BISCOTTI: TRADITIONAL AND WHOLE GRAIN KAMUT
Biscotti are one of my favorite cookies. They're incredibly easy to make and taste so good when homemade with abundant nuts, dried fruit and aromatics.
Provided by Melissa Johnson
Categories Recipes
Time 1h15m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat your oven to 300F and line a medium or large baking sheet with parchment paper.
- In one bowl, whisk together the flour, baking powder and salt.
- In a second bowl, beat the sugar, eggs, oil and extracts/liquors.
- Using a spatula, mix the dry ingredients into the wet until they are incorporated.
- Add the nuts and dried fruit last.
- Scoop half the batter out of the bowl with your spatula and lay it on your baking sheet, dragging it into a line and smoothing it with wet fingertips. Repeat with the second half of the dough until you have two smooth tubes roughly 2-3 inches wide and 1 inch tall.
- Bake for 35 minutes until the tops are lightly golden.
- Remove from the oven and gently set the biscotti tubes (still on the parchment) on a cooling rack for 10 minutes. Lower the oven temp to 275F while the biscotti cool.
- Transfer the biscotti to a cutting board and cut 1-inch pieces on the diagonal using a sharp knife (I prefer a chef's knife over serrated).
- Lay the cut biscotti on the parchment lined baking sheet, cut side up, and bake at 275F for 10 minutes.
- Remove the sheet from the oven, flip all the biscotti over to their other cut side, and bake for 10 more minutes.
- Let the biscotti cool completely on a rack before dipping them in chocolate. Do not store in plastic or they will soften.
- Optional Chocolate Decoration
- Melt 4 ounces of chopped dark chocolate in mug, using the microwave in 15-30 second increments and stirring in between (1-2 minutes total, depending on your microwave).
- Arrange your cooling rack over the same parchment-lined baking sheet you used to bake the biscotti. (You can also place the biscotti directly on the parchment.)
- Dip the one end of a biscotti in the melted chocolate, and scrape one side gently on the rim of the mug as you pull it out. Place the biscotti scraped-side-down on your cooling rack or parchment for minimal dripping.
- If the chocolate re-hardens as you're dipping the biscotti, pop the mug back in the microwave for 15 seconds and clean up the sides of the mug with a spatula.
- Let the chocolate cool and harden completely before gently popping the biscotti off the rack or parchment.
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Iserail Amene
[email protected]These biscotti are the perfect addition to any cookie platter.
Rusty LaBrie
[email protected]I'm not a baker, but I was able to make these biscotti without any problems. They're really easy to make.
Dylan Loughran
[email protected]These biscotti are a great way to use up leftover nuts and dried fruit.
Vuyisanani Xaba
[email protected]I've made this recipe several times and it always turns out perfect. It's my go-to biscotti recipe.
Ali ch
[email protected]These biscotti are the perfect gift for any occasion. They're always a hit with my friends and family.
Mona Mohammed
[email protected]I love the combination of flavors in these biscotti. The orange zest and anise really shine through.
Simon Jay Vanderpeet
[email protected]These biscotti are a bit more work than your average cookie, but they're definitely worth it. They're so delicious and unique.
Oladipupo Eniola
[email protected]I'm not a huge fan of anise, so I omitted it from the recipe. The biscotti still turned out great, and they were just as flavorful.
nakyanzi mary
[email protected]These biscotti were so good, I ate half the batch in one sitting! They're the perfect crunchy snack to enjoy with a cup of coffee or tea.
Alan O connor
[email protected]The biscotti were a bit too hard for my taste, but I think that's just personal preference. I'll try baking them for a shorter amount of time next time.
Tennielle Mizzi
[email protected]I love that this recipe includes a whole grain option. It's a great way to get more fiber and nutrients into my diet.
Md Tajudin Shekh
[email protected]These biscotti turned out amazing! They were crispy on the outside and chewy on the inside, with a perfect balance of sweetness and nuttiness.