Just Baking

Biscotti is a large-coffeehouse-chain staple. Everywhere you go, there are those huge glass jars layered with these perfectly identical Italian cookies ready to be dunked into hot beverages across the country. I never really enjoy these commercial biscotti because I find them more rock-hard than crisp and dry as they should be. Perhaps because of this aversion, I don’t make them very often at home, but when asked by family, I relent.

Biscotti is a double-baked cookie (plural of Italian biscotto, roughly meaning “twice baked”; also the translation of “biscuit”). After making the dough (which is sticky), it has to be shaped into logs and then baked. Afterwards, they’re taken out of the oven, cooled, and sliced. From there, you pop them back in the oven to golden them up and get them crisp. I have tried different recipes, some of which brown more quickly than others, but I found with this Canadian Living recipe, the biscotti turned out perfectly. They were nicely golden on the outside and, when cooled, were crunchy, dunkable, and thoroughly enjoyable. Eat them as is, or dress them up with a drizzle of chocolate or a dusting of icing sugar.

Almond Biscotti

1/2 cup butter, softened
1 cup granulated sugar
3 eggs
1 tsp each vanilla and almond extract
2 3/4 cups all-purpose flour
1 1/2 tsps baking powder
1/4 tsp salt
1 cup unbleached almonds
1 tbsp icing sugar

In bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, then vanilla and almond extract. In separate bowl, whisk together flour, baking powder and salt; add to butter mixture all at once, stirring just until combined. Stir in almonds.

Divide dough in half; with floured hands, shape each half into log about 12 inches (30 cm) long. Place, about 4 inches (10 cm) apart, on parchment paper-lined or greased rimless baking sheet; flatten each until about 3 inches (8 cm) wide, leaving top slightly rounded.

Bake in center of 350 F (160 C) oven for about 30 minutes or until firm and tops are just turning golden. Let cool on pan on rack for 10 minutes. Transfer to cutting board; with serrated knife, cut into 1/2-inch (1 cm) thick slices. Stand slices upright on two rimless baking sheets. Return to oven; bake for 30 to 40 minutes or until dry and crisp. Let cool on pans on racks. (Make Ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 2 weeks.) Dust with icing sugar just before serving. Makes about 40 cookies.

Source: The Complete Canadian Living Cookbook, 2001