After making a couple of batches of the new Anise Biscotti, I wanted to see how it compared to my old standby biscotti which uses a similar method and set of ingredients, but in different proportions. This recipe is my old one, and here it’s taken the form of “Mixed Nut Biscotti”. Having made multiple batches of both recipes this week, I’d say the Anise Biscotti is slightly softer, dryer, and less sweet, while the base recipe for Mixed Nut Biscotti bakes into a crunchier, sweeter, cookie.
Sweet & Salty Mixed Nut Biscotti
I’ve been playing with this recipe for years and have made several variations, but this sweet and salty mixed nut biscotti is my new favorite. It is just as good dipped in dark or milk chocolate as white.
Mini Ceramic Loaf Pans for Dunking Biscotti
For the white chocolate dipped biscotti, I melt a 4 ounce Lindt bar in a very small (5×3) ceramic loaf pan. You could also use a metal loaf pan, but the ceramic ones are microwave-safe, so you can melt the chocolate directly in the loaf pan. Whether it’s ceramic or metal, using a small loaf pan gives you a deeper dipping pot and lets you use less chocolate at one time. This is handy if you are dipping small batches or want to dip some of the cookies in white chocolate and others in dark without melting loads of expensive chocolate. You can dunk straight up and down and have a relatively deep pool. The catch is your biscotti has to be less than 5 inches long if you want to dunk it straight down.
So here’s my old standby, doctored up as Mixed Nut Biscotti. I think I’ve had my fill of biscotti for the week, but am looking forward to returning to this recipe around Valentine’s Day and touching it up with some red sprinkles.
Mixed Nut Biscotti
- 1 3/4 cup unbleached all-purpose flour 230 grams
- 1 teaspoon baking powder
- 1/4 scant teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar 145 grams
- 1/4 cup vegetable oil
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped salted mixed nuts cashews, almonds, pecans, brazil nuts
- 1 bar 3.5 to 4 oz white chocolate, chopped
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- Mix together the flour, baking powder and salt.
- Using an electric mixer or a wire whisk, beat the eggs until light and frothy. While beating, gradually add the sugar, followed by the oil and extracts.
- With a silicone scraper, stir the flour mixture into the egg mixture. You should end up with a very soft dough.
- Scrape the dough out onto the baking sheet. Dampen your fingers and push dough inward to shape it into a log about 12 inches long and about 2 ½ inches wide.
- Bake log for 25 minutes or until golden, then remove from the oven and let the log cool.
- Reduce the oven temperature to 300F.
- When cool enough to handle, slice log crosswise into 1/2-inch to 3/4 slices (depending on personal preference) and stand them upright on a baking sheet so that both sides are exposed.
- Bake at 300F for about 20 minutes or until cookies start to feel dry (tap with your finger to check), then let cool completely.
- To dip, melt the white chocolate bar in a in a shallow microwave-safe bowl or a ceramic loaf pan or in the top of a double boiler. Dip the flat base of the biscotti into the melted white chocolate, then stand it on a parchment or nonstick foil lined tray that you can fit in the refrigerator. Repeat until the white chocolate is gone, then chill the biscotti briefly to set the white chocolate.