Loaded Biscotti

This recipe may get me thrown out of the Italian Club, but I like to update old recipes. I don't care for the taste of anise or a hard biscotti. Yes, biscotti translates to "twice baked," but it can be done with a crispy outside and soft center.

Once you make the base dough (it has nothing in it), you can add whatever is in your pantry. I like dried cranberries, white chocolate chips, and sliced almonds. For my hubby, I made chocolate chips, chopped cherries, and sliced almonds.

This is also good with dried fried (figs, dates, prunes, etc) and a drizzle of chocolate on top when done. Chocolate chips, orange zest, and chopped Cwalnuts are family favorites.

There is no limit as to what kind you can create. Here is the base recipe:

350 degrees 10-17 mins first bake

400 degrees 8 mins then flip and bake 8 more mins

3 eggs

1 c sugar

1/2 oil

1 1/2 tsp vanilla extract

1/2 tsp almond extract

Whip the above ingredients together and set aside.

SIFT:

3 cups flour

7 1/2 tsp baking powder

1/2 tsp salt

Slowly add the dry ingredients to the wet and mix thoroughly. Mix in your biscotti goodies (nuts, chocolate chips, etc)

Allow the dough to sit for 15 mins before forming long logs (leave room, they will grow in the oven).

Bake (first time) until the loaves are golden on top. Allow to cool and cut into slices (thin) and lay on their side on the baking sheet.

Pictured above - chocolate, cherry, and almond biscotti.

Here is the cranberry, white chocolate, and almond. So good!

I would love to hear what fillings you put in your biscotti. Leave me a comment and drop a picture of your creative biscotti.

Enjoy!