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Twice baked · chill the dough · 28 slices
Biscotti
A spiced, nut-studded dough chilled into logs, baked, sliced on the diagonal, then baked again.
Serves
Units
| Preheat the oven to 350°F | |||||||||
| 3 cups flour | mix dryflour · spices | add drycombine | stir innuts · add-ins | wrap, chill1 hr | shape 2 logs4″ × 12″ | first bake35 min | slice, bake¾″ diagonal · 10 min | ||
| 3 tsp baking powder | |||||||||
| 1/4 tsp salt | |||||||||
| 1 tsp cinnamon | |||||||||
| 1/2 tsp nutmeg | |||||||||
| 1/4 cup butter | beatlarge bowl | add weteggs · vanilla · milk | |||||||
| 3/4 cup sugar | |||||||||
| 3 large eggs | |||||||||
| 1 tsp vanilla | |||||||||
| 1/4 cup milk | |||||||||
| 3/4 cup nuts — toasted and chopped | |||||||||
| 2 Tbs espresso powder — optional · 2–3 Tbs on the card | |||||||||
| 1 orange — optional · zest only | |||||||||
Notes from the card
Optional additions
The espresso powder and orange zest are marked optional and aren't mentioned in the method. Folding them in with the nuts is the natural place.
Dip the bottoms
Optional on the card: dip the cut bottom of each biscotto in melted chocolate once cooled.
Slice while warm
The logs cut cleanly a few minutes out of the oven. Cold biscotti logs crumble under the knife.