Equipment: Digital Scale (preferred), Baking Sheets or 9×5″ Loaf Pans, Mixing Bowls (m, l), Whisk, Sturdy Mixing Spoon, Measuring Spoons & Cups, Cutting Board, Sharp Knife, Unbleached Parchment, Cooling Rack

Before You Dive In – Prep: Please read!

• Bring eggs to room temperature (preferred)
• Toast nuts & cool (bake in a single layer on a baking sheet at 325 F/163 C for 10-15  minutes)
• Roughly chop nuts to desired size
• Zest a lemon or orange
• Move oven rack to center
• Preheat oven to 325 degrees Fahrenheit (163 C)
• Place unbleached parchment on baking sheet and grease/spray lightly, or grease loaf pans (try our non-stick baking Goop)

Make biscotti!

Step 1: Whisk together dry ingredients in a medium size bowl.

Step 2: Whisk in nuts and dried fruit (if using). Set aside.

Step 3: In a separate large bowl, whisk together eggs, oil, extracts and zest.

Step 4: Add flour mixture to wet mixture and thoroughly combine with a heavy spoon.

Step 5: Scoop out the dough into two even vertical logs on a parchment lined baking sheet. Shape dough with wet hands into two smooth logs (see pics). Leave about 4 inches between each log, and keep the height of each log at about 1.5″ (3.8 cm). Alternatively, scoop dough evenly into two 9×5″ prepared loaf pans.

Step 6: Bake for 30 minutes. Remove from the pan and cool the entire pan on a cooling rack for 30 min to 1 hour.

Step 7: Move logs, one at a time, to a cutting board (I cut the parchment in half and move the log on the parchment to the cutting board.) Cut cookies at an angle or straight, 1/2″ to 3/4″ (1.25 – 2 cm) thick. Take care to use a side to side rocking motion with the knife to make the job easier with less crumbling.

Second Bake (Some people prefer not to second bake – no problem! Skip steps 8 & 9.)

Note: If you have a convection oven – switch from bake mode to convection mode 325 F/163 C. (preferred method)

Step 8: Gently transfer cookies onto another baking sheet, (we use a rimless cookie sheet to make transfer easier.) Bake cookies bottom side down for about 10 minutes if using convection, 10-15 minutes if using a regular bake cycle. The longer you keep the cookies in the oven, the crunchier they will be. Cookies will appear a deep golden brown when done.

Step 9: Remove from oven and cool on the pan for 10 minutes. Transfer to a cooling rack until fully cooled. Cookies stay delicious when stored for several days on the counter or frozen for up to a month.

Enjoy!