By Donna Helzer, Guest Author and Friend
Of course, I dunk cookies into milk, but my coffee with cream is host to various things…toast, muffins, cookies, scones, and of course biscotti.
I admit I don’t think to buy biscotti, but if I receive it as a gift, the coffee is quickly brewing!
It didn’t seem too difficult to make my own, even for the non-baker in me. So after a brief search through a few trusted sources I morphed together a version I could live with, specifically without anise.
I creamed, added, molded, baked, and cut my way to an afternoon of relished dunking.
Living in Colorado Springs, our arid climate changes the moisture content of the flour, so I added less flour than this recipe called for and an extra egg. It was an easy recipe to follow and wasn’t time consuming. My hubby (an occasional dunker) loved it!
There are many ways to customize this recipe—mini chocolate chips, dipping in chocolate, add citrus zest, or use almond extract instead of vanilla to develop a unique biscotti all your own.
Share with a friend over coffee, or give as a gift with specialty coffee or hot coco packets in a fun mug for someone’s birthday or Mother’s Day.
Whether you share or not, dunk or not, this is an easy biscotti recipe to make and enjoy!
½ teaspoon salt
1 cup butter
1 ¾ cups sugar
2 teaspoons vanilla
½ cup chopped walnuts
½ cup chopped pecans
2 teaspoons baking powder
7 to 8 cups flour (till dough formed)
Cream the salt, eggs, butter, and sugar together. Add baking powder and vanilla. Gradually add the flour until dough is formed. Divide dough into 2 equal parts and knead walnuts into ½ and pecans into the other ½. Divide each ball into 2 balls, shape into small flat loaves, and place on a cookie sheet.
Bake at 350° for 30 minutes. Cut loaves while warm (NOT HOT) about 1 inch wide and lay on side in cookie sheet. Put back in the oven for about 5 minutes – until lightly toasted. Flip and toast other side for 5 minutes. Remove from oven and cool.