There are so many ways you can get creative with a plain old traditional Italian biscotti. These cookies are generally hard and crunchy. They go well with coffee and my caffeine loving hubby likes them more with Turkish coffee. Some recipes i looked up were too sugary, some not. We prefer our biscotti a little less sweet, just good enough for some dunking.
- 2/3 cup sugar
- Grated zest of 1 orange
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 tsp. vanilla
- 1/2 tsp. almond extract
- 2 1/2 cups flour
- 1/4 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup sliced almonds
- Mix together the sugar and zest, eggs and oil and beat with a whisk until incorporated. Add vanilla and almond extracts.
- Combine the dry ingredients and add to the liquid, stirring with a wooden spoon. The dough should be very stiff; if it’s too sticky to handle, add a bit more flour.
- On a floured board, knead in the nuts until evenly distributed.
- Shape dough into a log.
- Place on a greased cookie sheet and bake at 350° F (180° C) for 30 minutes or until lightly browned.
- Cool for 15 minutes. With a serrated knife, slice the log into 1/2 inch slices.
- Lay them flat on the cookie sheet and bake for 8-9 minutes more. Then turn them over and toast another 8-9 minutes.
- Now they should be all toasty and hard. Let cool on a wire rack.
It turned out well, but i was kinda short on almonds so that nutty almond flavor was lacking. Next time Im going to use whole almonds instead of sliced. This wasn’t the very hard kind biscotti…but it had a good crunch. I did come across another classic recipe that dosent use any oil or butter. Im assuming that its going to be drier and harder. Will give that a go too.
Over all not bad at all. And guess what? My kiddo loved it! So, a thumbs up for sure.