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You won't need a mixer to make these crunchy biscotti; the dough is easily stirred together by hand.
5 tablespoons (2 1/2 ounces) melted butter
2/3 cup (4 1/2 ounces) sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 to 4 drops extra-strong flavor (optional); e.g., butter-rum, bitter almond oil, creamy hazelnut, etc.
2 teaspoons vanilla
2 large eggs
1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1/3 cup (2 ounces) semolina flour
2 cups diced dried fruit, chocolate chips or chunks, or nuts
Grease a full-sized biscotti pan or baking sheet. Preheat your oven to 350°F. Stir together the melted butter, sugar, salt, baking powder, flavor, and vanilla, mixing until blended. Add the eggs, then blend in the flour and semolina. Use a spatula or your hands to mix in the fruits, chocolate, or nuts.
Pat the dough into the prepared pan, leaving a 3/4-inch margin on each side of the pan free of dough. If you're using a baking sheet, scoop the dough onto the pan and shape it into a 10 1/2 x 4-inch log.
Bake the dough in a preheated 350°F oven for 30 to 35 minutes. Cool for 1 hour. Slice on the diagonal into 1/2- to 3/4-inch wide pieces. Place the biscotti, standing up, onto a baking sheet. Bake in a preheated 325°F oven for 22 to 26 minutes, until golden. The biscotti will become crisp as they cool; allow them to cool right on the baking sheet. Store in an airtight container when totally cool. Yield: 14 to 18 large biscotti.