Our multi-talented friend, Linda invited us for Thanksgiving dinner at her house last year and she served homemade biscotti as snacks. I love biscotti and was delighted when I learned it's not difficult to make. She kindly shared her recipe adapted from King Arthur Companion book. I make a slight adjustment and this is now another favorite snack in our house.
The process:
Beat the eggs, butter, sugar, baking powder, salt, and vanilla
Use wet hands to shape the log
then bake for 35 minutes
Take it out, let it cool. Brush the log with wet brush to make it easier to cut,
meanwhile reduce the oven to 325 F.
Bake in one side for 5 minutes, flip then bake the other sides for another 5 minutes.
Then it's time to enjoy it.
I was using my hand as model until one of the boys came and said, "I want to do it, let me do it, I can do it."
Guess whose hands are these?
Did you guess it right?
Ingredients:
2 eggs
100 grams sugar
¼ cup of butter, softened
¼ cup of butter, softened
½ tsp baking
powder
½ tsp salt
1 tsp vanilla
extract
240 grams all-purpose
flour
1 cup of whole or
sliced almonds, raisins, or chocolate chips {optional}
Directions:
1. Preheat
the oven to 350 F. Line baking sheet with parchment.
2. In a
medium-sized bowl, beat the eggs, sugar, butter, baking powder, salt, and vanilla until
creamy-looking. Lower the mixer speed and add the flour, beating gently just
until it's incorporated. Stir in the almond, raisins, or chocolate chips.
3. Transfer
the dough to the prepared baking sheet, and shape it into a log about 3 inches
wide and 1 inch thick. Use wet hands to
shape the log.
4. Bake
the dough for 35 minutes. Remove from the oven and let it cools.
5. Reduce the oven temperature to 325 F.
Before cutting, dip a brush in the water then thoroughly wet the log to soften
the crust to make it easier to slice.
6. Cut the biscotti into ¾ inch slices.
7. Lay
them flat on one side, bake them for 5 minutes on one side, flip then bake the
other side for another 5 minutes.
8. Remove
from the oven, transfer to a rack to cool then store them in an airtight
container.