feat: add Traditional Italian Biscotti

cook/cookies-and-bars/Traditional Italian Biscotti.cook

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+>> source: The King Arthur Baking Company All-Purpose Baker's Companion
+>> serves: 60
+
+Preheat the oven to 375°F.
+
+Lightly grease one or two #baking sheets{}, or line them with #parchment{}.
+
+In a #large bowl{}, beat together the @unsalted butter{56%g}, @vegetable shortening{46%g}, and @granulated sugar{147%g}, then add the @eggs{3%large} one at a time, beating well after each addition and scraping down the bowl midway through. Beat in the @vanilla{1%tsp}, @aniseed{1%Tbsp}, @lemon extract{1%tsp}, @baking powder{1%tsp}, and @salt{3/4%tsp}. Mix in the @all-purpose flour{360%g} 1 cup at a time to make a cohesive, well-mixed dough. Add the @almonds or hazelnuts{168%g}, mixing until they're distributed throughout the dough.
+
+Transfer the dough to a lightly floured or lightly greased work surface. Divide it into three fairly equal pieces and shape each piece into a rough 12 inch log. Transfer each log to the prepared baking sheet, leaving about 3 inches between them; you may need to use two baking sheets. Wet your fingers and pat the logs into smooth-topped rectangles 12 inches long x 2.5 inches wide and 7/8 inches thick.
+
+Bake the logs for 20 to ~{25%minutes}, until they're beginning to brown around the edges. Remove them from the oven and let rest for ~{20%minutes}. Lower the oven temperature to 300°F.
+
+Gently transfer the logs to a cutting surface and use a #serrated knife{} to cut them on the diagonal into 1/2 inch wide slices. Because of the nuts and the nature of the dough, the biscotti at this point are prone to crumbling; just be sure to use a slow, gentle sawing motion and accept the fact that some bits and pieces will break off. Carefully transfer the slices, cut sides up, to a parchment-lined or ungreased baking sheet. You can crowd them together, as they won't expand; about 1/4 inch breathing space is all that's required.
+
+Return the biscotti to the oven and bake them for ~{20%minutes}. Remove from the oven, quickly turn them over, and bake for an additional ~{20%minutes}, or until they're very dry and beginning to brown. Remove them from the oven, cool completely, and store in an airtight container.

dictionary.txt

@@ -572,3 +572,5 @@ anglaise
 bavaroise
 agar agar
 Chiboust
+biscotti
+Biscotti

docs/cookies-and-bars/traditional-italian-biscotti.md

@@ -0,0 +1,83 @@
+---
+comments: true
+tags:
+  - cookie
+  - italian
+  - dessert
+  - king-arthur
+---
+# :baguette_bread: Traditional Italian Biscotti
+
+![Traditional Italian Biscotti](../assets/images/traditional-italian-biscotti.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 60 | 1.42 hours |
+
+## :salt: Ingredients
+
+- :butter: 56 g unsalted butter
+- :carrot: 46 g vegetable shortening
+- :candy: 147 g granulated sugar
+- :egg: 3 large eggs
+- :icecream: 1 tsp vanilla
+- :star: 1 Tbsp aniseed
+- :lemon: 1 tsp lemon extract
+- :dash: 1 tsp baking powder
+- :salt: 0.75 tsp salt
+- :ear_of_rice: 360 g all-purpose flour
+- :chestnut: 168 g almonds or hazelnuts
+
+## :cooking: Cookware
+
+- 1 baking sheets
+- 1 parchment
+- 1 large bowl
+- 1 serrated knife
+
+## :pencil: Instructions
+
+### Step 1
+
+Preheat the oven to 375°F.
+
+### Step 2
+
+Lightly grease one or two baking sheets, or line them with parchment.
+
+### Step 3
+
+In a large bowl, beat together the unsalted butter, vegetable shortening, and granulated sugar, then add the eggs one at
+a time, beating well after each addition and scraping down the bowl midway through. Beat in the vanilla, aniseed, lemon
+extract, baking powder, and salt. Mix in the all-purpose flour 1 cup at a time to make a cohesive, well-mixed dough. Add
+the almonds or hazelnuts, mixing until they're distributed throughout the dough.
+
+### Step 4
+
+Transfer the dough to a lightly floured or lightly greased work surface. Divide it into three fairly equal pieces and
+shape each piece into a rough 12 inch log. Transfer each log to the prepared baking sheet, leaving about 3 inches
+between them; you may need to use two baking sheets. Wet your fingers and pat the logs into smooth-topped rectangles 12
+inches long x 2.5 inches wide and 7/8 inches thick.
+
+### Step 5
+
+Bake the logs for 20 to 25 minutes, until they're beginning to brown around the edges. Remove them from the oven and let
+rest for 20 minutes. Lower the oven temperature to 300°F.
+
+### Step 6
+
+Gently transfer the logs to a cutting surface and use a serrated knife to cut them on the diagonal into 1/2 inch wide
+slices. Because of the nuts and the nature of the dough, the biscotti at this point are prone to crumbling; just be sure
+to use a slow, gentle sawing motion and accept the fact that some bits and pieces will break off. Carefully transfer the
+slices, cut sides up, to a parchment-lined or ungreased baking sheet. You can crowd them together, as they won't expand;
+about 1/4 inch breathing space is all that's required.
+
+### Step 7
+
+Return the biscotti to the oven and bake them for 20 minutes. Remove from the oven, quickly turn them over, and bake for
+an additional 20 minutes, or until they're very dry and beginning to brown. Remove them from the oven, cool completely,
+and store in an airtight container.
+
+## :link: Source
+
+- The King Arthur Baking Company All-Purpose Baker's Companion

mkdocs.yml

@@ -172,6 +172,7 @@ nav:
       - Snickerdoodles: cookies-and-bars/snickerdoodles.md
       - Tante Myrn's Sugar Cookies: cookies-and-bars/tante-myrn's-sugar-cookies.md
       - The New York Times Chocolate Chip Cookies: cookies-and-bars/the-new-york-times-chocolate-chip-cookies.md
+      - Traditional Italian Biscotti: cookies-and-bars/traditional-italian-biscotti.md
       - Twix: cookies-and-bars/twix.md
       - Vanilla Wafers: cookies-and-bars/vanilla-wafers.md
       - White Chocolate Chip Macadamia Nut: cookies-and-bars/white-chocolate-chip-macadamia-nut.md