Use this as a blank canvas to create your own biscotti; add grated lemon or orange zest, chopped nuts or chocolate, dried fruit like apricots, cranberries, cherries or figs, candied ginger, spices like cinnamon, nutmeg or cardamom—anything goes! You can make longer biscotti by shaping a wide log, or smaller biscotti by dividing the dough into two smaller logs.
1/2 cup butter, at room temperature
3/4 cup sugar
1 large egg
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
Preheat the oven to 350°F. In a large bowl, beat the butter and sugar until pale and light; beat in the egg. Add the flour, baking powder and salt (along with any additions you like) and stir until the dough comes together.
Place on a parchment-lined baking sheet and with dampened hands (if it’s sticky), shape into a 12–14-inch-long log. Flatten until it’s 3–4 inches wide. Bake for 25–35 minutes, or until pale golden and set.
Reduce the oven temperature to 275°F and let the log cool. Slice on a slight diagonal into 1/2-inch thick slices and return to the baking sheet, sitting them upright, spaced at least an inch apart. Return to the oven for 30 minutes, or until crisp, pale golden and dry. Makes about 1 1/2 dozen biscotti.
Originally published in ParentsCanada magazine, Winter 2017.