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	"BISCOTTI" JULIA CHILD: WHEN YOU'RE GOING TO AN ITALIAN WEDDING, WHAT DO YOU BRING? WELL, A GREAT BIG PLATTER OF ASSORTED COOKIES. AND HERE'S NICK MALGIERI, WHO IS GOING TO SHOW US HOW TO DO THEM. NICK MALGIERI: WE SURE ARE. WE ARE GOING TO START WITH SOME ZALETTI THESE ARE VENETIAN CORNMEAL COOKIES THAT HAVE SOME CURRANTS IN THEM. AND ALTHOUGH WE DON'T THINK OF CORNMEAL AS A DESSERT INGREDIENT, IT'S PRETTY COMMON IN NORTHERN ITALY THERE ARE SEVERAL COOKIES AND CAKES MADE WITH CORNMEAL. LET'S START MAKING THEM RIGHT NOW, AS A MATTER OF FACT. AND I'LL START WITH A CUP OF ALL- PURPOSE FLOUR. AND I LIKE TO MEASURE THE FLOUR BY GENTLY SPOONING IT INTO THE CUP LIKE THIS, AND THEN LEVELING IT OFF.JULIA CHILD: HOW MUCH DOES 1 CUP WEIGH, THEN? NICK MALGIERI: THAT'S MAKES ABOUT 4 AND A QUARTER, TO 4 AND A HALF OUNCES. THAT'S JUST LEVELING IT OFF. SO I'VE GOT A CUP OF FLOUR, AND I'M ALSO GOING TO USE A CUP OF YELLOW CORNMEAL. WHAT I REALLY LIKE TO DO IF I CAN, IS USE STONE GROUND CORNMEAL, BECAUSE I FIND THAT THE STONE GROUND CORNMEAL HAS A LOT MORE CORN FLAVOR. JULIA CHILD: I THINK IT DOES. NICK MALGIERI: AND IT DEFINITELY HAS A LOT MORE OOMPH THAN THE DEGERMINATED CORNMEAL. JULIA CHILD: IT'S CERTAINLY COURSE CORNMEAL. YOU CAN BUY THAT AT A HEALTH FOOD STORE. NICK MALGIERI: AND ACTUALLY YOU CAN GET SOME STONE GROUND CORNMEAL IN THE SUPER MARKET, TOO. JULIA CHILD: OH, GOOD. NICK MALGIERI: SO, CONTINUING ALONG WITH THE INGREDIENTS HERE, I'VE GOT A THIRD OF A CUP OF SUGAR, AND I'M NOT SO CAREFUL ABOUT MEASURING THE SUGAR. AND THEN WE'VE GOT A QUARTER OF A TEASPOON OF SALT, AND A TEA SPOON OF BAKING POWDER, THAT'S JUST REGULAR DOUBLE ACTIVE BAKING POWDER. BUT I'M GOING TO SET THIS ASIDE FOR A SECOND WHILE WE GET OUR LIQUID INGREDIENTS READY. AND HERE I'VE GOT AN EGG AND THAT'S A LARGE EGG, AND YOLK. IF YOU CAN JUST SAVE OUR EGG WHITE HERE FOR OUR AMARETTI LATER ON, AND A TEASPOON OF VANILLA EXTRACT GOES IN. JULIA CHILD: PURE VANILLA EXTRACT. NICK MALGIERI: PURE VANILLA EXTRACT. SO HERE I'M GRATING THE ZEST FROM A LEMON AND WE'VE PREVIOUSLY RINSED OFF THE LEMON, AND I FIND THAT THIS KIND OF A GRATER THAT HAS THESE DIAGONAL TYPE HOLES, AS OPPOSED TO A BOX GRATER THAT HAS THOSE KIND OF NAIL HOLES IN IT, REALLY WORKS WELL BECAUSE YOU GET A LOT OF ZEST FROM ONE LEMON. JULIA CHILD: YOU CERTAINLY DO. NICK MALGIERI: AND THE ONE THING THAT'S IMPORTANT ABOUT THAT, I THINK, IS NOT TO PRESS TOO HARD WHILE GRATING SO THAT YOU DON'T GET A LOT OF THAT WHITE STUFF