I’ve always wanted to make biscotti, so I did some research to find an easy recipe for my first attempt. This past Saturday morning was the perfect time to try it.
I never realized biscotti twice–baked. Dah, it actually means [twice–baked coffee bread]. Honestly, I didn’t know that much about biscotti, but I’m obsessed with coffee, so it’s fun to finally learn more about it. It also makes a great companion to wine.
The biscotti I’ve tried at cafes has been so dry and crunchy that I had to soak it (not just dunk it) in a coffee to take a bite. This batch I made turned out perfect – slightly crispy on the outside, slightly chewy on the inside.
I didn’t have much powdered sugar left so I had to skimp on the glaze this time.
Biscotti has become my new favorite sweet snack. I’m hoping to try a chocolate version next time.
1 package (16.4 to 18.25-ounce) chocolate chip muffin mix
3/4 cup all-purpose flour
1/2 cup butter, melted
1/2 cup sweetened dried cranberries, chopped
2 teaspoons freshly grated orange peel
1 cup powdered sugar
2 tablespoons orange juice
Heat oven to 350°F. Combine all biscotti ingredients in large bowl. Beat at medium speed until well mixed.Divide dough in half. Shape each half into 13-inch long log. Place logs, 4 inches apart, onto ungreased cookie sheet. Bake 25 minutes. Remove from oven; cool on cookie sheet 15 minutes.Reduce oven temperature to 325°F. Cut each log into 1/2-inch diagonal slices with sharp knife. Place slices onto same cookie sheet, cut-side down. Bake 10 minutes. Turn slices over; continue baking for 8 to 10 minutes or until lightly browned. Cool completely.
For the Glaze: Combine powdered sugar and orange juice in small bowl; mix well. Drizzle over cooled biscotti.