![BiscottiFinal](http://farm3.static.flickr.com/2743/4138809235_81cb447d64_o.jpg)
I love a nice cappuccino paired with a lovely biscotti for dipping. Unfortunately, I am a bit picky when it comes to sweets. For some reason, I don't particularly enjoy whole nuts in my desserts, and I really don't like the taste of anise (black licorice).
Imagine how disappointed I was when I bought biscotti from the North End. Every piece either had whole almonds inside or was doused with anise extract.
It was time to make my own.
I love this version from The Joy of Cooking
![biscotti raw ingredients](http://farm3.static.flickr.com/2478/4101740921_fcc11526aa_o.jpg)
Ingredients
Dry Ingredients
3 1/3 cups all-purpose flour
2 1/2 tsp baking powder
1/2 ts salt
Wet Ingredients
1/4 cup corn or canola oil
1 1/4 cup sugar
2 large egg whites
2 large eggs
1 tsp finely grated lemon zest
1 tsp finely grated orange zest
1 tsp almond extract
1 tsp vanilla
Preheat oven to 375 degrees Fahrenheit.
Whisk together the dry ingredients thoroughly. In a separate bowl, beat the wet ingredients together with a mixer at medium speed until well blended. You can zest the lemon and the orange with a small grater, like I did in this post.
![biscoti batter](http://farm3.static.flickr.com/2732/4102497006_7bfc48a036_o.jpg)
Gradually stir the dry ingredients into the wet ingredients until well blended and smooth. Shape the dough into two even shaped logs, about 11 x 1 1/2 inches. The dough is a bit sticky, so you can either use plastic wrap or use lightly floured hands.
![unbaked biscotti loaf](http://farm3.static.flickr.com/2676/4102497160_542f04e21d_o.jpg)
Arrange the logs far away from each other, as they will expand. Flatten each log. Bake for 25 minutes.
![Biscotti loaf](http://farm3.static.flickr.com/2520/4102497350_c8f6a6bd7f_o.jpg)
Remove the logs from the baking sheet and let them cool for about 10 minutes on a cooling wrack (if you have one - I didn't have one for years, so I just let them cool on the baking sheet). Carefully move the log (trying not to break it) onto a cutting board.
![Slicing biscotti](http://farm3.static.flickr.com/2568/4101741547_3055330058_o.jpg)
Slice diagonally into 3/8 inch slices.
![Biscotti baking](http://farm3.static.flickr.com/2445/4102497704_e3dd356c64_o.jpg)
Lay the slices sideways on the sheet and bake for 10 minutes. Turn the slices over and the bake for another 5-10 minutes.
Let cool and serve!
Enjoy!
![_1000405](http://farm3.static.flickr.com/2521/4157351752_f09c1acde6_o.jpg)
i am not a fan of anise either, so these sound delicious!
ReplyDeleteit was great to meet you in SF, we will definitely have to do something in Boston :) Sorry it's taken me so long to get over to your blog, things have been quite crazy since I got back!!
Oh yum. I haven't made biscotti in a while, but maybe I should give it another whirl! What a fabulous winter treat.
ReplyDeleteI've only made Biscotti once and they weren't nearly as difficult as I thought they would be. I used a recipe from Giada's Everyday Italian Cookbook and they turned out great! She used lemon zest in hers but orange sounds really yummy too.
ReplyDeleteThese look wonderful. I'm not a fan of anise either.
ReplyDelete