Biscotti is a "twice-cooked/baked" Italian biscuit or cookie. Did you know that the reason they are long is so you can dip them into coffee or wine in order to soften them?? You learn something new every day! They are traditionally known for being hard and crunchy :) I have made four other kinds of biscotti (chocolate, hot chocolate, lemonade and pumpkin), but vanilla was a kind I hadn't tried to make before. These smell so good when they are baking - kind of like sugar cookies. You can have biscotti for breakfast with your coffee or tea, as a mid-afternoon snack or after dinner for dessert. They are perfect anytime of the day when you are looking for something sweet to eat!
6 tablespoons unsalted butter, softened
2/3 cup white sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
2 1/2 teaspoons vanilla extract
2 large eggs
2 cups white flour
In large bowl, beat butter, sugar, salt, baking powder and vanilla extract until smooth with large spoon. Add eggs and white flour and combine well. Cover with plastic wrap and chill in fridge at least one hour. When ready to make, preheat oven to 350 degrees and lightly spray two cookie sheets with non-stick spray. Divide dough in half and shape each into a log 12 inches in length and about 2-3 inches across. Bake for 25 minutes and then remove from oven. Let sit five minutes and then with a serrated knife, slice each log into 12 slices. Place cut side down and then bake another 20 minutes. Remove from oven and let cool 10 minutes and then remove to wire rack. Makes 2 dozen.
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