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Biscotti

Biscotti is the Italian term for all cookies, but here in America when we bake and enjoy biscotti – we think of these cookies! They are meant to dunked, traditionally with vin Santo (dessert wine) but are great with espresso, coffee or tea.

The wonderful part of this recipe is you can replace and change the additions of almonds and dried cherry with your favorite mix-ins. Some other combinations we’ve enjoyed are: hazelnuts and currants, chocolate chunks and dried cranberries, dried apricots and pistachios.  🙂 We like the dried fruit and nut combination but it’s up to you!

Another way to “personalize” your biscotti is to drizzle it with a glaze.  Here we did half of our biscotti with melted dark chocolate.  Try white chocolate or a combination of both.  You can even sprinkle some finely chopped nuts on top of the drizzle.  A peanut butter glaze would be delicious as well. 🙂

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Biscotti
Biscotti are twice baked and do not have any added fat (oil or butter) so they deliciously crunchy, perfect for dunking. They are also ideal for gifting because they stay fresh for quite some time, up to a month in an airtight container.
Course Sweets
Cuisine Italian
Servings
small biscotti
Ingredients
  • 2 1/2 cups all purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1 1/2 tsp pure vanilla extract
  • 1 tsp almond extract see note
  • 1 cup whole raw almonds
  • 1 cup dried cherries
  • Glaze or Drizzle optional
Course Sweets
Cuisine Italian
Servings
small biscotti
Ingredients
  • 2 1/2 cups all purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1 1/2 tsp pure vanilla extract
  • 1 tsp almond extract see note
  • 1 cup whole raw almonds
  • 1 cup dried cherries
  • Glaze or Drizzle optional
Instructions
  1. Preheat oven to 350° F.
  2. Put the dry ingredients - 2 cups of the flour, sugar, baking powder, ground cinnamon and salt in a mixing bowl. If you have a stand mixer, place in that bowl with the paddle attachment. Stir to blend and then add in your almonds and dried cherries. Stir again.
  3. In a small bowl or measuring cup, whisk your eggs together with your vanilla and almond extract. Then slowly blend it into the dry ingredients.
  4. At this point, remove the dough from the bowl onto a lightly flour surface and sprinkle the remaining 1/2 cup of flour while folding the dough onto itself until it is smooth. When you start the dough will be quite sticky but as you incorporate the 1/2 cup of flour, it will become smooth and less tacky.
  5. Divide the dough into half and on a parchment-lined sheet pan, shape the dough into two logs about 12-inches long each. Gently press the dough down to flatten them until they are about 2 inches wide and 3/4 inch high.
  6. Bake the logs for about 30-35 minutes until they have risen and are firm to touch. Remove from the oven and slide the parchment sheets with the logs onto a cooling rack to cool completely.
  7. Using a thin serrated knife, slice your cooled logs into 1/2-inch slices either straight or on an angle if you want longer biscotti. Place the slices cut side down on parchment lined sheet pans and bake for about 10-15 minutes until the biscotti are crisp and golden.
  8. Remove from oven and allow to cool completely. At this point, you can store your biscotti in an airtight container (or even freeze them) or you can add your choice of glaze.
  9. When glazing - place your biscotti on your cooling rack and place the parchment sheet you baked them on underneath to catch any drips! Drizzle your glaze on top of the biscotti or dip them in the glaze. ©2015 THE HUNGRY FAMILY
Recipe Notes

If you do not have almond extract - no worries! Use only pure vanilla extract - just increase it to 2 teaspoons total.

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