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American-style vanilla biscotti

Ingredients

  • 6 tbsp (85g) butter
  • ⅔ cup (131g) granulated sugar
  • ½ tsp table/Kosher salt
  • 2 tsp vanilla extract
  • 1½ tsp baking powder
  • 2 large egg
  • max 140g extras
  • 2 cups (240g) unbleached AP flour

Procedure

  1. Preheat oven to 350°F. Lightly grease or line with parchment one large (18" x 13") baking sheet
  2. In a medium-sized bowl beat: butter, sugar, salt, vanilla, baking powder, and optional almond extract until the mixture is smooth and creamy
    • NOTE: For spread & flattening during baking, bring butter up to room temp. For less/zero spread, leaving the butter cold
  3. Beat in the eggs one at a time. The batter may look slightly curdled, but it's fine.
  4. ADD IN EXTRAS IF YOU'RE GONNA
  5. On the low speed of your mixer add the flour, then bring speed up stirring until smooth. It's a sticky dough.
  6. Plop the dough on the baking sheet, divide it in half and shape into two 9½" x 2" logs about ¾" tall. Straighten the logs and smooth out the top and sides (a wet spatula or wet bowl scraper is good). Add optional sprinkling sugar and press in gently
  7. Bake for 25 minutes and remove
  8. Using a spray bottle of room-temp water lightly spritz the logs, getting the sides as well. This makes it easier to slice.
  9. Reduce the oven to 325°F
  10. Let cool for 5 minutes, then slice crosswise into ½" or ¾" slices. Or slice diagonally for longer. Keep sliced edges perfectly vertical.
  11. Set the biscotti on edge on the baking sheet. Return to oven and bake 25-30 minutes, until they feel very dry and are turning golden. They'll firm up more more as they cool.
  12. Remove from oven and let them cool on a rack. Store airtight at room temp for weeks

Selected quotes / Notes

This is King Arthur's American-Style Vanilla Biscotti

Add up to 2 cups nuts, dried fruit (dried, not fresh), or chips to the dough, along with the flour. Adjust the spice to suit the add-in, if desired; e.g., add 1 teaspoon cinnamon with 1 cup chopped dried apple and 1 cup diced pecans. Or substitute hazelnut, butter-rum, or your favorite flavor for the vanilla. A classic Italian anise biscotti is made with 1/2 teaspoon anise extract (or 1/8 to 1/4 teaspoon anise oil, to taste), and 1 tablespoon fennel seeds.

Variation ingredients

These are variations I've made in the past, and how I slightly changed the recipe.

Original Cinnamon v1 Apricot & Ginger Cherry Blueberry Cinnamon v2 Raspberry Ginger
6 tbsp (85g) butter 80g
⅔ cup (131g) granulated sugar
½ tsp table/Kosher salt
2-3 tsp vanilla extract 2 tsp 1 Tbsp 2 tsp 2 tsp 2 tsp 2 tsp
¼ tsp almond extract (optional) 1 tsp emulsion ❌ ❌ ❌ 2 tsp emulsion ❌
1½ tsp baking powder
2 large eggs
max 2 cups extras 1 C imperials 150g apr + 67g cryst 130g bits 140g bits 131g sweet bits 150g bits 130g cryst
2 cups (240g) unbleached AP flour
coarse sparkling / pearl sugar (optional) ❌ ❌ ❌ ❌ ❌ ❌ pearl