Makes 32 ½-inch biscotti
This recipe is from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft cookbook
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar
• 3 large eggs
• 1 teaspoon anise extract
• 1 teaspoon vanilla extract
• ½ cup sliced almonds
• 2 teaspoons anise seed
1. Preheat oven to 300° F.
2. Line 2 heavy large baking sheets with silicone baking mats.
3. Sift together flour, baking powder, baking soda and salt in medium bow and set aside.
4. Whip the eggs, sugar, vanilla and almond extracts and salt in a mixer with the whisk attachment on high speed until thick and pale yellow, about five minutes.
5. Add the flour mixture and blend on low speed until the dough is just blended.
6. Scrape down the bowl as needed.
7. Blend in the almonds and anise seed.
8. The dough will be slightly sticky.
9. Divide the dough evenly between the prepared baking sheets
10. Drop dough by spoonfuls onto prepared baking sheets, forming two 3 inch wide, 12 inch long strips and about 1 inch thick on each sheet. Moisten fingertips and smooth dough into logs.
11. Bake, until a skewer inverted in the center of the logs comes out clean about 25-30 minutes.
12. Remove from the oven and cool on the pans for about 10 minutes.
13. Reduce the oven temperature to 275° F.
14. Using serrated knife, cut logs on diagonal into ¾ -inch-thick slice.
Note: Wait until the first baking has cooled down COMPLETELY before cutting the cookies for the second baking. This is a must; otherwise the cookies tend to break.
15. Arrange slices on baking sheets.
16. Bake cookies until dry and slightly brown, about 10 minutes.
17. Turn the biscotti over and continue baking on the other side until they are completely dry and crisp, another 10 minutes.
18. Transfer to wire racks and cool completely before serving.
Note: Can be made 2 weeks ahead. Store in airtight containers at room temperature.
if it's not too hard, then it's got some butter in it. Some biscotti recipes have so much butter they're like sugar cookies. I prefer them somewhere in the middle. Here's a favorite with a taste twist:
googling the name, I found it is an "old" recipe from Gourmet. I got it as a hand-me-down in about 1990 or so. Walnut Pepper Biscotti. Simple and easy.
re: toodie jane
my experience is that when there's some butterfat, the resulting cookie will be still be somewhat crumbly in texture, even after the second bake. When made with egg whites only or primarily egg whites, the result after the second bake is a rock-hard firmness, begging to be dipped in sweet wine!