The Italians use the term biscotti to refer to any type of cookie. In North America, biscotti is used to describe a long, dry, hard twice-baked cookie with a curved top and flat bottom designed for dunking into wine or coffee. Makes 4 to 5 dozen biscotti.

2 3/4 cups all-purpose flour
1-cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
4 teaspoons Canola oil
1 teaspoon vanilla extract
3 large eggs, or 1 large egg and 4 egg whites
cooking spray
1 large egg white
2 tablespoons cinnamon sugar

  • Preheat oven to 350°F. Spray a heavy or cushioned cookie sheet with cooking spray.
  • Combine flour, sugar, baking powder and salt in a large mixing bowl.
  • Combine oil, vanilla and eggs and add to flour mixture. This may be done by hand or in an electric mixer, at low speed. Mix until the ingredients are well blended, but be careful not to overdo it or the biscotti will be tough. Turn dough out onto lightly floured surface and knead lightly a few times. Divide the dough into thirds and form into 4 10″ rolls (or 2 wider rolls to create extra long dipping biscotti). Place rolls 6″ apart on a baking sheet coated with cooking spray and flatten each roll slightly, to 1″ in thickness.
  • Gently brush the tops of the rolls with the egg whites and sprinkle liberally with the cinnamon sugar.
  • Place in the pre-heated oven and bake for 30 minutes. Remove the baking sheet from the oven. Allow rolls to cool for five minutes.
  • Using a serrated knife, carefully cut each roll diagonally into 18 1/2″ slices. Reserve the tiny end slices for snacks.
  • Place dough slices, bottom-side down, on the baking sheet. Reduce the oven temperature to 325°F and bake 20 minutes more. Cool completely on a wire rack (so the biscotti don’t become soggy as they cool).
  • Biscotti freeze beautifully. When completely cooled, reassemble slices back into a log. Wrap each log tightly in aluminum foil and place in a freezer bag. Freeze for up to two months.

Variation 1: Dessert in Athens
The rind of 1 lemon
1 teaspoon almond extract
2 teaspoons anise seeds
1 cup slivered almonds
1 tablespoon turbinado sugar to sprinkle on top before baking

Variation 2: Breakfast in Tuscany
The rind of one tangerine (optional)
Substitute 1/2 cup yellow corn meal for the last 1/2 cup of flour
1/2 cup pine nuts
1/2 cup pine nuts to sprinkle on top before baking

Variation 3: Pretty Valentine Biscotti
3/4 cup slivered almonds
1/4 to 1/2 cup dried cranberries
1 teaspoon almond extract
1 tablespoon turbinado sugar to sprinkle on top before baking

Variation 4: Turkish Delight
3/4 cup Turkish apricots, cut in 1/4″ strips
1/2 cup raw, unsalted pistachio nuts
1 teaspoon almond extract
Sprinkle 1 tablespoon turbinado sugar on top before baking

Variation 5: For after a movie
Substitute 1/2 cup of unsweetened cocoa powder for the last 1/2 cup of flour
Substitute 1/2 cup of chocolate chips for an additional 1/2 cup of flour
1 cup toasted hazelnuts
1 tablespoon espresso powder or instant coffee
1/2 teaspoon almond extract 1/2 teaspoon hazelnut extract, if available

Variation 6: The California Special
Substitute 3/4 cup of crunchy granola cereal plus 1/4 cup dried cranberries for the last cup of flour.
Sprinkle some granola on top before baking.
When cooled, drizzle with melted caramel.

Variation 7: The Peanut Butter Biscotti
Substitute 1/2 cup peanut butter for 1 egg
1/2 cup salted peanuts
3/4 cup chocolate chips
Drizzle with melted milk chocolate and then with melted peanut butter chips.
When cooled, drizzle with melted white chocolate.

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