Biscotti, the twice baked Italian biscuit that is perfect by itself; dipping in coffee or milk; or used as a self defense item. Having a container of biscotti sitting around is great for mornings, or if you have unexpected guests dropping in for a visit. These cookies are quick to whip up on a lazy afternoon, and I highly encourage you to try!
This was my first time making biscotti. I always thought they were extremely complicated and took hours to make. But, much to my surprise, these whipped up in about two and a quarter hours. That’s not bad at all for the flavor that these things punch. The only thing that you have to watch out for is the sticky dough.
2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 tsp vanilla extract
1 tbsp espresso powder
1/4 tsp salt
3/4 cup sliced almonds
1. Preheat oven to 350°F.
2. Sift the flour and baking powder in a bowl. Set aside.
3. Using a mixer, beat the sugar, butter, vanilla, espresso powder, and salt in a large bowl to blend. Beat in the eggs one at a time. Add the flour mixture and beat just until blended. Stir in almonds.
4. Form the dough into a wide log shape. Place on a greased baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
5. Place the log on a cutting board. Using a sharp serrated knife, cut the log into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the same baking sheet. Bake the biscotti until they are a toasty golden brown, about 15 minutes. Allow to cool completely.
I found it took longer than 15 minutes for the second bake.
Biscotti should be stored in an airtight container. Recipe adopted from Taylor Made Market.View more articles written by Vasili.