I keep my biscotti in a cracker jar like this (only larger). This little jar is perfect size for my Father in Law and his wife. We will see them on Wed and I wanted to give him some for his birthday.
I have totally revised the biscotti recipe.
Its basically the same as before, only I changed the cooking time and cooling time. I was always having to be so gentle with it while warm, the cooking times were all wrong on Annes recipe..maybe a typo on foodnetwork part or maybe that is just how she rolls lol
I now cook at 350 and cool 10 mins then move to wire rack and cool 10-15 mins more before slicing. They don't fall apart now, and I don't have to be gentle..the slice also looks much crisper.
I also changed the extract and zests etc. This is how I make it and it just works so much better.
Almond and Cranberry Biscotti
by Shannon Dillman
1 stick butter, room temperature
1 cup sugar
1 orange or lemon, zested 2 eggs, plus 1 egg white
1 teaspoon vanilla extract
1 t almond extract
1 teaspoon baking powder
2 cups all-purpose flour
1/2 cup whole blanched almonds, toasted
1/2 cup golden raisins or dried cranberries or blueberries
1 tablespoon anise seeds
2 tablespoons turbinado sugar
Directions Preheat the oven to 350 degrees F.
In a mixing bowl combine the butter and sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the eggs 1 at a time. Stir in the vanilla.
Gently mix in the baking powder, salt and flour. Once the flour is incorporated fold in the almonds, raisins and anise.
Divide the dough into 2 pieces. If the dough is sticky dust your hands with a little flour. Roll the dough into 2 logs the length of the sheet tray. Beat the egg white with 1 tablespoon of water in a small bowl. Brush the dough logs with the egg white and sprinkle with turbinado sugar. Bake in the preheated oven for about 30 minutes or until slightly golden
Let rest about 5 or 10 minutes then move to wire rack about 10 mins to cool slightly, and then move to a cutting board and slice on the bias with a serrated knife.
Lay the biscotti back on the sheet tray(s), cut sides down, and return to the oven for another 10 minutes This will harden the biscotti but not make them like rocks .
Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
Biscotti tastes great the next day or even better two days later. It’s Biscolicious!