Here it is, the simplest, easiest biscotti recipe you'll ever follow. Biscotti bake twice rather than once, and thus take a bit longer start-to-finish than normal drop cookies. But the dough is put together exactly like drop cookie dough. And if your kitchen skills include shaping a meatloaf and slicing a loaf of bread, you've got what it takes to make delicious, gorgeous biscotti.
Yield: 3 dozen 3 1/2 inch biscotti, when cut crosswise. Or about 1 1/2 dozen biscotti cut on the diagonal; the exact yield will depend upon just how much of a slant you cut them on.
Variations: 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 extract. 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.
Recipe and photo used with permission from: King Arthur Flour
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