A simple guide to make delicious biscotti, and Italian cookie.
Step 1: Prep work
Gather the following for about 14 - 17 Biscotti
2 cups flour, normal all-use
3/4 cups fine pure cane sugar
1 1/4 teaspoons of baking powder
1/4 teaspoon salt
1 stick of unsalted butter
About 2 1/2 teaspoons of almond extract
Desired add ins (one cup should be good)
Note: leave stick of butter out in a room about 70 - 76 degrees (room temp) for 3 - 5 hours.
Step 2: Cream
Pre-heat oven to 350 degree F.
Using an electric mixer put the stick of butter and the sugar in and put on low speed until combined to form a grainy cream.
Step 3: Eggs
Add in the eggs, beating until combined after each.
Step 4: Floury
Mix together the flour, baking powder, and salt in a seperate bowl then combine with the butter mixture.
Step 5: Form
Place parchment paper over the baking sheet, not to much hanging over the edges, about half an inch.
Once you have added in your add-on ingredients then for the dough into a rectangle about one inch thick and three inches wide on the parchment paper.
Step 6: Baking
Place the loaf in the oven for about twenty minutes, or until the edges are golden brown.
Take out, transfer the loaf and parchment paper to cutting board without breaking it.
Let cool for half an hour
Cut the loaf up diagonaly into 3/4 of an inch thick pieces.
Place new sheet of parchment paper on the baking sheet and put slices on it face down.
Put back in oven for 15 - 20 minutes, depending on how crisp you like them.
Step 7: Take out and cool
Take them out and transfet to a cooling rack. let cool for 20 minutes.
serve with coffe unless you do extra credit.
Step 8: Extra Credit!
Melt some chocolate (guide coming soon) and dip the biscotti in it, then let cool over night at room temp. This is dessert biscotti and is served with a sweet coffe, dessert wine, or other creative idea.