *** If your biscotti slices seem a little moist before the second baking, not to worry. The second round will dry them out nicely. I actually like a little chew rather than crunch in my biscotti, so adjust baking time to produce the right consistency.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/persimmon-biscotti/