basic biscotti (with variations) (recipe)

[Guest guest]

i made the almond variation of this recipe....yummmy!

a good tip: line the baking sheet with foil and spray

with cooking spray....this makes it easier to remove

the biscotti log after the inital baking.

 

basic biscotti

 

2 T. butter (or margarine), softened

3/4 cup sugar

2 large eggs

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1/4 tsp. salt

 

 

preheat oven to 350 degrees.

 

in a large bowl, beat butter, sugar, egg, egg white

and vanilla until smooth.

 

in a medium bowl, combine flour, baking powder, and

salt. add the flour mixture, along with any additions

you may have, to the egg mixture. stir until just

combined. if it seems dry, use your hands to complete

the mixing as the dough comes together.

 

divide the dough in half and shape each piece into an

8” long log. place the logs 2” – 3” apart on a cookie

sheet that has been sprayed with nonstick spray and

flatten each into a rectangle that is about 3” wide.

 

bake for 20 – 25 minutes, until firm and starting to

crack on top. transfer to a wire rack to cool for 15

minutes. lower the oven temperature to 275 degrees.

 

place logs on a cutting board, trim the ends and cut

each diagonally into 1/2” to 3/4” thick slices with a

sharp serrated knife. place biscotti cut side down on

the cookie sheet.

 

return them to the oven for 15 minutes, then flip them

over and bake for another 15 minutes. transfer to a

wire rack to cool.

 

makes 2 dozen biscotti.

 

 

Variations

 

*chocolate chip biscotti: add 1/2 cup chocolate chips

to the dough along with the flour mixture.

 

*almond biscotti: use 1 tsp. almond extract instead

of the vanilla, and add 1 cup slivered or chopped

almonds to the dough along with the flour.

 

*almond chocolate chunk biscotti: use almond extract

instead of vanilla, and add 1 cup of slivered, sliced,

or chopped almonds and ½ cup chopped chocolate chips

to dough along with the flour.

 

* fruit and nut biscotti: add 1/2 cup chopped dried

fruit (such as raisins, apricots, dates, cranberries,

or cherries), and 1/2 cup chopped nuts (try hazelnuts,

almonds, walnuts, or pecans) to the dough along with

the flour.

 

*orange cashew biscotti: add the grated zest of 1

orange to the egg mixture, and 1 cup chopped cashews

to the dough before shaping.

 

*lemon poppy seed biscotti: add the grated zest of 1

or 2 lemons to the egg mixture, and 1/4 cup poppy

seeds to the flour mixture.

 

recipe source: one smart cookie by julie van

rosendaal

 

 

 

 

 

 

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