On a Monday afternoon Karen and I got together to solve the world's problems, and to make biscotti. Problem solving is best done with a cup of coffee in hand, and even better if there's biscotti to dunk in it.
We started with one basic recipe, then divided the dough into four bowls, making four different flavors. They are as follows: Mexican chocolate, butterscotch with burnt sugar, chocolate chip with white chocolate mint glaze, and almond with coffee glaze and toasted coconut.
The possibilities are endless. We came up with these variations based on ingredients we had on hand. Get creative and come up with your own combinations. Here are some we'd like to try next time: spicy butterscotch (with brown sugar and a touch of cayenne), cranberry walnut with orange glaze, espresso with maple glaze . . . we could go on and on, but we'll spare you. Here's a good basic biscotti recipe to start with:
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2 eggs
- 2 egg yolks
- 6 tablespoons butter, melted
- 1 1/2 teaspoons finely shredded orange or lemon peel (optional)
- 1 cup coarsely chopped almonds
1. Preheat oven to 325 degrees F. Lightly grease two cookie sheets; set aside. In a large bowl combine flour, baking powder, salt, and sugar. Make a well in the center of the flour mixture. Place eggs and egg yolks in the well and stir into the flour mixture. Add butter and, if desired, orange peel; stir until dough starts to form a ball. Stir in almonds.
2. Turn the dough out onto a lightly floured surface; divide into three equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1-1/2 inches wide. Bake 25 to 30 minutes or until firm and light brown. Remove from oven and place cookie sheets on wire racks; cool 15 minutes.
3. Transfer logs to cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes. Turn cookies over; bake 10 to 15 minutes more or until crisp and golden brown. Transfer to a wire racks and let cool.
4. Makes about 84 cookies.
(recipe courtesy of bhg.com)