I think few things go perfectly with a cup of coffee or tea as biscotti. The delicate flavors, the crunchy texture that slowly melds to a soft crumble at the touch of your hot beverage…You get the point.
They are not the most diet-friendly item out there. So, when I do make some at home, I opt for recipes with less butter and sugar – you know, the light kinds which are really hard to come by, especially if you are looking for the typical biscotti texture. This recipe however is a regular ol’ version, softened just so with the use of half Splenda/half sugar and less butter (about 5 tablespoons for about 20 cookies).
Biscotti flavor possibilities are endless. This one is one of my favorite combinations – orange and almond! Combination of the citrus notes from the orange zest and the toasted crunchiness of almonds are pure delight. I am looking forward to repeating this recipe with anise flavor – something I have never tried before! 🙂
You can store these biscottis in a tightly closed container for a week or so. So, what are you waiting for? Bake a batch and make next week one to pause and enjoy!
(NOTE: This recipe is adapted from the original from Bon Appetit, Dec 1999)
2 1/4 cups flour (I used combination of white whole wheat and all purpose)
1 1/2 teaspoon baking powder
pinch of kosher salt
1/2 cup Splenda for baking
1/2 cup refined sugar
5 tablespoons butter, melted
1 teaspoon vanilla
1 teaspoon orange zest
1/2 cup finely chopped almonds
1 egg white for brushing the top
Semi sweet or dark chocolate for dipping or drizzling on the baked cookies
Chopped nuts for sprinkling on chocolate.
1. Preheat oven to 350F. Line a baking sheet with parchment and set aside.
2. Sift flours with baking powder and salt.
3. In a medium bowl, combine melted butter and sugar and whisk to incorporate well.
4. Add eggs, one at a time, mixing well after each addition. Add vanilla and orange zest.
5. Incorporate dry ingredients till a soft dough forms.
6. Fold in chopped almonds.
7. Transfer the dough to the parchment. Form into a roll about 18″ long. Gently press to flatten it to about 4-5″ wide. Brush the top with lightly beaten egg white.
8. Bake for 30 minutes. Remove from oven. Let cool for about 5-10 minutes. Using a sharp knife, slice the loaf about 3/4″ wide. This should result in at least 20 cookies.
9. Place the sliced cookies cut side down on the parchment and return to the oven for another 10 minutes till they crisp up.
10. Remove from oven, let cool completely and store in airtight container for up to a week.
If using optional touch-ups, melt chocolate over double boiler (or in microwave, taking care not to scorch the chocolate) and dip just the ends or entire one side of the cookie. Sprinkle nuts if desired.