Wednesday, February 5, 2014


These biscotti are an adaptation from a recipe I found which called for cornmeal. That was good...once. Then we were done with the cornmeal texture and flavor, so I changed the recipe. Big surprise; I am always tinkering with recipes which drives my pastry chef husband crazy; you see, he's a bit of a purist. This time, it worked out well and when we're running low on biscotti, he's sure to let me know. These have become a part of his regular morning breakfast. A note: I cut back on the sugar in this recipe, which is why I also use the juice of the fruit. Sugar is a liquefier, so I had to make up for it that way. I learned that from my pastry chef husband. ;)


2 cups flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
Zest of one lemon (or orange) and its juice
1 teaspoon vanilla extract, or 1/2 teaspoon almond extract
4 tablespoons melted unsalted butter
1 cup walnuts, toasted and coarsely chopped (or hazelnuts, or almonds)
Dried Cranberries (optional)

1. Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.

3. In a separate bowl, mix together the eggs, lemon zest and juice, and vanilla or almond extract. Make a well in the center of the flour mixture and pour in the beaten eggs. Add the butter, then mix until the dough is wet and crumbly. Add the nuts (and cranberries, if you're adding them) and stir to get them mixed well into the dough.

4. Turn the dough out onto a lightly floured counter and knead a few times until smooth. Divide the dough in two, and roll each portion into a 13-inch log, then transfer them to the baking sheet. Leave ample space between the two logs as the dough will spread out a bit during the baking.

5. Bake the logs for 20 minutes, or until they feel set. Remove them from the oven and let cool for 20 minutes. Reduce the heat in the oven to 250 degrees Fahrenheit.

6. Using a sharp knife, slice the logs crosswise into individual cookies, each about 1/3-inch. Place the biscotti on the baking sheet, cut side down, and bake for 20 minutes. Remove the biscotti from the oven and turn each one over, then continue to cook for 10 to 20 minutes more, until golden brown.

Let the cookies cool completely, then store them in an airtight container. These biscotti will keep for at least two weeks.


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