It’s Biscotti!

rhodie

This lovely Christmas camellia beckoned and was the harbinger of recipes to be found and made. One of my favorites at this time of year is for biscotti, which is disarmingly easy to make. Try this simple recipe this year and you will be thanking me for a long time, I will bet!

Biscotti

3 1/2 cups unbleached white flour
1/2 cup of hazelnuts, toasted, skinned and finely chopped
1/4 teaspoon baking soda
3 large eggs (use organic)
1 1/2 cups sugar
1/2 cup unsalted butter
1/2 teaspoon anise extract

1. Preheat oven to 350 F.

2. Grease large baking sheet. [I only use stainless steel and I use extra virgin olive oil, but you can use safflower or sunflower oil.]

3. Combine flour with hazelnuts, baking soda and 1/4 teaspoon salt in medium sized bowl. Set aside. [Note, I've also used sliced almonds or pecans. I would not use walnuts.]

4. In a large bowl, beat with an electric mixer the three large eggs with the sugar, softened butter and anise extract. Beat until well blended, up to five minutes.

5. With a wooden spoon, gradually stir in the flour mixture, kneading with hands if necessary, until you get a stiff dough.
dough

6. Divide the dough in half with a knife. With floured hands, shape each half into a long roll. [OK, this is the only tricky place. Just wash and reflour your hands if it gets messy. You can do it.] My recipe says 12″ x 1/1/2″. So around there. Place the two rolls on your baking sheet.
logs1

7. Bake 30 minutes, until rolls are firm and very lightly browned.

8. Remove rolls from oven, and with a long spatula, transfer the rolls to a cutting board.

logs
With a serrated knife cut rolls very carefully on the diagonal into 3/4″ slices. Place the slices, again, carefully, cut side down, back onto baking sheet.

9. Return to oven and bake 15 more minutes. You now must flip each one over,
slices

then continue baking for the final 15 minutes, until each is firm and crisp on both sides.

10. Remove from oven and place the slices on a wire rack to cool thoroughly.

A marvelous thing to do then is to dip the ends of the biscotti in melted chocolate. That’s what I did today, and here is my lovely result! Isn’t this a wonderful contribution to the spirit of Christmas? I hope you will try and that you and your loved ones will enjoy enormously!
biscotti

Love and Christmas blessings, my dear readers,
Kathryn xoxo

16 Responses to “It’s Biscotti!”

  1. Oh Yum! The ‘perfect’ treat, dear Kathryn. May the joys of this beautiful season surround you. Merry Christmas and a joyous New Year!

  2. Merry Christmas, Joey! Thank you for your lovely holiday best wishes! Hugs! Kathryn xoxo

  3. Kathryn: Thanks for the suggestion. I’m sitting here trying to wake up after Susan’s current pet sitting assignment turned into the gingham dog and calico cat at 11:00 PM last night and Adam and I had to drive to the rescue. Biscottis and all things sweet and warm are waking us up this morning. We have, at the Worthington Farmers Market, a wonderful woman named Kyla who hails from Missoula Montana but now lives with her husband and children in Bexley, the town here in Ohio where my folks lived. Kyla wanted to be a “stay at home mom” but also bring in a supplimental income so she began making jams, jellies, and biscottis. She started out “standard” and has expanded into the creative. Right now I am munching on a cranberry pistachio biscotti. Dark cherry chocolate chip is a favorite, apricot pine nut, double chocolate pecan, chocolate batter with dark chocolate chips, you get the idea. Her jams are equaily as creative. Even I, with my diabetic diet can eat her jams if I spread them thin. She doesn’t “over sugar” and uses natural ingredients. So if you or anyone who reads your blog is in need of a “special” gift package, check out Kyla’s new web page. She ships. We’ll give samplings of all her treats in the goodie boxes we trade with family and godparents at Christmas and into the New Year. I am dedicating myself to supporting home-based and alternative, organic farm and food production. Not only better for you, it tastes better too. Here is Kyla’s web site. http://www.sweetthinggourmet.com. Thanks for sharing how wonderful and simple biscotti making is. There are versions in many cultures. The Russians have one, Sukhariki, which I learned about from a Russian family who worked at the OSU Library with me in the 1970s. I used to make a version filled with oat bran and powdered milk and nuts and honey, etc. for field trips, a pre-granola bar invention because they would keep for weeks as long as they didn’t get wet. Zwieback, the German teething biscuits that I remember as a child are also a version. Merry Christmas to you and all who read this blog.
    Love and hugs, Julie

  4. Gorgeous camellia! I’ve always wondered what into biscotti. Thanks for the recipe. The descriptive photos will be helpful. Merry Christmas to you too!

