Entomophagy Recipes: Vanilla Walnut Cricket Powder Bugscotti
Oct. 27, 2019
May contain affiliate links.
This is a true story. Before visiting my family this year, I told them that while at their house I'd be cooking insect recipes to test and photograph for the cookbook I was writing. My first night, I couldn't wait—I thought some vanilla cricket powder biscotti would go great with my morning coffee, so I made some before bed. When I woke up the next day I saw that my dad had already eaten several of the cookies. When I asked him how he liked my cricket biscotti and he exclaimed, shocked, “There's crickets in there?” The fact that he had eaten several speaks to how delicious they are, not to mention discrete—he didn't even know they were made with cricket powder! Baking biscotti twice is what makes them so crisp that they need to be dipped in liquid before eating. Outside of Italy they are often dipped in tea or coffee, but if you want to be a traditional purist (as much as you can be, when adding cricket powder to the recipe), dunk your biscotti in a dessert wine before consuming.
The following recipe was prepared with vanilla cricket powder provided to me by Coast Protein.
Total: 1 1/2 hrs; Active: 20 mins; Serves 4
- 2/3 cup all-purpose flour
- 1/3 cup Coast Protein vanilla cricket protein powder
- 1/2 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1 pinch cinnamon
- 1/2 cup sugar
- 2 tablespoons butter or margarine
- 2 eggs whisked; reserving about 2 tablespoons for brushing
- ½ cup chocolate chips
- 1/2 cup walnuts, chopped
1. Preheat the oven to 300°F/148°C, and cover a baking sheet with parchment paper. In a large mixing bowl, combine flour, cricket protein powder, baking powder, salt and cinnamon; set aside. Whisk 2 eggs together in a small bowl, and set aside.
2. In a large bowl cream together sugar, butter with an electric mixer for 3-5 minutes, scraping down the sides of the bowl from time to time. Add most of the egg mixture, reserving about 2 tablespoons for brushing the biscotti dough with later. Mix at medium to low speed until dough comes together, approximately 3 minutes. Add chocolate chips and walnuts, and continue mixing until fully dispersed.
3. At this point the batter should be wet and sticky. Flour a surface, and remove the dough from the bowl, kneading it firmly with your hands on the floured surface, to get rid of any air bubbles. Divide the dough in half, and form 2 long logs
4. Place the logs on the baking sheet, a few inches apart. Use a pastry brush to bush the tops and sides with the reserved egg mixture. Bake for about 30-40 minutes until lightly browned. Remove from the oven just before they start to crack on top. Let cool on a rack for at least 20 minutes. Place on a cutting board and hold the biscotti roll firmly while you slice with a serrated knife, into diagonal slices approximately ½ inch wide.
5. Put slices back on the baking sheet and back in the oven.Bake for another 15 minutes, then flip the cookies over. Bake for another 10 minutes, remove from heat, and allow to cool.
6. Drizzle with melted chocolate, if desired. Serve with something to dip it in: coffee, tea, or a sweet dessert wine.
TIP: If your biscotti is cracking when you try to cut it, that is the result of of of two possible causes. The first is over-baking—either baking at too high a temperature the first time, or too long the first time. The second cause is not packing the dough well enough. If you have this problem, knead it better to get rid of all air pockets before baking, and reduce the baking time or temperature a little bit, and then make sure they have cooled completely before you slice them with a serrated blade.
This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!