One of the interesting aspects of making all these different biscotti flavors is sourcing ingredients. Nuts.com sells a variety of nuts in small quantities and in bulk. I’ve found the shipping time very fast and they have a great sense of humor. The shipping carton is a hoot and packaging very clever! They also sell an assortment of dried fruit, chocolate covered espresso beans, chocolate and sweets and lots of baking items. Everything I’ve ordered is very fresh.
The Internet is a wonderful source of information. When making the Pumpkin Chocolate biscotti, canned pumpkin was too moist, creating a glutinous, unworkable dough. Out of curiosity I googled pumpkin flour. I found The Great American Spice Co., which sells pumpkin powder and a variety of herbs, spices and seasonings. The powder has great pumpkin flavor and resolved all the moisture problems.
The same issue arose with the Bloody Mary biscotti. Tomato paste, like canned pumpkin, has too much moisture. While the dough is workable, the cookie has more of a bread texture, which is unacceptable. I googled tomato flour and found The Spice House. They have a wonderful assortment of spices and other ingredients that are perfect for creating non-traditional biscotti, such as powdered blue cheese and Romano cheese, fennel pollen, green tea powder and the tomato powder. I was especially glad to find powdered saffron. Saffron takes a long time to release color and flavor, which requires steeping in a warm liquid. The saffron powder eliminates the liquid and provides great flavor.
Penzeys Spices are a local company with a big store in Norwalk. I have stocked my spice pantry primarily from Penzeys – two drawerfuls! If I had known how much I would expand my flavorings, I would have planned for three!