Dry Biscotti Mix Recipes

Steps:

• For the dry mix: Combine all of the above ingredients, and store in a sealed container.
• (A Mason jar is perfect for this, but any glass or plastic container with a tight-fitting lid will work well too.) Now here is the recipe for how to use this basic dry mix to make the biscotti.
• If giving as gifts, make sure this recipe is attached to the jar.
• Combine the dry mix, the 3 whole eggs and two extra egg yolks together in a large bowl until well combined.
• Divide the stiff dough in two.
• On a lightly floured surface, roll out the half until it’s about 3 by 9 inches.
• Bake these in a preheated oven (350 degrees) for 20-25 minutes, until slightly golden in color.
• Immediately turn the oven down to 275 degrees, for the second baking.
• Cool for about fifteen minutes, and then cut the longer pieces into one-half inch slices.
• Bake these again in the oven at 275 degrees for 20 minutes on EACH SIDE.

Steps:

• Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Put the flour, sugars, baking powder and a large pinch of salt in a large bowl and stir together.
• In a separate bowl, whisk together the oil, egg, vanilla and 3 tbsp hot water. Gradually mix the wet ingredients into the dry until the mixture comes together into a dough. Gently knead the dough until smooth - it will be quite dry, so add another 1 tbsp water if it's too difficult to knead after a few minutes. Divide the dough into two equal pieces, shaping each into a 25 x 8cm log. Put the logs on the prepared baking tray and bake for 25-30 mins. Remove from the oven and leave to cool on the tray for around 15 mins.
• Using a sharp knife, cut the slightly cooled logs into 1-2cm-thick slices crosswise. Return the biscotti to the lined baking tray and bake for 15-20 mins more (the oven should still be at 180C/160C fan/gas 4), turning the tray around halfway through. Leave to cool slightly on the tray, then transfer the biscotti to a wire rack and leave to cool completely. If you like, dip one end of each biscotti into some melted chocolate, then leave to set on a baking tray lined with baking parchment. Will keep in an airtight container for up to five days.