Biscotti is an Italian traditional cookie — the word biscotti simply means cookies. Biscotti comes from a Medieval Latin word, “bis costus” which means twice cooked. This is the only type of cookies I know that is baked twice — once as a slab and then the slices are re-baked again.
Biscotti is easy to make, easy to keep without going stale and delicious to eat. They’re also lower in fat and sugar than a traditional cookie.
The general hardness and crispy texture of biscotti makes the cookie ideal for dipping into coffee, tea or even wine. Here is my cup of coffee with a piece of Almond Chocolate Chips Biscotti. Yummy!
- 2 tablespoons margarine or butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup almonds (whole or slivered or chopped, I used whole almonds)
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 350F.
|In a medium bowl, combine flour, baking powder and salt.
|In a large bowl, beat margarine/butter, sugar, egg, egg-white and vanilla until smooth.
|Add the flour mixture to the egg mixture.
|Add the almonds and chocolate chips to the flour and egg mixture.Stir just until combined.If the mixture seems dry, use clean, lightly floured hands to complete the mixing until the dough comes together.
|Turn the dough out onto a floured surface. Divide the dough in half and shape each piece into an 8-inch long log. Place the logs 2-3 inches apart in a parchment lined cookie sheet (or a cookie sheet that has been sprayed with non-stick spray) and flatten each into a rectangle that is about 3 inches wide.
|Bake in a 350F preheat oven for 20-25 minutes, until the cookie is firm and starting to crack on top.
|Transfer the logs to a wire rack to cool for about 15 minutes. Reduce the oven temperature to 275F.
|Place the logs on a cutting board, trim the ends and cut each log diagonally into 1/2 to 3/4 inch slices with a serrated knife. Place the slices cut side down on the cookie sheet. Return to the oven for 15 minutes, then flip the cookies over ad bake for another 15 minutes. Transfer to a wire rack to cool.
This recipe makes 2 dozen cookies.