Soft Biscotti Recipe

Preheat your oven to bake at 325 degrees Fahrenheit on convection bake.
Using an electric mixer fitted with the whisk attachment, beat the eggs on low speed (setting #2 on a KitchenAid). Gradually add the sugar, pure vanilla extract, and brandy, mixing until combined. Slowly pour in the oil, followed by the orange juice and orange zest, ensuring everything is well incorporated before moving to the next step.
3 eggs, 1 cup white granulated sugar, 1 1/2 tablespoons pure vanilla extract, 1 oz of Metaxa brandy, 1/4 cup extra virgin olive oil, 3/4 cup mazola oil, Orange zest from two large oranges, 1 cup freshly squeezed orange juice
In a separate bowl, sift five and a quarter cups of flour into a separate large bowl. Add in the cinnamon, ground clove powder, baking powder and a pinch of salt. Whisk together.
5 1/4 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/8 teaspoon ground clove powder, 3 teaspoons baking powder, Pinch of salt
With the mixer on low, slowly add the dry ingredients to the wet ingredients in the mixing bowl. Once all of the flour is absorbed, turn off the mixer. The dough will be sticky, but it should be pliable.
Lightly grease a large bowl with oil and transfer the biscotti dough into it. Let the dough rest at room temperature, uncovered, for 10–15 minutes. The dough will be sticky, but if it’s too sticky to shape into loaves after resting, you can incorporate a little extra flour while shaping.
Clean a large surface, such as your kitchen counter or table. Lightly oil your hands to prevent sticking, then transfer the dough from the bowl to the surface. Roll the dough into a log and divide it into four equal pieces.
Roll each piece of dough into a ball, then shape it into a flat, narrow log about 3 inches wide and 1 inch high. The length is up to you, but aim for similar-sized logs to ensure even baking. Line a cookie sheet with parchment paper and arrange the logs on a cookie sheet, spacing them evenly.
Use a butter knife to score the loaves diagonally into pieces about 1/2" - 3/4" wide. But make sure that the knife doesn't go all the way through to the bottom of the cookie sheet. It's just to mark the dough so that you know where to cut the baked biscotti.
Allow the loaves to bake in the oven for 25 minutes at 325 degrees F on convection bake.
Remove the cookie sheet from the oven and let the loaves cool for a few minutes. Transfer them to a wire rack to cool completely for 15–20 minutes—this helps prevent crumbling. Once cooled, use a sharp serrated knife to slice the loaves along the score lines, cutting all the way through to the bottom.
Place the cut biscotti back in the oven for 20-25 minutes at 250 degrees F. If you like them soft, then you can take the biscotti out earlier. The longer they bake, the crispier they will be.
Remove the biscotti from the oven and place them on a cooling rack. Enjoy!

Equipment

Ingredients

Instructions

Notes

Nutrition