Biscotti, really easy
I came across this recipe for biscotti randomly, about 9 years ago. It is very easy to make, and tasty to boot. You can probably find all of the ingredients in your kitchen right now. This is the perfect time of year to make a huge batch, so you have an excuse to make coffee all the time. But who needs an excuse to make coffee all the time?
The round pictured was an experimental batch. I added pepitas and dried cherries to the whole recipe, and cocoa powder to half.
I recommend adding about 7 or 8 Tbs of cocoa powder, I only added 2 or 3 and it was not nearly enough. Also, this recipe is crying out for chocolate chips, a lot of chocolate chips.
Next time I think pistachios, cocoa powder, and chocolate chips will be the way to go.
3 comments:
I made these this weekend! My only complaint is that I like my biscotte really super hard and crisp...any suggestions on how to reach that state?
Hi -- I had the same problem. I think shaping the dough into more, smaller loaves will help and slicing them thinner, and leaving them in longer at about 10 degrees lower. Now I want to make them again and try all of that!
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