Traditional biscotti are baked in logs, sliced, and baked again until they're hard, crunchy and perfect for dunking in coffee, tea or hot chocolate. I prefer my biscotti more like a regular cookie, so I just cut the second baking time way down so they're still soft, chewy, and--in my opinion--edible on their own!
They're not that much more work than regular cookies, but they make a very pretty presentation and they taste wonderful!
Step 1: Ingredients
1/4 cup butter, softened
3/4 cup sugar
zest of one orange
1/4 teaspoon vanilla
1/4 teaspoon almond extract
1 egg white
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup white baking chips
1/2 cup dried cranberries
1 1/4 cups sliced or slivered almonds
Put the butter and 3 eggs out on the counter about an hour before you're ready to begin to bring them to room temperature. This makes them easier to incorporate into the batter later on. I also set out my white baking chips so they'll be easier to chop up.
Step 2: Mix wet ingredients
If you don't have a zester, you can use a fine grater (which is what I use). Whenever you're using zest be careful to just include the outer, colored portion of the peel and not the inner white pith, which is very bitter.
If you have no tools to zest an orange, I would suggest substituting 1/2 teaspoon orange extract, as the orange flavor in the biscotti is subtle, but important!
After your butter is creamed well into the other ingredients, mix in the eggs one at a time, beating well after each. Remember to use two whole eggs and only the white of the third.