Culinate editor’s note: I flat-out love these biscotti! They are nutty, crumbly, and perfect with a cup of tea or glass of dessert wine.
There are myriad types of Italian cookies known as biscotti, but few as appealing as those baked in a long, sausage-like form, cut on the diagonal, and then baked a second time to dry. These cookies have a rough charm, both crunchy and nutty, and are designed to be dipped into coffee (the Italians eat them for breakfast) or a glass of wine.
With time, these biscuits will dry out even further and become bone-hard, but the flavors still balance very nicely.
The recipe can be varied depending on what you wish to serve them with. Substitute almonds or other nuts for the walnuts or sprinkle the dough with anise seeds.
|8||Tbsp. (1 stick) unsalted butter, softened|
|1||tsp. vanilla extract|
|1||Tbsp. Cognac or brandy|
|2||cups plus 2 tablespoons all-purpose flour|
|1½||tsp. baking powder|
This content is from the book Chez Panisse Cooking by Paul Bertolli and Alice Waters.
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