Bonanza of Biscotti!

I lost track on the number of biscotti that I made in the last 24 hours (in between a hectic work schedule). I made a few variations of the biscotti 1) lemon and trail mix (nuts, raisins), 2) cranberry and almond and 3) cranberry and walnut. Things I had in my pantry!

Makes about 3 dozen

1/2 cup vegetable, canola oil, or unsalted butter
3/4 cup granulated white sugar
2 teaspoons vanilla extract
2 eggs
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup of the addition of your choice, like coarsely chopped nuts (pecans, pistachios, or walnuts), cranberries, or chocolate chips (it can also be a combination!)

Preheat the oven to 350ºF.

Line a baking sheet with parchment paper. Mix the oil (or cream the butter) and sugar together in a large bowl. Add the vanilla, and the eggs one at a time and stir until well blended.
In a separate bowl, combine the flour, salt and baking powder. Gradually add the dry ingredients to the wet mixture, stirring constantly. Add your nuts or any other addition. Continue mixing until well blended (don’t over mix). The dough will be slightly sticky, so you should flour your hands to work with it.

Divide the dough into either 2 logs (12 x 2) or 4 logs (6 x 2), depending on the size of your baking sheet. Make sure you place them several inches (at least 3 inches) apart because they will expand.

Bake for 35 minutes or until the logs are light brown. Let cool for 10 minutes.

Then turn the heat down to 275ºF. Cut the logs, using a sharp, serrated knife, into diagonal slices, about 3/4-inch long. You can place them on their sides (or stand them up-right on the baking sheet) to bake them for an additional 10 minutes. (This is why they are called twice-baked!) Cool before serving.

Tip: when you are cutting the biscotti logs before baking for the additional 10 minutes, you end up with little bits and pieces of the biscotti. If you are not planning to eat them right away, I would freeze them.

You can cut them in smaller pieces and serve with ice cream or dip the ends in coffee liquor and add a dolup of Mascarpone cheese and sprinke cocoa. A few examples but I’m sure you have other creative ideas too.

Don’t forget…I’m packing up my biscotti for tomorrow’s talk at the 22nd Annual Indie and Small Press Book Fair. If you available to attend, I would love to see you!

Saturday, March 6th, Room 404:11:30 – 12:00 – Maria Filice of Food & Fate Publishing presents “Breaking Bread in L’Aquila,” reviewed in the Library Journal as a “wonderful book…will appeal to foodies and cooks looking for effortless Italian cooking.”

see you there!

maria !