Makes approximately 28-32
This is the base recipe with no mix-ins, see below for variations
– 1/2 C butter, softened (4 oz/113 g) [alt: 90g shortening]
– 3/4 C sugar (50 g)
– 1/2 tsp vanilla
– 2 eggs
– 2 C flour (240g/9 oz)
– 1 1/2 tsp baking powder
– 1/4 tsp salt
- Cream together butter and sugar. Add eggs 1 at a time until well incorporated. Add in vanilla.
- Combine flour, baking powder, salt. Beat into batter until just mixed (there should not be any dry flour spots). Cover and chill 30 mins.
- Line a baking sheet with parchment and preheat oven to 325. Turn dough out onto floured surface and divide. Form into two (2) logs 12×3”. Bake 30 mins.
- Logs should be only pale golden brown. Remove from oven and cool 5 min. Cut into individual biscottis and return to baking sheet cut side down. Bake another 15 min. Transfer to racks and cool completely.
Notes:
- when replacing sugar with substitute sweetener, biscotti browns sooner at all stages. KA Sugar Sub – loaves 25 min/slices 15 (flip halfway)
- Using shortening instead of butter seems to work ok
- Variations:
- 1/2 C nuts, chopped and toasted (pecans, walnuts, almonds, macadamias, etc)
- 1/2 C dried fruit, chopped (apricots, cranberries, cherries, etc)
Use max of total 1 C bulk mix-ins.Combos we like: cranberry with walnut or pecans, pecan-apricot - 1/2 tsp Earl grey tea
- Cinnamon and mini chips
- Lemon flavoring and white chocolate
- Enhance fruit flavor by adding 1-2 Tbs zest (toss with flour mixture)
- Drizzle decorative melted white or dark chocolate for added sweetness, possibly also sprinkling with sugar decors. (B prefers plain.)
