Biscotti anyone?

I, Melanie, have a problem with late night baking. Really I never plan on it, as it would not be smart to plan baking late at night, ha!

Last night’s edition was one of our favourite snacks, Biscotti. Have tried a number of recipes & am always willing to try anything that sounds like it would taste good. But when I am not trying a new recipe, I always rely on our ol’ faithful recipe that we have molded from many different recipes. We like to call it our ‘Late Night Biscotti’, as 9 times outta 10 this is the recipe I use.

This is a traditional biscotti, in the regards that there is no oil. Reason for this being we prefer a biscotti that will not readily fall apart if dipped in a hot beverage. Although if you know Ed, my husband and other farmer here at Ten Lairs Deep, you will know he really despises any soggy bread and this would indeed be included in that category. Myself, on the other-hand, occasionally enjoys to dip a slice of Biscotti, fresh out of the freezer, into a lovely coffee or tea. YUM.

Late Night Biscotti

Ingredients

2 3/4 cups Flour
2 tsp. Baking Powder
1 tsp Kosher Salt
1 1/2 tbsp. instant Coffee
1 star anise, crushed (approx. 1-2 tsp.)
3 large Eggs
1 cup Sugar
1/2-3/4 cups Almond slices
1/2-3/4 cups chocolate chips

Directions

Preheat oven to 325 *F.

Stir flour, baking powder, star anise powder, and salt together in bowl and set aside.

Mix beaten eggs, sugar, and instant coffee together for several minutes until thickened and well mixed. Add flower mixture.

Once combined, split dough into two equal halves. These will make two ‘loaves’.

We like to fold the almonds into one loaf & the chocolate into the other. Or can mix all together and form two loaves, as we did in photo below.

With wet hands, form dough into two loaves or logs, approx. 4 inches wide and 3/4 inches tall. Bake for 25 minutes, rotating 1/2 way through.

Remove the sheets from the oven, let rest for 10 minutes.

After rest time, mist logs with water lightly. Using a serrated knife/ bread knife, slice the biscotti straight up and down, aiming for no wider than 3/4 of an inch.

Place all cuts, standing up, on a cookie sheet. Bake for 25 minutes more. Remove from oven and cool on wire rack.

We prefer to store them in a container in the freezer, to ensure the freshness. You can store in a container at room temperature, as they do not go stale. If you find they soften, simply bake them for a few minutes, at 300*F, to them crisp up.

Enjoy!
Melanie