1 cup (2 sticks) butter, softened
3/4 cup sugar
1-1/2 tsp vanilla extract
2-1/2 c unbleached all-purpose flour
1/4 tsp baking powder
Preheat oven to 350. Jelly roll pan with parchment paper.
In large mixing bowl, cream butter & sugar until light. Beat in egg & vanilla until well blended.
In small bowl, combine flour & baking powder; add to butter mixture & mix on low speed until well blended. The dough should be soft but not sticky.
Divide dough into two equal portions. Form each portion into a "log" about 10 inches long & 2 inches wide. Place the logs side by side (lengthwise) about 3 inches apart on the prepared baking pan.
Bake 20-25 minutes or until the tops are lightly browned. Cool pan on wire rack for about 10 minutes. Using a serrated knife, cut each roll diagonally into 1/2 inch thick slices. Place slices upright on the cookie sheet about 1/2 inch apart and bake for 8-10 minutes. Remove slices & place on wire racks to cool.
Store in an airtight container at room temperature.
Substitute almond extract for vanilla, & add 3/4 c slivered almonds after dough is formed.
Substitute anise extract for vanilla.
Decrease flour to 2 c, add 1/2 c Ghirardelli Sweet Ground Chocolate & Cocoa (or regular Dutch Process cocoa); add 1 tsp cinnamon, 1 tsp chipotle powder & 1/2 tsp orange peel with dry ingredients.
DOUBLE CHOCOLATE BISCOTTI
Decrease flour to 2 c, add 1/2 c Ghirardelli Sweet Ground Chocolate & Cocoa (or regular Dutch Process cocoa). When dough is formed, stir in 3/4 c mini semi sweet chocolate chips. Drizzle with extra melted chocolate when cool for "Triple" Chocolate Biscotti.
Decrease sugar to 1/2 c, add 2 TBS molasses when adding egg & vanilla. Add 1/2 tsp cinnamon, 1/2 tsp ground ginger & 1/4 tsp ground cloves when adding dry ingredients. Add additional 1/4 c flour is dough seems too sticky.
Substitute 1 TBS Limoncello for vanilla, increase flour to 2-3/4 c, add 1 TBS freshly grated lemon peel with the dry ingredients. When biscotti is cool, glaze with 1 c powdered sugar & 1-2 TBS Limoncello (stir together until all lumps disappear), adding more Limoncello to made "drippable" glaze.
SEA SALT CARAMEL BISCOTTI
Add 1 tsp ground sea salt when adding flour & baking powder. When dough is formed, stir in 3/4 c caramel bites (or unwrapped caramels snipped into pieces).
When dough is formed, stir in 3/4 c caramel bites (or unwrapped caramels snipped into pieces) & 1/2 c chopped pecans. When biscotti is cool, drizzle with melted bittersweet chocolate.
WHITE CHOCOLATE MACADAMIA BISCOTTI
When dough is formed, stir in 3/4 c white chocolate chips & 1/2 c chopped macadamias. When biscotti is cool, drizzle with melted white chocolate.