My father’s classic recipe for biscotti, taken from the Los Angeles Times Syndicate on Dec. 9th, 1992. Twenty years since the first printing of the recipe, I document my father’s production of the classic Howard holiday treat at home in Indianapolis.
- 2 cups of nuts (my father uses 1 cup of almonds and 1 cup of hazelnuts)
- 3 cups of flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground mace
- 3 eggs plus 1 yolk
- 2 teaspoons almond extract
- 1 slightly beaten egg white
1. Preheat oven to 350. Spread nuts on baking sheet and allow to toast for about 8 minutes or until warm and fragrant. If using hazelnuts, use a towel to remove the outer skin of the nuts after the come out of the oven.
2. Set oven to 375 degrees. Sift together flour, sugar, baking powder, baking soda, salt and mace.
3. Whisk eggs, egg yolk, and almond extract in bowl until frothy. Make a well in the center of the dry ingredients and pour the egg mixture into the well. Stir from the center with a fork.
4. Once dough is firm, use hands to knead into a log. Stick nuts into dough between each turn.
Recruit an extra pair of hands, if necessary.
5. Split dough in half and form into a a strip about 12 inches long. Place on a greased and floured baking sheet. Before baking, use a pastry brush (or your fingers if you are brush-less) to coat top of dough with a beaten egg white. Repeat with second half of the dough.
6. Bake loaves at 375 until golden and firm to touch (about 25 to 30 minutes). Cool on wire rack (or wherever you can find some space) for at least an hour. Use a serrated knife to slice loaves into 1/2 inch slivers. Lay biscotti face down on baking sheets. Bake an additional 12 to 15 minutes, turning once or twice. Biscotti should be deep gold in color and dry to the touch.