1ROASTED GARLIC: (I would to this the day before).
Grab a baking dish large enough to hold the garlic comfortably (or garlic roaster). Set it aside.
2Preheat oven to 350 degrees F. Take the head off of garlic. Cut off maybe a 1/2" from the top.
3Basically, you want to expose the garlic enough so that it’s easy to get out once it’s roasted. Set the garlic in your baking dish.
NOTE: You leave the skins on. Roast ‘em right in their wrappers.
4Pull out all the tips from the top & toss them in, too (in the middle of the pan).
WARNING: I always include the tips, because hey, that’s more garlic to love. That said, these pieces are much smaller than the actual heads, so they can burn more easily. Just keep an eye on them when they’re in the oven.
5Drizzle the garlic with olive oil. Pour it over the heads, so the oil seeps down between the cloves. If you want to wind up with garlic-infused oil, pour generously.
6Toss the heads & pieces to coat in oil. Sprinkle kosher salt over all.
7Cover your pan with aluminum foil. Crimp the edges tightly. Or use a garlic roaster (like I do).
8Pop the pan (or roaster) into your preheated oven. Roast for 30 - 45 minutes. Start checking the garlic after 25 minutes or so.
(REMEMBER: you don’t want those tips to burn.)
9Your roast garlic is done when it’s lightly browned & soft throughout.
How do you know for sure? Poke it with a fork.
10Remove each clove with a sharp paring knife, or squeeze the whole head until the cloves pop out. Up to you. Just remove as much of that golden, buttery goodness as you can. If any of the garlic tips got hard & crunchy, just toss them out.
Preheat oven to 350 degrees F.
12In a large bowl, mix all the dry ingredients together. Set aside.
13In another large bowl, mix all wet ingredients together with wire whip until thoroughly combined. Gently stir in dry mixture.
(NOTE: Dough should be dry but workable. If the dough is too wet, add a little flour 1 Tbsp at a time.)
14Form dough into a log the length of a baking sheet & 3" wide; place on baking sheet.
15Bake for 30 minutes. Allow the biscotti log to cool for 5 minutes.
16Using a serrated knife, cut the logs crosswise into 1/2" thick diagonal slices to form biscotti.
17Reduce oven to 250 degrees F.
18Arrange the biscotti cut side down on its side. Bake for 10 minutes & turn the biscotti over on the other cut side. Bake for an additional 10 minutes until crisp & dry.