Biscotti 2

Yield: Makes approximately 2 dozen cookies

Making Biscotti

How To Make Biscotti

Makes approximately 2 dozen cookies

What You Need

Ingredients

0g (optional: 1/2 cup dried fruit such as currants)

Sharp knife (serrated preferred)

Instructions

Prep:

Preheat oven to 300F/148C. Line a cookie sheet with parchment.

Mix the wet ingredients:

In a stand mixer, mix the olive oil and sugar on medium speed until blended. Switch the machine to low, and add the vanilla extract, almond extract, and eggs, and continue to mix until well blended.

Mix the dry ingredients:

In small bowl, whisk together the flour, salt and baking powder. With the mixer on low, gradually add the flour mixture and mix until blended.

Add the nuts:

Stop the mixer, add the nuts and optional dried fruit, and pulse until the nuts are evenly distributed throughout the batter. The dough will be sticky.

Shape into logs:

Using a spatula, give the mixture a final stir to be sure that everything is incorporated from the bottom of the bowl and well blended. Scoop out roughly half the dough and place it in a rough log shape lengthwise on the cookie sheet, leaving enough room next to it for the second log of dough. Dampen your hands and quickly shape the dough into a long, thin log, about 12 inches long and 2 inches wide. Repeat with the remaining dough.

Par-bake the logs:

Place the logs of biscotti in the oven and bake for about 25 minutes, or until the dough is just cooked through and very lightly browned. Remove from oven and let cool about 10 minutes. Meanwhile, turn the oven down to 275F/135C.

Cut into cookies:

Carefully pick up a log (or use two spatulas) and place on a cutting board. Using a sharp, thin, preferably serrated knife, cut the log into 1/2-inch slices. Repeat with the second log.

Bake until lightly browned:

Return the slices to the baking sheet, arranging them cut side down. Bake for another 8 to 10 minutes, until lightly browned.

Cool and store:

Cool biscotti on a rack. Store in an airtight container for up to two weeks or freeze for several months.

Recipe Notes

This recipe can easily accommodate other flavors. For the holiday biscotti pictured here, I used 1 1/2 cups of salted shelled pistachios and 1/2 cup dried cranberries. Additional flavors include:

Lemon or orange zest: 1 tablespoon

Currents, raisons, dried cranberries, dried cherries, dried apricots (chopped), candied orange or lemon peel: 1/2 cup

Anise seed: 1 tablespoon

Five spice powder, cinnamon: 1 teaspoon

Walnuts, pecans, hazelnuts, pistachios: 1 1/2 cup.

Pine nuts: 1/2-3/4 cup

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