I’m a big biscotti fan. Something about the crunchy sweetness just pairs really well with coffee, I find. Then again, there’s not many things I don’t find that go with coffee. Ha ha hashtag momlife.
Those Italians were on to something!
Biscotti, in it’s most basic form is simply a cookie that is baked twice. The dough is made, shaped into a wide, flat loaf, baked, cooled, sliced into cookies, and baked again! It seems like a lot of work, but in fact, it’s much less work than I had originally anticipated it to be.
I found a basic recipe and tweaked it a bit so the flavour was very simple to go with my Chai Chai Jelly, I wanted a flavoured cookie, but I wanted it to be a simple, single, complimentary flavour. I did wander from the standard biscotti, you’ll notice this one has no nuts – I wanted to make this recipe school safe, as my sister really loves Chai tea, and I thought she’d like to bring some biscotti and Chai Jelly to school.
I’d like to think I nailed it!
This recipe is really no fuss. I didn’t soften, melt, or bring any of my ingredients to room temp. Butter was straight out of the fridge, as were the eggs. Everything went into the cookies as it was stored. They turned out beautifully.
Best Vanilla Biscotti
- 1/3 cup butter
- 2/3 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 3 tsp bourbon vanilla extract
- 2 large eggs
- 2 cups unbleached all purpose flour
Preheat oven to 350f. Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer, fitted with the paddle, beat the butter, sugar, salt, baking powder, and vanilla extract until smooth and creamy.
Add in the eggs, one at a time, until smooth and uniform.
Turn mixer to low and in flour, one cup at a time, and mix until smooth but sticky.
Scoop out the dough onto your baking sheet, and form into two flat, wide loaves, a couple inches apart. Wet hands and smooth the tops of the loaves.
Bake at 350f for 25 or so minutes until both loaves are set and starting to turn golden brown.
Remove loaves from the oven, and using a BBQ brush, lightly brush the crust of the loaves with warm water - this will reduce the crumbing later.
Allow loaves to cool for 5 or so minutes, and transfer to a cutting board. Slice the loaves crosswise into 3/4" slices. Return the slices to the baking sheet, laying flat, and bake for another 25-30 minutes.
Remove biscotti from pan and cool on a wire rack until room temperature. Store in an airtight container!