As most of you know, this is a busy week for K and I. Family and friends everywhere - entertaining every day all day - running around like crazy trying to put the finishing touches on our big day. It is so exciting, but a little overwhelming because I want to make sure that all of our guests know that even though our time is limited we appreciate each and every one of them dearly! I decided I wanted to whip together a little grab-and-go snack that is easy to eat and easy to share with anyone who stops by - and then I remembered the delicious snack I made over Thanksgiving this year (that was also a HUGE hit) and instantly knew what I needed to make - Biscotti!
I found this recipe on Quite Curious - Best Biscotti Ever recipe and thought I would give it a whirl! However, per my standard practice I decided to play around with the ingredients a little…
Recipe Yields 2 Dozen Cookies
- 1/2 stick of butter, softened
- 1 cup sugar
- 2 eggs
- 2 tsp baking powder
- 2 cups flour
- 1/4 tsp salt
- 2 teaspoons almond extract | vanilla extract
- 2 tablespoons amaretto liqueur | Bullet Whiskey
- 2 cups | 1/2 cup of whole almonds + 1/2 cup of Craisins
How to make Biscotti
- Preheat the oven to 350F. Spray baking sheet or line with parchment paper.
- Melt the butter and then combine with sugar. Mix together until well combined.
- One by one add the eggs, almond extract, amaretto liqueur, baking powder, salt, and flour. Mix everything well until it forms a smooth, sticky batter.
- Divide the dough into 2 equal portions - add second mixture into a separate bowl.
- Add in desired fixings (i.e. the almonds + craisins or the whoopers or whatever your heart desires)
- Make two long, 3-inch wide, flat rows of dough on the sheet pan, spaced TWO INCHES apart. They will expand.
- Bake for 25 minutes, or until the cookie rows turns golden brown.
- Remove the sheet pan from the oven. Let the cookie rows cool for about 10 minutes then slice into 1 inch pieces with a sharp knife*. Turn the cookies over so they lay on the side.
- Return the cookies back into the oven to dry out any moisture still in the cookies. You can use the residual heat from the first baking, or turn the oven on to a low temperature.
The results are delicious. I am obsessed with the buttery, whiskey, sweet vanilla taste. For my first attempt of Biscotti - I am impressed. I SHOULD have let them sit and dry out longer, but I was anxious to get started on my dinner so sacrifices had to be made.
I hope you have fun playing around with this recipe at home - it was so easy to make this deliciously unique.