This recipe makes the absolute best biscotti. Evidence: my husband’s Italian great-aunt asked for the recipe.
They are surprisingly easy to make. The only drawback is that they have to be baked twice, which wouldn’t really be that big of a deal if I weren’t always making double batches. Below is a slight variation of a recipe on Epicurious.com for Dried Cranberry and White Chocolate Biscotti. The most difficult thing about this recipe was trying to keep my “helper” busy…
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon almond extract
1 1/2 cups dried cranberries (about 6 ounces)
1 egg white
1. Preheat oven to 350°F.
2. Combine flour, baking powder and salt and stir to combine. Set aside.
3. Using an electric mixer, beat butter, sugar, eggs and almond extract in large bowl until well blended. (A stand mixer works great for this recipe!) Mix in the flour, then the dried cranberries.
4. Divide dough in half. Shape each piece into a log that is approximately 2.5 inches wide by 9 inches long by 1 inch high. It is easiest to do this on parchment paper directly on your baking sheet. Whisk egg white until foamy then brush egg white glaze on top and sides of each log.
5. Bake logs ~35 minutes (until golden). Cool completely on a rack.
6. Once cooled, transfer logs to a work surface. Using a serrated knife cut logs on diagonal into 1/2 inch slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over and back 5 more minutes on second side.
This is what you end up with…