So, yesterday I made some biscotti. Some with almonds, and some without.
I liked the ones that had slivered almonds a little bit better than the ones without, but it was a close call. They’re both really good. Perfect with a cup of coffee. A little crunchy, but not too hard.
These would be good studded with mini chocolate chips, or covered in chocolate. I’m thinking next time I might throw in some pecans, cranberries, and white chocolate chips for a change. Pretty much whatever you add in these would be delish. This is a good base recipe.
recipe slightly adapted from King Arthur Flour
- 6 T butter, softened at room temp
- 1/3 cup sugar
- 1/2 tsp salt
- 2-3 tsp vanilla extract
- 1 & 1/2 tsp baking powder
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup almonds, optional (or a cup of almonds if you want the whole dough to have them)
- turbinado sugar, for sprinkling on top
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside.
- Using a large bowl, beat your butter, sugar, salt, vanilla extract, and baking powder until smooth. Add in the eggs. Slowly add in the flours.
- Split your dough in half. Put half the dough on the baking sheet, and shape it into a log about 9″x2″ long and about 3/4″ tall. Mix in the almonds with the remaining dough. Put that dough on the baking sheet and make it into a log. Sprinkle the tops of the logs with turbinado sugar.
- Bake the dough for 25 minutes. Remove from oven.
- Spray the logs a little bit with room-temperature water from a spray bottle. It’ll soften the crust, which makes the biscotti easier to cut. Reduce oven temp to 325 degrees.
- Wait 5 minutes, and then using a serrated knife cut the logs crosswise into 1/2″ slices. Or you could cut them diagonally for longer biscotti.
- Set the biscotti on edge on the prepared baking sheet. Return biscotti to the oven, to bake for another 25-30 minutes, until they feel very dry.
- Transfer biscotti to a wire rack to cool, and store in a tupperware container.