It’s time for a snack!
One of my favorites is Biscotti with a cup of coffee or espresso… I could snack on this ANY time of day…
You can make it more of a dessert by giving it a dip or drizzle of white chocolate. These make a GREAT gift for biscotti-lovers in your life… my extras went to my mama… which reminds me, we are due for a coffee/biscotti date mom! 🙂
The actual baking made for a good “date” with my girls… although they like to help with the measuring/ mixing process, their favorite part is…
LICKING THE BEATERS!!!…… Big surprise, huh?
Sigh… as delicious as coffee and biscotti are… there’s nothing I like more than the smiles of these two little girls! 🙂
Biscotti is just a fancy way of saying “twice baked cookie”…
This Italian cookie is FIRST baked in a loaf. Then you slice it and bake it a SECOND time in slices. It’s a great companion for coffee!
I prefer saying “Biscotti” instead of “twice-baked cookie” though… it sounds much better to invite someone over for coffee & biscotti than… “Hey, want to come over and have coffee and twice-baked cookies?”
That just makes the cookies sound burned… or like they weren’t done and had to be baked again… Doesn’t sound as enticing, does it? This could make or break a friendship… I’m telling you 🙂
MAKE THE COOKIE DOUGH:
Usually I head over to the local Starbucks for my biscotti fix… making my own has always seemed out of reach…
Then I realized it isn’t much harder than regular cookies… it just requires a couple of extra steps!
Cream together butter and sugar together (about 3 min)…
When the mixture is light and fluffy, add in vanilla extract, lemon juice and zest, and… of course… HONEY!
When that is mixed together well, add in 2 eggs… one at a time…
Really make sure this mixture is combined well before and scrape the sides of your bowl if necessary!
Sift together flour, baking powder, and fine salt. Add this mixture SLOWLY or in batches to the wet ingredients and beat only to JUST combine. DO NOT OVER-MIX!
Finally stir in some roughly chopped almonds and pitted dates….
The dough is ready!!
Now pay attention… this is a VERY important step!
Get yourself some helpers to lick the beaters! Just make sure your eggs are pasteurized so they’re safe to eat! 😉
Form the dough into a 14-inch by 4-inch log on a baking sheet lined with parchment paper… just eyeball it 🙂
Bake this in a 350°F oven for 30 to 40 minutes until the log is lightly golden brown. Cool on the pan for 45 minutes.
Slice the log into 1/2″ to 3/4″ slices on the diagonal. Place each biscotti CUT-SIDE-DOWN back on the baking sheet. You will probably end up with 20 to 24 biscotti.
Bake about 15 minutes longer until they are lightly golden brown. Transfer them to a wire rack to cool COMPLETELY!
OPTIONAL SWEET ADDITION:
If you want to make this a sweeter biscotti for dessert you can dip each biscotti in melted white chocolate.
Place the chips in a medium bowl placed over a pan of simmering water. Make sure the bottom of the bowl does NOT touch the water. Stir until the chocolate smooth and completely melted. Transfer the chocolate to a small bowl so you can dip the biscotti about half way into the chocolate.
When the biscotti are COMPLETELY cooled, dip each one about half-way into the chocolate and transfer it to a wire rack set over a baking sheet lined with foil or parchment paper. Allow the chocolate to harden completley and then transfer the biscotti to an airtight container.
(The amount of chocolate you need depends on if you’re dipping all the biscotti or only some of the them! 12-oz would be enough if you’re just doing a drizzle over each of the biscotti. If you’re dipping them all you will probably need 18-oz to have enough!)
The cost will range from $7.45 to $10.45 depending on whether or not you dip the biscotti in white chocolate.
This comes out to 34 to 48 cents per biscotti! MUCH cheaper than Starbucks! 😉
Happy Economical Snacking! ~Jenna