Biscotti (plural of Italian
biscotto, roughly meaning "twice baked") are crisp
Italian cookies often containing nuts or flavored with
anise. Traditionally, biscotti are made by baking cookie dough in two long slabs, cutting these into slices, and reheating them to dry them out. A basic recipe is a mix two parts
flour with one part
sugar with enough
eggs to create a stiff batter. To the mixture
baking powder and flavorings such as anise,
chocolate, or
nuts are added. The slabs are baked once for about twenty-five minutes. They are then cut up into individual cookies and baked again for a shorter period. The longer this second baking is, the harder the cookies will be. Originally the cookies were twice-baked so they could be stored for long periods of time; because of this storage potential, they historically have been used widely by explorers and soldiers.
INGREDIENTS:
- 1/2 cup butter, softened
- 1 1/4 cup sugar
- 2 eggs
- 1 tsp almond extract
- 2 1/4 cup flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup sliced almonds
- 1 cup chocolate chips
- 1 tbsp shortening
PREPARATION:
Preheat oven to 350F. In a mixing bowl, beat together butter and sugar until smoothly blended. Add eggs and almond extract, beat again until smooth. In another bowl, sift together flour, cocoa, baking powder and salt. Blend into butter mixture until smooth. Stir almonds into dough. Divide dough in half and shape into 2 logs, about 11 inches long. Place on greased cookie sheet and bake for 30 minutes. Remove from oven and cool for about 10 minutes. Use a serrated knife to make 1/2 inch slices. Place slices back on sheet, and bake for another 6 minutes. Flip slices over and bake for 6 minutes more. Remove from oven and cool on wire rack.
Make chocolate glaze: Mix chocolate chips and shortening in a microwave-safe bowl. Heat for 1 minutes on high in the microwave. Stir until mixed and smooth. Drizzel glaze over biscotti.
Makes 36 biscotti
