For the longest time, biscotti was my baking nemesis. No matter how many different recipes I tried, I couldn't seem to find one that worked for me. The dough always seemed to come out too moist or too dry. Baked logs crumbled and broke when I tried to slice them. The finished cookies ended up either too soft or hard enough to warrant a trip to the dentist. But I loved biscotti too much to give up. After some tinkering with a few different recipes, I have come up with this recipe that has given me success. Fragrant with chai spices and black tea and studded with almonds and dates, these biscotti are dangerously addictive! Consider yourself warned. —kangarhubarb
about 3 dozen 1/2-inch thick biscotti
2 1/4 cups
all purpose flour
1 1/3 cups
light brown sugar
freshly ground black pepper
contents of 2 black tea bags (or about 1 Tablespoon loose black tea)
Preheat oven to 350 F. Line two baking sheets with parchment or a non-stick baking liner.
Combine all dry ingredients (flour through to tea) in the bowl of a stand mixer and stir to combine.
Beat eggs, egg yolks, vanilla extract, and almond extract in a small bowl.
Add wet mixture to dry ingredients and mix until dough begins to come together (dough should be dry and shaggy). You may need to use your hands to bring dough together. If dough is too dry to form a cohesive dough, add milk, 1 teaspoon at a time, until the dough comes together. Add dates, almonds, and coconut and mix to combine.
Shape dough into two flat logs and place each on a baking sheet. I chose to go with 8-inch wide baking sheets as I like long and skinny biscotti, but you can shape the logs to suit your preference.
Brush the tops of the logs with beaten egg white and sprinkle each log with 1 Tablespoon of granulated sugar.
Bake biscotti logs for 30-40 minutes (rotating sheets halfway through baking time) until tops are golden brown.
Allow logs to cool on a wire rack about 30 minutes.
Slice cooled biscotti logs into 1/2 to 1 inch wide slices (depending on your own preferences) and arrange cut side down on baking sheets.
Return biscotti to the oven, baking for another 20-30 minutes (flip individual biscotti over halfway through baking time) until biscotti is golden brown and crispy on both sides.