Now we’re rolling. This is a great biscotti recipe. As always, I try lots, but only post the ones that work best for me on my site. I made these small – a Christmas cookie thing. Rather than forming one log in the dimensions stated in the original recipe, I made 3 logs about 12″ x 3″ each and baked them. I rehydrated the currants (they seemed a bit dry) in a bit of brandy (add the brandy, mix, then in the microwave for 20 seconds or so) – just a tablespoon to keep them moist. I couldn’t taste the brandy when they came out, so clearly it wasn’t enough to impact taste, but it was enough to keep my currants plump and moist in the finished product.  Use more or switch it up to another liquor – Grand Marnier, Scotch etc., and in enough quantity to notice the taste but not materially change the proportions in the recipe.

For the pecans, I used pieces rather than halves. I find they get distributed more evenlty throughout the biscotti. I might try a combination next time around just to see what it looks like. Of course I used a sharp serrated knife to make my cuts after the first bake. Watch the cooking times on this recipe. It’s from the Food Network, Giada De Laurentiis’ recipe.  I modified it, removed the white chocolate, call me boring but if you are going to call it chocolate, it better taste and look like chocolate!  Did some variations with the filling as well.  The original recipe called for pistachios and cranberries, I love currants and pecans. Use whatever you like, just keep the proportions the same. My toppings for the chocolate included Skor bits, and because it’s Christmas, those tiny little green, red and white balls of sugar.  As always – enjoy!

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick – 125 ml) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pecans, coarsely chopped
2/3 cup currants
12 ounces good-quality chocolate, chopped – I used Lindt Dark and Milk combined, about 80% dark to 20% milk
Skor bits, Red and green sugared balls, crushed nuts, cinnamon-sugar etc – really anything you like

Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper
Combine and whisk the flour and baking powder in a medium bowl
Using an electric mixer, beat the sugar, butter, lemon zest, and salt
Add the eggs 1 at a time and beat on low after each egg
Add the flour mixture and beat just until blended
Add the currants and pecans and mix on low just until incorporated – or by hand
Form the dough into 3 logs, approximately 3″ wide and 12″ long
Bake until light golden, about 20 – 25 minutes – you just want it golden brown so watch the time – every oven is different
Cool for 20 – 30 minutes.
Place the log on a cutting board and using a sharp serrated knife, cut into thick slices – mine were about 1/2″ thick .
Arrange the biscotti, cut side down, on the baking sheet and return to the oven for about another 15 minutes.
Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts
Now it’s time for you to be creative.  Dip half the biscotti in the chocolate, dip only the top in chocolate, dip only the side (I used a small pallet knife for this) – sprinkle with the toppings, or not – refrigerate until the chocolate is firm – about 35 minutes
The recipe says to store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bag up to 3 weeks – like they are going to last that long!

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Assorted Biscotti 1
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