prep time: 35 minutes
bake time (total): 75 minutes
cleanup time: 10 minutes
time spent procrastibaking: 2 hours
cock-a-doodle-do, procrastibakers. for some reason, i woke up at 3am this morning and just cannot make myself go back to bed. i think it might have to do with travel anxiety– i like to make sure i’m where i need to be, leave plenty of time to get to where i’m going, etc. and god forbid i roll over and go back to sleep, and then miss my bus (that doesn’t leave for another 5 hours). i know what you’re thinking, dear readers. “katie, that’s so far away! you’re already packed! set an alarm!” alas, i am stubborn, and the coffee is on. sleep is for the weak when there’s baking we can do instead. (plus, bus snacks! hello!)
i’ve tried making biscotti before and it’s always this sort of scone-biscotti hybrid (too thick, too soft, too bread-y to be biscotti)– but this recipe is pretty much fool-proof. i’m using walnuts and cherries because frankly, that’s what i’ve got. but you can easily substitute your favorites instead– hazelnuts, macadamias, chocolate chips, cranberries, cinnamon… man, i’m getting hungry. let’s bake.
- a large mixing bowl
- 2 small mixing bowls
- spoon for mixing
- baking sheet/pan
- 2 cups all-purpose flour
- 1 cup superfine/granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 3 eggs
- 1 tablespoon vanilla extract
- 1 cup chopped walnuts
- 1 cup cherries, pitted and chopped
- 1 teaspoon lemon juice
- 1 teaspoon nutmeg (optional)
step one. preheat your oven to 300 degrees F. lightly grease your baking sheet/pan (even if it’s non-stick!) and sprinkle with flour.
step two. in one of your small bowls, prepare your cherries (pitting and cutting into small pieces) and pour the lemon juice over them. the acid will keep in all that sweet berry flavor while we prepare the rest of the recipe.
step three. mix the dry ingredients in your large mixing bowl (flour, sugar, salt, baking powder, nutmeg). in the other small mixing bowl, combine the eggs and vanilla extract– whisk together and then pour the egg mixture into your dry ingredients.
i feel like this is the step i normally mess up on, because i rationalize that this batter should, of course, not be SO sticky, and i add flour to compensate and voila– sconey biscotti. stick (ha!) to your guns and leave the batter as it is.
step five. take the batter and create a loaf on the baking pan you prepared in step one. you have enough to create two smaller loaves, or one m/l loaf and one s/m loaf. personally, i have a tiny oven and only one pan that’s really appropriate for this, not to mention i’m getting a little antsy about having to travel soon, so i’m opting for the one loaf, and refrigerating the rest of the batter (which will keep for 5-7 days, a little less since we’re using fresh fruit). the loaf should be flat and sized appropriately for biscotti– roughly two inches wide, but, ya know, whatever.
step six. bake the loaf/ves for 35-40 minutes, or until pale golden. remove from the oven and immediately slice into thin pieces– roughly 1/2 inch wide. this is the other part i’ve messed up on in the past– biscotti are best sliced super thin, or, as i’ve said, they take on that scone-y texture (still yummy, but not what we’re going for).
step seven. take the slices and lay them back on the baking sheet to cook for 10-15 minutes. after time’s up, flip the slices, and let them bake for another 10-15 minutes on the other side until they’re completely golden brown. remove from the oven and allow to cool.
these will keep for a couple of weeks in an airtight container. they’re awesome paired with a bowl of sorbet or vanilla ice cream for dessert, or a cup of tea, or on long bus rides with your third cup of coffee of the morning.
shout out to tim for donating the cherries for this procrastibake recipe! check out his blog for entertainment beyond your wildest dreams.
have a great weekend, procrastibakers!