I made these as present for my dad. He is one of the only people in my life that will give me creative opinions on what I should bake beyond “I don’t know…something really tasty?” Which is one of the reasons that a lot of the posts on this site are dedicated to him. And besides, he is the only person in the house capable of managing the caloric intake of baked goods on a regular basis.
By the way, thanks to all of you in the comments section who give me pointers and recipe ideas and salutations. You are all really sweet, and you pretty much make my day err day. You should probably start giving me a little more “constructive” criticism. Keeps me humble. :]
Anyway, my dad told me that he had really been craving biscotti. I don’t really like biscotti as a rule (heaven knows I love an underbaked cookie), so I wasn’t too keen, but I decided to give it a shot. These are slightly adapted from a “traditional” Italian biscotti recipe I found on allrecipes.com. We can’t really be sure that this is the exact recipe Nonni uses, but it does incorporate some really classic Italian flavors. The dark chocolate was just for karma’s sake.
Biscotti are twice-baked cookies, meaning, uh, you have to bake them twice. Once as a cookie-loaf and once after you’ve cut them into strips. There are some interesting rules about the cooling process once the loaves come out of the oven, but I forget the reasoning behind them so just follow the recipe closely. It was good to me, and it will probably be good to you. Let me know in the comments if it is not.
Gittin’ me a coffee QUICK,
Orange, Pine Nut and Dark Chocolate Biscotti
Adapted from allrecipes
1/3 cup butter
3/4 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 teaspoons orange zest
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 toasted almond pieces (or pine nuts, like I used)
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds.
Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet. Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.
With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.
Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container.