Various Biscotti recipes

Walnut and Raisin

1/4 cup of softened butter
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup chopped walnuts
1 cup raisins or choccie chips

Walnut and Anise
1/2 cup of softened butter
3/4 cup of white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon anise extract
3/4 cup chopped walnuts
1 teaspoon black walnut extract
1/2 teaspoon almond extract

In either recipe instead of butter you can use margarine or even olive oil which gives a completely different but great flavour

How 2

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
In a medium sized bowl beat together the butter sugar, eggs and extracts. Stir in the flour, baking powder and other dry ingredients. Knead until the dough comes together.
For Chunks Divide dough in half and shape into long loaves, 1 1/2 inches thick. Place loaves onto the prepared baking sheet and flatten slightly.

Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes. Allow loaves to cool enough to handle (about 10 minutes). With a sharp knife cut loaves diagonally into 3/4 inch thick slices. Place cut sides down on baking sheets. Bake slices for an additional 10 minutes or until lightly browned.

Alternatively divide into 4 equal pieces and roll into 12 inch ropes. Bake at 350 degrees F (175 degrees C) for about 20 minutes. Turn the oven up to 375 F while you let the ropes cool for about 5 minutes on the baking sheet then cut each rope on a diagonal into slices about 3/4 inch thick. Lay slices close together on sides and bake until lightly toasted.