Biscotti refers to a specific type of Italian cookie derived from the Tuscan “biscuit” called “cantucci”. (In Italian the word biscotti means biscuit.) For a while I thought a biscotti was a biscotti was a biscotti. That is until a friend threw a cantucci at me.
His homemade cantucci so transported my sweet tooth I asked for the recipe (thinking this was a new cookie). The recipe was essentially the same as my base biscotti recipe except for the real thing- butter- as well as dried cherries, and pistachios.
I continually change them up depending on the season and my mood. Here they are in a version that pair famously with a medium bodied, low to medium tannin red wine. Which wine? Well, you could just pick your favorite too. Enjoy!
- 1½ cups (190g) unbleached flour
- ¼ cup (about 25g) dark chocolate cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup (150g) sugar
- ⅓ cup (60g) unsalted butter, room temperature, cut into cubes
- 1 large egg
- 2 teaspoons vanilla extract
- ½ to ¾ cup (75g) dried cherries, roughly chopped
- about ½ cup (65g) chocolate chips
- ½ to ¾ cup (110g) almonds or pistachios, roughly chopped
- Preheat oven to 350F (180C).
- Mix dry ingredients together in a food processor, pulse in the butter until butter becomes tiny balls. (Or if using a mixer, mix until tiny.)
- Transfer from food processor to a mixer. Mix in the eggs and vanilla. Continue mixing a minute or two.
- Form into one log on a parchment paper lined baking sheet.
- Bake for 30-35 minutes or until golden brown.
- Allow to cool 10 minutes, then using a serrated knife, cut crosswise into ⅓-inch slices.
- Put back onto baking sheet, laying each piece on it's side.
- Bake each side 10 minutes at 325F (160C).
- Remove and cool completely.
Sometimes I add dried cherries and sometimes I don't- it's really personal preference.
Depending on how condensed your flour is (or is not), you may need to add a spoonful more. The dough consistency should be slightly sticky, not too dry.