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Biscotti (bih SCOT ee) means "twice-cooked" and refers to the fact that you bake these crunchy Italian cookies twice. They are great to have on hand when company comes or to give as a small gift when visiting.
You form the dough into long logs and bake them until firm. You then slice the logs on the diagonal into individual cookies, which are baked again. The finished cookies are dry and hard. You can eat them as is, but they're best when dunked in a mug of coffee or even a glass of milk.
Biscotti make a wonderful afternoon snack. However, you can also serve them as dessert, even at the end of a fairly fancy meal. Biscotti are often served with sweet dessert wine for dunking. (Vin santo is the most common choice, but any good dessert wine is fine. Try it with Marsala, Madeira, sherry, or Sauternes.) Biscotti are also a nice way to dress up ice cream or fresh fruit.
The following recipe is for the classic almond biscotti that come from Tuscany. Traditionally, a little vin santo is added to the dough.
Biscotti
Special tools: Parchment paper, serrated knife
Preparation time: 20 minutes
Cooking time: 40 to 45 minutes
Yield: 20 to 28 cookies
1/2 cup sweet butter (1 stick, unsalted)
1 cup sugar
2 tablespoons vin santo or other sweet wine
Grated zest of 1 lemon
3 eggs
1/2 cup milk
2 cups flour plus flour for dusting work surface
1 teaspoon baking powder
Pinch of salt and pepper
2 cups whole almonds, toasted
1. Preheat the oven to 350 degrees F.
2. In a mixer or a large bowl, whip or beat the butter and sugar together until creamy. Add the vin santo and lemon zest and blend well. Add the eggs, one at a time, beating with each addition. Mix in the milk. Then slowly work in the flour, baking powder, and salt and pepper. Add the almonds, stirring until they're well dispersed.
3. Divide the dough in half. On a floured surface, shape the dough portions into smooth, baguette-shaped logs (about 3 inches wide). Line a baking pan with parchment paper and then place the dough on top. Bake for 20 to 25 minutes, until light brown, and then remove from the oven and transfer the baked dough to a cutting board. Let cool for 5 minutes.
4. Using a serrated knife, cut slices (cookies) on the bias, about 3/4-inch thick. Lower the oven temperature to 300 degrees F. Place the cookies back on the lined baking pan in one layer and bake for another 15 to 20 minutes to dry them out slightly. Remove from the oven and cool them on a wire rack.
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