I am the kind of guy who doesn’t need a cup of coffee to enjoy biscotti. I love the delightfully crunchy cookies just by themselves. This recipe is super-easy to follow and make, and you can make any variety of biscotti you’d like. They’re good with dried fruits, like cherries or cranberries, and you can use whatever nut you choose. Here I used pistachios (because I love them) but almonds are also a very popular choice.
As far as the chocolate dipping goes, you can go crazy and drizzle white chocolate over the top if you want them extra-fancy, or just dip the bottoms as I have done here. These can be very elegant, and they last quite a while if packaged correctly, so they can make excellent homemade gifts for a special someone.
- for the biscotti:
- flour - 2 cups
- sugar - 1 cup
- baking powder - 1 tsp
- salt - 1/4 tsp
- cinnamon - 1/8 tsp
- butter - 4 tbsp, cold - cut into pieces
- eggs - 3 large, lightly beaten
- pistachios - 1 cup, shelled, toasted and lightly chopped
- vanilla extract - 1 tsp
- for the dipping chocolate:
- bittersweet baking chocolate - 4 oz, chopped
- butter - 1 tbsp
This recipe is part of a series I am doing for Parade's Community Table:
CLICK HERE FOR THE INSTRUCTIONS.