Vanilla Bean Biscotti

Okay…I think that my lack of introduction to this recipe proves how exhausted I am. This past week was 3-year-old son’s first week of school. That should’ve given me more time to myself, but, as I’m sure most of you mom’s know, that was simply delusional thinking on my part.

But enough about me… more about this Italian cookie. Biscottis have never been my favorite sweet choice to accompany tea or coffee: I will ususally choose soft cookies over hard ones any day. In the past, I’ve had the most wonderful biscotti, full of flavor and crunch, and also the worst, artificial almond tasting knock-your-teeth-out.

So I compromised. I slightly undercooked mine. You can tell in the pictures that the centers are still moist.

 

15 large cookies

2 cups (260 g) unbleached all-purpose flour

1 teaspoon baking powder

½ tsp kosher salt

½ cup (95g) white granulated sugar

3 oz (85 g) unsalted butter, at room temperature

2 eggs at room temperature

1 long vanilla bean, split and seeds scraped using the back of a knife

  1. Preheat the oven to 325ºF or 170ºC and line a large baking sheet with parchment paper.
  2. Slice the vanilla bean lengthwise and scrape all the beans out with the back of your knife. Mix the beans with the sugar. Place the empty vanilla pod in your bowl of sugar for great homemade vanilla sugar.
  3. In a bowl, cream the butter and the vanilla sugar until very white. Add the eggs one at a time beating well after each addition.
  4. Whisk in the flour, baking powder, and salt. Shape the dough into a slightly flattened log. It should take up your baking pan’s entire length.
  5. Bake for 30 minutes or until the top is golden.

  1. Let cool 20 minutes, maintaining your oven temperature at 325ºF.
  2. Cut your baked log diagonally in ¾ inch thick slices. (Make sure your biscottis aren’t too thin if not they will brake). Separate slices so that they are approximately an inch apart.
  3. Bake for another 15 minutes.

EU

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