I’ve been making my own Biscotti Cookies for 25 years. I spent the first ten of those years perfecting this recipe.
I like making biscotti around the holidays. My guests love dipping them in coffee or espresso. But, I truly feel that what makes these biscotti cookies stand out from most biscotti cookies is that they are moist and soft on the inside and crispy on the outside. Just sheer perfection.
It wasn’t just the ingredients I’ve tweaked over the years. I realized using a Kitchen Aid Mixer with a paddle attachment is a must!
I’ve also come up with a trick to handling the cookie dough in a way so that it doesn’t stick to your fingers. I made the mistake of adding extra flour to help with the sticky factor, but my biscotti turned out too dense and dry. So, here’s the trick: Place the cookie dough in the freezer for about 5-10 minutes before handling and forming the dough into a loaf. You can use flour on your hands when handling, just don’t go overboard!
This recipe yields 2 loaves. Each loaf of cookie dough is formed about a foot long and four inches wide. After baked and sliced, you should get a minimum of a dozen biscotti cookies per loaf. The other thing I strongly suggest is omitting the entire toasting part! I know. This sounds unconventional! But, please trust me on this. Instead of toasting them (and somewhat drying them out), sprinkle a generous amount of powdered sugar on top and there you have it. A perfect biscotti cookie!