This is another classic delight to treat loved ones and family during coffee or tea break, here we call it Fika. I make this biscotti often but the last year I have been busy with Julia so I didn't make them. I like to have a full jar of biscotti or cookies in the kitchen even if I don't often eat sweets. This way I always have something to serve when someone comes by unexpectedly.
This classic recipe is flexible when it comes the type of nut or decoration. I sometimes make them with hazelnut or pistachio and I skip the chocolate but I brush them with egg yolk instead to get the golden color.
Save or pin the recipe if you don't already have one and get creative with making biscotti this holiday. I hope you guys enjoy the inspiration!
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
3/4 cups finely chopped Almond (with a food processor)
1 cup dark cooking chocolate
Preheat oven to 350 F = 170 C degrees . Line a baking sheet with parchment paper. Whisk the flour, baking powder, and salt together in a medium bowl.
In a large bowl, beat the butter and sugar together until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, then the vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
Slowly mix in the flour mixture until combined, about 30 seconds. Mix in the almond until just incorporated.
Press the dough into two 13 by 2-inch loaves on the prepared baking sheet, spaced about 3 inches apart. Bake the loaves until golden and just beginning to crack on top, about 35 minutes, rotating the baking sheets halfway through baking.
Let the loaves cool on the baking sheet for 10 minutes. Lower the oven temperature to 325 degrees F.
Transfer the loaves to a cutting board and slice each on the diagonal into 1/2-inch-thick slices with a serrated knife. Lay the slices about 1/2 inch apart on the baking sheet and bake until crisp and golden brown on both sides, about 15 minutes, flipping the slices over halfway through baking. Transfer the biscotti to a wire rack and let cool completely before serving, about 1 hour.
Melt dark chocolate over a double boiler. Dip the ends or the entire flat side of each biscotti into the melted chocolate. Prop each cookie vertically in the aisles of the cooling rack, so the chocolate faces the ceiling.