by Randy Glass - Copyright 2000 - All rights reserved
E-mail me atE-mail me at EspressoMyEspresso@gmail.com
This is the biscotti recipe we regularly use to go with our morning cappuccino. It is easy to make and with the price of commercial biscotti you may never buy them again- particularly when you taste how delicious these are. They are wonderful when enjoyed with coffee, and I particularly like them with cappuccino.
Cream the oil (or butter) with the sugar the beat in the eggs, then the vanilla. Then add the sifted flour and then the rest of the dry ingredients. Mix well and then mix in your additional ingredients.
Form into two or three loaves of “flat” logs, the size of which depends on the size of the cookies you prefer. Dough will be sticky, so flour your hands before handling the dough.
Bake these loaves on a greased cookie sheet at 375f. (190c) degrees for 15 minutes. Lower temperature to 350f (177c) and bake for 30 additional minutes. If you made three loaves reduce this time to 20 minutes. Keep an eye on them and use your best judgement. The loaves should be nicely browned on the outside.
When done, remove the loaves from the oven and using a sharp, thin-bladed knife (your bread knife should work well), slice into individual cookies, each about ½ to ¾" (12-19mm) thick. With the oven still at 350f (177c), place these biscotti on their sides and bake for another 5 minutes. Turn over and bake for 5 minutes more. Remove and allow to cool.
Our favorite addition is to use roasted almonds. Place them on a cookie sheet at about 350 f. (177c) for about 5 to 10 minutes. Turn them a few times and keep an eye on them as they will burn quickly. When done take them out and sliver them individually with a sharp knife. They add a delightful taste to the biscotti.
We also make “dessert biscotti” by adding chocolate chips to the above recipe. Also very nice with a cappuccino for dessert.