This is so highly requested, not only by readers, but by family and friends! You guys want to know how to make it and my family wants to EAT it! My mom is completely addicted to all biscotti, I swear it could be drizzled with Lima bean puree and she would be on it like flies on a picnic!
For anyone who isn't in the know, biscotti is an Italian twice baked cookie. A long time ago, twice baked items stored much longer and of course non perishable food items were ideal for traveling, during war, etc. I think it is intended for dipping in hot coffee/tea. You stick it in *pinky OUT* let it soften slightly and eat! That of course is my American version of what biscotti is really for. If you like crunching on something only slightly softer than a rock, go forth, crunch loud and crunch proud. That comment only brings up the sound of one of my sisters who I swear can crunch ice cream. Ugh, don't get me going on this. She knows who she is. Watch this is will be one she doesn't read!
I have used a few recipes that were, "ok". Nothing fabulous. I have tried using Splenda, Equal, Sweet and Lo. Nothing worked fabulously. So, I just molded the best parts of several recipes, yea, that didn't work either. So I remolded that into the most basic of a recipe as I could get to work, and WAA-LAAA! Perfect. This is SO basic, you are going to wonder where all the flavor is. That part is up to you! This is kind of like build your own biscotti hour, isn't THAT fun?!? Yea, I know you love it! I will make a whole list of "mix-in" items at the end. So hold on a second, you likely don't even have your coffee made and we all know biscotti is best with coffee, not tea. Blech! I don't like hot tea.
As for the amount it will make, well, I made a double batch and got 44. So, for those of you who have had a really long day, that is 22 for a batch, but I would say 20-24 :)
Here we go folks and yes it is THIS easy.
2 1/4 cups flour
3/4 cup sugar
1 tsp baking powder
6 tbsp melted butter
1-2 tbsp milk (can use cream, half and half, flavored liquid creamer)
1 tbsp of extract (vanilla, almond, mint, lemon, cherry, mocha) those are what I can think of up in the cupboard right now! I used my homemade vanilla extract
MY MIX IN'S
1/2 cup sliced almonds
1/4 cup toffee bits
Preheat your oven to 350 degrees. In a stand mixer or bowl, combine all the dry ingredients, flour, sugar, baking powder, and any mix-in's, then add the eggs, butter and extract. Turn out unto a cookie sheet lines with parchment paper. Knead together just until it has fully come together. Divide in half and make 2 "logs" approx 1 inch high, 2 inches wide and 10-12 inches long.
Bake for 25 minutes. Remove and as soon as you can handle them, slice them on a diagonal. However thick or thin you like, but you should get 9-11 from each one. Turn them on their side, and bake another 15 minutes, flip them and then back in for an additional 10 minutes. Leaving them in the oven turn oven off and let them sit for 10 or 15 minutes. Remove and cool. Drizzle with chocolate or don't drizzle with anything. Your choice. You can also fully dip one end of the biscotti in chocolate.
Here are a few things that I have used to mix in to my biscotti at some point. Trust me when I tell you I have tried darn near everything!
Nuts-almonds, walnuts, pecans, macadamia nuts, hazelnuts, pistachios
Dried Fruit- strawberries, cranberries, raisins *eew*, bananas, apples, etc...
Chips-chocolate chips, butterscotch chips, mint chips, any kind of chips.
Drizzle with chocolate if you choose. I have also done a drizzle with maple syrup icing which is just powdered sugar and maple syrup.
I hope you enjoy experimenting! The possibilities are endless. Now, get the coffee made, so you can get a fresh biscotti and coffee break in your Friday afternoon!!
Your "still twinging over my sisters crunching habit"chefwannabe
P.S. If you mix NOTHING in with these, other than vanilla or almond extract they are still wonderful!