Authentic biscotti are a traditional Italian pastry. They’re baked twice to yield a dry and crispy cookie, and they’re the perfect treat to dunk in a cup of coffee or tea. Since biscotti are made with less butter and sugar than most cookies, they’re considered a healthy cookie. Mandel-bread is the Jewish take on biscotti — with a little added oil.

Directions

Prepare the Biscotti

Yields approximately 30 cookies

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with Gefen Parchment Paper.

2. Using a stand mixer, cream butter and sugar. Add eggs and vanilla. Mix in flour, baking powder, and salt until combined.

3. Divide dough in half. With slightly wet hands, form into two logs approximately one and a half inches (four centimeters) wide and eight inches (20 centimeters) long. Place on prepared baking sheet.

4. Bake for 20 minutes. Allow cookies to cool for at least 20 minutes, then cut into slices on the diagonal, approximately 1/4 inch (1/2 centimeter) wide. Lay cookies on their sides and bake again for 10 minutes.

Notes:
– Before the second baking, you can sprinkle the biscotti with some turbinado sugar or cinnamon sugar for some added sweetness and crunch. Alternatively, dip the cookies in chocolate when cool.

– Biscotti improve in flavor after a day or two, so they’re the perfect dessert to prepare ahead. Keep in an airtight container for up to two weeks.

– Biscotti freeze beautifully as well.

Variations:
Flavor Suggestions (add your flavors just after the flour is mixed in and incorporate thoroughly):

– Lemon poppy: Add the zest of one lemon + one tablespoon poppy seeds.

– Almond cranberry: Add 1/2 cup sliced almonds + 1/2 cup dried cranberries.

– Caramel pecan: Add 1/2 cup caramel chips + 1/2 cup chopped pecans.

– Double chocolate: Use 1/4 cup less flour than the recipe calls for and add 1/2 cup cocoa powder + 1/2 cup chocolate chips.