Biscotti are perfect share-cookies: one recipe makes lots of cookies. And because they’re good keepers, they’re perfect to have on hand when you and your workmates need a pick-me-up (or something to perk-up a looooong meeting). I created these as breakfast cookies, terrific to dip in coffee, tea or milk even after breakfast-hour is long gone.
The aim: To make the world sweeter.
The method: Bake/Share/Post
And if you want to get tags and stickers to doll up your packages, you can download them here.
Here are some tips for making these biscotti:
Granola is one of the ingredients that makes these biscotti so special – choose a granola that doesn’t have fruit, or make sure that any fruit in the granola is soft: shriveled, dried fruit won’t plump during baking; it’ll just get drier.
Shape the dough by hand into two logs – each one just a few inches from the long side of a baking sheet. Don’t worry if they’re ragged, they’ll be fine.
After the first bake, let the biscotti cool for about 30 minutes – they’ll be easier to cut.
Cut the cooled logs using a serrated knife and a gentle sawing motion and nibble whatever tidbits might break off (as some inevitably will).
Bake the cookies for another 25 minutes or so – it’s this second bake that makes the cookies biscotti (or twice-baked cookies).
Don’t wrap the biscotti airtight – a covered container will do the trick; it’s even fine to leave them out in the open. The drier they get, the better they are for dunking.
Photograph by Davide Luciano for Dories Cookies