One of the most often asked questions regarding biscotti is, do you dunk? And I’m not talking coffee or espresso. Biscotti is ideally dipped into sweet wine; the dry cookie soaks up the beverage, giving it a perfect flavor.
Cantucci Di Prato or Biscotti? Biscotti (twice-baked) originated in Roman times as soldiers carried preserved biscuits. Later, it finds its way to Prato. Flavored with almonds from the plentiful almond groves. There, the cookies are known as cantucci.
Whichever name you prefer, they are perfect for dipping into a sweet glass of Tuscan Vin Santo (holy wine).
Chef George onset of George Hirsch Lifestyle dunking biscotti this recipe is an ideal do-ahead sweet, as it only gets better a couple of days after baking.
George’s Biscotti
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
3 eggs
1 Tablespoon baking powder
3 drops pure almond or anise extract + 1 teaspoon fresh grated orange zest
1/2 cup mixed pistachios pieces and slivered almonds; or, use 1/2 cup chopped dark chocolate and dried cranberries
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
In a medium bowl, beat the oil, eggs, sugar, and almond flavoring until well blended. Combine the flour, baking powder, and nuts. Stir into the egg mixture to form a heavy dough.
Place dough on the parchment-lined sheet pan, and divide the 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 the top height of the 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.
