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Author Notes: I grew up watching my mother and grandmother baking and slicing dozens of biscotti with almonds during the holiday season, we called them whiskey cookies because that was one of the ingredients they used. Early on, baking on my own, I followed the whiskey cookie tradition but over time developed my own tastes, changing up the flavors, as well as making a thinner, lighter version than most. These cookies have a serious burst of the Holidays with every bite! Note: substitute chopped pecans (in photo) for the pepita if you prefer. —lapadia
Makes 36-40 thin biscotti cookies
- WET INGREDIENTS
- 3 tablespoons browned butter
- 1/2 cup superfine sugar
- 1 egg & one egg white
- 1 teaspoon molasses
- 2 teaspoons bourbon vanilla extract
- DRY INGREDIENTS
- 1-3/4 cup all purpose flour (plus a little extra on hand if needed)
- 3/4 teaspoons baking powder
- Zest from one large orange
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon clove
- 1/8 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 2/3 cups salted pepitas/ pumpkin seeds (or chopped pecans)
- Cooking spray
- BROWN THE BUTTER: Heat a thick-bottomed saucepan on medium low heat, add butter – melt and cook, check often, giving the pan a shake; the milk solids will rise to the top and start to foam up. Check for browned specks to form at the bottom; the butter will start to turn golden and will be done when it has turned a medium dark and gives off a nutty aroma. Move the saucepan to a cool surface and strain out the solids. Use immediately or store covered in the refrigerator for a future use.
- Combine the sugar with the rest of wet ingredients in a large bowl; beat at medium speed until well blended.
- Combine all the dry ingredients; add to the wet ingredients in thirds, beat well.
- NOTE: the last third addition you will need to finish up with a wooden spoon or something similar.
- Stir in more flour, if needed, to make a soft dough – but I have never had to.
- Stir in the pepitas/pumpkin seeds (or pecans)
- SHAPING AND BAKING: Turn the dough out onto a lightly floured surface. Divide in half. Shape into 2 12-inch rolls; place on a cookie sheet coated with cooking spray. Flatten rolls to 1/2 inch thickness. NOTE: both rolls can fit on one large cookie sheet.
- Bake at 325 degrees for 25 minutes. Transfer to a wire rack; let cool for 15-20 minutes. Turn oven down to 300 degrees.
- After slightly cooled; slice each roll diagonally into 20 1/2-inch thick slices. Place the slices back onto the cookie sheet and bake for 15 minutes; turn cookies over, bake another 10-15 minutes or until dry.
- Cool on wire racks, they will become crispy. *lighter fare cookie adapted from Cooking Light
- This recipe was entered in the contest for Your Best Holiday Confection
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert