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.

Basic Biscotti
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.


  1. Oh wow, you just don't know how pleased I am to come across this recipe! I've had the urge to make biscotti for a few days now and just wanted a simple, basic recipe to try my hand at before tackling a more complicated recipe with more ingredients. This is great, thank you!

  2. Yay! Finally a simple basic recipe that I can use to play with. This is totally going onto my baking list. Thanks!

  3. nothing but bright orange zest to bring a burst of sunshine to your winter days!

  4. It is amazing how a little citrus brightens a winter mood, I often complain I am getting scurvy on those sunless days...your biscotti look exactly the way I like them....thanks for sharing!

  5. You make it sound easy.... so easy I'm considering trying it!

  6. They look delicious and so professional! I'm amazed at how neatly cut they are, whenever I make biscotti most of them are falling to pieces, but yours look perfect.

  7. My first time making biscotti and these turned out great! I added dried cherries and chopped almonds then dipped the finished cookie in white chocolate. A keeper for my recipe box!!!

  8. Cherries and almonds are one of my favorite combinations! The white chocolate addition sounds incredible too!

  9. I made these this afternoon. A total crumbly pain to cut, and they have been in the "final" cooking stage for 20 minutes, and they still are not crunchy! What did I do wrong??

  10. Yum! I just made biscotti for the first time ever, and it's one of my husbands favorites! This will be a nice surprise when he gets home! Came out perfect!

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