Delicious and Crunchy Mrs. P's Biscotti Recipe

Indulge in the perfect blend of sweetness and crunchiness with this homemade Mrs. P's Biscotti recipe. These twice-baked Italian cookies are loaded with your choice of nuts, dried fruits, and a hint of orange zest, making them an ideal treat to enjoy with your morning coffee or as an afternoon snack. With just a handful of ingredients and a little time, you'll have a batch of biscotti that are sure to impress your family and friends.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Zest of 1 orange
• 1 cup chopped nuts (e.g., slivered almonds, pistachios, or hazelnuts)
• 1/2 cup dried fruit (e.g., cranberries, apricots, or cherries)

Directions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the sugar and softened butter until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract, almond extract, and orange zest.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped nuts and dried fruit until evenly distributed throughout the dough.
7. Divide the dough in half and shape each portion into a log, approximately 12 inches long and 2 inches wide.
8. Place the logs onto the prepared baking sheet, allowing space between them to expand.
9. Bake for 25-30 minutes, or until lightly golden and firm to the touch.
10. Remove the logs from the oven and let them cool on the baking sheet for 10 minutes.
11. Reduce the oven temperature to 325°F (165°C).
12. Carefully transfer the logs to a cutting board and slice them diagonally into 1/2-inch thick slices.
13. Place the slices back onto the baking sheet, cut-side down.
14. Bake for an additional 10-15 minutes, flipping the biscotti halfway through, until they are crispy and golden brown.
15. Remove from the oven and let the biscotti cool completely on wire racks.
16. Once cooled, store the biscotti in an airtight container to maintain their freshness and crunchiness.

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