Wednesday, December 21, 2016


In a few posts lately, I talked about my family giving tins of cookies to our friends and family at Christmas time. We usually included Hershey Kiss Snowball Cookies, Peanut Blossom Cookies, Shortbread Cookies and these biscotti cookies! This Biscotti recipe comes from the All Around the World Cookbook by Susan Lukins, but here is how I make them...
I used an electric mixer to make these, because I was doubling the recipe and making several batches, but you could easily do it by hand or with a food processor. Start with 1 3/4 cups of all-purpose flour.

Add in 1/2 teaspoon of baking powder, 1/4 teaspoon of salt and 3/4 cup of sugar. Mix these dry ingredients together.

Mix in 1/4 cup of butter.
Add in 3/4 cup of sliced almonds.
Mix in 2 eggs and 1 teaspoon of vanilla extract. Transfer the dough onto a floured surface, and knead the dough into the flour a couple of times with the heal of your hand. When the dough is no longer sticky, cut it into 2 equal parts. Form these 2 parts into flat rectangles that are about 16 inches long.
Move the rectangles to a onto a baking sheet lined with parchment paper. Sprinkle sugar across the top of the biscotti. Bake them at 350 degrees Fahrenheit for 20 minutes.
After 20 minutes, remove the biscotti from the oven but leave the oven on. Cut the rectangle into 3/4 inch slices on a diagonal.
Turn the biscotti onto their sides and put them back in the oven for 5 to 7 minutes. Once they are done baking, transfer them onto a wire cool rack to cool.

makes about 32 biscotti
1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar (plus more for sprinkling)
1/4 cup butter
3/4 cup sliced almonds
2 eggs
1 teaspoon vanilla extract

1. In an electric mixer, stir flour, baking powder, salt and granulated sugar together.
2. Cut the butter into cubes and mix it into the dry ingredients. Mix in the almonds.
3. Stir in the eggs and the vanilla extract until they are well incorporated.
4. Transfer the dough onto a floured surface and knead the dough with the heal of your hand until it is no longer sticky.
5. Cut the dough into 2 equal parts and from each of those pieces into rectangles about 16 inches long.
6. Transfer the rectangles onto a baking sheet lined with parchment paper and bake the biscotti for 20 minutes at 350 degrees Fahrenheit.
7. After 20 minutes, cut the biscotti on a diagonal into 3/4 inch slices. Turn the biscotti on their sides and put them back in the oven for another 5-7 minutes.
8. Once they are done baking, transfer the biscotti onto a wire rack to cool.

Enjoy! 4 days until Christmas!!

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