- 1/2 cup butter, at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1/2 tsp vanilla
- 1/4 cup liquid flavouring (see options below)
- 3 cups all purpose flour
- 2 1/2 tsp baking powder
- 3/4 cup additions (see options below)
- 1/2 tsp spices, if using (see options below)
- Combine flour, baking powder and dry spices (if using). Set aside.
- In a bowl, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beat well after each addition and scraping down sides and bottom of the bowl to ensure all ingredients are well incorporated. Add vanilla and liquid flavouring* and blend until incorporated
- Add dry ingredients and blend until well incorporated. Add fruit/nut additions and stir by hand until well incorporated.
- Turn out onto a lightly floured surface, form into disk and cut in half. Shape into oval and roll into 14-inch log. Place each log on parchment paper-lined baking tray, about 3-inches apart and flatten slightly.
- Bake in 350°F oven for 30 minutes until tops are cracked and logs spring back when pressed. Transfer to a cooling rack and leave until logs are cool enough to handle, about 10 minutes. (Make Ahead: Logs can be prepared up to 24 hours in advance and left to cool. Cut and complete the second bake the following day.) Reduce oven temperature to 300°F.
- Carefully peel the logs from the parchment and transfer to a cutting board. Using a serrated knife, cut each log on a sharp angle into 1/2-inch-thick slices. Return the slices to the cookie sheet and arrange them cut side down. It’s OK if they touch because they won’t spread.
- Bake until the biscotti are dried to your taste, 10 minutes (for slightly moist) to 20 minutes (for super-dry and crunchy), turning them over halfway through baking. Transfer the cookie sheet to a rack and let the biscotti cool completely. They will still give slightly when pressed but will harden as they cool.
- When the biscotti are cool, melt the white chocolate in a microwave or in a heatproof bowl set in a skillet of barely simmering water. Dip one end of each biscotti in the chocolate and place on a baking sheet lined with fresh parchment until set, about 30 minutes. Store in an airtight container for up to 2 weeks or freeze for up to 1 month.
Liquid Flavouring Options: Lemon or orange juice, liqueur, water
Addition Options: Toasted nuts, dried fruit, poppy seeds, cocoa powder, white/chocolate chips, candied ginger, coloured sprinkles etc
Spices: Dry ginger, cinnamon, nutmeg