While listening to holiday music, Pachabel's Canon in D was included in the play set and I thought of biscotti. Hmmm.. Italian biscotti and German Baroque composer...somehow in my head they're related. Anyway, like in most countries, every micro-region has its own version of culinary dishes, and these differences are often driven by the ready availability of ingredients or the cook's preferences.
This biscotti recipe provides a reliable dough base to invent your own micro-regional version. Using olive oil instead of butter, it is more rustic (less cholesterol so that you can eat more) and holds up well when dunked into hot coffee or tea. If you prefer softer middles, slice and then bake for a lesser amount of time than specified or don't second bake at all. Create your own favorites by substituting your add-ins - orange zest and almonds dipped in bittersweet chocolate; rosemary, pecans and lemon zest; cinnamon, walnuts and raisins - the opportunities to design your signature biscotti are endless!
No mixer needed!
Logs will be light brown and have little cracks on top when ready.
With a serrated knife, slicing in one direction, cut logs into 3/4" pieces. Eat the ends.
Lay the slices on their sides. They should all fit on the large cookie sheet that you are using. Lower the oven temperature to 275 degrees F and bake for 8-10 minutes on each side.
Remove cooke sheet from oven and let biscotti cool on the baking sheet on top of a wire rack.
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