There is nothing better for dunking into coffee than biscotti. And there is no better biscotti than homemade.
I'm not sure these are dunkable, but here is my favorite biscuit (cookie) recipe of all time. The only catch is that you'll need a cookie press to make them. This spritz recipe is loosely based on Betty Crocker:
Mix thoroughly:
1 C soft butter
2/3 C sugar
3 egg yolks
1 tsp. vanilla
Work in with hands:
2 1/2 cups sifted unbleached ap flour
Preheat oven to 400 degrees (F.). Press dough through cookie press in long strips onto cookie sheet. Cut dough every 3". Bake for 7 to 10 minutes only until set... not brown. You will want to watch these VERY closely, they start to color at the blink of an eye. Remove very quickly with a pancake turner and let cool on racks.
Also, depending on the room temperature/temp of ingredients, the dough might go through the press better/handle better if you chill the dough briefly (10-15 min.) before pressing.
These are extremely fragile cookies. If you can get your hands on it, pastry flour might improve upon the recipe or possibly make them too fragile. I have yet to test it.  |