On Saturday I made my annual batch of biscotti. A recipe I got from my friend, Jessica, it’s become a family favorite that I not only make for myself but often give away. It’s a perfect gift to tuck into a mug with a gift certificate to a favorite coffee shop or something.
I’m enjoying my biscotti today, with a cup of tea.
Why don’t you enjoy some too?
1/2 Cup butter
3/4 Cup sugar
1 tbsp. orange zest
1 tsp. vanilla extract
3 Cups all-purpose flour
1 tbsp. baking powder
1/2 tsp salt
1 Cup almonds lightly toasted (or hazelnuts)
8 oz. semisweet chocolate chips, melted (This year, I used bittersweet)
Preheat oven to 350 degrees
In a large bowl, beat butter, sugar, orange zest. Add eggs, one at a time, beating after each addition. Stir in vanilla. In a small bowl, combine flour, baking powder, and salt. Add to the butter mix and blend. Stir in nuts. Dough will be soft.
On a lightly floured surface, divide the dough into 3 equal pieces. Lightly flour each piece and shape into a log about 1 1/2 inches in diameter and 8-9 inches long. Place logs about 3 inches apart on ungreased baking sheets. Press each log down to make about 3/4 inches thick and 3 inches wide. Bake until puffed and lightly browned on top, about 20 minutes. Cool for 10 minutes. Then slide gently onto a work surface and using a sharp knife, cut each log crosswise into 3/4 inch slices. Cookies can touch. Lay on them on their side and bake for 10 minutes more. Remove and turn cookies over and make until lightly browned, about 10 minutes more. Let them cool completely.
Spread with melted chocolate so biscotti is half covered. (I cover one whole side. I want chocolate in every bite!) Let chocolate harden, about 2-3 hours. Makes 3 1/2 dozen.