Jenny’s FAMOUS Biscotti (My mom would mug someone for these)
1 cup granulated sugar
1 teaspoon vanilla extract
few drops of almond extract
1 1/2 cups all-purpose flour + 2-4 tablespoons (mixture should be fairly thick)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cups chopped almonds
1/4-1/2 cup dark chocolate chips/chunks (this is optional)
*You can use this as a base recipe to put anything you’d like in your biscotti. Ex: take out the almonds, add in dried cranberries & pistachios. The possibilities are endless!
** I usually dip mine in chocolate rather than adding the chocolate chips. If you wish to do this simply melt chocolate in a double boiler (you will need about 2 cups), slowly over simmering water. Pour melted chocolate onto a clean piece of parchment paper and dip each biscotti in it, smooth side down. Lay on their sides on another piece of parchment. Allow to harden.
1. Pre-heat the oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. Place the eggs and sugar in a bowl and beat with a mixer for several minutes on medium-high speed. You will see the color change from deep eggy yellow to a pale lemon, and the mixture will thicken up a bit. Beat in the vanilla extract and almond extract.
4. Mix in the flour, baking powder and salt on low-speed.
5. Fold in the almonds and chocolate chunks/chips. Put the dough onto a your parchment lined baking sheet and pat down into a long, thin rectangle. (I would call it more of a log)
6. Once the “log” is formed, start to taper the ends, so that the result is a thicker “log” in the middle that gets thinner towards the ends.
6. Cook for 20-25 minutes. The biscotti log will have risen and spread a little and it should be a golden brown color. Leave for 2-3 hours to cool.
7. Then, on the diagonal, cut into the familiar biscotti shapes in the thickness you desire.
8. At this point you can determine your desired consistency. I usually stop at this point as I like my biscotti a little soft. If you like them harder, put these back onto the baking sheet, laying them down flat, and cook an additional 10 minutes. By this time they should be golden brown and crunchy. Let them cool and then store in an airtight container