This is for those of you who have seen biscotti pictures on my blog and asked for the recipe. :)
There’s no great secret – I just got this recipe online, I think. It takes a little bit of time to make, but oh so worth it! Take it from me – I’m not much of a baker, but I’ve had biscotti on hand almost every single day since November of last year when my friend Bek first sent me some. That’s dedication. My morning fix.
To sit in my living room, surrounded by soft morning light, soft music, soft couch, in the mornings before my children awake, and to sip hot coffee and have a delicious biscotti… Ahhhh, this is the start of a good day!
Chocolate Chip Biscotti
2 3/4 cups flour
1 1/2 teaspoon baking powder (don’t forget this… like I did once. ruins your batch. :( )
1/4 teaspoon salt
Combine dry ingredients in a medium-sized bowl. Set aside.
1/2 cup butter
1 cup sugar (I usually cut in half)
3 Tablespoons amaretto (almond flavor, which I omit and add 1 Tbs. vanilla instead because I’m not an almond fan)
1 Tablespoon water (mixed with 1 Tbs. instant coffee if you want mocha biscotti)
Beat butter and sugar in large bowl wih electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add liqueur and water. Gradually add flour mixture.
1 cup mini semi-sweet chocolate chips, plus 1/2 cup for coating
1 cup sliced almonds, toasted and coarsely chopped
Stir in 1 cup chips and the almonds.
Preheat oven to 300 degrees.
Divide dough into two parts. Spread each half on a greased baking sheet with floured hands, shaping into a log about 4 inches by 12 inches (this takes a little experimenting to get the shape right: too thin = too flat, but too thick = too fat because it will raise? rise? (someone help me out!) a bit from the baking powder.) I fit both logs on cookie sheet the short way.
If it helps you shape them, greased a sheet of wax paper and roll the dough back and forth in that until you get the desired shape. I did this for a long time.
(I did say two logs. Below is a double batch, just in case you were wondering.)
Bake approximately 1/2 hour, until the top of the logs are firm to the touch. Remove from the oven and cool.
(I made big batches, thus the long way on the cookie sheets. I’m really going to confuse everyone…)
Cut each log with serrated or electric knife into 1-inch thick pieces. Return slices, cut side up, to cookie sheets.
Bake until the top of slice are firm and hard to the touch. Turn slices over and bake again until cookies are completely dry. Cool on wire racks (or countertops on cookie sheets).
Side notes: I usually do the second baking overnight on warm or 200 degrees. It never burns that way, and I don’t even have to turn them over.
Final step: ice and decorate as you desire! The fun part, even though it takes a little time.
I drizzle a bit of olive oil over the chocolate before melting it in the microwave.
You can ice just the bottom…
… or you can be creative and add fun words or names of boys to send to your sister. :) I used a plastic sandwich bag with the corner cut off for this, since I don’t have all the fancy shmancy baking items.
Another kind of biscotti with white chocolate.
And it makes a lovely gift! Leftover chocolate is great for throwing a few strawberries on the plate.
There are endless options with biscotti. Take the basic recipe and add your favorite cookie flavor: lemon, white chocolate macadamia, orange and cranberry… I also double the recipe all the time – we go through the biscotti so fast around here since both of the girls already ask for it, and I love to give it away.
So there it is, ladies with a biscotti craving! Have fun with it!