I was looking for a good biscotti recipe and my friend, Cheri, had the perfect one for me. This is super easy to make with many variations. The cookies store well for a few weeks too.
If desired, these cookies are firm enough to dunk in chocolate.
Ingredients
- 1/2 cup sugar
- 1/4 cup softened butter
- 1/2 tsp vanilla extract
- 2 egg
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon optional
- 1/2 cup finely chopped pecan optional
- 1/2 cup mini chocolate chips
Servings: dozen
Instructions
- Heat oven to 350 degrees F.
- Lightly grease cookie sheet.
- Combine sugar and butter, beat until fluffy.
- Add vanilla and eggs. Blend well.
- In separate bowl combine flour, baking powder, baking soda, and cinnamon.
- Add to sugar mixture, mix well. Stir in pecans if using.
- Gently knead 5 or 6 times.
- Shape into 2 X 10 inch rolls.
- Place 4 inches apart on cookie sheet, flatten to 3.5 inch width.
- Bake 350 degrees 25-30 minutes until set and golden brown.
- Remove and cool on wire rack 10 minutes.
- With serrated knife cut diagonally into 1/2 inch slices. Arrange slices, cut side down on cookie sheet.
- Bake at 350 degrees for 8 to 10 minutes till bottoms are crisp.
- Turn cookie over and bake additional 5 to 6 minutes or until crisp.
- Remove from cookie sheet to cool completely.
- Store in tightly covered container.
- OPTIONAL: Dip ends of biscotti in chocolate or white chocolate.
Recipe Notes
Option 2, Stir in 1 tsp grated lemon peel and 2 Tbl lemon juice before adding eggs. Replace chocolate chips with 1/2 cup dried cherries.
Option 3. Stir in 1 tsp orange rind with flour. Omit cinnamon. Replace chocolate chips with 1/4 cup dry cranberries and 1/4 cup finely chopped dry apricots.
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