It’s been a little gloomy and rainy waiting for Hurricane Florence to hit landfall in the Southeast USA. Today, I got it in my head to make some biscotti to have with our coffee after dinner. I looked up some recipes online and decided on this one, with a couple of modifications.
First, I made half a batch. I didn’t think we really needed 6 dozen of them and might get tired of them before they were finished up. The second thing I changed besides cutting the recipe in half was to substitute almond slices (toasted in a skillet with butter) and to cut up caramel candies to add to the batter. The next time, I might use brittle pieces but this time, I went with straight caramel which I chopped with a sharp knife. I used a little extra flour to separate the dough into two loaves so that the batter wasn’t too sticky (just coated my hands with loose flour.) I also forgot the egg white wash but put it on after 5 minutes in the oven.
After the loaves cooled for 30 minutes, I sliced them up on a slight diagonal into biscotti and then bake them, separated from each other in a 350 degree oven for an additional 16 minutes until they were golden brown. Then, I sprinkled them all with a little Maldon sea salt.
Can’t wait to taste them tonight! I think this beats cookies for having with our coffee any time! I don’t know why I was intimidated before to make biscotti from scratch – maybe the toast-like finish on the pieces – but this recipe was easy and fun to make! Enjoy!