Chances are if you think of biscotti your mind conjures up images of dry-as-dust versions sold in some gourmet coffee shops.
If you didn’t dip those in your latte you’d probably break a tooth on them.
Remove all such visions from your head. I offer you here three recipes for homemade biscotti that are slightly tender yet still crunchy, buttery, full of fruit, nuts, or chocolate, and are absolute heaven.
The word biscotti means “twice cooked,” and that’s the basic method for making them. Loaves of dough are baked until the outside is firm and crisp, then the loaves are sliced on the diagonal and put back in the oven for their final baking.
The holiday party season is fast approaching, and a dozen biscotti in a pretty tin or ribbon-tied cello bag makes a lovely host/hostess gift.
Almond Biscotti
2 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt
4 Tbsp butter, softened
1 cup granulated sugar
2 large eggs
½ tsp vanilla
½ tsp almond extract
¾ cup almonds, lightly toasted then coarsely chopped (toast almonds on a baking sheet in a 300° F oven until slightly golden and fragrant)
2 Tbsp candied peel (available in supermarket baking ingredients aisles)
Place an oven rack in the middle of the oven and preheat oven to 350° F. Line a large baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about three to four minutes.
Beat in the eggs one at a time, then the vanilla and almond extract until combined, scraping the bowl and beaters as required. Reduce the mixer speed to low and slowly beat in the dry ingredients until well combined, then mix in the almonds and peel just until they are evenly distributed in the dough.
Form the dough into two flattened logs 13 inches long, two inches wide and about 1½ inches high on the prepared baking sheet; space the logs three inches apart.
Bake until golden and just beginning to crack on the top, about 25 to 35 minutes, rotating the baking sheet halfway through the baking time. Remove from oven and let loaves cool on the baking sheet for 10 minutes; lower the oven temperature to 325° F.
With a large spatula, transfer the loaves to a cutting board, and with a very sharp serrated knife, cut them on the diagonal into one-half to three-quarter-inch wide slices (according to your preference). Lay the slices half an inch apart on the same baking sheet and place them back into the oven until crisp and golden brown, about 10 to 15 minutes, turning the slices over halfway through the baking time. Transfer biscotti to a wire rack to cool completely. Makes about three dozen.
Gingerbread Biscotti
½ cup butter, softened
½ cup granulated sugar
½ cup firmly packed light brown sugar
1½ tsp ground ginger
1½ tsp cinnamon
¼ tsp ground nutmeg
1/8 tsp ground cloves
2 large eggs
3 Tbsp molasses
2½ cups all-purpose flour
2 tsp baking powder
½ cup golden raisins or chopped candied ginger
Drizzle: ½ cup icing sugar; 1 Tbsp milk
Preheat oven to 350° F; line a large baking sheet with parchment. Place butter, both sugars and all four spices in a large bowl; beat with an electric mixer on medium speed, scraping bowl often, until well mixed.
Add the eggs and beat until combined, then add the molasses and continue beating until well combined.
With mixer on low speed, add the flour and baking powder and beat until well combined; stir in the raisins or candied ginger. Follow the instructions in the Almond Biscotti recipe for forming logs and baking. Once biscotti have cooled, mix together the icing sugar and enough milk to form a thin icing; drizzle icing over the cooled biscotti. Makes about three dozen.
Triple Chocolate Biscotti
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
¼ tsp salt
6 Tbsp butter, softened
1 cup granulated sugar
2 large eggs
1 cup white chocolate chips
¾ cup semisweet chocolate chips
1 Tbsp icing sugar
Preheat oven to 350° F; line a large baking sheet with parchment. In a medium bowl, whisk together the flour, cocoa, baking soda and salt. In a large bowl with an electric mixer, beat together the butter and sugar until light and fluffy, about three to four minutes. Add the eggs one at a time, beating until combined after each addition.
With the mixer on low, slowly beat in the dry ingredients then stir in both kinds of chocolate chips until evenly distributed in the dough. Form the dough into logs as described in the recipe for Almond Biscotti. Sift the powdered sugar evenly over the logs of dough then follow baking instructions in the Almond Biscotti recipe. Makes about 30.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
