I love biscotti. I have been trying various recipes and here is one that I consider that is sure bet. I found it on Alton Brown.
(original from Owen Zoars)
It is important to dry out the biscotti, but don’t let it get stale.
- 1/4 lb. (1 stick) butter
- 1 cup sugar
- 3 eggs
- 1/2 teaspoon vanilla
- 1/4 teaspoon anise flavoring
- 2 cups flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped almonds ( Do not use almond meal. Cut each almond into about three pieces. That adds the right texture.)
Blend butter and sugar. Add eggs one at a time, blending thoroughly after each.
Add flavorings. (If you like anise, use more.) You can substitute almond extract instead of anise flavoring.
Add dry ingredients gradually, mixing carefully.
Mix in chopped almonds.
Spread in two loaf-like shapes on large greased cookie sheet (or use two sheets). Don’t spread too close to edge; they spread. They should be about 4 inches wide by 8 – 10 inches long.
Bake 20 minutes at 375 degrees until light brown. Don’t worry if they are soft. They become harder as you let them cool. Remove from cookie sheets and cut into 1″ slices. Arrange on cookie sheet allowing space between. Bake another 15 minutes or so to toast at lower temperature, say 300 degrees. Or, if you are using 275, it may take longer. Keep watching them so that they don’t get burned. In the end, they should be crispy and crunchy. Let dry completely before storing.