Calling All Biscotti Lovers

This was a recipe that I stumbled upon and for some reason I was really excited about trying it. I cannot remember the last time I have had biscotti, or even if I have ever had it. However, I was intrigued and decided to give it a go!

Let me tell you, this is one of the easiest recipes to make and one of the quickest baked goods to go. In less than a day, about 30 pieces of biscotti was gone in my house, which is the biggest compliment ever.

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Vanilla Biscotti

Recipe from Molly O'Neill at https://cooking.nytimes.com/recipes/10766-biscotti

1 hour (including 45 minute total baking time)

Makes ~30 small pieces

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Ingredients

1 tablespoon vanilla extract

3/4 cup granulated sugar

1 stick unsalted butter (warm not melted)

2 eggs

2 teaspoons vanilla extract

2 cups AP Flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

Optional: 1 1/4 cup finely chopped sliced almonds

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Steps

In a small bowl, combine 1 tablespoon vanilla extract and 3/4 cup granulated sugar

Using a stand mixer or electric hand mixer or even by hand using a fork, beat 1 stick of warmed unsalted butter till creamy

Add the vanilla and sugar mixture and mix till fully combined and fluffy

While still mixing, add in the 2 eggs one at a time till fully combined. Add the 2 teaspoons of vanilla extract after eggs are combined

Preheat oven to 325°

In a small bowl, combine 2 cups AP Flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Slowly add this into the mixer until fully combined. If you would like to add the optional 1 1/4 cup of chopped almonds, add them here and mix till combined fully

The dough should be tacky but not sticky and similar to cool cookie dough, you should be able to roll a ball in your hands without it sticking to your palm

Prepare a baking sheet with parchment paper and form the dough into 3 log size shapes. Keep about 2 inches of space between each log and they do not have to be perfect or exact in size

Place the baking sheet into the oven for 30 minutes, rotating the pan at 15 minutes. Bake until just golden and firm

After 30 minutes or when golden in color, remove the baking sheet from the oven and let cool for 3-5 minutes

Once cool, place logs onto a cutting board and slice the logs on a diagonal into 1/2 to 1 inch pieces using a serrated or smooth knife

After slicing the pieces, place the cut edge down of the biscotti on the same baking sheet and you can place these very close together

Bake in the oven for 7 minutes, still at 325°. After 7 minutes take biscotti out and flip each piece so the other cut side is facing down

After the final 7 minutes, 14 in total for the final bake, remove from the oven and let cool

Then pour yourself a cup of tea and enjoy!