I don’t know about you, but I love baking in the winter. Especially on a rainy cold day with no agenda. There are some recipes that I only bake during the winter just because they are a little more involved, one of those being biscotti!
Biscotti are the perfect baked good because they are yummy in the morning with coffee, as an afternoon snack, or in the evening. Plus they can last quite a while, and are easily frozen for a rainy day.
So how do you make biscotti?
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1 cup salted butter
1 cup sugar
1 cup brown sugar (plus a little extra for sprinkling on top)
1 tsp. vanilla extract
2 tsp. almond extract
4 cups flour
2 tsp baking powder
1 tsp salt
¼ cup half & half
2 cups chopped walnuts (or almonds…or both!)
2 cups of semi-sweet chocolate chips
Preheat oven to 375*
Soften your butter in the microwave for 10 seconds, or use room temperature butter and cream it together with the sugar and brown sugar until it is fluffy. This should take a few minutes.
Add in the eggs one at a time, mixing in between each. Scrape down the sides of your bowl to make sure everything gets nice and mixed in.
Add the vanilla and almond extracts. Mix until just combined.
In a separate bowl, combine the flour, baking powder, and salt.
Slowly incorporate the flour into the butter mixture until everything is combined and smooth. The dough will be sticky. Not as stiff as cookie dough, but not as runny as cake batter.
Stir in your chopped nuts.
Lay a piece of parchment paper on a standard sized cookie sheet. Divide your dough in half and use a spatula to make two long rectangles roughly 14” x 4”.
Brush the tops of the logs with half & half, then sprinkle with brown sugar.
Bake for 30 minutes, or until lightly brown. The logs should be soft, but not doughy.
Take the biscotti logs out of the oven and let rest for 5 minutes.
Turn the oven down to 300*.
Using a SHARP serrated knife, cut the logs into ½ inch slices. Be careful and take your time with this step. The biscotti will be fragile and will want to crumble if you are not careful.
Lay the biscotti slices on non-greased cookie sheets, cut side down.
Return the biscotti to the oven and bake for another 10 minutes.
After 10 minutes, flip them over, and continue baking for another 10 minutes or until they are toasty brown.
Remove and cool completely.
Once your biscotti has cooled, melt your chocolate chips in the microwave in 10-20 second intervals, mixing in between until completely melted and smooth.
Dunk the bottom of the biscotti in the chocolate, then let cool completely on parchment paper.