The base recipe for these vanilla-almond biscotti can be adapted to all tastes. The almonds, pistachios and craisins can be replaced with anthing from chocolate chips to macadamia nuts to shredded coconut.
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups sugar
- 1/4 cup light brown sugar
- 2 eggs
- 1 1/2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup chopped pistachios‚Ä®1/4 cup dried cranberries or cherries
- 1/2 cup sliced almonds
- 1 egg mixed with 1 tablespoon milk
- turbinado sugar for sprinkling (optional)
- 6 oz dark chocolate wafers (optional)
- 6 oz white chocolate wafers (optional)
- In the bowl of a standing mixer fitted with the paddle attachment, cream the butter with the sugars until well blended. Add the eggs one at a time, mixing after each addition. Add the vanilla and blend again.
- In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the mixer and blend on low-speed until just combined.
- Remove the dough from the mixer and divide into two equal portions. (Note: If you are just making almond biscotti, divide dough into 3 equal portions. Shape each portion into a log about 10 inches long. Wrap each log in plastic wrap and chill in the refrigerator for at least one hour - three hours to overnight is ideal. Then proceed to step 5.) Return one portion to the bowl and add the pistachios and dried cherries. Mix until just combined, then remove. Return remaining portion, add the almonds, mix until combined, then remove.
- Divide each flavored dough ball into two equal portions. Shape each portion into a log about 10 inches long. Wrap each log in plastic wrap and chill in the refrigerator for at least one hour. Three hours to overnight is ideal.
- Serves 30-35
If you just wish to make almond biscotti, omit the pistachios and cherries.
For step-by-step instructions for this recipe and more, visit Alexandra's Kitchen.