Biscotti Treat that won't break the bank or your waistline!
This year the kids decided to make treats for their family and friends so we found a couple recipes to test out prior to the holidays and see which we like best to duplicate enough for everyone. This is one of the recipes we came across, which is cost effective, as you can see in the break down below and not as bad for your waistline as some of the alternatives!
They are yummy and easy to make. I will warn you depending on the temperment of your oven you may need to adjust your cooking time. For example, the recipe calls for the cookie to cook for 35 minutes at 350 degrees - my oven is hot so 30 minutes was plenty! After slicing and reducing the oven temperature to 325, I cooked each side for 2 minutes rather than the 5-7minutes the recipe stated.
Another tip I can offer is to have your working surface well floured, as well as, your hands!
The dough is sticky and the less you handle the dough the better. I literally dumped the dough onto my floured surface in a straight line, flipped it over and placed it on my silpat (if you don't have on a pan lined with parchment will work) and used my floured fingers to flatten the top and straighten the edges. The pictures below are helpful to reference too!
HAPPY HOLIDAYS!
Kim
Total Recipe cost: $3.64
Servings Per Recipe: 30 pieces
Cost per serving: $0.12 ea.
Prep time: 15 min. Cook time: 45 min. Total: 1 hr.
| INGREDIENTS | COST | |
| 2 cups | all-purpose flour | $0.12 |
| 1 tsp | baking powder | $0.03 |
| 1/4 tsp | salt | $0.02 |
| 1 cup | granulated sugar | $0.18 |
| 4 Tbsp | butter | $0.20 |
| 2 large | eggs | $0.24 |
| 1/2 tsp | vanilla extract | $0.15 |
| 1/4 tsp | almond extract | $0.54 |
| 1/2 cup | sliced almonds | $1.12 |
| 1 small | lemon, zested | $0.25 |
| 1/2 tsp | cinnamon | $0.05 |
| 1/4 tsp | nutmeg | $0.05 |
| 1/2 cup | dried cranberries (optional) | $0.67 |
| TOTAL | $3.64 | |
STEP 1: Preheat your oven to 350 degrees. In a large bowl, combine the flour, salt and baking powder. Stir very well so that the baking powder is evenly distributed.
STEP 2: In a second bowl, combine the eggs, sugar, butter, vanilla extract, almond extract, cinnamon, nutmeg and lemon zest. Whisk it all together until it is evenly incorporated and has a light creamy appearance (see photos below).
STEP 3: Pour the wet mixture into the dry flour mixture. Stir until it is evenly combined and you have a wet dough that is similar to cookie batter. Fold in the sliced almonds and dried cranberries (if using).
STEP 4: On a baking sheet lined with parchment paper, form two semi-flat logs about 2 inches wide and 12 inches long (see photos below). Make sure the logs are a few inches apart because they will expand slightly while baking. Bake at 350 degrees for 35 minutes.
STEP 5: Using a spatula, remove the logs to a cutting board. Cut the logs into 1 inch thick slices on a diagonal (this makes the biscotti longer). A serrated knife works best for slicing the biscotti. Place the slices back on the baking sheet. Bake the slices for 5-7 minutes more on each side (depending on how crisp you like them). Larger, thicker logs will require a more time to crisp up.
STEP 6: Allow the biscotti to cool. Enjoy the biscotti plain or dunked in coffee!
Step By Step Photos
Combine the dry ingredients (flour, salt, baking powder) in one bowl and the wet ingredients (eggs, sugar, butter, vanilla extract, almond extract, cinnamon, nutmeg and zest) in separate bowl. Your butter will need to be at room temperature to make this work. Or, you can microwave it for 15 seconds. It’s okay if it melts a little.
Whisk up the wet ingredients until it is thick and creamy looking like this.
Combine the wet and dry ingredients until it is evenly mixed and it has a similar texture to cookie dough. Then stir in almonds, cranberries or whatever else you’d like.
Form the dough into two semi-flat logs on the baking sheet. (I didn’t do so good dividing it into even halves!)
Bake the logs for 35 minutes. The should be golden brown and slightly “cracked” on top.
Slice the logs on a bias into one inch thick pieces. A serrated knife works best for this. Smooth blade knives may cause the cookie to crumble (ha ha) as you cut it.
Place the slices back onto the baking sheet and bake for 5-7 more minutes on each side.
They’re perfect… absolutely perfect!
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