Harris Bistro

I love biscotti and so does my husband. They are great dipped in coffee in the morning or dipped in whisky at night.

Here's the recipe!

150g Sugar

113g Unsalted Butter

2 Eggs

1 Tablespoon Vanilla Extract (if no beans)

275g AP Flour

1.5 teaspoons Baking Powder

0.5 teaspoon

Salt 145g

Slivered Almonds

any dried fruit you'd like to add - just a few suggestions

dried cranberries

candied ginger

dried cherries

etc? use your imagination

Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1 1/4 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.
Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Or place on an oven-safe rack. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. This is a good time to dip in chocolate! Store in an airtight container.