1 hr 30 mins
I love Mark Bittman! This comes from "How to Cook Everything." This was my first time making biscotti, and they came out absolutely wonderful -- this was such an easy recipe. Best of all, he gives it not as a recipe, but as a template; you can essentially add anything and make whatever kind of biscotti you want. The only near-problem I found is that the 30 minute initial cooking time was too long for me; the edges of my logs were quite brown. Next time I'll try for 25-28 minutes, and go a full 20 minutes for the second round in the oven. The serving size is based on half biscotti; I got 24 very large biscotti, and consider half a cookie a serving.
My Private Note
Units: US | Metric
- 1Preheat oven to 375.
- 2With an electric mixer, cream butter and sugar until light and fluffy.
- 3Add eggs, one at a time, beating until incorporated; add extract and beat until incorporated.
- 4Butter and flour two cookie sheets (or spritz 'em with baking spray; that worked well for me). Divide dough in half and shape each into a "log" about 2" wide. This will spread quite a bit during baking, so if you try to cram 'em on to one baking sheet, bear that in mind.
- 5Bake until logs are golden and beginning to crack on top. Bittman says this is 30 minutes; for me, it was closer to 25 minutes. (At 30 minutes mine were a little overdone.) Remove from oven and drop temperature to 250.
- 6When loaves are cool enough to touch, slice each into 1/2-inch slices, on the diagnonal. (You can always eat the little nubby ends that are left over!)
- 7Return the slices to the baking sheets and return them to the oven. Bake at 250 for another 15 to 20 minutes, turning once.
- 8Cool on wire racks.
- 9NOTE: Mr. Bittman makes lots of wonderful suggestions for variations. I threw in a cup of chopped blanched almonds and half a cup of currants, and used almond extract. You can throw in any spice you like (cinnamon, anise, nutmeg); a cup of nuts (almonds or hazelnuts); chocolate chips; citrus zest; crystallized ginger; dried fruit -- you can change the flavor of your extract to match. You can also wait until your biscotti are cool, and then top 'em with a chocolate glaze (4 oz. good chocolate mixed with 2 tablespoons butter and a little extract for flavoring).
Browse Our Top Dessert Recipes
You Might Also Like...View All Dessert Recipes
Nutritional Facts for Mark Bittman's Basic Biscotti
Serving Size: 1 (12 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 45.0
- Calories from Fat 10
- Total Fat 1.2 g
- Saturated Fat 0.6 g
- Cholesterol 11.3 mg
- Sodium 30.1 mg
- Total Carbohydrate 7.6 g
- Dietary Fiber 0.1 g
- Sugars 3.1 g
- Protein 0.8 g
The following items or measurements are not included: