Recipe
I wanted a holiday treat that was a little less sweet than a typical cookie and could be enjoyed with a cup of coffee or hot cocoa. Also, it seems to me that biscotti are nibbling snacks, and their crunchy nature forces you to slow down and enjoy them one at a time, rather than by the handful... good for both the soul and the waistline.
Ingredients
Directions
With your oven preheating to three hundred and fifty degrees, line a baking sheet with parchment paper.
You will need a couple bowls, a box grater, a whisk, and some extra flour set aside to dust your workspace.
The dough itself it a combination of three steps.
First, the dry ingredients should be brought together in a large bowl and blended well.
Second, the butter should be grated (or cut in another way) to keep in cool while you combine it with the dry ingredients until it results in a crumbly mix.
Third, a blend of three of the eggs with the two extracts can be made then added to the dry-butter blend until it's just barely moistened.
You want to avoid overworking the dough.
Biscotti are dry cookies that are the results of multiple baking and drying steps.
The dough should be shaped into slabs roughly twenty centimeters long, ten centimeters deep, and one centimeter thick. These can be floured, given a light egg wash with the remaining egg, and baked on the cookie sheets for twenty minutes.
Cool the baked slabs until you can handle them, then slice into two centimeter widths to form elongated biscotti. These can then be re-baked on their sides, rotating, for two to four, five minute increments until the desired doneness is reached.
Cooled biscotti can be decorated with drizzled chocolate, crumbled candy canes, or dipped on one end in white chocolate.
Ingredients
Directions
With your oven preheating to three hundred and fifty degrees, line a baking sheet with parchment paper.
You will need a couple bowls, a box grater, a whisk, and some extra flour set aside to dust your workspace.
The dough itself it a combination of three steps.
First, the dry ingredients should be brought together in a large bowl and blended well.
Second, the butter should be grated (or cut in another way) to keep in cool while you combine it with the dry ingredients until it results in a crumbly mix.
Third, a blend of three of the eggs with the two extracts can be made then added to the dry-butter blend until it's just barely moistened.
You want to avoid overworking the dough.
Biscotti are dry cookies that are the results of multiple baking and drying steps.
The dough should be shaped into slabs roughly twenty centimeters long, ten centimeters deep, and one centimeter thick. These can be floured, given a light egg wash with the remaining egg, and baked on the cookie sheets for twenty minutes.
Cool the baked slabs until you can handle them, then slice into two centimeter widths to form elongated biscotti. These can then be re-baked on their sides, rotating, for two to four, five minute increments until the desired doneness is reached.
Cooled biscotti can be decorated with drizzled chocolate, crumbled candy canes, or dipped on one end in white chocolate.