PICTURES OF BISCOTTI RECIPES

Steps:

• Preheat oven to 350 degrees F ( 165 degrees C ).
• In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
• Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

Steps:

• Preheat oven to 325°F. Line a large rimmed baking sheet with parchment paper; set aside. Whisk together flour, ginger, cinnamon, baking powder, salt, cloves, nutmeg, and baking soda in a medium bowl; set aside.
• Beat brown sugar and butter with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating on medium speed until incorporated, about 1 minute after each addition. Add molasses and orange zest; beat until combined, about 30 seconds. Reduce mixer speed to low; gradually add flour mixture, beating until a dough forms, about 1 minute.
• Turn dough out on a lightly floured work surface. Divide evenly into 2 (10-by-2½-inch) logs. Place logs at least 3 inches apart on prepared baking sheet. Bake in preheated oven until set, about 30 minutes. Remove from oven; let cool at room temperature about 30 minutes. Do not turn oven off.
• Transfer baked logs to a cutting board. Using a serrated knife, cut logs diagonally into 1-inch-thick biscotti slices (you'll have 20 slices total). Return biscotti to baking sheet. Bake at 325°F until biscotti are toasted and turn a deeper chocolate brown, about 8 minutes per side. Remove from oven. Transfer biscotti to a wire rack; let cool completely, about 30 minutes.
• Place white chocolate in a medium-size microwavable bowl. Microwave on HIGH until just melted and smooth, 1 minute, 30 seconds to 2 minutes total, stopping to stir every 30 seconds.
• Working quickly, dip bottom of each biscotti into melted white chocolate. Place dipped biscotti, cut side down, on a parchment paper-lined baking sheet. Chill until chocolate is set, about 10 minutes.