Best Five Spice Biscotti Recipes

FIVE-SPICE BISCOTTI

Steps:

• Preheat oven to 350 degrees F & grease two baking sheets.
• In a large bowl, whisk together eggs, sugar & spices, then add melted butter & stir well.
• In another bowl, mix together 3 1/3 cups of flour, baking powder, baking soda, salt & almonds.
• Add half of this flour mixture to egg mixture, stirring well with a wooden spoon.
• Add 2nd half of flour mixture & stir until a smooth dough forms, adding a tablespoon or two of flour if the dough seems too tacky. With floured hands, you should be able to form a small piece of dough into a ball.
• Form half of the dough into a large log & place it on one of the greased baking sheets, then flatten the log until it is 5-6 inches wide & 10 inches long. Do the same with the 2nd half of the dough, using the second baking sheet.
• Bake the logs for 35 minutes, until logs are firm but give slightly when pressed with a finger.
• Remove baking sheets from the oven & reduce oven temperature to 325 degrees F.
• While logs are still warm, use a large spatula to carefully transfer them to a cutting board, & cut them crosswise on a slight diagonal, into 1/2-inch-thick slices.
• Lay the cookies on their sides on the baking sheets & bake them 15 minutes more.
• Remove from the oven & let cookies cool on a wire rack.
• Store in an airtight container, up to 2 weeks.

FIVE-SPICE BISCOTTI

Steps:

• 1. Preheat oven to 350 degrees F & grease two baking sheets. In a large bowl, whisk together eggs, sugar & spices, then add melted butter & stir well.
• 2. In another bowl, mix together 3 1/3 cups of flour, baking powder, baking soda, salt & almonds. Add half of this flour mixture to egg mixture, stirring well with a wooden spoon.
• 3. Add 2nd half of flour mixture & stir until a smooth dough forms, adding a tablespoon or two of flour if the dough seems too tacky. With floured hands, you should be able to form a small piece of dough into a ball.
• 4. Form half of the dough into a large log & place it on one of the greased baking sheets, then flatten the log until it is 3-3 1/2 inches wide & 10 inches long. Do the same with the 2nd half of the dough, using the second baking sheet.
• 5. Bake the logs for 35 minutes, until logs are firm but give slightly when pressed with a finger. Remove baking sheets from the oven & reduce oven temperature to 325 degrees F.
• 6. Let the logs rest until just warm, use a large spatula to carefully transfer them to a cutting board, & cut them crosswise on a slight diagonal, into 1/2-inch-thick slices.
• 7. Lay the cookies on their sides on the baking sheets & bake them 15 minutes more. Remove from the oven & let cookies cool on a wire rack.
• 8. Store in an airtight container, up to 2 weeks.