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So this morning at the last minute, with a million things to do before my expected company I decided to try a new recipe for biscotti. Despite my better judgment I gathered my ingredients and supplies. I actually was impressing myself as I mixed the ingredients while toggling through my iphone for the recipe. I even took some creative license and added a little Sambuca to the mix.
A little side note: don’t eat liquored up cookie dough 9:30 in the morning on an empty stomach!
Feeling very creative and overly confident I finished mixing. As I looked down into my bowl I began to have some reservations. Being pressed for time I put my doubt aside and shaped the oily and grainy dough. Somehow I thought I could still pull it off (I think the cookie dough got to my head). After a few minutes of frustration, I concluded that in my haste I didn’t add the right amount of flour. I added another scoop and that did the trick. When they were done I sprinkled with powdered (confectionary) sugar and voila … Biscotti alla Fran (it’s mostly her recipe).
My company enjoyed these tasty biscotti with a cup of coffee and they really were absolutely delicious. I hope you’ll try to make them. Here’s the recipe:
Fran's Biscotti
Ingredients
- 3 cups of flour
- 1 cup of sugar
- 3/4 cup canola oil
- 3 eggs
- 3 teaspoon baking powder
- 1 1/2 teaspoon vanilla or anise
- 1 teaspoon Sambuca or anisette optional
Instructions
- Pre-heat oven to 350 degrees fahrenheit (I baked on 325 degrees convection). Using a kitchen mixer combine oil, eggs and sugar and mix together for 1 minute. Then add the vanilla, anise and/or any optional wet ingredients. While mixing sift flour and baking powder together and then add to mixture a little at a time. Once all combined a soft dough will form. Divide the dough into 6 equal parts (or so). Begin to shape into approximately 2" wide logs (if you prefer longer biscotti divide the dough into 4 sections and make 3" wide logs). Place the logs onto parchment lined paper (or silicone baking liner). Place 3 logs on the baking sheet. Put 2 logs side by side at leas 2" apart (try to avoid cramping the edges) and 1 log at the bottom of the pan horizontally.
- Bake approximately 15-20 minutes or until the edges start turning brown. Once out of the oven let sit a few minutes and then transfer to a cutting board. On the diagonal cut about 1/2" slices (1" if your making a larger biscotti). Then using a spatula transfer back to the pan and place back in the oven for no more than 5 minutes - I like to flip them half way through. When done remove from oven and transfer to cooling racks. Sprinkle cookies with confectionary/powdered sugar before serving.
Notes
Confectionary Sugar should be sprinkled on when completely cool or it will melt away