A biscotti recipe is a good basic cookie recipe to have in one’s repitoire. Though the 90′s almost made them passé, I think they still deserve a spot in one’s kitchen and coffee/tea time. The following recipe is an amalgamation of several recipes that easily lends itself to playing around with. Sugar can be swapped out for a number of different types of sweeteners- honey, maple syrup, molasses with orange juice concentrate, and cocoa powder can be added to the base with the flour.
I like my biscotti dough to be not very sticky, so I tend to add flour until the dough is easily handled for the log forming stage. I also like my biscotti to be hard when finished. Each cookie gets baked on both sides after being sliced, and then put into an air tight container to keep them crisp.
The addition of cacao nibs to this recipe added a nice earthy base note to the overall flavor of the cookie. The nibs own slight bitterness matched well with the candied orange peel. The cacao nibs also contributed a floral note whose earthiness tends toward caramel.
Cacao Nib Biscotti with Candied Orange Peel and Pistachios
Preheat oven to 350°F.
In a mixing bowl stir together:
- 2 1/2 cups of AP flour
- 1 tsp baking powder
- 1 cup of sugar
- 1/4 tsp salt
In a separate bowl,mix the wet ingredients:
- 2 eggs
- 1 tsp vanilla
Combine the wet ingredients into the dry, and mix thouroughly. I sprinkle in more flour till the dough is not very sticky, and easy to handle.
Add to the mixture the dry nibblies:
- 3/4 cup of coarsely chopped pistachios
- 3/4 cup chopped candied orange peel
- 1/2 chopped cacao nibs
Eyeball the dough to decide whether it would benefit from more dry nibblies to obtain a good distribution of bits in your cookies.
Divide the dough in halves, forming two logs that fit onto a slighty oiled baking sheet with space in between each log. Cook at 350° for approximately 30 minutes until just slightly golden on top. Remove logs, allowing to cool completely. Turn down the oven temperature down slightly to 325°.
When cool, cut (with a serrated knife) each log into ½ inch slices on a diagonal for long pieces or just staight across the width for more smaller cookies. Place the slices on the baking sheet, cut sides up, on possibly two sheets if they don’t all fit, and you don’t eat the ends.
Cook the cookie slices for 10-15 minutes on each side, and cool completely to allow the cookies to harden. Store in an air tight container, where they can last for quite awhile if you let them.