Biscotti, Biscotti

My traditional almond biscotti - looks great served in a cup or jar

You know it, but do you love it?  Chances are you've had biscotti while catching up with a friend at a local coffee house, right?  So, what was it like?  Hard, large and awkward to dunk, and when you did accomplish the ol' dunk-a-roo, it disintegrated into the bottom of your mug.  Taste?  Pretty bland.  Well, I've got some good news for you - don't write off biscotti yet!  That manufactured variety brings shame to the simple and tasty cookie which should rest easily on your coffee saucer and perfectly go with your favorite drink. 

Biscotti with a glass of Vin Santo

Biscotti with a strong cup of coffee

Biscotti is an old Italian cookie that means twice baked - literally.  The dough is made, formed into a log on a cookie sheet, baked in the oven, removed to cool, sliced and then back on the cookie sheet into the oven to dry out over a second baking.  The result should be a nice crispy cookie that will last weeks in a sealed container and a perfect accompaniment to coffee, tea, hot chocolate or wine.  With hundreds of varieties to choose from, I am going to share with you my easy biscotti base recipe flavoured with dried cherries and dark chocolate. 

Dried Cherry and Dark Chocolate Biscotti

Ingredients

2Tbsp. butter
3/4 cup white sugar
2 eggs
1 tsp. vanilla
2 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup good quality dark chocolate, shaved or chopped
1/2 - 3/4 cup dried cherries

- Preheat the oven to 350.
- In a large bowl, beat the butter and sugar until lighter in colour and fluffy.  Add the eggs, one at a time and then the vanilla; mix to incorporate.
- Time to add the dry ingredients!  Add the flour, powder and salt and mix. (this is the basic dough - feel free to make changes from here)
- Add the shaved chocolate and cherries, stirring to even distribute among the dough.
- Butter/oil a cookie sheet OR use parchment paper or a silpat.  Form the dough (you might need some extra flour to help it along) into a long log on the cookie sheet.  The width of the log will be the width of the biscotti.  I prefer my biscotti on the smaller side so it fits nicely on a coffee saucer, but the length is completely subjective!  Same with the height!  Place the biscotti in the oven and let bake for 25 minutes.  The biscotti should be completely baked (toothpick test if necessary) and starting to take on a golden colour.
- Remove the biscotti from the oven and let it cool down (impatient cooks will yield a jagged cookie - don't go there!) AND re-set the oven to 275.
- Place the biscotti log on a cutting board and with a sharp, long knife, slice the log into single biscotti - no more than 1/2 inch thick, as they become to difficult to eat!  Place the sliced biscotti back on the cookie sheet, giving some room in between each slice for the heat to transfer.
- Place the biscotti back in the oven for about 30 - 35 minutes, until dried out, but not too brown.
- Remove from the oven and let cool.  That's it!

Some biscotti can be dipped in a bath of melted chocolate for the truly indulgent!
There are countless flavours biscotti can take, from sweet to savory.  If you remove the cherries and chocolate from the recipe (and in some cases, the vanilla) you can play around with different varieties.  This week, while hosting a Stella and Dot Trunk Show, I prepared three flavors to pair with Italian Prosecco, white and Chianti: cherry and dark chocolate, lemon and white chocolate and traditional almond (here, you substitute the vanilla flavouring for almond flavouring, and toast the almond slices before adding to the base recipe).

Other flavours I have made in the past were walnut, macadamia with coconut, dried fruit, cranberry and orange, chocolate with coconut and maple.

I have never tried savory biscotti, but I'm sure you could adjust the recipe to reflect one worthy of olives, cheese, pancetta, or herbs.

So, go ahead, whip up a batch of these simple but flavourful cookies and let your imagination dictate the combination!  Biscotti are great to have on hand for unexpected visitors, for breakfast or tea time and even to help build a beautiful dessert!  Tomorrow we are hosting two couples at our place for a late dinner, and with only an hour to cook, dessert will be a a tiramisu made tonight with my left over cherry biscotti and a cappuccino!

Very inviting!