My good friend Giada DeLaurentis told me how to make biscotti, and with a few tweaks, I tailored it to how we like it. Which part of that sentence is not true?
Boy, I can’t fool you guys.
These are so easy to make. If you like a crunchy cookie, you’ll love these.
Biscotti does not mean biscuit, by the way, like most people think. It means ‘twice-baked.’ You just had a lesson in Italian.
Here’s the recipe:
2 C. flour
1 and ½ baking powder
¾ C. sugar
1 stick unsalted butter, at room temperature
1 t. almond
12 oz. chocolate chips, for frosting. Decorative sprinkles, if desired
Preheat oven to 350 degrees. Grease a cookies sheet. Beat sugar, butter and almond until well combined. Beat in eggs one at a time. Whisk flour and baking powder together, then beat into the sugar mixture until just blended.
With greased hands, form the dough into a 12-inch long by 3-inch long log on the prepared baking sheet. Bake until light golden, 30-40 min., depending on your oven. Cool for 30 minutes.
Using a sharp, serrated knife, cut the log into ½ inch to ¾ inch slices. Arrange the biscotti, cut side down, onto the baking sheet. Bake until biscotti is pale golden, about 15 minutes. Allow them to cool completely.
Spread half of each cookie with melted chocolate. (I don’t frost the back; this provides a clean surface for the cookies to rest upon.) Dust with sprinkles, or chopped nuts. Refrigerate until chocolate is firm. You can then drizzle white chocolate over the dark, if desired.
Store in an airtight container. There freeze well.
Fascinating, isn’t it? Biscotti is like twice-baked potatoes, only without the potatoes.
I love these. They are particularly festive at the holidays, but I make ’em whenever I’m hankering for a crunchy treat. And, of course, whenever Giada is coming to visit.