Saturday, February 19, 2011
Best Basic Biscotti.
Normally I don't like to claim things are the best because I know and you know that I'll be posting more biscotti recipes down the line. But this recipe is so perfect for adaptations - add any nut you'd like, toasted. Add the zest of any citrus, add any dried fruit, add any spice or mixture of spices. For this batch I added the zest of an orange to brighten up the dark wintery day (once again) and I loved it.
I tend to go back and forth between preferring biscotti recipes with fat and those without (supposedly more traditional). I have to say these days I like the ones WITH it. Although it means they're not "fat free," if you cut them thinly enough, the idea is that you don't feel guilty eating more than one anyway. My trick is to try and get more than the original recipe yield, making me feel like there are fewer calories per cookie :D I find the biscotti that include some fat can be consumed without a beverage to dip them in, or if you just don't want crumbs in the bottom of your mug, making them a perfect treat to take along (in a purse or small container) with you wherever you go.
Adapted from All Recipes
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 cup oil (I used half canola, half olive oil)
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
Preheat the oven to 375 degrees F. and line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour and baking powder. In a smaller bowl, combine the oil, granulated sugar, eggs and extract. Pour the liquid mixture into the flour and mix well, forming a stiff dough. Divide the dough in half, then form the halves into logs as long as the baking sheet (about 12") and flatten slightly. Bake the logs until golden brown and firm, 25 to 30 minutes.
Let the logs cool slightly, about a half hour. Cut the logs into 1/4" slices and arrange them on the baking sheets and bake again for 10 minutes, flipping the slices halfway through, until they're golden brown around the edges.
Let cool completely, then store in an airtight container up to 2 weeks.