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Makes
36-40 thin biscotti cookies
Author Notes
During the holiday season, I grew up watching and helping my mother and grandmother bake and slice dozens of their special almond cookie, my mother always called them Biscotini.
Over time I developed my own version, changing up flavors, as well as making a thinner, and lighter cookie; a recipe with a serious burst of the Holidays with every bite!
—lapadia
Ingredients
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WET INGREDIENTS
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3 tablespoons browned butter
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1/2 cup superfine sugar
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1 egg & one egg white
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1 teaspoon molasses
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2 teaspoons bourbon vanilla extract
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DRY INGREDIENTS
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1-3/4 cup all purpose flour (plus a little extra on hand if needed)
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3/4 teaspoons baking powder
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Zest from one large orange
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1/2 teaspoon cinnamon
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1/4 teaspoon ginger
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1/8 teaspoon clove
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1/8 teaspoon nutmeg
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1/4 teaspoon sea salt
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MISC
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2/3 cups salted pepitas/ pumpkin seeds (or chopped pecans if you prefer)
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Cooking spray
Directions
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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.
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Combine the sugar with the rest of wet ingredients in a large bowl; beat at medium speed until well blended.
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Combine all the dry ingredients; add to the wet ingredients in thirds, beat well.
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NOTE: the last third addition you will need to finish up with a wooden spoon or something similar.
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Stir in more flour, if needed, to make a soft dough – but I have never had to.
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Stir in the pepitas/pumpkin seeds (or pecans)
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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.
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Bake at 325 degrees for 25 minutes.
Transfer to a wire rack; let cool for 15-20 minutes. Turn oven down to 300 degrees.
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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.
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Cool on wire racks, they will become crispy.
*lighter fare cookie adapted from Cooking Light
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