A few years ago, I went on a biscotti-hunting expedition. I wanted to find the truly perfect recipe for a crunchy, light, flavorful biscotti. I tried recipes with honey, recipes with whole wheat flour, recipes with whipped egg whites, etc. etc. but then I found the key to a beautiful biscotti : a bit of fat. Four tablespoons, to be exact.
The result is the perfect balance of crumb and crunch. A hard, but not break-your-tooth hard, cookie that just begs to be dipped in coffee. And the best is that biscotti store great in a tin or cookie jar.
This recipe is just the base, you can skip the almonds and orange zest and try out other flavors. Some of my favorites are pumpkin spice, maple pecan and peanut butter cup.
Best Biscotti Recipe
Preheat oven to 350º
In a large bowl, sift together:
- 2 cups (10 ounces) flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
In another large bowl, cream butter and sugar:
- 4 tablespoons butter, softened
- 1 cup (7 ounces) sugar
Add eggs, one at a time, to the creamed butter mixture, then the extracts:
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Mix flour and butter/egg mixture together, then fold in:
- 3/4 cup (3 3/4 ounces) almonds, toasted and chopped coarse
- 2 tablespoons grated fresh orange zest (optional)
Press the dough into two 13- by 2-inch loaves ( I wanted to make mini-biscotti, so I made three loaves) on the prepared baking sheet, spaced about 3 inches apart. I find it easiest to lightly flour my hands when handling the dough. Bake the loaves until golden and just beginning to crack at the top, about 35 minutes, rotating the baking sheet halfway through the baking.
Let the loaves cool on the baking sheet for 10 minutes. Lower the oven temperature to 325°F.
Transfer the loaves to a cutting board and slice each on the diagonal into 1/2-inch-thick slices with a serrated knife. Lay the slices about 1/2-inch apart on the baking sheet and bake until crisp and golden brown on both sides, about 15 minutes, flipping the slices over halfway through the baking. Transfer the biscotti spices to a wire rack and let cool completely before serving.