This month's theme for Food Around the World is Italy. I thought biscotti would be a good choice for an Italian recipe. I've been wanting to make a dessert that goes well with coffee. Lately, I've been in a coffee mood; especially in the afternoon when I get the yawns.
I chose this recipe from King Arthur Flour. It seemed simple and looked really good. It was not hard to make at all. I wanted to jazz mine up a little, so I dipped them in some white chocolate and used some grey and pink sprinkles. Did you know that pink is my favorite color? It is.
I loved this recipe. It's nothing too fancy, but it goes great with my coffee! If you would like to join in on the fun of Food Around the World, take a visit to the site. Kelly from "What's Cookin' Kelly" runs the group.
6 tablespoons butter
2/3 cup sugar
1/4 teaspoon vanilla exract
1 1/2 teaspoons baking powder
2 large eggs
2 cups all-purpose flour
1. Preheat the oven to 350 degrees. Lightly grease the biscotti pan. (I used a cookie sheet and just shaped the dough with my fingers)
2. In a medium-sized bowl, beat the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. Add the flour using the low speed of your mixer, stirring until smooth; the dough will be sticky.
3. Scoop the dough into the prepared biscotti pan (cookie sheet), shaping it into a rough log and leaving about 3/4" bare around the edges of the pan. The dough should be mounded in the center.
4. Bake the dough for 25-30 minutes, until it's golden brown all over. Remove it from the oven, and allow it to cool in the pan for 30 minutes. Remove from the pan. Using a spray bottle filled with water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. (I skipped this step and it was fine) Wait 5 minutes before slicing. Softening the crust just this little bit will make slicing the biscotti much easier. Use a serrated knife to cut diagonal 1/2" to 3/4" slices.
5. Reduce the oven temperature to 325 degrees.
6. Set the biscotti on edge on a large baking sheet; there's no need to grease the pan. Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry and are beginning to turn golden. They'll still feel a tiny bit moist in the center, if you break one in half; but they'll continue to dry out as they cool. Remove the biscotti from the oven, and transfer them to a rack to cool.