Biscotti - A Twice Baked Treat

Finding ourselves at home on a recent gloomy, rainy Sunday afternoon with a few free hours wondering what to do was much welcomed at our home. :)  Everyone wanted a snack but, nothing at home seemed inviting or interesting to eat. So, my daughter busted out her cookbooks and I, mine. Let's see what what can come up with. Yikes! We both scoured through, but didn't find anything of liking or anything fast enough. After all everyone was already hungry to begin with!

After many rounds of options and missing ingredients we settled upon Biscottis. Unfortunately by now, the coffee had already been drunk but, maybe another cup would have to be made. ;)
 
This is one of my tried and true recipes. It came from a recipe book that was one of those "free book included" books from our very first espresso machine which we received as a wedding present. Although over the years the machine is long gone, I still very much use the recipe book. Funny how things work out sometimes.

I've tweaked it to my family's liking and have started experimenting with different add-ins as well. Try them out with a nice cup of coffee and you won't be disappointed. :) Maybe you'll pretend to be in Italy! ;)

Biscottis

3 cups flour
2 teaspoons baking powder
1/8 teaspoon salt
2 large eggs
1/4 cup canola oil
3/4 cup sugar
1 1/2 teaspoons vanilla extract
1 cup chopped walnuts

Optional add-ins/substitutions:

* 1/2 cup Chocolate Chips OR
* Substitute 1/2 cup Chopped Almonds & 1/2 cup Chopped Dried Cranberries OR
* 1/2 cup Chopped Almonds & 1/2 cup Chopped Dried Cranberries & 1/2 White Chocolate Chips OR
* Add Walnuts, Almonds or Pecans when baking then, melt 4 ounces of Bittersweet Chocolate. (see ** below)

Preheat oven to 350 degrees. In a bowl stir together flour, baking powder, and salt.  In a large bowl or mixer bowl, combine the eggs, oils, sugar, and vanilla extract. Beat until well combined. Add the flour mixture, nuts, or other add-ins and mix until combined. Batter will be stiff and slightly sticky.

With floured hands, divide dough into thirds. Place one third of the dough on ungreased baking sheet and form into an elongated loaf about 1 inch think and 3-4 inches wide. (or whatever length you prefer).  It should be of uniform shape and thickness for best results.

Proceed with the remaning two portions of dough. The loaves should not touch each other but, they can be arranged close together.

Bake for 20-25 minutes. Remove from the oven and let stand 2-3 minutes, leave oven on. Use a sharp knife to cut the loaves into 1/2 inch slices. Let stand 5 minutes, then turn the slices down on one cut side. Return to the oven and bake for 5 minutes, remove the pan and turn the slices over. Bake an additional 5 minutes. Cool the biscotti completely on the pan.

**If you are making the dipped biscotti. Then break the bittersweet chocolate into pieces and place in a medium bowl. Place the bowl in a microwave oven and melt the chocolate on high for about 1 minute or use double boiler method if preferred. The chocolate should be smooth when stirred. Dip one cut side on each slice of biscotti into the chocolate. Place frosted side up on wax paper to dry.

Store biscotti in an airtight container for 2-3 weeks.

Ciao!



Almond Biscotti





Cranberry Almond Biscotti





 

Chocolate Chunk Biscotti