This is an simple recipe for making biscotti. Biscotti essentially means twice baked, which is a key step to making these treats. While the recipe calls for vanilla extract and cherries, almond extract is a completely delicious variation and you can use just about any dried fruit (or chocolate or nuts). Instead of vegetable oil, these cookies use a light olive oil which adds a nice nuttiness to them.
Step 1: Assemble Your Ingredients, Prep for Baking
- 1/4 cup olive oil
- 2 eggs
- 2 tsp vanilla extract
- 1/4 cup white sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup dried cherries
Set the oven to 375 degrees F.
Line a baking sheet with parchment paper.
Step 2: Mix It Up
In a medium bowl, combine the oil, eggs and vanilla extract until well blended. In a separate bowl, combine the sugar, flour and baking powder.
Add the flour mixture and dried cherries to the wet ingredients. Mix together until a dough is formed. This dough does not enjoy coming together nicely, so this might take a bit but just keep pressing the flour in until the dough is not sticky and shapes nicely.
Step 3: Shape Your Dough and Bake It
Divide the dough into two even sized balls.
Roll the dough into two loaves and press them into the parchment lined pan. Press the loaves into long, thin rectangles a little over 12 inches long. The final loaves should be about a half inch thick.
Bake for 20 minutes or until golden brown.
Step 4: Slice the Biscotti and Rebake
Once the loaves come out of the oven, slice them into half inch pieces. Place each piece on its side on a cooling wrack on top of the pan.
Bake the cookies for an additional 10 minutes.
Remove from the over and let sit until cool.
Bonus: The cookies are delicious just like this, but you can also dip them in chocolate.