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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.
- Preheat oven to 375.
- With an electric mixer, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating until incorporated; add extract and beat until incorporated.
- Butter 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.
- Bake 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.
- When 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!)
- Return the slices to the baking sheets and return them to the oven. Bake at 250 for another 15 to 20 minutes, turning once.
- Cool on wire racks.
- NOTE: 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).
I am currently baking these but noticed the flour and baking soda additions were omitted from the directions. They smell wonderful
The recipe here is completely different than Mark Bittman's recipe. Look up his recipe!
the steps to add flour and backing soda were omitted. Also, I mide these into fat log rolls, as the directions say, and they didn't come close to cooking through in the middle. After cutting them and backing for an other 45 min (15 min more than called for) they were still not cooked through or dried out like biscotti is suposed to be. Save your self the time and trouble and find an other recipe.