I call these make-your-own biscotti, because once you’ve made the basic batter, you can flavor it as you wish and stir in any additions you like.
I have added chocolate chips, but white chocolate chips also work well. If you don’t like chocolate, leave it out.
I always have dried cranberries in my pantry, but often times I use dried cherries instead. But you can swap them for any dried fruit. Try raisins or chopped dried apricots, figs or dates.
Two tablespoons Amoretto liqueur leave a very subtle almond flavor. I up the almond ante with a little almond extract. Grand Marnier would make a good swap. Then add a few gratings of orange peel, orange extract if you have it, and you have lovely orange biscotti. Espresso is also delicious with a shot of Kahlua and some instant espresso powder.
How to make your own biscotti: First you need to make the basic batter which consists of 1 stick butter, 3/4 cup sugar, 2 eggs, 2 cups plus 2 tablespoons flour, 1 1/2 teaspoons baking powder and a dash of salt. Add 2 tablespoons of any liquid of your choice and 1 teaspoon of any extract flavoring. Then add 2 to 2 1/4 cups of any additions you like, such as nuts, dried fruits, candies, etc. This is your palette. You are the painter. Create.
About baking: Biscotti means twice baked and because I prefer a soft biscotti, I only bake them 8 to 10 minutes in the second baking. If you prefer them crisper, bake them 15 minutes.
Whether you make these as a gift for others or a gift for yourself, I hope you enjoy giving them your own personality. I wish you happy holidays and thank you for your valued support.
When you add the eggs, the batter will look curdled, almost like cottage cheese. After you add the flour, it will all come together.
Baked biscotti with be very lightly browned.
After they are baked, slice them diagonally into about 1/2 to 3/4 inch wide pieces. Using an off-set spatula move them to another baking sheet.
Bake them a second time for about 10 minutes for soft biscotti or 15 minutes for crisp ones.
Chocolate, Cranberry, Pistachio Biscotti
1/4 pound (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons Amaretto
2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
2/3 cup roasted pistachios or almonds
2/3 cup dried cranberries
2/3 cup chocolate chips
Powdered sugar for sprinkling on top, optional
1. Arrange rack in middle of the oven and preheat the oven to 325 degrees. Line a baking sheet with parchment or Silpat.
2. In a mixing bowl, cream butter and sugar until light and fluffy., about 3 minutes. Beat in eggs one at a time. Scrape the sides and mix again. The mixture will look curdled. Mix in extracts and liqueur., mixing well. In a bowl, combine the flour, baking powder and salt . Add to the creamed mixture and mix until thoroughly combined. Mix in nuts and chips.
3. Divide dough in half (about 16 oz. each) and transfer to the prepared baking sheet. Shape each into two logs, each about 16 inches long x 1 1/2 inches wide. (This is easiest to do with wet hands.)
4. Bake for 25 to 30 minutes or until lightly browned. Remove from oven and cool 10 minutes.
5. With a serrated knife, slice diagonally at a 45 degree angle into slices about 1/2- to 3/4-inch thick. Arrange the slices upright and return to the oven for 8 to 10 minutes for soft biscotti, 15 minutes for crisp and dry ones.
6. Sprinkle with powdered sugar.
To make ahead: Store airtight for several weeks or freeze.
Makes about 36 biscotti. (I tend to cut them on the generous side. If you actually cut them 1/2-inch wide you will get many more. )
