Yes, yes, yes. I know I’m supposed to be related by blood to my Italian cousins in order to gain any street cred when it comes to making biscotti. Consider me the Vanilla Ice of the Furfaro clan and jump me in, anyway.
These sumptuous delicacies are not like what you get from the cookie aisle in the grocery store. You can actually bite into them and chew them without losing half of your teeth. They will cause you to gain weight because you will eat the entire batch in one sitting, so go get you some phat pants and get thick, girl.
1/2 cup unsalted butter, melted (if mixing and kneading by hand, butter should be softened not melted)
3/4 cup sugar
1 whole large egg + two large egg yolks
2 1/2 to 3 cups unsifted flour
1 tablespoon baking powder
1/2 teaspoon salt
Preheat oven to 325 degrees. Add butter and sugar to mixer and beat until well combined. Add eggs and quickly beat into butter and sugar. Add 2 1/2 cups four, the baking powder and salt, and beat until smooth. If it doesn’t hold it’s shape when you form a ball, add another 1/2 cup of flour and beat until smooth. Slow the mixer and let it knead the dough for around 60 seconds, adding spices nuts, etc. while it kneads.(If hand mixing and kneading, knead dough until it no longer sticks to surface.) Dough will be shiny and very smooth.
Gather up the dough and place it onto an un-greased baking sheet. Form a rectangle about 3/4 inch high, 15 inches long and 6 inches wide.
Bake for 20 minutes, or until it is firm to the touch, crinkly and very lightly browned on the bottom. Remove from oven and let cool for 10 minutes.
With a sharp, large knife, carefully slice into 3/4 inch by 6 inch lengths. Turn lengths on sides, rearrange on sheet and bake for 20 minutes or until very slightly browned on the side touching the baking sheet. Turn off oven, open oven door a little and let the biscotti sit inside until the oven cools. Cookies will be firm, buttery and easy to bite.
My favorite flavor combinations:
*1 tablespoon aniseed, zest of 1 orange, 1/2 cup blanched, slivered almonds
*1 tablespoon poppyseed, zest of 1 lemon
*1/2 cup pistachios, 1/4 cup dried cranberries
Serving suggestion: a bit of quick dunking in a rich cup of coffee (coffee instructions elsewhere in this blog).