Homemade biscotti is easier to make than you might think. It does require a commitment of time as the cookies require a double baking process. However, the steps are easy to follow. In this recipe I have included two of my favorite ingredients, cherries and pistachios. You could easily substitute walnuts and golden raisins, or chocolate chips.
Holiday Biscotti
12 tablespoons unsalted butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamon
3 large eggs, (one separated) at room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
1 1/3 cups almond flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup shelled pistachios
1/2 cup dried whole cherries
1/4 cup turbinado sugar
1 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamon
3 large eggs, (one separated) at room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
1 1/3 cups almond flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup shelled pistachios
1/2 cup dried whole cherries
1/4 cup turbinado sugar
Preheat oven to 300 degrees. Line a large sheet pan with parchment paper. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, cinnamon, and cardamom until light and fluffy, about 3-4 minutes. Reduce the speed of the mixer to low, adding the 2 whole eggs one at a time, then add the remaining egg yolk, saving the white for later use, and vanilla. Scrape down the sides of the bowl as needed during this mixing time.
In a separate bowl, combine the all-purpose flour, almond flour, baking powder, and salt. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture, mixing until just combined. Scrape down the sides and bottom of the bowl and add in the pistachios and cherries, mixing until just combined.
Shape the dough into a ball, then divide in half. Form each half into a log about 11-inches long. Place each log onto the prepared sheet pan. Use the reserved egg white to make an egg wash by whisking it with a teaspoon of water. Lightly brush each log with the egg wash, saving the remaining for the second baking time. Sprinkle 1 tablespoon of turbinado sugar over each log. Bake for 45 minutes until lightly browned. Remove from the oven, allow the logs to cool on the sheet pan for 30 minutes.
Reduce the oven to 275 degrees. Line 2 sheet pans with parchment paper. With a serrated knife, cut each biscotti log into 1/2-inch slices. Place the slices cut-side up onto the prepared sheet pans. Brush each slice with the egg wash and generously sprinkle with turbinado sugar. Bake for 45 minutes, turning each slice over once half-way through the baking time, until lightly browned. Transfer the cookies to a baking rack to cool.
