Makes ~20 3-inch biscotti
Ingredients
- 85 grams (6 tablespoons) butter
- 131 grams (2/3 cup) granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 and 1/2 teaspoons baking powder
- 2 large eggs
- 240 grams (2 cups) all purpose flour
- Chocolate for melting
Directions
1. Preheat oven to 350F
2. Prepare dough
Using paddle attachment, beat together butter, sugar, salt, vanilla extract, and baking powder until smooth and creamy. Add in eggs one at a time, beating after addition. Add in flour and mix at low speed until mixture is smooth. It will be sticky.
Wet your hands and scoop half of the dough onto a lined baking sheet. Pat the dough into a 10 x 2 inch rectangle that is approximately 1 inch high. Repeat the process with the second half of the dough. Note that the biscotti will expand during baking, so leave about 3 inches between the two halves.
3. First bake for approximately 30-40 minutes until golden brown
Depending on oven, it will take longer. Once done baking, remove from oven and drop oven temperature to 325F.
Let biscotti logs cool slightly before carefully transferring to a cutting board. After the logs are cool to the touch, spritz with some water and let sit for 5 minutes. Use a serrated knife to slice into 1/2 to 3/4 inch biscotti. Make sure to not press down while slicing, but rather cut by drawing knife back and forth. This will prevent crumbling of biscotti.
4. Second bake for additional 30-40 minutes
Transfer sliced biscotti to baking sheet, standing them up with about 1/2 inch between each. Bake until dry and golden. Remove from oven and transfer to a cooling rack.
5. Add toppings
Melt chocolate in a double boiler and dip in cool biscotti. Transfer to a cooling rack until the chocolate sets. Once set, store in an airtight container for up to 3 weeks.
Experiments to try
- Reduce amount of sugar to 100g
- Use only 1 tsp of vanilla and add in 1/2 cup sliced almonds