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2 1/4 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2/3 cup unsalted butter, at room temperature
1/2 cup granulated sugar
2 eggs
1/4 cup milk
Preheat oven to 350F (180C). Line a large, rimmed baking sheet with parchment paper. In a medium-size bowl, stir flour with baking powder and salt. Place butter in a large bowl. Using an electric mixer on medium-high, gradually beat in sugar until well mixed, about 2 minutes. Add eggs one at a time, beating well after each addition. Occasionally scrape down side of bowl. Beat in milk. Reduce speed to low. Gradually beat in flour mixture. Scrape down side of bowl as needed.
Lightly dust counter with flour. Turn out dough. It will be slightly sticky. Cut into 3 equal-size pieces. (Add variations at this point, if you like. See below.) Form each piece into 2 logs about 6 inches (15 cm) long. Place on baking sheet as they are formed. Gently flatten each log so it is about 2 inches (5 cm) wide. Bake in centre of preheated 350F (180C) oven until golden and firm to the touch, 20 to 25 minutes. Remove from oven. Let cool on sheet 5 minutes.
Meanwhile, leave oven on and arrange racks in top and bottom thirds of oven for second baking of biscotti. When logs have cooled 5 minutes, remove to a cutting board. Using a serrated knife, gently slice into 1/2-inch- (1-cm-) thick slices. Place slices on 2 large, ungreased rimmed baking sheets. Bake in 350F (180C) oven until tops are light golden, 8 minutes. Turn over and continue baking until light golden, 8 to 10 more minutes. Cool completely on a rack. Biscotti will keep well in an airtight container up to a week or freeze up to 2 months.
Calories 45, Protein 0.7g, Carbohydrates 5.3g, Fat 2.3g, Fibre 0.1g, Sodium 50mg.
Cookies before dinner? Why not! These savoury mini biscotti are fantastic with a cocktail or topped with a little cheese. Bonus: you can make all three variations with a single batch of dough.
Drain 1 sun-dried tomato packed in oil and pat dry with paper towel. Finely chop, then gently work into dough with 1 tbsp (15 mL) finely chopped pimento-stuffed green olives and 1 tsp (5 mL) each dried basil leaves and garlic powder. Form into 2 (6-inch/15-cm) logs. Bake as directed.
Work in 1 tbsp (15 mL) finely chopped fresh rosemary or 1/2 tsp (2 mL) crumbled dried rosemary and 1/2 tsp (2 mL) lemon and pepper seasoning blend. Form into 2 (6-inch/15-cm) logs. Sprinkle with pinches of coarse or kosher salt. Bake as directed.
Prepare dough. Cut into 3 equal pieces. Place in bowls. Using your hands, gently work extra ingredients into each. To flavour all of dough with one of these, triple amounts.