Biscotti
- December 17, 2019
- by
- Teresa
Sometimes foreign foods can be hard and intimidating and complicated and I’ll never make them more than once. These biscotti though? A simple cookie dough, lots of chocolate, and two bake times. I can’t keep from making them again and again.
Biscotti isn’t choosy. You can fiddle endlessly with the fillings and garnishes, or leave them completely basic. Dried fruits, different kinds of nuts, salts, and chocolates make them truly amazing.
I love gifting these to my family and friends too, as they will keep for up to several months.
- butter
- eggs
- sugar
- vanilla extract
- almond extract
- flour
- baking powder
- pecans
- chocolate
Okay, so when I have my baking act together, and have planned far enough ahead that I’m not rushing around trying to do three steps at once, I turn my oven on first and then grease my baking sheets and then begin mixing the dough. That is what you should do. It will make your life less stressful.
Now that that section of your life is under control, put the whisk attachment on your stand mixer and beat the butter, eggs, sugar, and extracts for a few minutes, until they’re thick and pale.
In a separate bowl, whisk your flour and baking powder together. Switch the whisk attachment for the paddle, and add the flour slowly. My dough usually becomes too stiff for my mixer to handle, so I often end up mixing the pecans and maybe the last bit of flour in by hand. Keep kneading the dough until its soft and no longer sticky. You might have to add extra flour.
Now shape the dough into a rectangle on your already-greased baking sheet. The neater your rectangle is, the more uniform and pretty your cookies will be. I think four inches by thirteen inches is a nice size, but you’re welcome to adjust as you see fit.
Bake, and then let cool on a wire rack until lukewarm. Take a sharp bread knife, and carefully slice into half to one inch slices. Be very careful here, as the cookies will be quite fragile. Arrange them back on the baking sheet, and bake again.
Once the cookies are cool, it’s time to decorate! Dip each one in melted chocolate, and immediately drizzle with the other chocolate, and sprinkle with the garnishes.
Let the chocolate harden, and then place them in a sealed container or bag. Amazon has these darling bags just the size for biscotti that you can tie with a pretty ribbon for gifting.
Biscotti
Ingredients //
- ½ cup Butter softened
- 3 Eggs
- ⅔ cup Sugar
- ½ tsp Vanilla
- ½ tsp Almond Extract
- ¾ cup White Whole Wheat Flour
- ¾ cup Spelt Flour
- ¼ cup Almond Flour
- 1 cup All Purpose Flour
- 1 tsp Baking Powder
- ½ cup Diced Pecans
- White Chocolate Chips
- Dark Chocolate Chips
- Other Garnishes
Instructions //
- Preaheat oven to 350° F.
- Grease a baking sheet.
- Using the whisk attachment, mix softened butter, eggs, sugar, and extracts on high for 4-5 minutes, until thick and pale.
- In a separate bowl, combine flours and baking powder.
- Exchange whisk for paddle attachment, and gradually add flour mixture. As dough thickens, switch to a dough hook, or start kneading by hand. Add pecans.
- Knead for 3-4 minutes, until soft and not sticky.
- Shape into a 4" by 13" rectangle on the pan.
- Bake for 23-26 minutes, until golden brown.
- Cool until lukewarm, and cut into ½-1 inch slices.
- Arrange ½ inch apart on baking sheet and bake at 270° for 45 minutes.
- Cool and dip in melted chocolate. Garnish as desired.
Notes
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