Mom first started making biscotti when I was only 6 or 7 and has been making it every Christmas since. She found the recipe in a magazine that has long since been lost. During the Christmas season mom would often leaf through magazines looking for recipes, this was before one could go on their phone or computer and find a recipe on a blog. I am thankful for the magazines mom found as they have given us many family favourites like this one.
At the time Biscotti was becoming quite trendy and popular for those of us who had not grown up with this twice baked cookie. I am sure my Italian friends would laugh at the story I am about to tell. One Christmas my parent’s, brother and I went over to our childhood friend’s house for a little Christmas gathering. They had recently moved, and we went to see their new house. Mom had brought some Christmas baking including the biscotti. My friend’s father spotted the biscotti and was surprised, he had received a gift basket that had previously included biscotti. He told them how hard the cookies had been, barely edible and sandy in texture. Mom quickly explained that they are twice baked and meant to be dipped in coffee. He went from hating the cookies to becoming one of his favourites. I can understand as they too are my favourite; I don’t even have to dip mine in coffee as I have always preferred crunchy cookies to chewy.
Once mom had made biscotti for the first time, and realized how easy it was to make, she went on to make many varieties. Chocolate and almond, hazelnut, chocolate chip, and one of my favourites, candy cane. I am sure we will be sharing those recipes in the years to come but we wanted to share the recipe that we make every year for Christmas.
Whether you have had homemade biscotti or not you should try this recipe, it is easy to make but will impress your friends and family. You might end up making this recipe every year for Christmas like we have for over 20 years.
⅔ cup granulated sugar
⅓ butter softened
2 tbsp vegetable oil
1 tsp vanilla extract
1 tsp almond extract
2 eggs
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup coarsely chopped almonds
In a large bowl beat together sugar, butter and oil until light and fluffy. Next beat in eggs one at a time and the extracts.
In a separate bowl sift together flour, baking powder and salt. Stir into butter mixture to make a soft dough.
On a floured surface pour the dough out and gently form it into a cylinder.
Divide the dough evenly into two pieces. We weigh each piece to confirm they are each the same size. Shape each piece into 6 inch logs.
Place the logs onto a baking sheet lined with parchment paper or a Silpat 4 inches apart. Flatten them to three inches using your fingers.
Bake in a 325°F for 30 minutes until golden brown and just slightly firm to the touch. Remove from the oven and allow to cool for 5 minutes.
Gently remove them from the baking sheet and place them on a cutting board. Using a serrated knife cut the logs into 12 ½” pieces. Repeat with the second log.
Spread out slices upright on the baking sheet and return to the oven. Bake for 30-35 minutes until golden, firm and dry.
We often leave our biscotti plain as we enjoy them as is but if you want you can also dip the biscotti in melted chocolate and sprinkle with chopped almonds. Or you can drizzle chocolate overtop if you prefer. Either way we think you will enjoy these delicious cookies.
Almond Biscotti
Ingredients
- ⅔ cup granulated sugar
- ⅓ cup butter softened
- 2 tbsp vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup coarsely chopped almonds
Instructions
- In a large bowl beat together sugar, butter and oil until light and fluffy. Next beat in eggs one at a time and the extracts.
- In a separate bowl sift together flour, baking powder and salt. Stir into butter mixture to make a soft dough.
- On a floured surface pour the dough out and gently form it into a cylinder.
- Divide the dough evenly into two pieces. We weigh each piece to confirm they are each the same size. Shape each piece into 6 inch logs.
- Place the logs onto a baking sheet lined with parchment paper or a Silpat 4 inches apart. Flatten them to three inches using your fingers.
- Bake in a 325°F for 30 minutes until golden brown and just slightly firm to the touch. Remove from the oven and allow to cool for 5 minutes.
- Gently remove them from the baking sheet and place them on a cutting board. Using a serrated knife cut the logs into 12 ½" pieces. Repeat with the second log.
- Spread out slices upright on the baking sheet and return to the oven. Bake for 30-35 minutes until golden, firm and dry.
