Basic Biscotti

Here is another I tried that I like a tad more :) enjoy and let me know what you think.

Published within the Almond and Cranberry Biscotti post as a second recipe the author preferred.

Ingredients

• 1/2 cup (120 ml) unsalted butter
• 3/4 cup (180 ml) sugar
• 2 eggs
• 2 tablespoons (30 ml) Liqueur: Kahlua, Frangelico my favourite is Grand Marnier.
• 1/4 teaspoon (1 ml) vanilla
• 2 cups (480 ml) unbleached flour
• 1 1/2 teaspoons (7.5 ml) baking powder
• 1/4 teaspoon (1 ml) salt
• 1 cup (240 ml) of unsalted nuts toasted for 8 minutes, cooled then chopped, I gave them a whirl in my food processor; I prefer almonds, but you can use any, pistachios or hazelnuts
• 4 oz (115 g) of bittersweet chocolate OR I used...1/2 cup (120 ml) of dried cranberries OR any fruit you like that has been soaked in 2 teaspoons (10 ml) of vodka

Method

1. In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, liqueur, and vanilla.
2. Add the flour, baking powder, and salt and mix until well blended. Fold in the nuts, fruit, and/or chocolate.
3. Line your baking sheet with parchment paper and create a loaf on the parchment.
4. Bake in a preheated 325 degree (165°C) oven between 25 and 40 minutes. My oven took 25 min. The surface of the loaf should be lightly browned when you take it out. Let cool for a minimum of 10 minutes; if you have chocolate, cool longer.
5. Slice crossways to create individual biscotti. Stand the biscotti up on the bottom edge (as if they were still in the loaf) with some space between them.
6. Bake again at 325 degrees (165°C) for 10 minutes, then let cool. If you like them drier or harder, bake longer the second time.