Anyone here ever try making their own biscotti?

[pokerfan]

http://www.cookingforengineers.com/recipe/154/Biscotti

[KitchenWitch]

1. Not a huge fan of biscotti

Not sure why I would want to bake a chocolate flavored flour brick.

[pokerfan]

2. I like them and it looks like something I could possibly make

[babylonsister]

4. That's how my DH looks at bagels-all stale. Toasted?

:9

[Connonym]

3. They're really easy

A bit time consuming because you have to bake them twice but there are no funny techniques or any special equipment you need to have.

[pokerfan]

9. I'm going to have to try it

cooking for engineers is one of my favorite sites.

[Eurobabe]

5. I am going to try this week

I have a fabulous recipe for almond biscotti from Tuscany. :D

[Connonym]

7. well hello!! share?

please?

[musette_sf]

6. i'm normally not crazy for biscotti

i can take it or leave it

but i had some homemade fresh biscotti this morning - a co-worker made some and gave us each gift bags - and it was GREAT. i never knew i liked it so much!

[1]

8. perfect! and after you make them, dip the bottom in melted chocolate. to die for. n/t.

[Callalily]

10. Oh yes, I have several

biscotti recipes, but here's my favorite.

Lemon Biscotti With Sour Lemon Drizzle

Yield
2 1/2 dozen (serving size: 1 biscotto)

Ingredients
2 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice, divided
1 tablespoon lemon extract
1 tablespoon vegetable oil
3 large eggs
Cooking spray
2/3 cup powdered sugar
Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.

Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.

Baking tip: After first bake when you slice into 15-1/2 slices, stand them up on the baking sheet. That way you only have to bake once.