Biscotti originates from the Latin word biscoctus, meaning “twice-baked”. Its origins date back to the Roman times when certain foods needed to be completely dried so that they could be stored for long periods of time.
Today, biscotti are made using many different ingredients. Almonds, pistachios, raisins, cranberries, and lemon & orange zest make for great flavors for this cookie. I really like this cookie because it is not terribly sweet, you won’t find an ingredient in this recipe that you can’t pronounce, and best of all………. it is sooooooooooo easy to make. Those 3 reasons are enough for me to make this my “sweet treat” of choice after our evening meal. I hope you give it a try!
1/3 cup butter (room temp.)
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
2 farm fresh eggs
1 tsp. vanilla extract
2 cups All Purpose Flour
Zest of 1 orange
1 cup raisins
Beat 1/3 cup of room temperature butter for 30 seconds.
Combine sugar, baking powder & salt with the butter.
Beat in 2 eggs and vanilla extract.
Stir in flour, 1/3 at a time until completely mixed.
Add zest, raisins & form into a ball.
Divide dough in half on lightly floured surface and flatten down into shape (about 1/2″ thick).
Transfer on to cookie sheet and bake for 22 minutes at 375 F. or until golden brown.
Cool on rack for 20 minutes and then cut into pieces using a serrated knife.
Transfer back on to the cookie sheet and bake at 325 F for another 8 minutes/ side.
* Substitute anise for vanilla, lemon for orange, cranberries or dried cherries for raisins or add 1 cup of chopped almonds or pistachios to make your own biscotti. Better still…….drop me a line and share your favorite biscotti recipe.