I made Biscotti cookies today for the first time!
I really like how simple this recipe is and how it can easily be modified to your liking or even multiplied if needed for a larger group. The biscotti are light and easy to bite, but still hard and crunchy like you would expect a biscotti cookie to be. My husband and I have been planning to have a wedding reception or possibly a vow renewal ceremony for a few years now and if I infact do end up creating a lot of the treats and food for the reception myself, I will definitely be making these to have at a coffee bar for during the wedding!
As a coffee lover, I can't believe I've never tried to make my own biscotti before! It's so easy and simple! The biscotti I made today are great, but I'm thinking of adding in some almonds and maybe a bit more cinnamon. I also had thoughts on changing up the type of sugar I used, but I am afraid it may mess up or change the consistency, so I'm not sure I want to take that leap yet, as the consistency doesn't need any improving in my opinion. I might try adding in some almond extract to another batch, adding almonds, and maybe dipping them in chocolate for an added flavor and to jazz their appearance up some. I also thought of adding in pecans and making a butter pecan flavored biscotti. Do people do that? It sounds amazing!
Did I mention how great these go with a cup of coffee? Delish!!!
The King Arthur flour recipe. This is not my own recipe, although I wish it was.
- 6 tablespoons butter, salted or unsalted
- 2/3 cup sugar
- 1/2 teaspoon salt
- 2 to 3 teaspoons vanilla extract
- 1/4 teaspoon almond extract, optional
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 2 cups King Arthur Unbleached All-Purpose Flour
- coarse white sparkling sugar, for sprinkling on top, optional
INSTRUCTIONS
- 1.) Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
- 2.) In a medium-sized bowl, beat the butter, sugar, salt, vanilla, almond extract (if you're using it), and baking powder until the mixture is smooth and creamy.
- 3.) Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
- 4.) Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9 1/2" x 2" logs, about 3/4" tall. Straighten the logs, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently.
- 5.) Bake the dough for 25 minutes. Remove it from the oven.
- 6.) Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. Reduce the oven temperature to 325°F.
- 7.) Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
- 8.) Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. They'll still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool.
- 9.) Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they'll stay good for weeks.
- 10.) Yield: 30 to 40 biscotti, depending on size.
://www.kingarthurflour.com/recipes/american-style-vanilla-biscotti-recipe
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