This is a recipe near and dear to my heart. I first made biscotti soon after getting married, in our tiny basement kitchen oven. It’s a very simple recipe that can be easily adapted to your preferences. David often brings a batch of them to work for quick breakfasts / snacks (they keep really, really well), and now some of his co-workers come looking for them as well. 😉
I recently made a batch with Marcus for the first time. He loved using a whisk and dumping all the mix-ins in…and, of course, eating the crumbs off the tray.
A few notes:
- The dough should be fairly stiff and you shouldn’t need any additional flour to shape it into logs. If it’s sticky, just pop it in the fridge for a few minutes before shaping.
- The trickiest part of making biscotti is cutting them. I find it’s all about the timing — you want the biscotti logs to be cool enough to handle, but not completely cold or they’ll be more likely to crumble. Twenty minutes after the first bake is usually the sweet spot for me.
- This recipe is very adaptable. My personal favorite flavor combination is below, but as long as you keep the add-ins to ~1 1/2 to 2 cups you should be able to swap in your choice of nuts/fruits/chocolate/seeds and even jazz up the spices if you want.
Makes 3-4 dozen biscotti
- 1/2 c grapeseed oil (or other neutral oil)
- 3 large eggs, straight from the fridge
- 200g (1 c) granulated sugar
- 1/2 Tbsp almond extract
- 1/2 Tbsp vanilla extract
- 400g (3 1/4 c) AP flour (I have swapped out 50% of the flour for sifted whole wheat flour with good results)
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- 85g (1/2 c) dark chocolate chips
- 75g (1/2 c) raisins
- 140g (1 c) toasted and chopped almonds
- Handful of flax seeds
- Preheat the oven to 375F. Line a large baking sheet with parchment or a Silpat (if your baking sheets are small, use two).
- In a large bowl, whisk together the oil, eggs, sugar, and extracts until smooth. In a small bowl, whisk together the flour, baking powder and salt.
- Pour the dry ingredients into the wet and use a silicone spatula or wooden spoon to gently combine.
- When the dry ingredients are almost fully incorporated, mix in the chocolate chips, raisins, and almonds. Stir just until everything is combined and there are no streaks of flour remaining. If the mixture is sticky, cover the bowl with plastic and chill for ~15 minutes before proceeding.
- Divide the dough into two equal parts. Working with one part at a time, transfer to the prepared baking sheet and pat into logs about 1/2 an inch thick. Leave at least 3 inches between the two logs as they will spread a little.
- Bake until the tops are lightly golden, firm, and beginning to crack – about 25-30 minutes. Transfer to a wire cooling rack and let cool for about 20-30 minutes, or until the logs are cool enough to handle but still slightly warm.
- Use a large offset spatula to transfer one log at a time to a cutting board. Use a sharp serrated knife to slice each log crosswise into ~1/2″ logs. (I find it easiest to just press down firmly with the knife rather than saw.) Place the cookies back on the baking sheet(s) cut side up and bake for another 10-15 minutes, or until lightly toasted. (You can flip the cookies over halfway through baking, but I usually don’t bother.)
- Cool completely on a wire rack (cookies will crisp us as they cool). Serve biscotti with coffee, tea, or hot chocolate. Leftovers store well for weeks in an airtight container.
A couple of weeks ago, I was thrilled to receive a copy of Deb Perelman’s new cookbook, Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. I’ve been reading Smitten Kitchen for…well, probably about as long as it’s existed. In an internet now overloaded with food blogs (sorry, not sorry) it’s one of the few that I still enjoy reading regularly. Deb’s clear and candid writing style is a breath of fresh air, and her recipes strike that rare balance between “stuff I want to attempt” and “stuff I’ll actually make.” (Her hidden kid pictures are a genius touch as well.) Can you tell I’m a fangirl? OK, moving on now.
