Viewers of this column understand I really like to dunk things I bake in coffee (or milk). And, in my opinion, biscotti was made for dunking.
After developing a hankering for this toast-like cookie with a long shape, I priced a box in the grocery and decided to make my own for lots less the cost. This assumption was correct. It’s inexpensive to make and one recipe produces lots more than the small box on the grocery shelf.
Making biscotti yourself enables you to customize the flavor. Here’s the Icon Biscotti recipe. Get the coffee ready (or milk). As always, we’ve lowered the sugar content from most recipes you’ll find for this snack.
Icon Biscotti
½ cup veggie oil
2/3 (or less) cup sugar
3 to 4 cups of white flour*
3 eggs
1 tablespoon baking power
3 drops anise oil (or another flavor of your choice)
½ to 1 scant cup of almond slivers
• Mix eggs, sugar and anise
• Separately mix flour and baking powder
• Finally, mix all ingredients together.
*If your mixture is too wet add more flour.
Grease two cookie sheets. Place one half of the mixture on each and roll out to a thickness of one-half inch. I ignore the rolling pin and press it with my hands.
Bake for 25 to 30 minutes at 375 degrees.
Remove from oven and allow to cool. When it is cool enough to handle, slice into half-inch slices. These will look like long cigars. The most difficult part is to cut into slices without breaking the pieces.
Place the cut slices on their side, and bake for another 6 to 10 minutes.
Slices will then be lightly toasted.
