Biscotti might seem intimidating at first, but it’s really just a twice-baked, sweet, quick bread. Once you make it at home, you’ll no longer feel the need to buy it with your morning coffee.
This is the second time I’ve made biscotti in the past few years. The first recipe I used called for about 10 eggs, but this time I used the Orange Almond biscotti recipe from Cook’s Illustrated cookbook, which only called for two eggs. There was no noticeable difference in the texture of the finished biscotti.
Biscotti is a lot like a cookie in the way that, once you have a good base recipe, you can put whatever you want in it. The first time I made biscotti I put pistachios in it. This time around, I opted to add dried cranberries. You can also dip it in tempered chocolate for a special treat. Have fun making your own flavor combinations.
The most important thing to remember when making biscotti is to keep the slices a half-inch thick or less. Any thicker and the biscotti becomes hard to bite into when it’s done.