Since I have been inundated with calls for my biscotti recipe(1 or 2 people), I have decided to publish said recipe. To wit:
Biscotti, plural of Biscotto, comes from the Latin word biscotus, meaning “twice cooked.” Originally they got twice baked so that they would last longer without going stale. I don’t bake my biscotti to be hard as a rock. No need for broken teeth lawsuits. OK, here’s the recipe.
Ingredients, in order of use:
One cup sugar.
Squirt of almond extract. Don’t know how much a “squirt” is. Use your own judgment.
1 stick butter.
2+ cups all purpose flour. The + is to get the dough unsticky.
2 tsps baking soda.
One half cup sliced almonds.
So, mix the sugar, extract and softened butter into a paste, add the eggs and mix. I do all this by hand in a deep bowl, using a big wooden spoon.
Add the flour and the baking soda. Keep mixing, adding enough flour so the dough doesn’t stick to the bowl.
Add the sliced almonds and keep mixing. Don’t forget to keep sprinkling flour to make the dough unsticky.
Cut the dough in half. Do it right on a floured baking sheet. Roll each half to make two logs of dough on the baking sheet.
Preheat the oven to 400 degrees. Use the middle oven rack.
Bake biscotti for about 20 minutes.
Let it cool for 15 minutes, then use a metal spatula to break the logs loose from the pan.
Cut each log into angled inch wide slices. Flip them onto one of the cut sides, and put them back in the oven to bake for another 7-8 minutes. (that’s the “bi” part of bi-scotti).
That’s it. I paint mine with chocolate sauce, but some people prefer their biscotti plain. Have fun. Rara