A Most Modifiable Biscotti Recipe
5 Tbsp Unsalted butter, room temperature
1 c Granulated sugar
2 Large eggs, beaten slightly
¼ tsp Kosher salt
¾ tsp Vanilla flavoring or extract
1 ¾ c All-purpose flour
½ tsp Baking powder
2/3 c Chewy ingredient *
½ c Crunchy ingredient *
Preheat oven to 350 degrees F.
Cream butter and sugar.
Add eggs, salt, and vanilla. Beat at medium speed for two minutes.
Sift in flour and baking powder. Stir in the crunchy and chewy ingredients.
Separate the dough into two equal portions. On a lightly floured surface, shape each portion into a flat log, three inches wide, ¾ inch tall.
Bake on parchment paper-lined cookie sheet for 25 minutes. Allow to cool on wire rack for 10 minutes before slicing diagonally with a bread knife or sharp chef’s knife.
Lay slices on their sides on the parchment-lined sheet. Bake for seven minutes. Cool on a rack again.
* Combinations of chewy/crunchy: Chopped, dried mango (or papaya) and crushed banana chips; dried or candied cherries and chopped, toasted almonds; chopped dates and walnuts, etc. Drained maraschino cherries can also be used, but substitute ½ c bread flour for ½ c all-purpose flour.
I ended up using this recipe and doubling it because it said to shape into two logs. (I wanted 3 logs) I flavored have of it with anise extract and almonds, and the second half with vanilla and chocolate chips, it made two logs. The logs were the length of the width of a sheet pan, two logs. Baked and cut into about 12 pieces each. I had hoped to get about 40 perfect pieces but I did get about half of that. They were nicely substantial sized biscotties. People were very complimentary about them at work today.
Next time I'd probably make 4 times the recipe for about 40 perfect pieces (not ends). Thought you'd want to know. ~Bliss