I’ve been drinking a lot of tea lately. It’s that time of year: tea is the perfect remedy for the damp, rainy weather, or a comfort if you’ve happened to catch a cold. My current favorite is a strawberry loose leaf black tea that I bought at my hometown farmers market. Of course, it’s equally nice to have a snack while drinking tea, and one that you can dunk into your mug is a bonus. Biscotti is the perfect blend of cookie and scone – not too sweet, but crunchy. There are numerous ways to change this recipe – try different nuts, citrus, seeds, dried fruit, etc. I made a chocolate and orange zest version last year, which was pretty amazing. Oh, and P.S. -if you’re not a tea person, these also go really nicely with coffee or hot chocolate.
- 2 tablespoons butter
- 1/4 cup sugar (I used sugar in the raw)
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
- 1/4 cup dark chocolate, finely chopped
- 1/2 cup walnuts, chopped
Pre-heat the oven to 375 degrees. In a large mixing bowl, use an electric hand mixer to beat the butter and sugar together. Add the egg and the extract, and beat until everything is blended. In a separate bowl, combine the flour, baking powder and salt. Stir to combine, and then gradually add the dry mixture to the wet. Beat to combine – the dough maybe a little crumbly at this point. Add the chocolate and walnuts, stir, and if the dough is still crumbling, use your hand to combine the last remaining pieces. I use a baking stone, but if you are using a baking sheet, spray it with cooking spray (or coat with butter), and dust with a fine layer of flour. Shape the dough into a 2-inch wide log and place on the baking stone (or sheet). Bake for about 30 minutes, or until the dough is light brown and beginning to crack. Remove the log from the oven, and let cool briefly. Re-set the oven temperature to 250 degrees. After the loaves have cooled slightly, cut diagonal slices about 1/2-inch thick. Place all the slices on the baking stone, and bake for about 15-20 minutes (turning the slices once during that time to ensure even baking). Cool on racks, and store in an air tight container.
makes about 1 to 2 dozen