Because I feel like it.
Biscotti Don’t forget to double the recipe
MIX IN ANY ORDER
3 large eggs
1 cup sugar
1 tsp vanilla
½ cup melted butter
1 cup pretoasted any combination of coarsely chopped hazelnuts/almonds
1 tsp cinnamon
½ teaspoon ground cardamom (Optional — but optimal)
3 drops of almond flavouring (Optional, and don’t overdo it)
Add, until no flour shows:
2 ½ cups all purpose flour (you may add a little more if dough is too sticky)
1 tablespoon baking powder (I use less).
Cover carefully with at least a couple of layers of cling-style wrap and refrigerate for NO MORE THAN A DAY
Cook in two stages – Preheat the oven to 350
Form dough into two logs (or four if you have doubled the recipe). Roll the dough between your hands until the logs are between 1½ and 2 inches in diameter and about 14 inches long. Place on greased heavy duty aluminum foil (properly spaced you can get two logs onto a cookie sheet) and squish down with your hands until they are less than 3/4s of an inch high.
Cook for about 25 minutes, but watch it like a hawk for the last 5 minutes so it doesn’t burn. You want everything cooked right through but not so cooked that you have trouble cutting the logs up because they crumble. If it still looks bubbly on top it isn’t done. While still warm, slice logs using serrated knife in ½ inch thicknesses. If the dough is gooey wipe off the knife with every cut. Return to the oven at 350 until golden brown, about another 15 minutes. For extra crispiness turn the oven off and let them sit for another 10, or even overnight with the oven off.
A double batch makes about 60 biscotti, depending on how thin you slice them.
2 thoughts on “Once again the time has come for me to post my biscotti recipe”
Mmmm, cardamom. You know very well that I had to go stick a biscotto in my face as soon as I read this.
So you know that I snuck into the cafeteria at work yesterday morning with some biscotti and laid out three for the workers and then snuck off again, but LTGW squealed on me and told them whodunnit. Then Chris the chef insisted on getting my recipe, so I dug it up and gave it to him, and then I thought, ah, to heck with it, I’ll post it.
Seeing as how my entire archives from 2004 – 2006 disappeared (no loss, frankly) I kind of had to repost it anyway.
The original recipe didn’t call for cardamom but I consider it a substantial improvement over the original, and nobody who has eaten my biscotti has argued. Sadness, though; I found out one of my fave coworkers has learned he has a gluten intolerance and must now pass me by when I come round with the biscotti bag.
I made a LOT of engineers happy yesterday….