The perfect "Biscotti" (and espresso con crema)
|October 26, 2009||Posted by ameliaps under biscotti, coffee, dessert, Drinks and cocktails, holidays|
I enjoy baking my gifts and ”biscotti”, a deliciously crips and crumbly Italian twice-baked cookie, are always welcome for tea and coffee lovers alike. They also pack and travel well and stay fresh for a while.
After numerous tries and tweaks I have finalized what I think is the “perfect” biscotti recipe.
Biscotti with dried-cherries, almonds, orange peel and fennel seeds
This is the version I make for the holidays. Feel free to use any kind if nuts you like (pistachios are great). You can also dip them in dark or white chocolate, if you feel like going the extra mile.
During the year I just use lemon zest, fennel seeds and almonds.
1/2 cup butter, softened
1 1/4 cups sugar, divided
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1 Tbsp fennel seeds
1 orange, zest only
1/2 cup almonds, slivered
1/4 cup dried cherries
In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in the almond extract. Combine dry ingredients; add to creamed mixture. Stir in fennel seeds, orange zest, almonds, and dried cherries. Line a baking sheet with foil and grease foil. Divide dough in half; spread (NOTE: dough will be very soft and your hands WILL get sticky!) into two 12-in. x 3-in. rectangles on non-stick silicone mat (or parchment paper). See image below. Sprinkle with remaining sugar.
Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch (NOTE: dough will spread while cooking). Remove from oven and reduce heat to 300 degrees F. Lift mats with cookie log onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more (or more, if needed: cookies need to be golden and crisp). Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container.