Biscotti are very easy to make. As with all baking, the key is to keep the proportions right. You can always experiment with add-ins: my favorites are almond + cranberry, or dried cherry + hazelnut. This time, I only had salted sunflower seeds on hand. They gave a deeper nutty flavor, and the cookies turned out more uniform. The important part is to dry them well during the second baking.
- 300 g flour
- 140 g sugar
- 3 eggs
- rum essence (or vanilla)
- a handful of nuts (here — salted sunflower seeds)
- a handful of dried cranberries (or raisins)
- 1 tsp baking powder
- salt
Mix the flour, baking powder, a pinch of salt, and sugar. Add the cranberries and sunflower seeds, stir. Separate the eggs: use 2 whole eggs + 1 yolk for the dough, keep 1 egg white for brushing. Beat the eggs with the rum essence and 1 tbsp water. Combine the egg mixture with the dry ingredients. Divide the dough into two parts and shape into “logs.” Brush with the egg white. Bake at 180°C (350°F) for 30–35 minutes. Remove, let cool slightly, and slice into 1.5–2 cm thick pieces. Bake again at 180°C for about 10 minutes.
Mix the flour, baking powder, a pinch of salt, and sugar. Add the cranberries and sunflower seeds, stir. Separate the eggs: use 2 whole eggs + 1 yolk for the dough, keep 1 egg white for brushing. Beat the eggs with the rum essence and 1 tbsp water. Combine the egg mixture with the dry ingredients. Divide the dough into two parts and shape into “logs.” Brush with the egg white. Bake at 180°C (350°F) for 30–35 minutes. Remove, let cool slightly, and slice into 1.5–2 cm thick pieces. Bake again at 180°C for about 10 minutes.
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