Hi all! So our beautiful niece, Megan, is getting married to an all around awesome guy, Chase, in January. The wedding shower is coming up this next Saturday. Megan, being the lovely, naive sugar muffin that she is, asked me to make Italian cookies to be served as dessert at the shower. She has this whole Italian theme going and sent me this recipe.
Well, when your niece entrusts you with the responsibility of making dessert for her wedding shower, you step up! Now I say she is “lovely and naive” because she’s assuming I can pull this off. I’ve never made biscotti before. And we all know my blunders in the kitchen when I try something new.
I was on a mission to make this work! Today was my first attempt. I have to admit that I had full faith in the recipe from King Arthur Flour; they have very trustworthy recipes. It all turned out great, flavors were fully on point. However, I chose not to divide the batter (silly, overly confident me) and ended up making super-sized, ginormous biscotti.
Needless to say, I will be making a smaller version Friday night to bring to the shower on Saturday. One little note, I used the two teaspoons of vanilla as called for but I also added about 1/2 a teaspoon of vanilla paste just for extra punch.
If you choose to dip these in white chocolate, use “baking” white chocolate so that it melts into a delightful creamy, smooth texture. I placed them in the refrigerator to solidify the chocolate afterwards.
These are perfect to dip into an espresso/coffee drink of your choice. Indulge!
Vanilla Biscotti (recipe care of kingarthurflour.com)
INGREDIENTS: 6 tablespoons (85g) butter, 2/3 cup (131g) sugar, 1/4 teaspoon salt, 2 teaspoons vanilla extract, 1 1/2 teaspoons baking powder, 2 large eggs, 2 cups (241g) King Arthur Unbleached All-Purpose Flour, white chocolate for dipping, optional
DIRECTIONS: Preheat the oven to 350°F. Lightly grease a biscotti pan, or line a baking sheet with parchment. In a medium bowl, beat together the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs one at a time, scraping the bowl after each addition. Add the flour and mix at low speed until the mixture is smooth; the dough will be sticky. Scoop half the dough onto one side of the prepared pan and, using wet hands, pat it into a 10” x 2” rectangle; it should be about 1” thick. Repeat with the other half of the dough. Bake for 20 to 30 minutes, until golden brown all over. Remove from the oven and let cool for 25 to 30 minutes. Reduce the oven temperature to 325°F. Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to lightly spritz them. Wait 5 minutes before using a serrated knife to slice biscotti 1/2” to 3/4” wide. Take care to draw the knife back and forth through the baked log instead of pressing down. Slicing this way will prevent the biscotti from crumbling. Return the slices to the baking sheet, standing them up with 1/2” between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden. Remove from the oven and transfer to a rack to cool. Dip the biscotti in melted white chocolate, if desired. Store airtight at room temperature; they’ll stay good for weeks.