Adapted from Joy of Cooking
Every year we make several Christmas give-aways—food treats to bring joy to our friends. Recently, I became allergic to tree nuts. Our usual biscotti recipe has almonds in it, so this year I am making a second batch of nut-free, spiced biscotti.
Karl’s Spiced Biscotti
2 cups flour, AP
1/3 cup granulated white sugar
1/3 cup Karl’s Orange Infused Sugar
1 tsp. baking powder, aluminum free
2 tsp. cinnamon, ground
1 tsp. ginger, ground
½ tsp. black pepper
½ tsp. cloves, ground
¼ tsp. nutmeg, ground
¼ tsp. Kosher salt
3 large eggs
½ tsp. vanilla extract
1. In a large bowl, sift together the flour, sugars, baking powder and spices.
Tip: I re-sift the dry ingredients several times to get a good mix.
2. In a small bowl, whisk together the eggs and vanilla.
3. Add the egg mixture to the flour and stir until a dough forms.
4. Turn the dough out onto a clean smooth surface and knead the dough 5-6 times to make sure all of the dry flour is mixed in.
5. Divide the dough in half.
6. Preheat the oven to 300º F.
7. Lightly flour the board and roll each piece of dough into a log 14 inches long and about 1½ inches thick.
8. Transfer 2 logs to a baking sheet covered in parchment paper. Press the logs flat so that each is about half an inch thick and 2½ inches wide.
Tip: Lightly spray each log with water to moisten any dry flour.
9. Bake each pan for about 35 minutes, or until the logs are firm to the touch and just starting to form cracks on the surface.
Tip: The logs will spread and expand during baking.
10. Remove the logs from oven and let them cool on a wire rack for about 5 minutes.
11. Transfer each logs to a cutting board and, using a sharp knife, cut the logs on a steep diagonal into half inch slices.
Tip: I find it useful to make my first cut in the middle of the log and to cut each half in the same direction. I am right handed, so it is easiest for me to cut from left to right, pulling towards me. By supporting the near edge with my thumb I prevent the tip of each slice from breaking off as I am cutting. Flipping the second half of the log around allows you to keep cutting in the same direction.
12. Place the slices of biscotti on the baking sheet and bake, still at 300º F, about 10-15 minutes
13. Turn slices over, and continue baking for another 10-15 minutes or until firm to the touch.
Tip: The longer you bake the biscotti the more crisp and crunchy they will be, but you do not want them to be rock hard. The biscotti will harden further as they dry out, so do not overcook them.
14. Cool them slightly on a wire rack and serve with tea or coffee