Biscotti is a twice baked Italian biscuit or cookie. The result is an intensely crunchy cookie that is wonder when dipped into coffee or dessert wine, or even hot chocolate or a warm wine drink
Makes 30 cookies
Prep time: 25 minutes
Total time: 65 minutes
Ingredients:
Instructions:
Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla.
Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture.
Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices.
Return the slices to the baking sheet.
Bake for an additional 10 minutes, turning over once.
Cool completely, and store in an airtight container at room temperature.
Make it your own
This recipe can be changed with the addition of just about any ingredient you would like. There are so many options.
The most popular biscotti are those with added nuts such as almonds or hazelnuts. Add about 2 tablespoons.
Try 2 tablespoons chocolate chips, keep the cinnamon
Add 1 teaspoon orange or lemon zest, with or without the cinnamon
Add 2 tablespoons dried blueberries, cranberries or apricots