Biscotti: Traditional and Whole Grain Kamut

Step 1

Preheat your oven to 300F and line a medium or large baking sheet with parchment paper.

Step 2

In one bowl, whisk together the flour, baking powder and salt.

Step 3

In a second bowl, beat the sugar, eggs, oil and extracts/liquors.

Step 4

Using a spatula, mix the dry ingredients into the wet until they are incorporated.

Step 5

Add the nuts and dried fruit last.

Step 6

Scoop half the batter out of the bowl with your spatula and lay it on your baking sheet, dragging it into a line and smoothing it with wet fingertips. Repeat with the second half of the dough until you have two smooth tubes roughly 2-3 inches wide and 1 inch tall.

Step 7

Bake for 35 minutes until the tops are lightly golden.

Step 8

Remove from the oven and gently set the biscotti tubes (still on the parchment) on a cooling rack for 10 minutes. Lower the oven temp to 275F while the biscotti cool.

Step 9

Transfer the biscotti to a cutting board and cut 1-inch pieces on the diagonal using a sharp knife (I prefer a chef's knife over serrated).

Step 10

Lay the cut biscotti on the parchment lined baking sheet, cut side up, and bake at 275F for 10 minutes.

Step 11

Remove the sheet from the oven, flip all the biscotti over to their other cut side, and bake for 10 more minutes.

Step 12

Let the biscotti cool completely on a rack before dipping them in chocolate. Do not store in plastic or they will soften.

Step 13

Optional Chocolate Decoration

Step 14

Melt 4 ounces of chopped dark chocolate in mug, using the microwave in 15-30 second increments and stirring in between (1-2 minutes total, depending on your microwave).

Step 15

Arrange your cooling rack over the same parchment-lined baking sheet you used to bake the biscotti. (You can also place the biscotti directly on the parchment.)

Step 16

Dip the one end of a biscotti in the melted chocolate, and scrape one side gently on the rim of the mug as you pull it out. Place the biscotti scraped-side-down on your cooling rack or parchment for minimal dripping.

Step 17

If the chocolate re-hardens as you're dipping the biscotti, pop the mug back in the microwave for 15 seconds and clean up the sides of the mug with a spatula.

Step 18

Let the chocolate cool and harden completely before gently popping the biscotti off the rack or parchment.