I work at Starbucks, and even though the pastries are pretty mundane, I found myself buying the biscotti like there was no tomorrow. Between the sugar overdose and the plastic-taste, the biscotti really had nothing to boast about. I figured I’d give making biscotti a try, since I do love to curl up with a cup of coffee or tea, a cookie and a book. And biscotti are the cookie’s healthy cousin. Sort of.
Anyhow, it turns out that biscotti is uber easy, and took no time at all to prep – the baking time is longer than making cookies, but the pay off is huge. The basic recipe stays the same for all biscotti, and you can just mix and match what kind of flavours you want. I chose to go with lemon, almonds and toffee because those were the ones I had on hand =)
Oh, and I did dip them in chocolate and then drizzled them in more chocolate. Just because I could.
- 3/4 cup sugar
- 8 tbs unsalted butter, melted
- 2 tsp pure vanilla extract
- zest of two lemons
- 3/4 cup whole almonds with skin
- 1/4 cup toffee pieces
- 3 eggs
- 2 3/4 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- Toast almonds in a 475 degrees F oven for about 8 minutes. Coarsely chop the almonds, set aside and allow to cool.
- Combine sugar, butter, lemon zest, and vanilla extract in a large bowl, then add in almonds and eggs. Stir in flour, baking powder, and salt until just combined.
- Cover and chill for 30 minutes. Preheat oven to 350 degrees F.
- Using moistened hands, halve dough and form 2 loaves on an ungreased large baking sheet.
- Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and allow to cool 15 minutes.
- Cut loaves into 3/4-inch slices with a serrated knife. Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. About 10 minutes in, flip biscotti over. Transfer to rack to cool completely.
- Dip in chocolate and/or start eating them.