I think one of the most often asked question regarding biscotti (meaning twice baked) is, do you dunk? And I’m not talking coffee or espresso. Biscotti is ideal dunked into sweet wine, the dry cookie soaks up the beverage giving it an ideal flavor.
Chef George on set of George Hirsch Lifestyle dunking biscottiThis recipe is an ideal do ahead sweet, as it only gets better a couple days after baking.
chef George's Biscotti from George Hirsch Lifestyle TV series
Makes 3 ½ dozen cookies
chefgeorgehirsch.com | George Hirsch Lifestyle
1/2 cup vegetable oil
1 cup pure cane granulated sugar
3 1/4 cups all-purpose flour
1 Tablespoon baking powder
3 drops pure almond, or anise extract
1/2 cup mixed pistachios pieces and slivered almonds
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
In a medium bowl, beat together the oil, eggs, sugar and almond flavoring until well blended. Combine the flour and baking powder, and nuts. Stir into the egg mixture to form a heavy dough.
Place dough on parchment lined sheet pan, divide dough into two pieces. Form each piece into a roll as long as your sheet pan. Press down to 1/2 inch thickness and with a rolling stick even out top height of dough by rolling evenly and gently.
Bake for 25 to 30 minutes in the preheated oven, until a light golden brown. Remove the two biscotti bars from the baking sheet to cool on a wire rack. When cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 4-5 minutes on each side or until slices should be lightly toasted.
Cool, and store for two weeks in a tightly sealed container.
Tip: Save the biscotti crumbs when slicing cookies, they make an ideal topping on gelato and ice cream.