Updated: Apr 29, 2020
Due to their dry, hard composition, biscotti are best served with a beverage—frequently in the United States with espresso, coffee drinks or tea. In some European countries, biscotti are served with wine, such as vin santo or muscat.
1 c. unbleached flour ½ c. cane juice crystals or natural sugar 1 t. baking powder ⅓ c. unsweetened cocoa powder ½ t. salt ¼ c. nuts of your choice (optional) 1 T. egg replacer powder, mixed with ¼ c. water 1 T. flavouring or liqueur of your choice
In a large bowl, stir together flour, cane juice crystals or sugar, baking powder, cocoa powder, salt and optional nuts. In a small bowl, combine prepared egg replacer and flavouring or liqueur.
Pour liquid mixture into dry ingredients and stir until dry ingredients are thoroughly moistened and mixed in. The resulting dough should be sticky and a bit shiny. You may need to add more water or flour to achieve the right consistency. Gather the dough into a ball and place on an oiled baking sheet. Roll the ball into two flattened “logs,” each about 2” wide, ½” high and 12” long. Bake logs for 25 minutes and then remove from oven. Reduce oven temperature to 300 degrees. Allow biscuits to cool for 10 minutes, then slice the logs diagonally into biscuits about ½” wide. Place biscuits, sliced side down, on a baking sheet and bake for 10 minutes. Flip biscuits over and bake for an additional 10 minutes. Allow cooling completely before storing.