Biscotti

biscotti

Just when you thought a cup of coffee couldn’t get any better.

Recipes Published in
Bonnie Published by
  • 1 cup sugar
  • 3 cups + 4 T all-purpose flour
  • 1 T baking powder
  • 3 large eggs
  • 1/2 cup Smart Balance oil
  • 1 T vanilla extract
  • Grated zest of one orange
  • 3/4 cup roasted UNsalted almonds, chopped

Italian for “twice cooked,” biscotti are easier to make than cookies, but these coffee accompaniments never fail to please. No wonder you can find them for sale at the counter of every coffee house in America (and probably a good chunk of Italy, too). I kind of want to have coffee with someone now to help me eat them.

The How-To

Preheat oven to 375*. In a large mixing bowl, whisk together eggs, oil, vanilla, zest, and sugar until homogenous. In another bowl, sift together flour and baking powder. Line 2 baking sheets with parchment paper or Silicon liner. Using a wooden spoon or silicone spatula, work flour mixture into egg mixture in thirds, folding in chopped (about 20 pulses in a food processor ought to do it) almonds with the last third. Divide into two balls,and form each into a log almost the lenghth of the pan it will go on. Place one log of dough on each baking sheet, and pat them down to about 1/2 inch thick. Bake one at a time in the top half of your oven (away from the direct heat source) for about 25-28 minutes, or until it turns golden brown on top.

Remove the first pan from the oven, and let cool on a wire rack. Put the second batch in the oven. Once your first batch has cooled, use a large, sharp knife to cut it crosswise into 1/2″ strips. Don’t try doing this with a bread knife (which seemed like a good idea at the time) because it will cause the tips of your biscotti to crumble off. I get somewhere around 1.5 dozen pieces per mound of dough. Return biscotti slices to parchment-lined baking sheet, arrange on their sides, and bake 4 minutes, flip over, and bake 2-4 minutes more until lightly toasted but not brown.

Remove from oven and let cool. Repeat with second batch. Once your biscotti have cooled and are sufficiently crunchy, you can dip them in your coffee straight away, or dip one end in melted chocolate, place on cooled baking sheet and throw them in fridge to let the chocolate set for 30 minutes before serving. The latter makes an excellent end to a meal when everyone is stuffed and you just want a bite of something sweet with your coffee or tea, or take them to the office tomorrow and be the hero for the day.

Variations on a Theme

You can mix in chopped dried fruit (recommended: apricots or cranberries), pecans or another nut instead of almonds, or even chocolate chips if you like. I would stick to only two of these at a time, and only 1/2 to 2/3 cup of each, or your texture will be off.

4 Responses to “Biscotti”

  • Pam:

    I want some now :(

  • davatron5000:

    i ate approx. 1 Metric Ton (2000kg) of this stuff and they were amazing! make this. eat it. you coffee will thank you!

  • Liz:

    i am going to need these in my life SUBITO. (along with the asparagus tarts and the mustard-crusted pork chops.)

  • Becca:

    I made these yesterday and they truly were as easy to make and deliciously crowd pleasing as promised!!!