Biscotti Recipe

Langkah-langkah

1. Toast the Nuts (optional*): Set a large dry skillet over medium heat. Add nuts in a single layer for even toasting and toast them for about 5-7 minutes, shaking or stirring every 20-30 seconds so they brown and toast evenly without scorching. They are done when lightly golden with a nutty aroma. Transfer to a cutting board right away and cool completely, then coarsely chop.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream Butter and Sugar: In the bowl of a stand mixer or with an electric hand mixer, cream together butter and sugar on medium-high speed for 3 minutes or until well combined.
4. Add vanilla, then eggs, 1 at a time, mixing between each addition. Scrape down the bowl as needed and mix until blended.
5. Add the flour mixture to the butter mixture and mix until just combined. Do not overmix. The dough should be tacky to the touch. Fold in the chopped nuts, mixing just until dispersed.
6. First Bake: Divide the dough into 3 equal pieces and set on a parchment-lined baking sheet. Dust the bench scraper and hands with flour if the dough is too sticky. Shape each piece of dough into roughly 9" long x 3" wide, and 3/4” thick, keeping the dough 2 inches apart, and bake at 350˚F for 25-28 minutes or until just starting to turn golden at the edges.
7. Cut Biscotti: Remove the dough from the oven and carefully transfer each piece to a clean cutting board (pick a board that doesn’t smell like garlic, please). Use a serrated knife to carefully slice each log on a diagonal into individual biscotti, each about 1” wide.
8. Second Bake: Arrange the biscotti cut-side down, keeping them evenly spaced on the same parchment-lined baking sheet (It’s ok to re-use it, or use 2 baking sheets if you can’t get them to fit on 1). Bake at 350˚F for 15-18 minutes or until golden and firm. Biscotti cookies will harden more as they cool.
9. Cool and Enjoy: Transfer to a wire rack to cool completely and drizzle or dip in melted chocolate if desired.