Whether it's taking a daily ritual from expected to extraordinary or discovering the wonderment and beauty of anew travel destination, J.R. McCabe elevates the everyday with timeless taste and comfortable confidence.
Biscotti is one of those Italian creations that is as good in the morning with a cappuccino as a breakfast biscuit as it is after dinner as a cookie. This Tuscan favorite is always high on my list and thanks to King Arthur Baking, now there’s a gluten free version. Twice-baked, crunchy, with hints of vanilla and almond, these biscotti are perfect on their own or for dipping in a warm tasty beverage.
Preheat the oven to 350°F. Line a large baking sheet with parchment.
In a medium-sized bowl, beat the butter, sugar, salt, vanilla, almond extract, and baking powder until the mixture is smooth and creamy.
Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9 1/2″ x 2″ logs, about 3/4″ tall. Straighten the logs, and smooth their tops and sides.
Bake the dough for 25 minutes. Remove it from the oven.
Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Reduce the oven temperature to 325°F.
Wait 5 minutes, then use a sharp chef’s knife to cut each log crosswise into 3/4″ slices.
Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 – 30 more minutes, until they feel very dry and are beginning to turn golden. Remove the biscotti from the oven, and transfer them to a rack to cool.