THAT'S UNDERNEATH THE OUTSIDE. SO I'M JUST GOING TO WHISK THAT UP TOGETHER AND I THINK WE ARE ALMOST READY TO GO HERE. HERE WE'VE GOT OUR EGG YOLK, VANILLA AND LEMON ZEST READY. AND I'M GOING TO TAKE AND FIRST OF ALL JUST MIX THE DRY INGREDIENTS, THAT IS AGAIN THE CORNMEAL, FLOUR, SUGAR, SALT, AND BAKING POWDER. AND HERE I'VE GOT A STICK OF BUTTER AND I'M JUST GOING TO USE MY HANDS FOR THIS AND I'M GOING TO RUB IT IN WITH MY HAND. JULIA CHILD: IMPECCABLY CLEAN HANDS. NICK MALGIERI: DEFINITELY. THE BUTTER DOES NOT NEED BE SOFTENED AT ALL, ALTHOUGH IF IT HAS BEEN AT ROOM TEMPERATURE FOR A FEW MINUTES WHILE YOU'RE GETTING THE OTHER INGREDIENTS READY THEN IT WILL INCORPORATE A LOT MORE EASILY. BUT THERE IS ABSOLUTELY NO REASON NOT TO USE BUTTER THAT'S COLD FROM THE REFRIGERATOR. JULIA CHILD: IT'S UNSALTED. NICK MALGIERI: IT IS UNSALTED, BUT I ALWAYS USE UNSALTED BUTTER. SO HERE WE'VE GOT OUR BUTTER PRETTY WELL WORKED IN. THIS IS THIS IS A CUP OF CURRANTS WHICH WE RINSED OFF UNDER SOME COLD WATER SO THEY WOULD SEPARATE FROM EACH OTHER, AND JUST PUT THEM IN A STRAINER AND RINSE THEM OFF UNDER SOME COOL WATER. IF YOU FIND THAT THE CURRANTS ARE A LITTLE BIT DRY, THAT ONE OF THE THINGS YOU CAN DO IS TAKE THE CURRANTS AND RINSE THEM OFF UNDER SOME HOT WATER, AND THAT KIND OF REHYDRATES THEM A LITTLE AGAIN. I'M GOING TO TAKE A RUBBER SPATULA AGAIN AND GET MY EGG MIXTURE IN. AND, I THINK I'LL JUST MIX THAT IN BY HAND BECAUSE WE ARE GOING TO TAKE AND TURN THIS OUT ONTO THE WORK SURFACE. JULIA CHILD: THIS PERFECTLY SIMPLE MIXTURE, ISN'T IT? NICK MALGIERI: YES, IT'S KIND OF LIKE MAKING A PASTRY DOUGH. THERE IS NOTHING REALLY DIFFICULT. AND I THINK THE ONLY DIFFICULT THING IS GETTING THE DOUGH OFF YOUR HANDS, WHICH THIS IS KINDS OF AN EASY WAY TO DO THAT, IF YOU'RE ORGANIZED ABOUT IT, THEN YOU DO ONE FINGER AT A TIME. ITS EASIER AND IT IS A LITTLE BIT CLEANER. SO WHAT I'M GOING TO DO IS GET A LITTLE BIT OF FLOUR HERE, PUT IT ON THE WORK SURFACE, AND I'M GOING TO TURN MY DOUGH OUT ONTO IT. YOU SEE, THE DOUGH LOOKS A LITTLE BIT DRY RIGHT NOW, BUT JUST IN A VERY LITTLE BIT OF PRESSING THIS TOGETHER, THE DOUGH IS GOING BE PERFECTLY SMOOTH. AND THIS IS JUST COMPLETING THE FINAL MIXING OF IT. AND IT'S NOT NECESSARY TO KNEAD IT A LOT. IT'S NOT AS THOUGH IT'S BREAD DOUGH AND IT NEEDS TO BE HANDMIXED A GREAT DEAL. BUT, HERE WE GO. AND THE AMOUNT OF FLOUR THAT'S ON THE SURFACE IS JUST ENOUGH TO KEEP IT FROM STICKING. IT'S NOT AS THOUGH YOU NEED A TON OF FLOUR. SO ANYWAY, THIS IS EASY TO CUT, I'M GOING TO USE THIS, KIND