After eating way too much biscotti at work one week, I figured I should try to make this crunchy dessert (or breakfast) myself. This is a simple recipe I put together after reading through a bunch online, and it was really fun to bake! These twice-baked cookies don’t necessarily taste like orange or thyme (I’d add a teaspoon more of both next time), but they are very delicious. Directions are from this reicpe.
Yields about 2 dozen biscotti
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/4 cup butter
1 teaspoon vanilla extract
1 heaping teaspoon orange zest
1 teaspoon finely chopped thyme
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. Whisk flour, baking powder and salt together in a medium bowl and set aside.
Whisk the sugar, zest and eggs in a large bowl until well mixed. Add in vanilla. Sprinkle dry ingredients over egg mixture and fold until just combined.
Halve the dough and turn both portions onto the baking sheet. Using floured hands, quickly stretch or roll each portion of the dough into a rough 13 by 2-inch loaf. Place the loaves about 3 inches apart on a baking sheet and bake until golden and just beginning to crack, about 35 minutes, turning sheet around halfway through baking. Remove from oven, transfer loaves to cutting board using large spatula, and turn oven down to 325.
Cut loaves into 1/2-inch-thick slices. Distribute about 1/2 an inch apart on the baking sheet (you may need an extra sheet this time around) and return to the oven. Bake until golden all over, about 10 minutes, turning cookies over halfway through. Cool on a wire rack. Biscotti will keep in an airtight container for up to 1 month.
Top with an orange glaze like the one used in this recipe to make them extra sweet. Because they keep so well, biscotti also make for a great gift!