Sarahs Biscotti Recipes

CLASSIC BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

BISCOTTI BITES

Steps:

• Whisk together flour, cornmeal, baking powder, and salt.
• Beat butter with a mixer on medium speed until smooth. Add granulated sugar and beat until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, until well combined. Add flour mixture and beat on low speed until just combined. Then beat in coconut, grapefruit zest, and 5 ounces chocolate until evenly distributed.
• Drop heaping teaspoonfuls of dough, spaced 1 inch apart, on parchment-lined baking sheets. Sprinkle tops with sanding sugar. Refrigerate 30 minutes.
• Preheat oven to 350 degrees. Bake, rotating sheets halfway through, until golden, 18 to 20 minutes. Let cool completely on baking sheets set on wire racks.
• Melt remaining chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Dip bottoms of cooled cookies in melted chocolate, scrape off excess against rim of bowl, and set on parchment-lined baking sheets. Refrigerate until chocolate is set, about 30 minutes. The dipped cookies can be stored in a single layer in a cool place for up to a week.

GINGERBREAD BISCOTTI

Steps:

• Heat the oven to 325 degrees and line a large baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, add the egg, egg white, both sugars, ginger, cinnamon, nutmeg, cloves, cardamom, star anise, espresso powder, salt, baking soda, almond extract and lemon extract. Beat on medium speed just to combine, scrape down the bowl and beater, then increase the speed to high and beat for a full 90 seconds or until the mixture is slightly paler, thick and ribbony.
• Add the flour and the candied ginger. Beat on low speed until mostly combined, stopping the beater just before all the flour is incorporated so you don't overmix. Scrape the sides and bottom of the bowl to incorporate any remaining dry bits into the dough.
• Gather the dough with your hands, kneading lightly in the bowl just to bring everything together into a cohesive mass. Place the dough on the center of the prepared sheet, then dampen your hands with water and mold the dough into a 9-by-4-inch log about 1 inch tall. Bake until the log puffs and spreads a little, turns golden brown at the edges and is firm to the touch, 40 to 45 minutes.
• Remove the loaf from the oven and allow to cool for 10 minutes. Transfer the loaf to a cutting board and, using a serrated knife, cut at a diagonal into 12 (¾-inch-wide) slices. Turn the slices on their sides and return to the oven.
• Bake, flipping the slices halfway through, until slightly browned and dry in the centers, 10 to 15 minutes. Bake longer for drier, crunchier biscotti. Remove from the oven and cool the biscotti on the sheet. Turn the slices top sides up.
• In a double-boiler or a heatproof bowl set over simmering water, melt the chocolate, stirring until completely smooth. (See Tip.) Remove the bowl from the heat, and using a small spoon, drape the melted chocolate over the tops of the biscotti, nudging some to drip over the edges. Allow the chocolate to sit at room temperature or in the refrigerator to fully set. The biscotti will last for a couple of weeks in an airtight container at room temperature.

SARAH'S BISCOTTI

Steps:

• Blend the wet ingredients together - mix well. Add the dry ingredients and the dried berries. The dough maybe a bit sticky.
• Put some flour on your hands and divide the dough into 2 logs - 2 1/2 x 9 1/2 x1. Place on a cookie sheet line with parchment paper - I usually just place one log on a cookie sheet as they tend to spread a bit.
• Whip the egg white and brush on top of the log. Bake for 30 min at 350 degrees. Cool on a wire rack.
• Cut diagonally and place cut side down on baking sheet. Bake another 5 minutes. (stop now if you want a chewy biscotti) Flip to the other cut side and bake for an additional 5 minutes.
• When cool drizzle or frost with melted white chocolate.