Biscotti is an Italian double baked cookie. Its oblong, dry and crunchy. Since it has a rusky texture, its ideal to be served with tea or other liquid so that the cookie can be dunked into it before having. This reminds me of the rusk or toast we get in India, only I think this one is a little softer and depending on what we add, say the nuts, seeds, chocolate, it only gets better. Cranberry and pistachios goes well on this biscotti. It will add beautiful color and texture which will make this biscotti more appetizing.
Shape into a 16 * 2 inch rectangle. Bake in a preheated oven for 25 minutes until slightly golden. Let it cool for 10 minutes.
Transfer to a cutting board. Cut diagonally into 1/2 inch slices.
Place cut side down on a baking sheet and bake for 30 minutes turning once in between.
- 2 cups all purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cranberries
- 1/4 cup sliced almonds
In a bowl combine the flour + baking soda + salt and keep aside. Line a baking sheet with a parchment paper or a non-stick mat.
In a bowl, cream butter and sugar until fluffy. Add egg one by one beating well after each addition. Stir in vanilla extract. Gradually add the flour and mix well. Stir in the cranberries and sliced almonds.
Shape into a 16 * 2 inch log. Brush the top with egg whites.
Preheat oven to 350 degrees Fahrenheit and bake for 25 minutes or until slightly golden brown. Take it out of the oven and let it cool for 10 minutes. Transfer to a cutting board and with a serrated knife cut diagonally into 1/2 inch slices.
Reduce the temperature to 300 Degrees Fahrenheit. Arrange cut side down on baking sheet and bake it for additional 30 minutes turning once in between.
Optional : Drizzle with melted chocolate once baked, add pistachios, cranberries, sliced almonds into the batter.
If adding melted chocolate add parchment paper after each layer. Store in a airtight container. It also freezes well.