Biscotti is a delicious Italian biscuit cookie that is usually served aside a cup of cappuccino or espresso. Some people think that because biscotti is double baked that it is a difficult recipe to make. My mom gave me her recipe for biscotti and I'm here to tell you it's really simple! This recipe is for my favorite large, soft, and sweet biscotti; perfect for cappuccino dipping or with a touch of chocolate!
Bill of Materials
12 oz butter
1 3/4 cups sugar
1 tbsp almond extract
1 tsp vanilla
6 cups flour
2 tsp baking powder
8 oz almonds (optonal)
First, gather all your ingredients! I suggest actually taking an inventory of your materials prior to starting any mixing as this recipe does use an abnormal amount of butter and eggs! You wouldn't want to run out!
To begin, cream together the butter and sugar. If your butter came straight form the fridge, let it sit at room temperature for a while, or sit it in the microwave for about 10 - 15 seconds - don't melt it!
Then, add your eggs and extracts. Once the eggs and extracts are fully mixed, add the dry ingredients. I use my electric mixer, but I have made this recipe with a hand-held mixer and once by hand! Mix the ingredients with what you have or feel most comfortable using!
Once dough has formed, knead and divide recipe into two. Take two lightly (and I meant LIGHTLY) greased cookie sheets and form two logs. I like my biscotti long and thin, so I form my logs as wide and short! You can form your logs however you best like your biscotti!
Bake the two logs at 350 degrees for 25 to 30 minutes. Once they have baked, pull them out and cut them into slices.
This is the point that you decide how big you end result is going to be! Slice the logs and turn each slice onto it's side. Put the slices back in the oven until toasted (approximately 5 - 10 minutes).
Tada! In under an hour - you have your very own, homemade Biscotti!
Now make yourself a cup of coffee, latte or cappuccino and enjoy your delicious treat!