Biscotti

These delightful Italian cookies have become an indispensable part of holiday boxes. There's magic in handmade gifts, and there's not much more bakers enjoy than curating homemade gift boxes.

The main reasons biscotti are a staple in gift boxes are that they remain fresh for a long time and are so versatile you can customize the cookies for your giftee. A little tip: Tuck in an unexpected candid photo of you with the recipient. It will make the gift all the more memorable!

Ingredients

• 3-1/2 c (455g) all-purpose flour, plus more for dusting
• 1/4 teaspoon (2g) kosher salt
• 1 tablespoon (12g) baking powder
• 1 stick (4 oz/113g) unsalted butter, at room temperature
• 1/4 cup (55g peanut oil or other neutral oil)
• 1-1/4 cups (250g) granulated sugar
• 3 large eggs
• 1 teaspoon (5g) vanilla extract
• 1/2 teaspoon (92g) almond extract
• 1/4 cup (40g) mini semisweet chocolate chips
• 1/4 cup (35g) chopped roasted hazelnuts
• 1 cup (100g) sliced almonds
• Egg wash: 1 egg beaten with 1 teaspoon water
• 2 tablespoons turbinado sugar

TO FINISH: 1 cup semisweet chocolate chips

Preheat oven to 350F. Line two baking sheets with parchment paper.

In a medium bowl, stir together the flour, salt, and baking powder and set aside.

In another medium bowl, with an electric mixer, beat the butter, peanut oil, and granulated sugar on medium-low speed until creamed together, 1-2 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extracts and mix to combine well.

Slowly add the flour mixture, stirring just until incorporated, 30 to 60 seconds. Add the chocolate chips, chopped hazelnuts, and sliced almonds. Using your hands or a silicone spatula, stir the dough just until everything is incorporated.

Using a silicone spatula, scoop the dough out onto a lightly floured work surface and make sure to scrape all dough from the sides of the bowl and beaters. Using a sharp knife or bench scraper, divide the dough into 2 equal portions. Roll each piece into a small rough log. Place a log of dough on each baking sheet and use your hands to gently press and shape the logs into 12x3-inch rectangles.

Brush the top of each dough log with the egg wash and sprinkle with 1 tablespoon of the turbinado sugar.

Bake until lightly golden brown and almost set, 25-30 minutes.

Remove from the oven and let cool on the baking sheets for 15-20 minutes. Leave the oven on but reduce the oven temperature to 325 degrees F.

The baked dough logs will be fragile at this point. Very carefully slide one of the parchment papers onto a work surface and use a sharp bread knife to cut the log into 1-inch slices. Gently turn each slide onto its side. Repeat with the other log.

Slide the parchment paper and biscotti back onto the baking sheets and return to the oven. Bake for 7 to 10 minutes. Flip the biscotti onto the other cut side and bake until both sides are lightly golden brown and the biscotti are crispy, an additional 7 to 10 minutes.

Remove the biscotti from the baking sheets and place on a rack to cool completely.

To finish: Line two cooling racks with parchment paper. In a shallow bowl, melt the chocolate chips in the microwave in 30-second bursts, stirring between each, or over a pan of simmering water. Let cool to room temperature. Dip the bottom of each biscotti into the chocolate. Place the chocolate side up on the racks, making sure the pieces do not touch, and let the chocolate set.

NOTES:

• Load the biscotti up with an assortment of nuts for that extra crunch and keep one satiated for longer. You can add a mix of ingredients that appeal to you or your loved ones. Cranberries, pistachios, pecans, white chocolate, or even fruit zest could be exciting additions.
• Keep the biscotti in a glass storage jar on the counter as a snack for 1 to 2 weeks. Or store in an airtight storage bag in the freezer for up to 3 months. Remove from the freezer and let thaw at room temperature before serving.

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Thank you to Turkuaz Kitchen for a book full of amazing recipes. This recipe was copied from baker/author Betul Tunc, Turkuaz Kitchen: Traditional & Modern Dough Recipes for Sweet & Savory Bakes, pages 156-157, published by Ten Speed Press; California | New York. www. tenspeed.com