Basic Biscotti

Basic Biscotti Recipe

Biscotti are oblong twice-baked cookies or biscuits, originating from Italy.  Their dry texture makes them the perfect dunking companion for a cup of coffee.  I picked up this recipe from an old roommate several years ago and since then have modified it only slightly.  This is a pretty simple and basic biscotti recipe.  I like that the base has only a hint of sweetness and it's incredibly versatile with your choice of mix-ins.  I typically make my biscotti with chocolate chips, toasted almond slivers, and dried cranberries - simply because those are staple ingredients in my pantry.  It's important not to get overly ambitious with your mix-ins or else your dough won't hold together. Try to keep your mix-ins to a total of 1 cup.  Some other combinations that would work well include:

Fudge Brownies with Almonds

These quick and easy fudge brownies take after Mark Bittman's recipe in How To Cook Everything, The Basics.  I followed the tweaks to make nutty brownies by adding toasted almonds and subbing 1/4 cup of almond flour for 1/4 cup regular flour.  These came out more fudge-like than I expected.  The almonds were a nice addition and the almond flour contributed to the moist, fudge consistency.  For lack of a square baking pan, I baked them in the cast iron skillet which resulted in thinner brownies as well.  Definitely an easy recipe, but I prefer my brownies to be chewier and I like using regular dark chocolate more than unsweetened chocolate.

Fudge Brownies with Almonds
makes 9-12 slices

8 Tbsp butter, plus a little more to grease the pan
3 oz. unsweetened chocolate, roughly chopped
1 cup white sugar
2 eggs
1/4 cup all purpose flour
1/4 cup almond flour
1/2 cup toasted, slivered almonds
pinch of salt
1/2 tsp vanilla extract

1. Preheat oven to 350F.  Grease a an 8x8 square baking pan with butter, or line with parchment paper.
2. Combine butter and chocolate in a small saucepan over low heat.  Stir constantly until chocolate is melted.  Remove from heat and continue stirring until smooth.
3. Transfer mixture to a large mixing bowl and stir in the sugar until well combined.  Add eggs, one at a time, and mix until combined.  Gently stir in flour, almond flour, salt, and vanilla.  Carefully fold in the toasted almonds.
4. Pour the mixture into the prepared baking pan.  Bake for 20-25 minutes until brownies are just set in the middle.  Cool until set, cut, and serve. 

Lemon almond cookies

This recipe, a nice detour from the usual chocolate-containing cookie, is a light flavor for the coming of summer.  Containing lemon zest as well as lemon juice, the citrus flavor shines through each bite and the almonds distinguish it from a typical sugar cookie.  The cookies bake up pretty thin, with a soft crunch along the sugary edges and a chewy texture throughout.

Lemon almond cookies (from une Gamine dans la Cuisine)