  5. Hi, Julie, My! You have really expanded our perceptions of what biscotti can be! How inspiring! Thank you and Merry Christmas! Love, Kathryn xoxo

  6. Good morning, Sarah! I was so amazed, myself, to learn how easy they are! They are so pricey to buy in a shop! Thanks for stopping by! Kathryn xoxo

  7. I love biscotti, and have never made it! That will be fun to try.
    I think the anise extract is a must, as that subtle taste and aroma gives the biscotti an extra filip!
    That word ,”filip” is not seem much, and I only remember it being used in my family. I looked it up and found this buried in the internet: Something serving to rouse or excite.
    I take a glass of grog for a filip.
    Dickens.
    Well how about that! Perfect, just before the holiday.
    :)
    Biscotti with grog, or any warm, milky beverage like coffee or chai ;) would be great!
    Merry Christmas, Kathryn!
    Philip

  8. Good morning, Philip! A filip for Philip! Yes! Thank you for that new word! And, yes, biscotti and chai is an excellent combination! Perfect, indeed, for the holidays! Merry Christmas, Philip! :) Kathryn xoxo

  9. How Lovely of you to share the biscotti recipe with your fortunate readers, mom! They are delicious, and perfect for the holiday season. Great pics, too! :-)

    Love you,
    Antonia
    xoxox

  10. Hi, Antonia! Thank you! Glad I get to share them with you! :) Love you, dear. Mom xoox

  11. Oh, Kathryn! This was my first attempt at biscotti, and it was a rousing success!

    I tried to make two batches of fudge for presents yesterday, and ended up with a grainy, gritty mess. The fudge was intended to be shipped with gift packages, so I was mightily dissapointed…until I saw this recipe!

    As I tweeted to you earlier, I made a few alterations to take advantage of what ingredients i had on hand, so the nuts became almonds, the extract became almond as well, and i threw in some Craisins for fun

    Happy to say they are delish, but I might use a touch more extract next time I make them. Also, I learned a few things from making this recipe:

    1) Buy a long spatula! My “logs” broke in the middle while attempting to transfer them.

    2) Cut the cookies s-l-o-w-l-y! The ones in the middle of the log were hardest (with the break and all), but a slow and steady hand won the day. Besides, I rationalize that I can send both halves of the cookie and claim they were cracked in transit. (shhhh!)

    3) I had no idea what to do with the ends! They didn’t “flip” so easily in the oven, so I just left them face down. They were a bit browner, but mighty tasty!

    Off to dip my cooled cookies in white chocolate, then let them dry overnight for packaging in the A.M. If one or two happens to end up next to my Winter Dream Latte, so be it.

    Thanks again for the miraculous recipe!

  12. Aaah Kathryn, I’m now drooling after reading your biscotti recipe! I’m off to check my pantry for the ingrediants……..:)

  13. Hi, Mikki Q and welcome! I was so thrilled that you, someone who follows me on Twitter, came over and found the recipe–and then made them! Yes, these are excellent tips. And if you look carefully at my photo of the slices on the cookie sheet, you will see that I have two slices broken in the middle. And I have a long spatula. So, yes, flipping them is a delicate operation as is cutting them w/ the serrated knife. Thank you for bringing this specifically to readers’ attentions. :) It’s very dear that your cookies are on their way to help make someone’s Christmas more delicious! Well done! Kathryn xxoo PS: Try them next time with anise extract. Then tweet me! :)

  14. Hi, Liz! Most everything is readily available in a standard pantry except the anise extract, which truly is the secret ingredient! Kathryn xoxo

  15. I just love biscotti! Biscotti with Vin Santo – gustoso! Thank you for the recipe. I wish you a great evening and a Happy New Year. xxx & Blessings/ Tyra

  16. Happy New Year, Tyra! How sweet of you to come by with your well wishes! Thank you! Kathryn xoxo

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