Introduction: Two Bite Biscotti

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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

Picture of Assemble Your Ingredients, Prep for Baking

INGREDIENTS

  • 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

PREP STEPS

Set the oven to 375 degrees F.

Line a baking sheet with parchment paper.

Step 2: Mix It Up

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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

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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

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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.

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