Homemade: Biscotti

Thursday, December 13, 2012

Growing up my paternal grandmother would occasionally send Christmas tins of biscotti to our home. It was always such a treat getting these Italian cookies, but with five kids around they never lasted long. One summer grandma taught me how to make these crispy long cookies, which are perfect for dipping in tea or hot chocolate and great for gift-giving. Remember how you always wanted to bake one giant cookie? Here's your chance! 



Biscotti
makes 20-24

Easy version
1 box yellow, white, or chocolate cake mix
3 eggs
1/4 to 1/2 cup water
1 t. almond extract
1 t. vanilla
Mix and then add in the fun stuff. 

Easy version II
1/2 c vegetable oil/applesauce
1 c white sugar
3 c flour
3 eggs
1 T. baking powder
1 t. almond extract
1 t. vanilla

In a medium bowl mix together the wet ingredients then add in the flour and baking powder. 
Once this is done I like folding in chopped nuts (pecans, almonds or pistachios), dried fruit (apricots, tart cherries or cranberries), and chocolate chips (white or dark) into the batter.  Divide the dough into two pieces. Pat down to 1/2 inch thickness resembling a long football and place on a baking sheet. Bake at 375 degrees for 20-25 minutes until golden brown. (It's okay if they start to look a little overdone). Cool for about 10-15 minutes then cut 1 1/2 inch cookies on a diagonal with a serrated knife. 

Finally, melt chocolate (white or dark) in a sauce pan and dip half the biscotti in the chocolate. Allow to cool and set on a wire rack before packing. 


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