Add a twice-baked Italian cookie to your baking repertoire.To make biscotti, combine the flour and other dry ingredients in a large bowl. Combine the eggs and liquid ingredients, and add to the flour mixture, stirring until well blended. The dough will be dry and crumbly. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Divide the dough in half. Shape each portion of dough into an 8-inch-long roll.  Place the rolls about 6 inches apart on a large greased baking sheet. Pat each roll to a 1-inch thickness.Bake according to the recipe directions, usually about 30 to 35 minutes. Remove the rolls from the baking sheet and cool 10 minutes on a wire rack. Cut each roll diagonally into ½-inch slices using a serrated or electric knife. Place the slices, cut sides down, on the baking sheet. Reduce the oven temperature according to recipe directions, and bake about 10 minutes. Turn cookies over and bake 10 more minutes.  The cookies will be slightly soft in the centers, but they will harden as they cool. Remove from the baking sheet and cool completely on wire racks. Get the Recipe: Biscotti with Lavender and Orange
Get the Recipe: Deep Dark Chocolate Biscotti

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