Herb Biscotti

I really love recipes that lend themselves to lots of variations.  These biscotti can be made with almost any type of herb you like.  I used cinnamon basil, but you could also use regular basil, any variety of mint, thyme (add in a tsp grated lemon zest to this if you want), tarragon, lavender and rosemary (add a tsp grated orange zest, it goes great with rosemary).  These cookies are not too sweet so they are perfect for dunking in a cup of coffee or glass of wine.  Don't be afraid of using herbs in sweet foods.  It is not overpowering when combined with all the other ingredients.

Herb Biscotti

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup white sugar

1 stick unsalted butter

2 eggs

1/2 tsp vanilla extract

2 tablespoons finely chopped fresh herbs

Preheat oven to 350 degrees

Mix together flour, baking powder and salt

Chop herbs.  Try to get them chopped as fine as you can.  They will distribute better throughout the dough.

Cream together butter and sugar.  Add in eggs, vanilla and chopped herbs and mix until combined.  Don't be afraid if your dough looks a little green from the herbs.  Once you get all the dry ingredients mixed in it won't be noticeable.

Add the dry ingredients to the wet a little bit at a time until it is all incorporated.  Place dough on a cookie sheet that has been lined with parchment paper.  Form dough into a flat loaf shape about 4 inches wide and 1 inch tall.  The dough might be a little sticky so if you are having trouble just put some flour on your hands.

Bake about 35 minutes.  Let cool 30 minutes.  

Biscotti means twice cooked so the large loaf we have created will need to be sliced and baked again.  Using a serrated knife, slice the loaf on the diagonal into 1/2 inch slices.  Don't worry if it crumbles.  Biscotti are supposed to be crumbly.

Place the slices on the same parchment lined baking sheet you used earlier and bake another 15 minutes, turning them over halfway through.  Let cool completely on a rack before eating.