I am very particular about my Biscotti. They have to be crunchy, or I’m just not interested. I don’t want to break my teeth on them, but close. I almost want to break my teeth, I mean, that is what the coffee’s for right? I have tried a lot of Biscotti recipes, some too crunchy, some too whatever…This one is good. The trick is, besides the ingredient themselves, is the method. Making the logs small, and only finger high, means, you don’t have to twice bake. I know, I know, the word Biscotto translates to “twice baked”. After removing the logs, and slicing them, put the tray back into the oven, with the heat off, and the residual heat will do the trick of drying the cookie, while still keeping it’s clean, fresh sliced clean appearance.

Use the Master recipe, and add whatever you have on hand.

Have your Mise en places:

pre-heat oven to 350

3 cups all purpose flour 3/4 cup superfine sugar (put sugar of choice in mini food processor, and whiz until slightly powdery) 3 eggs + 1 egg for egg wash 2 tablespoons (unsalted) butter melted 1/2 teaspoon baking powder a pinch of salt

1. Line a cookie sheet with parchment paper, brush paper with oil, and dust with flour.

2. In a medium mixing bowl, combine flour, baking powder, a pinch of salt, and mix with a wire whisk.

3. in a large mixer bowl fitted with the paddle attachment, add the melted butter and sugar, eggs, (one at a time), and any flavorings, such as liquors, or extracts, depending on the recipe variation. Mix on low until combined.

4. Add the flour mixture to the egg mixture, and blend on low until you have a smooth dough. Add nuts, and blend just until combined. Dough will be sticky. Pour dough onto Floured board, and divide into three even parts. Make three ropes, the full length of the cookie sheet, and place far enough apart on the paper lined sheet, so they do not touch when baking.

5. Make egg wash. Mix 1 egg with 1 teaspoon of water, and whip to mix. With a pastry brush, brush a light coating of wash on the entire surface of all three ropes.

6. Put sheet in the upper rack of pre-heated oven, and bake 25 minutes, until nice and golden brown. Watch your product, own it. Stay nearby, and check it periodically after 15 minutes to make sure it is not cooking too fast. Once browned, remove from oven and turn off heat.

7. As soon as you are to handle logs, after 3-5 minutes, gently remove logs from paper, and place on cutting board. With a serrated knife, on the diagonal, slice biscotti 1/2 inch thick in a sawing motion. Return to paper lined sheet, and place tray back in oven to dry from residual oven heat, for about10 minutes. Remove from oven and cool. Once cool, place in hermetically sealed glass jar and enjoy!

These will keep for a month, if not eaten first.