Baking Biscotti

Cold weather begs for hot beverages. Hot beverages beg for something to dunk into them. Which brings us to biscotti.
These crunchy, uniquely shaped cookie-biscuits are a perfect
accompaniment for tea, coffee, hot chocolate, or even chai.

"Bis-cotti" means "twice-baked". A Tuscan baker created these cookies
several hundred years ago for dunking into wine. Because biscotti have
a long shelf-life, they became very popular throughout Italy and even
with traveling soldiers. Similar baked goods soon were developed
throughout Europe.

Biscotti continue to be popular, found in most any coffee shop. They
are easy to make, can accomodate a wide variety of flavors, and use
less sugar and butter than regular cookies (some don’t use butter at
all, such and Orange Almond Biscotti, listed below.) Wrapped in cellophane and tied with ribbon, biscotti make great gifts and party favors.

Double Chocolate Biscotti

6 Tablespoons unsalted butter, softened
2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 cup pecans, finely chopped (optional)

1. Preheat oven to 350 degrees. Line a large baking sheet with parchment or butter and flour it.

2. Sift flour, cocoa powder, baking soda, and salt into a medium bowl and set aside.

3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time. Add vanilla extract and beat well.

4. Add flour mixture and stir in. Stir in chocolate chips and pecans.

5. Place dough on prepared baking sheet and form into a log about 12 by
3 inches. Press down to 1-2 inches high. Bake until slightly firm, 25
minutes.

6. Cool on a rack for 10 minutes. Transfer to a cutting board and use a
serrated knife (or electric knife) to cut 1/2 inch thick slices. (Cut
diagonally if you want them to be very tall.)

7. Reduce oven temperature to 300 degrees. Place pieces back on baking
sheet, cut side down, and return to oven for 15 minutes. Turn slices
over and bake for another 15 minutes.

8. Cool completely and store in an air-tight container.

Orange Almond Biscotti

2 cups flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1 tablespoon grated orange peel
1 1/2 teaspoons vanilla extract
1 cup toasted unblanched almonds, coarsely chopped

1. Preheat oven to 350 degrees. Line a large baking sheet with parchment or butter and flour it.

2. In a large bowl, whisk together flour, sugar, baking soda, and salt.

3. In a small bowl, combine eggs, orange peel, and vanilla. Whisk
slightly to combine. Add to flour mixture and stir well. Stir in
almonds.

4. Transfer dough to a well-floured board and form into a log.

Follow steps 5-8 above to complete recipe.