Nope, no butter! In fact, Chef Dennis' recipe only calls for 2 Tbsp. of oil, which I cut down to one and subbed in a tbsp. of honey. I also used a bit of semolina in mine, so I had to adjust the flour amount. I've made this recipe twice as well as Dennis' exact recipe twice, and they are both delicious. It's really a matter of personal taste as to how you make your biscotti. I've even noticed recipes that only use organic whole wheat flour, but I can't attest to how those turn out and taste. Till I can, here is a delicious version or you can use the Chef's recipe!
1 1/4 Cups A.P. Flour
1/2 Cup Semolina Flour
1 Tsp. Baking Powder
1/8 Tsp. Salt
1 Tbsp. Oil
1 Tbsp. Honey
2 Organic Eggs
2/3 Cup Sugar
1/2 Tsp. Vanilla
3/4 Tsp. Rosewater
Almonds, nuts, dried fruit of your choice
Preheat the oven to 350 degrees and line a baking sheet with parchment paper (sprayed with Pam).
In a bowl, thoroughly combine the flours, baking powder, and salt. In another bowl, whip the eggs, sugar, oil, honey and extracts. Slowly sift the dry ingredients into the wet. This will create a sticky mass-place this on the parchment paper. Smooth with some extra flour to create a rectangle (about 3-4 inches by 10-11). Bake for 25 minutes.
Remove from the oven and allow to cool for 10 minutes. Slice with a serrated knife and lay out the pieces on the baking sheet. Return to the oven for 10 minutes to toast at 350.
Enjoy with morning coffee or cold milk, my lovelies!
Witchy chocolate drizzling spoon optional but nice (smile)...
*Be sure to wrap tightly in foil and also with a good plastic wrap-biscotti goes stale easily!