Our biscotti recipe can be anything (and everything) you want it to be! Simple swaps and extra touches to our master cranberry and pistachio recipe mean everyone gets to have their favourite.
2 1/4 cups
1 1/2 tsp
, at room temperature
PRHEAT oven to 325F. Line a large baking sheet with parchment. Stir flour with cinnamon, nutmeg, baking powder and salt in a medium bowl.
BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until pale and fluffy. Beat in eggs, 1 at a time, then vanilla. Stir in flour mixture until combined. Gather dough together and divide in half on prepared sheet. Shape each portion into a 2-in.-wide and 3/4-in.-high log. Place logs 3 in. apart, as they will spread.
BAKE in centre of oven until tops are almost firm but still golden, 30 to 35 min. Remove from oven and let stand until loaves are cool enough to touch, about 10 min. Just before the second baking, brush tops of loaves with 1/4 cup melted butter. Stir 1/4 cup granulated sugar with 1 tsp cinnamon and sprinkle over loaves, pressing gently so sugar mixture sticks.
CUT each loaf diagonally into 1/2-in. slices. Place a rack on baking sheet. Arrange sliced biscotti on rack, cut-side down. Continue baking until very firm and golden brown, 20 to 30 more min. Store in an airtight container up to 1 week or freeze up to 1 month.