The twice-baked technique makes these sliced cookies
crunchy and ideal for serving with coffee.
4 tablespoons (1/2 stick) unsalted butter, plus more for
greasing the pans
3/4 cup sugar
1 teaspoon vanilla or almond extract
2 cups all-purpose flour, plus more for the baking
1 teaspoon baking powder
1 or 2 tablespoons milk if necessary
Heat the oven to 375 F. Use an electric mixer to
cream together the butter and sugar until light and fluffy;
add the eggs, one at a time, and beat until well blended,
then add the extract.
Combine the flour, baking powder, and salt in a
bowl. Add the dry ingredients to the dough a little at a
time, beating until just incorporated and adding a little
milk if needed to bring the dough together.
Butter 2 baking sheets and dust them with flour;
invert the sheets and tap them to remove excess flour.
Divide the dough in half and shape each half into a
2-inch-wide log. Put each log on a baking sheet.
Bake until the loaves are golden and beginning to
crack on top, about 30 minutes; cool the logs on the
sheets for a few minutes. Lower the oven temperature to
When the loaves are cool enough to handle, use a
serrated knife to cut each on a diagonal into 1/2-inchthick
slices. Put the slices on the sheets, return them to
the oven, and leave them there, turning once, until they
dry out, 15 to 20 minutes. Cool on wire racks. These
will keep in an airtight container for several days.
Put chocolate in the
dough as explained here or just dip the baked biscotti
in melted chocolate as directed in the following
list—or both: Melt 1 ounce each semisweet and
unsweetened chocolate and add to the butter mixture
in Step 1, before adding the eggs. Add 1 cup
blanched and lightly toasted hazelnuts at the end of
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