“This is an adaptation of a bunch of other biscotti recipes, to which I add different mix ins. Makes for a tasty, flavorful base with any add ons. I've experimented with different seasonings and seem to switch it up every time. The spices listed below can be adjusted up or down or added to to change the flavor. Mix in Options: 1/2 cup crystalized ginger, chopped with 2/3 cut whole raw almonds 1 cup cranberries with 2/3 cup chopped walnuts 1/2 cup chopped apricots with 2/3 cup chopped pecans”
READY IN:
1hr
YIELD:
30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Beat butter and sugar until light and fluffy.
  3. Add eggs, vanilla and zest and mix well.
  4. In a separate bowl, whisk lightly flour, baking powder and salt. Whisk in spices.
  5. Stir dry ingredients gradually into butter mixture. Will be sticky and vaguely crumbly.
  6. Mix in fruit and nut mix-ins.
  7. Gently knead slightly on parchment or lightly floured work surface to bring dough together.
  8. Split in half and form two logs on a parchment covered baking sheet. Logs should be approx 1" high, 3-4" wide, and 10" long.
  9. Bake at 350 for 30 min until golden.
  10. Move to cooling rack for 10 min, until cool enough to touch.
  11. Reduce oven temp to 300.
  12. Using a very sharp knife, slice into 3/8" slices. Return slices to cookie sheet, on sides.
  13. Return to oven for 15-20 min until drier.
  14. Cool on rack completely before storing.
  15. Store in air tight container for up to 3 weeks.

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