biscotti ready for hungry people

a little anise for flavoring


Biscotti are really good, because at their best, they’re not terribly sweet. Here’s the recipe I generally use from The Joy of Cooking, and it is referred to as a Classic Biscotti (Reduced Fat):
oven 375F

sift or stir the following dry ingredients together thoroughly:
3-1/2 cups flour
2-1/2 tsp baking powder
1/2 tsp salt

In a bowl beat together:
1/4 cup vegetable oil
2 large eggs
2 large egg whites
1 tsp finely grated lemon zest
1/2 tsp finely grated orange zest
1 tsp anise extract- or almond extract
1 tsp vanilla

Mix dry and wet ingredients together (don’t over-mix!) and form dough into 2 longish, flattish logs. Remember, you will be baking them, cutting them and baking them once more. You can shape them by using parchment paper, waxed paper or plastic wrap: or of course you can use the best tools in the kitchen- your clean hands, dusted lightly with flour. The dough is soft.
Bake the logs for about 25 minutes-carefully remove to a cooling rack (they can crack or break! so be cautious) and allow them to cool for a bit before slicing them with a serrated knife. Diagonal slices make the final cookie a bit bigger and visually interesting. But if you want to slice them straight across, that is absolutely fine, and you will also have more biscotti- which can be nice if you are making them for a large group of people, or making gifts.
Return to the oven, bake for 10 minutes, take them out turn them over and bake for the last time for another 10 minute. Remove to a cooling rack.
You can also add whole almonds or hazelnuts (I’d start with a cup of whole nuts) – pistachios or pine nuts are also very traditional. Try to use raw, unsalted nuts.

If you want, dip the front or back, or simply dunk 1/2 of the cookie into melted chocolate. If you want to be really fancy you can sprinkle them with chopped nuts, or simply drizzle melted chocolate back and forth.