OF FIRM RUBBER SPATULA HERE TO CUT THE DOUGH IN HALF. AND I'M GOING TO SHOW YOU TWO DIFFERENT WAYS OF WORKING WITH THE DOUGH. ONE IS TO MAKE WHAT WE CALL CLASSIC BISCOTTI. AND BISCOTTI, OF COURSE ARE TWICE BAKED COOKIES. FIRST OF ALL, WE FORM THEM INTO A LOG, YOU GRAB A LITTLE TINY BIT MORE FLOUR THERE, WE FORM THEM INTO A LOG, AND PUT THEM ON A PAN. HERE IS MY PAN. AND I'M GOING TO JUST SLIDE THIS ON. JULIA CHILD: WHAT IS THAT? PARCHMENT PAPER? NICK MALGIERI: THIS IS PARCHMENT PAPER AND YOU KNOW WHAT? FOIL WORKS JUST AS WELL. SO HERE I'VE GOT MY DOUGH ON THE PAN, I'M GOING TO FLATTEN IT VERY SLIGHTLY, I'M GOING TO THROW THERE INTO THE OVEN NOW. THIS IS GOING TO BAKE FOR 20 MINUTES AT 350. THERE WE GO. AND I'M GOING TO PUT THIS IN THE TOP THIRD OF THE OVEN. NOW, WHAT I'M GOING TO DO WITH THE REST OF THE DOUGH IS FORM THIS ZALETTI LIKE THOSE DIAMOND SHAPED COOKIES THAT WE SAW AT THE BEGINNING. EACH ONE OF THESE IS GOING BE ROLLED INTO A LOG, AGAIN THAT'S APPROXIMATELY 12 INCHES LONG. WE ARE GOING TO FLATTEN THEM SLIGHTLY AND THEN JUST CUT ACROSS AT A DIAGONAL, TO MAKE DIAMOND SHAPES. AND YOU SEE THAT WORKS PERFECTLY. SO I THINK WE WILL JUST CUT A BUNCH AND PUT THEM ALL TO THE PAN, BUT YOU SEE THAT THOSE ARE EASY TO FORM. AND THEN WE'VE GOT A COUPLE OF LITTLE SCRAPS THERE, AND I'LL SHOW YOU WHAT WE DO WITH THOSE.JULIA CHILD: AND YOU WANT TO KIND OF ROUGH LOOKING, I GUESS.NICK MALGIERI: THEY DON'T NEED BE PERFECTLY FORMED, THEY'RE NOT (PETITE FLEUR PASSE) SO, THEY DON'T NEED TO BE 100 PERCENT PERFECTLY FORMED. HERE'S MY LITTLE SCRAP, AND WHAT I'M GOING TO DO IS SLANT EACH END AND JUST MAKE TWO LITTLE DIAMONDS OUT OF THAT, TOO. JULIA CHILD: VERY NICE. NICK MALGIERI: SO THAT WE WIND UP WITH A DIAMOND SHAPE THERE, TOO. SO WE ARE GOING TO PUT THESE IN THE OVEN, THESE BECAUSE THEIR A LITTLE BIT LESS THICK AND SMALLER ARE ONLY GOING TO TAKE ABOUT 12 AND OR 15 MINUTES. AND A GOOD PRECAUTION, SINCE WE ARE PUTTING THAT AT THE BOTTOM OF THE OVEN, I'M GOING TO CHECK THOSE IF A FEW MINUTES. AND IF WE NEED TO WHAT WE CAN DO IS SLIP A LITTLE PAN UNDER THERE BECAUSE ESPECIALLY IN AN ELECTRIC OVEN YOU'VE GOT THE TWO LAYERS OF METAL SO THAT THE FIERCE BOTTOM HEAT IS NOT GOING TO BURN THE BOTTOM OF THE COOKIES. JULIA CHILD: GOOD. NICK MALGIERI: OKAY HERE WE HAVE THE BAKED ZALETTI. AND I LIKE TO DO THEM SO THAT THEY JUST HAVE A REALLY LIGHT GOLDEN BROWN COLOR. THEY DON'T NEED BE REALLY DARK. SO WE ARE GOING TO LET THEM COOL OFF A LITTLE BIT, JUST TO SHOW YOU HOW THEY SHOULD BE ON THE BOTTOM, JUST A LITTLE BIT