Happy Thanksgiving Eve! Is everyone ready to eat some delicious food tomorrow? I know I am!
Today, I am bringing you my 2nd biscotti recipe. This is the “original” biscotti recipe, so this is the recipe I am most familiar with and the one I have made the most.
Biscotti is a great treat to make year-round, and it pairs well with coffee or milk! I will say, it isn’t the easiest recipe to make, but once you have done it a couple of times, you will be a pro!
- 4 T. real butter, softened
- ½ c. granulated sugar
- ½ c. dark brown sugar
- 3 extra large eggs
- 1 t. real vanilla
- 1 t. pure almond flavoring
- 1 ½ c. of instant oatmeal (not pureed or old fashioned)
- 2 c. of unbleached flour (sifted with powder, soda and salt)
- 1 ½ t. baking powder
- 1 t. baking soda
- ½ t. salt
- 1 ½ c. chocolate chips
- 1 c. of pecans or walnuts, chopped
- Preheat oven to 350°. Line a jelly roll pan with foil, parchment or Silpat liner.
- Beat together butter and sugars until well combined. Add the eggs, vanilla flavoring and beat until fluffy. Add the oatmeal to the egg and sugar mixture, mixing well.
- Reserve 2 T. of the flour and sift the balance of the flour with the baking powder, baking soda, salt. Add the flour mixture on the lowest setting of the mixer.
- Add in the chocolate chips and chopped nuts. The dough will be stiff yet sticky.
Note: This is where it gets tricky!
- You will split the dough into two balls/loaves. First, form a ball (with half of the batter) in the center of the mixing bowl with a spatula and liberally sprinkle the reserved 1 T over the ball.
- Turn the ball of floured dough over in the bowl and cover with the reserved tablespoon of flour (Note: I typically need more than 2 Tablespoons of flour for this part).
- Remove dough ball from bowl and form a long and narrow loaf. Pat the loaf to a diameter of approximately 4.5 x 12”. Bake for 25 – 30 minutes at 350, or until firm and cooked in the center and lightly browned.
- Turn off the oven and remove the baked loaf and place the baking sheet on wire rack to cool before attempting to remove from the pan. Allow the loaf to cool completely before attempting to cut into slices.
- Repeat the above baking steps with your 2nd loaf.
- Preheat the oven a second time to 225 °.
- Place a cooling rack inside of the jelly roll pan. Slice loaves about 1/2” thick and lay cut side down on the wire rack (which has been placed inside the pan).
- Return the biscotti to the oven and bake for an additional 50 –60 minutes, turning once until the slices are dry and lightly browned. Remove from the oven and allow to cool before serving or storing.
If you give this recipe a try, let me know! Don’t worry if it doesn’t come out perfect the first time – biscotti takes a little bit of patience and a lot of practice.
Anyways, I hope y’all have a great day and a Happy Thanksgiving!