Basic Biscotti with variations.

Biscotti is one of the things we make that everyone tries to make sure they are on the list to receive every year.

Here is a really good basic recipe that is easy to adapt- nuts, fruits, candies, whatever your imagination can come up with. The sky is the limit.

If desired, before the second baking brush the tops with an egg wash and sprinkle with sugar (colored sugars work fine) or after cooling drizzle with melted chocolate.

Basic Biscotti

8 tablespoons butter, unsalted, softened
1 1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking powder

Preheat oven to 375.

With an electric mixer, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating until incorporated; add extract and beat until incorporated.

Line baking sheet with parchment paper.

Divide dough in half and shape each into log. This will spread quite a bit during baking, so use a decent sized or two sheets.

Bake until logs are golden and beginning to crack on top. (Approximately 25 minutes.)

Remove from oven and drop temperature to 250.

When loaves are cool enough to touch, slice each into 1/2-inch slices, on the diagonal- spread apart slightly still standing on cookie sheet.

Return to the oven. Bake at 250 for another 15 to 20 minutes until insides are dry.

This is a really great basic recipe that can be adapted however you like.

Some of our favorites are: chocolate chip, chocolate chip and chopped maraschino cherries, white chocolate craisin, dried apricot and almond, heath chips, chocolate biscotti (add cocoa powder) with crushed peppermint on top.
Share Pin It

No comments:

Post a Comment