While there are plenty of recipes that caught my eye (hello pretzel linzers with salted caramel and chicken and rice, street cart style!), I knew right away that granola biscotti would be the first I’d tackle because 1) we’d just run out of granola, 2) my 2-year old asks for “two cookies, please” most days (yes, he’s very specific about the “two” and no, he doesn’t always get them) and 3) previously mentioned 2-year-old is also obsessed with “helping” in the kitchen. (Recipes with lots of add-ins are perfect for little helpers, because they get to dump lots of things in bowls.) These have been a hit with the big and little people alike, and I can personally vouch that they’re equally good dunked in coffee or dipped in yogurt.
As Deb notes, these biscotti are very tweakable. I’ve included the recipe here as it appears in the book and my own substitutions in brackets. Also, I think these would make great Christmas cookie gifts — perhaps dunked or drizzled with chocolate. You can make these biscotti ahead of time as they keep very well, always a plus at this time of year.
A couple of notes:
- While I love butter and never shy away from it in baking, I used grapeseed oil because I prefer the texture of oil-based biscotti (they’re generally crisper and less crumbly than butter-based).
- I also like my biscotti bakery-style (i.e. long), so I made mine bigger than indicated and got 24 instead of 36.
- Slicing biscotti can be tricky business. If the logs are either too warm or too cold, they tend to crumble rather than cut. I have the best success when I cut them when they’re still slightly warm and push down (not saw) firmly with a sharp, serrated knife.
Makes 36 biscotti
- 1 cup (130 grams) all-purpose flour, plus more for your work surface [I used half spelt flour by weight]
- 1 1/2 cups plus 2 tablespoons (130 grams) rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon table or fine sea salt
- 6 tablespoons (85 grams) unsalted butter, melted, or virgin coconut oil, warmed until liquefied [I substituted 64g grapeseed oil]
- 1/4 cup (50 grams) granulated or raw (turbinado) sugar
- 1/4 cup (50 grams) light- or dark-brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract (optional) [I also added 1/2 tsp almond extract]
- 1/2 cup (45 grams) thinly sliced almonds [I used whole almonds, roughly chopped]
- 1/2 cup (40 grams) shredded unsweetened coconut
- 1 cup (about 150 grams) dried fruit of your choice, such as raisins, cranberries, cherries, or chopped dried apricots or figs, or a mix thereof
- 1 egg white [I omitted this]
- Mix the flour, rolled oats, baking powder, baking soda, and salt in a small bowl. Whisk the melted butter and sugars in the bottom of a large bowl. Whisk in the eggs and vanilla. Stir in the dry ingredients, nuts, coconut, and dried fruit. Expect a stiff batter.
- Position a rack in the center of the oven, and heat to 325 degrees. Line a baking sheet with parchment paper.
On a floured counter, using floured hands roll half the dough into a log a little shy of the length of your baking sheet, 12 to 14 inches. Transfer the dough log to the baking sheet, and pat lightly until it becomes more oval- shaped. Repeat with the second half of the dough. Beat the egg white until foamy, and brush it over logs. Bake the logs for 20 minutes, until they are lightly golden brown and beginning to form cracks.
- Let cool almost completely (it’s okay if the centers are still lukewarm), about 1 hour. With a serrated knife, cut the logs on the bias into 1/2-inch-thick slices. They will be crumbly; cut as gently as possible. Transfer the slices back to the parchment-lined baking sheet, and lay flat in a single layer. Bake for another 20 minutes, until toasted and crisp. (If you like, you can flip them halfway for more even browning, but you will have good color on them either way.)
- Cool the biscotti on the baking sheet, or transfer to a rack.
Note: This recipe should prove very tweakable; you could use cinnamon, or almond extract, add citrus zest, vary the fruits and sweeteners. You could swap half the flour for whole wheat or even oat flour. Or you could add some chocolate chips. Who could blame you?
Do ahead: Biscotti keep in an airtight container at room temperature for up to 2 weeks, and longer if well wrapped in the freezer.
Excerpted from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. Text and photographs copyright © 2017 Deb Perelman. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.