Crunchy Italian biscotti cookies featuring a light touch of cinnamon, cloves, and ginger, with the option to mix in small fruit pieces such as chopped dried fig, currants, or raisins. Perfect for soaking into your hot winter drink of choice.
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- optional- 1/2 cup chopped dried figs, fresh currant berries, or chopped raisins, soaked in 1/4 cup of apple cider, brandy, or Marsala wine for at least 30 minutes.
- Move an oven rack to the middle position and set heat to 350 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat and set aside.
- Whisk together the following in a medium bowl: flour, baking powder, baking soda, spices, and salt. Set aside.
- In a separate bowl, whisk together the sugar, eggs, egg yolks and vanilla. If adding the optional soaked fruit, stir in here. Fold the egg mixture into the flour mixture until no white streaks of flour remain. Dough will be stiff.
- Divide dough in half and place pieces side by side on the prepared rimmed baking sheet. Dust your hands with flour and shape each piece into a rectangle approximately 2 inches by 13 inches. A bench scraper will help if you have one. Pat the tops flat with your fingers or bench scraper.
- Place in the oven and bake for 30 – 35 minutes, rotating the pan half way. Loves should be golden brown and cracked on the top. Remove and place on a wire rack to cool for 10 minutes. Set your oven heat to 325 degrees F.
- Once the biscotti has cooled for 10 minutes, carefully move the loaves to a cutting board. Slice each portion into diagonal pieces about 1/2 inch wide, and place each slice back onto the rimmed baking sheet, cut-side up with space in between each slice. Bake at 325 degrees F for about 15 minutes, flipping over all the cookies halfway through. Transfer cookies to a wire cooling rack and cool completely before serving or storing in an air-tight container.