I saw an ad for a local Biscotti shop and learned something I never knew before. True Biscotti are free of Butter or fat added and according to the bakery’s Website if a Biscotti has Forking butter or oil in it then it’s a cookie and not a Forking Biscotti.

For many years  tweaked up a Biscotti recipe from Chef Giada De Laurentiis that I think is pretty Forking Good and has butter in it. I swap out her all purpose flour for bread flour than gives the Biscotti a little more crisp. I dropped her use of chocolate chips because I like my chocolate chips in chocolate chip cookies.

(insert angels singing here)

I like using  a teaspoon of fennel seed for that just right flavor but I do note Old World Biscotti were a combination of Almonds and Pinenuts. After the dough is baked I slice them forking hot and bake them on each side at 250 degrees about a half hour to crisp them up. Most people who tried them told me they were very good and are certainly edible.

I decided I’d make a true Forking  Biscotti so I developed my own recipe. It’s either Forking good if you want to dip them in liquid or Forking LOUSEY if you want to just eat them because they truly came out tasting delicious but  Forking hard as rocks as they are forking suppose to be because they are made for dunking in either fortified wine (Old World Style) or Coffee.

Biscotti Recipe for DUNKING Only unless you want Forking dental work

1 1/4 Cup Bread Flour

1/2 teaspoon Baking Powder

1/4  teaspoon Baking Soda

1/8 teaspoon Kosher or Sea Salt

1/2 Cup Sugar

2 Extra Large Eggs

1/4 teaspoon vanilla

1 teaspoon Fennel Seeds

Set your oven to 350 degrees. Mix the Sugar, Vanilla and Egg Together and add them to the rest of the dry ingredients. You mixture will BE VERY DRY but don’t worry it will come out fine. It will look like wet sand and then you can shape into either two logs for the mini size or one log for normal size.

I made them into two logs on one of those rubber mats I use only for Biscotti (or Cookies)

The two logs baked in my oven for 25 minutes.

I sliced them up hot and baked each side for 20 minutes at 250 degrees.

And they came out like this.

They came out hard and crunchy and don’t fall apart in liquid. They might even stay non perishable for centuries. I’m not going to forking make these again as I prefer the Biscotti Stye Cookies I usually make instead of Dunking Biscotti.