The twice-baked technique makes these sliced cookies crunchy and ideal for serving with coffee.
If you want to make biscotti then just go through the following steps:
Ingredients:
- 4 tablespoons plain butter, a little more for greasing the pans
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla or almond extract
- 2 cups all-purpose flour, plus more for the baking sheets
- 1 teaspoon baking powder
- Pinch of salt
- 1 or 2 tablespoons milk if necessary
Methods:
- Heat the oven to 375°F. Use an electric blender to cream together the butter and sugar until light and fluffy; add the eggs, one at a time, and beat until well blended, then add the extract.
- Combine the flour, baking powder and salt in a bowl. Add the dry ingredients to the dough a little at a time, beating and adding a little milk if needed to bring the dough together.
- Butter 2 baking sheets and dust them with flour. Invert the sheets and tap them to remove excess flour. Cut the dough in half and place each half into a 2-inch-wide log. Put each log on a baking sheet.
- Bake until the loaves becomes golden and start to crack on top, about 30 minutes; cool the logs on the sheets for a few minutes. Lower the oven temperature to 250°F.
- When the loaves are cold enough to handle, use a serrated knife to cut each on a diagonal into 1/2-inchthick slices. Put the slices on the sheets, return them to the oven, and leave them there, turning once, until they dry out, 15 to 20 minutes. Cool on wire racks. These can be kept in an airtight container for several days.
Chocolate-Hazelnut Biscotti. Put chocolate in the dough as explained here or just dip the baked biscotti in melted chocolate as directed in the following list, or both: Melt 1 ounce each semisweet and unsweetened chocolate and add to the butter mixture in Step 1, before adding the eggs. Add 1 cup blanched and lightly toasted hazelnuts at the end of Step 2.
Seven simple Ideas for Biscotti
Use these ideas alone or in combination
- Add 1 teaspoon ground fennel, anise seeds or 1 teaspoon ground cinnamon to the dry ingredients.
2. Stir 1 cup slivered blanched almonds, toasted and chopped hazelnuts, whole pine nuts, or other chopped nuts into the prepared dough before baking.
3. Mix 1 teaspoon of minced lemon or orange zest into the dry ingredients.
4. Melt 8 ounces semisweet chocolate with 3 tablespoons unsalted butter. Add this mixture on one side of the biscotti when they are cooked. Cool on a rack until the chocolate coating is firm.
5. Stir about 1/4 cup minced crystallized ginger into the dry ingredients.
6. Mix about 1/2 cup dried fruit, like raisins, cherries, or cranberries, into the dough before baking.
7. Mix about 3/4 cup chocolate chips into the dough before baking.
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