Biscotti Recipe + Decadent Flavorings

biscotti-193518_1280

I didn’t realize I liked biscotti until I had it homemade. It tastes nothing like the dried-out, packaged version. My favorite time to make biscotti is around Christmas. I like to bake a big batch and then distribute them in mugs as gifts.

The recipe below yields about a dozen sticks, although that varies greatly by the size you make them. I’ve included a list of flavoring ideas to add to the base.

Ingredients for the base:

  • 1-1/2 cups all purpose flour (preferably unbleached)
  • 1/2 Tbs baking powder
  • 1/8 tsp salt
  • 1/2 cup sugar
  • 1/2 stick unsalted butter (melted)
  • 1 egg
  • 1/2 Tbs vanilla extract
  • 1 egg white

Flavoring Ideas:

  • 1/2 cup toasted and chopped nuts
  • 1/4 cup dried cranberries
  • 1/2 Tbs orange liqueur
  • 1/2 Tbs lemon or orange zest
  • 1/4 cup poppy seeds
  • 1/4 cup Dutch processed cocoa powder
  • Melted chocolate for dipping or drizzling

Deadly Combinations:

  • Chocolate + pistachio + cranberry
  • Orange liqueur + orange zest + almonds
  • Lemon zest + poppy seeds + macadamia¬†nuts

Position oven rack in center and preheat to 325 F.

Combine flour, baking powder, salt, and optional cocoa powder/poppy seeds in bowl. Mix sugar, melted butter, 1 egg, vanilla, and optional liqueur/zest. Add flour mixture to egg mixture and stir with wooden spoon until blended. Mix in optional nuts/cranberries.

Lightly flour baking sheet. Turn dough onto pan and shape into a log about 13 inches long and 2 1/2 inches wide (do not worry about exact measurements). Whisk egg white in small bowl and brush over log. Then bake about 20 min or until golden brown (logs will spread). Let cool.

Transfer log to work surface. Using long knife (serrated works well), cut at a diagonal into 1/2 inch wide slices. Imagine you are slicing a loaf of bread. Instead of making straight cuts, you want to slice it diagonally like you do with a baguette. I find that instead of sawing back-and-forth, I am less likely to break pieces if I press firmly on my big bread knife straight down.

Return the cut pieces to the cookie sheet. Lay them on their side so that one cut side is facing up and the other one is facing down against the sheet. Brown the side facing up for about 8 min, then flip to brown the other side for the amount of time needed (usually it is less than 8 min).

If desired when cooled, dip in or drizzle with melted chocolate.

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