Cookie Exchange 2010: Allie’s Biscotti
My name-twin and across-the-aisle buddy, Allie made two kinda of biscotti for our cookie exchange. One is a basic biscotti with pistachios, and the other uses an amazing spice blend called Divine Desserts Baker’s Spice. You could make these as she did and split the dough in half to create two types of biscotti, or combine the spice blend with the pistachios if you’re feeling extra zesty!
- 3 Cups Flour
- 1/2 Cup Cornmeal
- 1 tsp Baking Powder
- 2 tsp Salt
- 2 Sticks Butter, softened
- 2 Cups Sugar
- 4 Eggs
- 1 Cups Pistachios OR 6 TBSP Divine Desserts Baker’s Spice
Preheat oven to 350 degrees. Beat the butter, sugar and eggs together until emulsified. Sift together dry ingredients, and without adding too much air, blend into the butter mixture. Add more flour if dough is still sticky. Add your flavorings to the dough: Either split the dough in half to create one batch pistachio and one batch spiced, or combine them!
Mold dough into a long form on a baking tray lined with wax paper. Freeze if the dough is too soft and remold if necessary. Bake for 20 minutes until the dough seems cooked through but not crispy.
Rest for 20 minutes outside of the oven, then cut into slices about 3/4 inch thick. Lay each slice flat on baking tray then bake again at 300 degrees for 10-15 minutes until dry.