I wrote this recipe post originally for Robyn Webb's You Can Eat That Blog, but wanted to share it with you as well. Enjoy!
How many of you have purchased already baked biscotti at your local grocery stores and specialty coffee houses? Did you know that biscotti (twice baked cookies) are actually very easy to make at home? The added bonus of making biscotti at home is that you are not only saving money, but you can also control what ingredients end up in the final product. Robyn gave me a basic recipe for biscotti, which I adapted to include crystallized ginger, pistachio nuts and orange zest.
Crystallized Ginger & Pistachio Biscotti (Cantuccini)
2 1/2 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoon baking powder
2 cups pistachio nuts, shelled, chopped
2 tablespoons finely chopped crystallized ginger
zest of one orange
2 teaspoons vanilla extract
1. Set a rack in the middle of the oven and preheat to 350 degrees.
2. In a bowl, combine the flour, sugar, baking powder, and orange zest and stir well to mix. Stir in the nuts and crystallized ginger.
3. In another bowl, whisk the eggs and the vanilla extract. Add to the dry ingredients and stir until a stiff dough is formed.
4. Scrape the dough onto a lightly floured surface and divide in half. Roll each half into a cylinder, just a bit shorter than the baking sheet. Place the dough onto the baking sheet covered with parchment paper. Press down gently with the palm of your hand to flatten the logs.
Variations: Don't think you'll like crystallized ginger? No problem! You can leave it out and add finely chopped dried apricots instead. Feel free to also use any kind of nut you prefer. For example, you can make biscotti with almonds and cinnamon, or hazelnuts and cocoa powder. My other favorite combination is orange zest and cranberries.
Have you made biscotti? If so, what add-ons did you use?