Biscotti
Servings
2dozen
Servings
2dozen
Ingredients
Instructions
  1. Heat oven to 350 degrees F.
  2. Lightly grease cookie sheet.
  3. Combine sugar and butter, beat until fluffy.
  4. Add vanilla and eggs. Blend well.
  5. In separate bowl combine flour, baking powder, baking soda, and cinnamon.
  6. Add to sugar mixture, mix well. Stir in pecans if using.
  7. Gently knead 5 or 6 times.
  8. Shape into 2 X 10 inch rolls.
  9. Place 4 inches apart on cookie sheet, flatten to 3.5 inch width.
  10. Bake 350 degrees 25-30 minutes until set and golden brown.
  11. Remove and cool on wire rack 10 minutes.
  12. With serrated knife cut diagonally into 1/2 inch slices. Arrange slices, cut side down on cookie sheet.
  13. Bake at 350 degrees for 8 to 10 minutes till bottoms are crisp.
  14. Turn cookie over and bake additional 5 to 6 minutes or until crisp.
  15. Remove from cookie sheet to cool completely.
  16. Store in tightly covered container.
  17. 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.