Biscotti Obsession Recipe

How to make it

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• 1. Preheat oven to 350 (F), line baking sheet with parchment and grease/spray with PAM.
• 2. Combine flour, baking powder and baking soda in a bowl.
• 3. In another bowl (I use a large measuring cup), with electric blender, blend together eggs, sugar, salt and oil, till the mixture nearly doubles in size - takes about 1-2 minutes. Fold into flour mixture.
• 4. Divide dough into two portions and form each into a flattened log (helps to spray your hands with PAM first, its sticky!) on the parchment paper.
• 5. Bake for 15-20 minutes or until set and almost firm. Let cool to room temperature (about 20-30 minutes).
• 6. Cut logs into 1 inch thick slices using a serrated or super sharp knife. Lay slices on their sides (cut side down) back on the parchment sheet about 1 inch apart. Be gentle! I like to cut a slice, then scoop it up with the flat of my knife to place on the sheet.
• 7. Bake again, about 15 minutes, turning slices over halfway through (about 7-8 minutes, really you want them to not look moist, and to be hard and toasty to the touch). Let them cool on wire wracks before packing or decorating.
• >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> thats it! Simple really! Below are a few fun additions:>>>>>>>>>>>>>>>>>>>>
• Use your imagination. You can put just about anything in this cookie.
• Mocha Caramel Espresso - Dissolve 2 tablespoons of instant espresso with 2 tablespoons of water and add to the egg mixture in step 3, along with about 1/4-1/2 cup of chocolate chips (I happened to find mixed chocolate chips that were part chocolate, part caramel - thus the 'caramel' part of this recipe). When you add chocolate chips, you may need to bake the cookies a little longer as they tend to be more moist.
• After cookies are baked and cooled, melt about 1/2 cup of the remaining chips in a double boiler with a tablespoon or so of butter (till it gets a pudding-like consistancy) and dip in the cookies, let dry on parchment paper for at least an hour, till chocolate is hard and not sticky at all, before packing.
• White Chocolate Cranberry - At step 3, fold into the egg/flour mixture 1/3 cup dried cranberries and 1/3 cup white chocolate chips, and 1 teaspoon of Almond Extract.
• After baked and cooled, melt white chocolate chips (as above). This is also great with unsalted pistachios! The red and green colors together are very festive.
• Chocolate Hazelnut Almond - In this version, I added 1/2 cup of Nutella (chocolate hazelnut spread) to the step 3 egg mixture (before blending with electric mixer). I also folded in about 1/4 cup of sliced almonds. You could certainly use hazelnuts instead, I happened to have almonds on hand so I used those.
• For the chocolate dip, use Nutella instead of chocolate chips, mixed with a few tablespoons of the hot water you used in the double boiler, to a pudding-like consistency. These take slightly longer to dry, but turn out just as well.