This is a base recipe that I have adapted to make my Biscotti. The basic dough stays the same but the additions are what change. As we have a nut allergy in the house all of my biscotti are nut free. However, you can add any flavors or extras that are to your family's taste.
1 stick of unsalted butter (softened)
1 cup of granulated sugar
2 teaspoons baking powder
1/4 teaspoon of salt
1 tablespoon of vanilla extract
3 cups of flour (this is where the measuring gets dicey) Sometimes it is two cups sometimes it is 3 depending on the added ingredients. The dough should ultimately end up dense and thick with a little stickiness to it.
These are your additive ingredients:
1 bag of craisons(dried cranberries)
1 bag of white chocolate chips
1/2 teaspoon cinnamon.
Chocolate /Chocolate Chip
1 bag of semi sweet tollhouse chips
1/2 cup Hershey chocolate syrup
In a mixing bowl cream together the butter, sugar, eggs baking powder, salt and vanilla extract. When that base is happily together, add: the craisons and the white chocolate chips. or the Chocolate/Chocolate chips or whatever you desire.
Begin to add flour. Mix and knead slowly to get the mix to a dense dough. Flour the counter and remove the mixture and knead in more flour to get the dough able to form a ball.
Cut ball into four quarters and then shape quarters into loaves no more than one inch high.
On two cookie sheets (2 loaves on each sheet) bake the loaves at 350 degrees for about 10-15 minutes watch to ensure the bottom does not burn.
Remove the loaves and place on a large cutting board.
With a sharp knife, slice the loaves into 1 1/2 to 2-inch slices
Carefully place the slices on their side back on the cookie sheets and bake again for about 5-8 minutes on each side. Remove and cool.
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