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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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This is a basic biscotti recipe - it takes kindly to changes in flavoring and additions of other nuts or dried fruits like ginger, dates, cranberries.. Ingredients:
2 cups all-purpose flour |
3/4 cup sugar - don't use splenda, doesn't work here. = ) |
1 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup almonds (slivered, sliced, or whole: see note) |
2 large eggs at room temperature |
4 tablespoons melted butter |
2 teaspoons extract - orange, lemon, almond or 1 teaspoon pure vanilla extract |
Directions:
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine - include any other additions like dried fruit or other nuts. In a small bowl, combine the eggs, butter and extract or vanilla and whisk to fully combine. Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
2. 2. Dump the dough onto a work surface and knead a couple of times or until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with your fingers to slightly flatten the cigars.
3. 3. Bake for 25 minutes reversing the pan halfway through. The bars (cigars) will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
4. 4. Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch thick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in the oven for 15 minutes. Turn each cookie to expose the other cut side and place back in the oven for another 15 minutes. The cookies will take on the slightest bit of color and feel firm and dry. Let cool on a rack to room temperature. Store in an airtight container.
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