I love a good dipping-cookie and biscotti fit the bill in a very tasty manner. I have included three variations to my basic recipe. There are as many variations as the brain will imagine, so have fun playing. The Cranberry/Pistachio/White chocolate ones are very Christmas-y, the Apricot/Almond ones are my favourite, and the Double Chocolate ones are, well, DOUBLE chocolate.
4 cups all-purpose flour
4 teaspoons baking powder
2/3 cup butter, softened
1 1/2 cup sugar
2 teaspoons almond extract
Cranberry/Pistachio/White Chocolate Biscotti
1 cup pistachios, unsalted
1/2 cup dried cranberries
1 cup white chocolate, chopped
1. Mix flour and baking powder; set aside. In mixing bowl beat butter 30 seconds. Add sugar; beat till fluffy. Add eggs and vanilla; beat till combined. Add half of flour mixture; beat till combined. Add remaining flour, pistachios, cranberries and white chocolate.
2. Divide dough into 4 pieces. Shape piece into 9x2x1 ½-inch logs. Place logs 4 inches apart on two cookie sheets with parchment. Stir together 1 beaten egg yolk and 1 tablespoon milk. Brush egg mixture over logs.
3. Bake logs in a 375 degree F oven for 25 minutes. Cool on sheet 30 minutes.
4. Cut each log diagonally into half-inch slices. Lay slices, cut side down, on the parchment-covered cookie sheets you just used. Bake in 325 F oven 8 minutes. Turn slices over. Bake 10 minutes more or until crisp and dry. Transfer to wire rack to cool and firm up.
The following are two variations on the above basic recipe. Just change the add-ins.
1 cups slivered almonds, chopped
1/2 cup chopped dried apricots
Double Chocolate Biscotti
Add 1/2 cup cocoa
1 cup chocolate chips
(you can also add dried cherries, or dip the finished biscotti in melted dark chocolate)