An easy to bake, crunchy cookie. Yes, it’s easy. Don’t let the idea of twice-baked biscotti intimidate you. We know you can do it.
The recipe is also versatile. You can add different flavours to the dough – try adding a few dry cranberries to the batter before baking if you like. And it’s great dipped in chocolate after it’s cooled off.
Once baked, enjoy the biscotti with tea or coffee. This crunchy cookie just screams out ‘dunk me, dunk me’.
One day we discovered a new way to enjoy this cookie day. After enjoying many biscotti with hot drinks it occurred to us that there might be other dunk-able options.
We were curious. We wondered about using RED WINE for the ‘dunking’. Luckily, we had some red wine on hand, so we decided to test our theory.
OH YEAH, we were RIGHT!
So, go ahead; bake up some of Deb’s biscotti.
Invite over some friends.
Turn on some music ~ Joanne likes James Taylor and Deb recommends something from Motown.
Put the kettle on OR pour some red wine.
Deb loves the English Breakfast Tea from Starbucks and Joanne likes Bigelow’s Constant Comment. Or just good old Red Rose.
When it comes to wine, anything RED works. Try out Deb’s fave, McManis or Joanne’s choice ~ an Italian Valpolicella Ripasso.
Start dunking and enjoy.
1 3/4 cup all purpose flour
2 tsp baking powder
3/4 cup whole blanched almonds, chopped
3/4 cup white sugar
1/3 cup butter, melted
2 tsp vanilla
1/2 tsp almond extract
1 1/2 tsp orange rind
1 egg white, beaten
Preheat oven to 350.
In a large bowl combine flour, baking powder and almonds. Stir.
Whisk together eggs, sugar, butter, vanilla, almond extract and orange rind.
Stir wet mix into flour mixture until a soft sticky dough forms.
Transfer dough to lightly floured work surface and form into a ball.
Divide ball of dough into 2 equal pieces and rolls each into 12” logs.
Place on a cookie sheet that has been lined with parchment.
Brush top of each log with beaten egg white.
Bake at 350 degrees for 20 minutes.
Remove from oven and let cool for 5 minutes. Transfer to a cutting board.
With a sharp knife cut each log diagonally. Each slice 3/4 inch. You should get about 12 - 13 biscotti from each log.
Stand sliced biscotti upright bake on the baking sheet.
Bake 20 – 25 minutes longer.
Remove biscotti to rack and cool.
You can drizzle an icing sugar glaze made of icing sugar and orange juice over the top, or dip ends of biscotti in melted chocolate if you like.