Spiced Biscotti

I've tried an assortment of Biscotti recipes over the years and am usually disappointed by the texture. This recipe is from my daughter, Andee's, favorite baking cookbook, Baking Illustrated, and the recipe in my opinion is exactly as it should be, very flavorful not rock hard but with a pleasant crispness when you bite in. They tested numerous recipes and decided that the major difference is the fat used (or not) and if eggs are added. The more traditional recipes, like this one, contain whole eggs but no fat/butter. Biscotti's plain dough adapts beautifully to literally dozens of flavor combinations so try adding your own nuts, dried fruits, spices, etc. We spiced up this first one, Spiced Biscotti, even more and added the chocolate. The second variation is our own, Chocolate Cherry Biscotti. Biscotti must be completely cooled before storage but will then keep beautifully for at least a week and up to a month if stored properly. They also freeze well.

This recipe looks really long but it's fast and easy... but a long baking time.

Spiced Biscotti
2 cups unbleached all purpose flour
1 tsp. baking powder
1/4 tsp salt
1 cup sugar
2 large eggs
1/4 tsp vanilla extract
Optional: 1 Tbsp instant coffee dissolved in 2 tsp water, or strong brewed coffee
2 tsp (scant) black pepper
1 tsp ground cloves
1 1/2 tsp ground cinnamon
1 Tbsp ground ginger
1 1/2 Tbsp fresh ginger, grated
1/8 tsp allspice
1/4 tsp salt
2 cups (12 oz) semi-sweet or extra dark chocolate chips

Adjust an oven rack to the middle position and heat the oven to 350°. Line a large baking sheet with parchment paper or spray with non-stick spray. Whisk the flour, baking powder, spices and salt together in a medium bowl. Set aside.

Whisk the sugar and eggs in a large bowl to a light lemon color; stir in the vanilla and coffee. Sprinkle the dry ingredients and fresh ginger over the egg mixture, then fold in until the dough is just combined. Do not over mix. Fold in chocolate chips.

Halve the dough and turn both portions onto the prepared baking sheet. Using lightly floured hands, quickly pat and stretch each portion of dough into a rough 13 by 2" loaf, slightly mounded along the length. Place on the baking sheet, pat smooth. Bake until the loaves are golden and just beginning to crack on top, about 35 minutes, rotating the pan halfway through the baking time. Remove baking sheet from oven and place on a wire rack.

Cool the loaves for 10 minutes; lower the oven temperature to 325°. Use a wide metal spatula to transfer the loaves to a cutting board and using a serrated knife, cut each loaf diagonally into 3/8" thick slices. Stand the slices up on the baking sheet with a little space between each and return them to the oven. Bake until crisp and golden brown, about 15 more minutes. Transfer to a wire rack and cool completely.

Variation #2 Chocolate Cherry Biscotti

Eliminate the pepper, cloves, cinnamon, gingers, allspice and coffee from the above recipe. Chop approximate 1 cup of dried sour cherries and add with the chocolate chips. Proceed as above.

Let me know if you land on a completely awesome variation!!