For many years now, I’ve been making a double batch of biscotti to give away as Christmas gifts to co-workers and friends. I think it comes from a combination of anti-Christmas-commercialism and the fear of going shopping among the crowds and a little bit of laziness that has made me do this kind of gift-giving. Also, I think my adult friends and family all have what they need or want, and I don’t know what to get anyone anymore.
Anyways, this is the best biscotti I’ve ever had in my life. Hands down. I was introduced to it by my dear friend in college. Her mother would bake a batch and send it to her, and I was one of the lucky friends who got to have some! We’d have morning coffee on Sundays, I’d supply the coffee with my trusty little Gevalia coffeemaker (illegally stashed in my closet along with my illegal rice cooker, hot water heater, candles, and toaster oven!) and she would supply the delicious almond-y treats. Many a chilly Sunday morning was spent gossiping about the weekend’s goings-on and savoring the crunchy biscuits dipped in coffee. One of my favorite college memories.
I finally got the recipe at some point. Maybe this was after college, when I was missing the biscotti, not having been able to find its match in any store. Biscotti that I’ve bought is often like hard-dried bread. And it’s not so tasty. I don’t know what it is in this recipe – maybe the prominence of the almonds, the bit of cakey-ness that makes it not so dry. It’s perfect with a hot cup of coffee or even warm milk.
So here’s the recipe. Thanks for sharing, Mama H!
(double recipe amounts in parentheses)
- 1/3 cup butter (2/3 cup)
- 2 cup flour (4 cup)
- 2/3 cup sugar (1 1/3 cup)
- 2 eggs (4 eggs)
- 2 tsp baking powder (4 tsp)
- 1 tsp vanilla (2 tsp)
- 1 1/2 cup almonds or hazelnuts, finely chopped (3 cup)
- 1 cup chocolate chips (2 cup)
- 1 tbsp shortening (2 tbsp)
- Heat in small pan, low heat. Stir till smooth.
- Preheat oven to 375 degrees.
- Beat butter till softened.
- Add 1 cup of flour. Add sugar, eggs, baking powder, and vanilla. Mix well.
- Stir in remaining cup of flour and nuts. Mix well. Resulting mixture should be a like a sticky dough.
- Divide dough in half. Shape each portion into a tightly packed log (about 9″ x 2″).
- Place logs about 4″ apart on lightly greased cookie sheet.
- Bake at 375 degrees for 20 minutes.
- Cool logs on rack for about 30 minutes. Drop oven temp to 325 degrees.
- Cut each log on slight diagonal with serrated knife into 1/2 inch pieces.
- Lay slices on ungreased cookie sheet. Bake at 325 degrees for 8 minutes.
- Turn slices over and bake another 8-10 minutes.10. Cool slices on rack. While cooling, prepare chocolate glaze.
- Dip cookies into glaze. Let set.
So pass this recipe on! It’s a little labor intensive, but SO worth it. And my photo above shows the double batch yield. Happy holidays!