Biscotti (and Variations)

(from America's Test Kitchen)

These ones are more buttery, a bit less crunchy, and good for eating on their own.

2 cups unbleached all-purpose flour
1 t baking powder
1/4 t table salt
4 T unsalted butter
1 cup granulated sugar
2 large eggs
½ T vanilla
¾ cup white chocolate chips
¾ cup chopped apricots
¾ cup slivered almonds

Other great fillings include chocolate chips, almonds, whatever you want.

1. Combine flour, baking powder, salt in a small bowl. Preheat oven to 350.

2. Beat butter and sugar together in bowl of electric mixer until light and smooth; add eggs one at a time, then vanilla.

3. Stir in dry ingredients until dough is just combined.

4. Add in chocolate, nuts, and fruit.

5. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it.

6. Bake until loaves are golden and just beginning to crack on top, about 35 minutes.

7. Cool the loaves for 10 minutes; lower oven temperature to 325 degrees. Cut each loaf diagonally into think cookies with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side up, and return them to the oven.

8. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely.

(from Moosewood Low-Fat Favorites)

These ones are super crunchy and good for dipping in coffee and tea.

2 cups all-purpose flour
1 cup sugar
1 t baking powder
1/8 t baking soda
1/4 t salt
2 whole eggs, at room temperature
2 egg whites, at room temperature
.5 T almond extract
.5 T vanilla extract
¾ cup slivered almonds

1. Preheat oven to 325 F. Line baking sheet with parchment paper, or spray with nonstick cooking spray.

2. In medium bowl, combine flour, baking powder, salt and baking soda.

3. In large bowl, with electric mixer on high speed, combine sugar, eggs, egg whites and extract until well blended.

4. Blend in half of the flour mixture with spatula, then beat with mixer on low speed, then add remaining flour mixture and continue beating until smooth.

5. Add almonds and stir to combine.

6. Divide dough into 2 pieces and spread each onto the center of a prepared baking sheet, smoothing each into a 12 x 2 " strip.

7. Bake until firm and light gold, 25-30 minutes.

8. Lower oven temperature to 300 F; cool cookies on rack 10 minutes.

9. With serrated knife, cut each strip into twenty-four 1/2" slices. Arrange slices on baking sheets, and bake until crisp and light gold, about 35 minutes.