Total Preparation Time – About 10 Minutes
Time Spent Waiting – 45-60 Minutes
Cook Time – About 60 Minutes per Batch
Makes – About 36 Biscotti
I was talking with a few friends of mine at happy hour about my Biscotti. One of them told a story of drinking a pots of coffee with my biscotti in the early 2000’s. Another friend recalled having my biscotti in the mid to late 90s. Thinking back, I think this recipe was what motivated me to get into baking. It’s hard to believe that I have been baking biscotti for over 25 years.
Over the years, I have baked this recipe from time to time to bring into the office, or to give out to family. My last job working in an office, the CIO came up to me and said that my biscotti reminded him of his Italian Grandmother’s baking. That’s pretty high praise. Most people love it, and honestly it’s not hard to make.
To start, in a large bowl, whisk together the dry ingredients (2 ½ Cups All Purpose Flour, 2 Teaspoons Baking Powder, 2 Teaspoons Cinnamon, ½ Teaspoon of Ground Cloves). Whisk together until the flour is uniformly brown.
In a stand mixer with a paddle attachment, mix together the wet ingredients (1 Cup Granulated Sugar, 1 Cup Light Brown Sugar, 2 Large Eggs, 1/3 Cup of Oil, 1 Tablespoon of Water). Mix on medium speed until the ingredients are well combined.
Now, mix in the dry ingredients a cup at a time. Mix until a firm dough forms. Once the dough forms, mix in 1 cup of slivered almonds. Mix until the almonds are evenly distributed through the dough.
Take the dough and divide into two equal portions. Form the dough into two logs about 3-4 inch wide and about an inch tall. Place the logs on a baking sheet lined with parchment paper. The logs will spread out to almost double the width during baking. So, make sure you leave about 4-6 inches between the logs and about 3 inches from the edge of the pan.
Optionally, before baking, you can brush on an egg wash and liberally sprinkle with Demerara Sugar.
Bake at 350 degrees Fahrenheit for between 20 and 25 minutes, rotating the pan halfway through the bake. The loaves should be firm to the touch and slightly browned. Do not overcook at this stage.
Let the loaves cool for about 30 – 45 minutes. It’s ok if the loaves are touching. They will come apart when they are cooled. After the loaves have cooled, using a large chef’s knife cut each loaf into ½ to ¾ inch slices. I found that using a slight slicing motion while pushing down firmly worked best. Sometimes, the ends of the slice may break off, but that’s ok. The interior of the biscotti should be soft. If you cooked the loaves too long on the initial baking, the biscotti may crumble when you cut it into slices.
Take each of the slices and arrange them, cut side up, on a parchment paper lined pan. Spacing doesn’t really matter. Bake at 300 degrees Fahrenheit for about 10 – 12 minutes. Remove from the oven and flip the biscotti so that the other side is face up. Bake for another 10 – 12 minutes. The goal is for the biscotti become crispy. Keep an eye on the biscotti and make sure it doesn’t overcook (get dark brown).
There you have it, Cinnamon Clove Biscotti. The hardest part of this recipe is the amount of time in the oven needed to complete the recipe. The reward is a nice sweet spicy crunchy cookie that goes well with coffee, hot chocolate, or other hot breakfast drinks.
I hope you enjoy,
Stand Mixer with Paddle
Large Mixing Bowl
Large Chef’s Knife
1 Cup of Light Brown Sugar
1 Cup of Granulated Sugar
2 Eggs (at Room Temperature)
1/3 Cup of Oil (Vegetable works)
1 Tablespoon of Water
2 1/2 Cup of All Purpose Flour
2 Teaspoon Baking Powder
2 Teaspoon Cinnamon
½ Teaspoon Ground Cloves
1 Cup of Almond Slivers
1 Egg Beaten (for Egg Wash)
Demerara Sugar – About ½ Cup
1. Whisk together dry ingredients Flour, Cinnamon, Cloves, Baking Powder
2. Mix together Oil, Water, Eggs, Granulated Sugar, Brown Sugar
3. Mix dry and wet ingredients gradually, until uniform
4. Mix Almonds until evenly distributed
5. Form into two equal longs and place on parchment lined baking pan
6. Brush with egg wash and sprinkle liberally with Demerara Sugar
7. Bake for 20 – 25 Minutes at 350 Degrees, until firm to touch
8. Let cool for 30 – 45 Minutes
9. Slice into ½ to ¾ inch slices and arrange on parchment lined baking pan
10. Bake for 10 – 12 minutes at 300 Degrees
11. Flip slices and bake for another 10 – 12 minutes at 300 Degrees