GOLDEN. JULIA CHILD: AND THEY'RE STILL A LITTLE SOFT. NICK MALGIERI: YES, SLIGHT GOLDEN TOUCH. JULIA CHILD: YOU DID PUT ANOTHER PAN UNDER HERE. NICK MALGIERI: THE BOTTOMS ARE REALLY NICELY DONE, AND THEY WOULD HAVE BEEN CHARRED. JULIA CHILD: THAT'S SUCH A GOOD IDEA, I WOULD HAVE NEVER THOUGHT OF THAT, USING TWO PANS. NICK MALGIERI: IT WORKS REALLY WELL. NOW HERE WE HAVE OUR LOG THAT WE BAKED, AND IT'S A LITTLE COOLED OFF ALREADY. BUT I'M GOING TO TAKE IT AND MOVE IT OVER HERE TO THE CUTTING BOARD. AND I LIKE TO CUT THESE ABOUT A THIRD OF AN INCH OR SO, AND YOU REALLY NEED TO USE A SHARP SERRATED KNIFE TO DO THAT. SO THESE ARE GOING BE THE CLASSIC BISCOTTI, OR TWICE BAKED COOKIES WHERE WE PUT THEM BACK IN THE OVEN FOR A SECOND BAKING WHERE THEY ARE GOING TO TOAST VERY SLIGHTLY. AND THESE ENDS, I ALWAYS CONSIDER THEM MY REWARD. I ALWAYS KIND OF NOSH THEM RIGHT AWAY RATHER THAN PUT THEM RIGHT BACK IN THE OVEN. SO I'M GOING TO GRAB THESE A FEW AT A TIME AND LINE THEM UP ON THE PAN, HERE. AND THEY DON'T NEED BE ANY DISTANCE APART, BECAUSE THEY'RE NOT GOING BE DOING ANY GROWING OR SPREADING, JUST KIND OF LINING THEM UP. AND THESE NOW FOR THE SECOND BAKING ARE GOING TO BECOME CRISP, SO. JULIA CHILD: INTO THE OVEN. NICK MALGIERI: SO WE ARE GOING TO THROW THOSE INTO THE OVEN NOW, AND AGAIN IT'S AT 350, AND IT'S GOING TO TAKE APPROXIMATELY 10 MINUTES OR SO FOR THOSE TO BAKE TO THE POINT WHERE THEY'RE GOING BE CRISP. OKAY, HERE WE HAVE THE ZALETTI BISCOTTI THAT WE'RE TAKING OUT AND THESE HAVE BROWNED QUIET NICELY AS YOU CAN SEE. JULIA CHILD: HOW LONG WERE THEY IN THERE? NICK MALGIERI: THEY TAKE ABOUT 10 MINUTES OR SO AT 350 TO COLOR LIKE THIS. AND YOU SEE THAT THEY ARE A LITTLE BIT DARKER THAN THE DIAMOND SHAPED ZALETTI. JULIA CHILD: AND THEY'RE VERY CRISP. NICK MALGIERI: THEY DO. IN FACT, THEY'RE GOING TO CRISP UP EVEN MORE AS THEY COOL. AND ACTUALLY WE CAN PUT SOME OF THESE ON OUR PLATTER NOW. HERE WE HAVE OUR DIAMOND SHAPED ZALETTI THAT WE CAN FILL IN AMONG THE FESTIVE RIBBONS HERE. AND EVEN THOUGH THESE ARE WARM, I THINK I'M GOING TO PUT ON A COUPLE OF THE BISCOTTI HERE, TO ROUND OUT THE ASSORTMENT. AND THESE ARE REALLY GREAT, AFTER THEY COOL THEY BECOME NICE AND CRISP. JULIA CHILD: I'M JUST GOING TO TRY ONE. NICK MALGIERI: I LIKE THEM WARM, TOO. I THINK I'LL TRY A LITTLE OF THAT ONE. JULIA CHILD: THAT'S GOOD. NICK MALGIERI: DO YOU SEE, THEY DO CRISP UP A LITTLE BIT.JULIA CHILD: THANK YOU, NICK.NICK MALGIERI: THANK YOU, JULIA."AMARETTI"		Series: Baking With Julia Search for more video Enter Keyword: