Mark Bittman's Basic Biscotti

Recipe by KLHquilts
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 48
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • Enjoy!
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