Indulge in the delectable world of biscotti with our curated selection of recipes, each offering a unique twist on this classic Italian cookie. From the traditional almond biscotti to variations featuring chocolate, pistachio, and even savory herbs, our collection caters to every palate. Whether you prefer a crispy crunch or a softer bite, our recipes provide detailed instructions to achieve your desired texture. Join us on this culinary journey as we explore the art of biscotti baking, creating treats that are not only delicious but also visually stunning.
Check out the recipes below so you can choose the best recipe for yourself!
SPRINKLES BISCOTTI
Steps:
- Preheat the oven to 350 degrees F.
- Whisk together the flour, baking powder and salt in a medium bowl and set aside. Whisk together the coconut oil and sugar in a separate large bowl. Whisk the eggs into the coconut oil mixture one at a time, and then the vanilla. Whisk the dry ingredients into the wet ingredients, and then fold in the sprinkles.
- Line a baking sheet with parchment, divide the dough into 2 parts and form each part into a long rectangle, about 4 inches wide. Leave a few good inches in between the rectangles because they will spread in the oven. Sprinkle the tops with a few pinches of sea salt and bake until firm and just beginning to brown around the edges, about 25 minutes.
- Remove from the oven and reduce the heat to 250 degrees F. Use a serrated knife to cut the rectangles into 1-inch pieces and place them on the lined baking sheet cut-side down. Bake until crisp, about 20 more minutes. Transfer to a wire rack to cool completely, about 1 hour.
SPRINKLE BISCOTTI
"I love these because the texture is so satisfyingly crunchy!" says Molly.
Provided by Molly Yeh
Categories dessert
Time 1h30m
Yield 18 to 24 biscotti
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚ F . Whisk the flour, baking powder and kosher salt in a medium bowl; set aside. In a large bowl, whisk the coconut oil and sugar. Whisk in the eggs, one at a time, and then the vanilla. Stir the dry ingredients into the wet ingredients and then fold in the sprinkles.
- Line a baking sheet with parchment paper. Divide the dough in half, then form each half into a long rectangle, about 4 inches wide, on the baking sheet. Leave a good few inches in between the rectangles because they will spread in the oven. Sprinkle the tops with more sprinkles and a few pinches of sea salt and bake for 25 minutes.
- Remove from the oven and reduce the oven temperature to 250˚ F. Transfer the rectangles to a cutting board and use a serrated knife to cut them into 1-inch-thick pieces. Place them on their sides on the baking sheet. Return to the oven and bake for 20 more minutes, or until desired crispiness. Transfer to a rack and let cool on the baking sheet.
BISCOTTI
These classic Italian cookies get their signature crispness from being twice-baked: First, the dough is cooked in logs, cut into slices, then baked again. Because they travel and keep well, a pile of them makes an excellent gift wrapped in a cellophane bag and tied with a ribbon. Feel free to experiment with add-ins: Sub in hazelnuts or pistachios for the almonds. Add mini chocolate chips or dried cranberries, or a teaspoon of citrus zest. Or take the cookies over the top by drizzling with melted chocolate, glazing with icing or dusting with sprinkles. You do you.
Provided by Molly O'Neill
Categories cookies and bars, dessert
Time 1h
Yield About 24 cookies
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
- Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1 1/4 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.
- Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 78 milligrams, Sugar 7 grams, TransFat 0 grams
ELLEN'S CHOCOLATE BISCOTTI
Provided by Food Network
Yield about 5 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees and set rack in the middle level of the oven. Cover 2 large cookie sheets or jelly roll pans with parchment or foil.
- Mix the flour, cocoa, baking powder and salt and sift into a mixing bowl. Stir in the sugar and nuts.
- Whisk the eggs and vanilla and stir into the flour mixture to form a dough.
- On a lightly floured surface, press dough together. Divide dough in half and roll into a log the length of the pan (14 to 18 inches) Place each log on the pan and flatten slightly. Bake for about 30 minutes, until well risen and firm. Cool the logs on the pans.
- After the logs have cooled, detach from paper and slice them about 1/2-inch thick with a sharp serrated knife. Place back on paper lined pans, cut side down, and bake again for about 20 minutes, or until dry and crisp. Cool on pans and store in a tin or plastic container with a tight fitting lid.
MOLLY O'NEILL'S CHOCOLATE BISCOTTI
Provided by Molly O'Neill
Categories dessert, side dish
Time 1h
Yield About 40 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Sift together the flour, cocoa, cinnamon, baking soda and salt. Stir in the almonds. In a large bowl, whisk together the whole eggs, yolks, sugar and orange zest. Add the dry ingredients and mix until a dough forms.
- Turn the dough out onto a lightly floured surface and divide in half. Coat your hands with flour and shape each piece into a log about 12 inches long. Place the logs on a baking sheet lined with parchment.
- Bake until lightly browned, about 25 minutes. Lower the oven temperature to 325 degrees. While the logs are still warm, cut them on the diagonal into 1/2-inch-thick slices. Place cut-side down on 2 parchment-lined baking sheets and bake until firm, about 20 minutes. Place on a rack and let cool completely.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 47 milligrams, Sugar 8 grams, TransFat 0 grams
UNION SQUARE CAFE'S CHOCOLATE BISCOTTI
The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant. Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time.
Provided by Alex Witchel
Categories dessert
Time 1h30m
Yield 60 to 80 biscotti
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner. Sift together the flour, cocoa, salt and baking soda; set aside.
- Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.
- Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
- Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 43 milligrams, Sugar 9 grams, TransFat 0 grams
DOUBLE CHOCOLATE BISCOTTI
Not fond of biscotti? Try this moister version that's especially good with a hot cup of coffee. It has such a chocolaty taste and sweet drizzle on top that you won't even know it's been lightened up.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture and mix well. Stir in chocolate chips., On a baking sheet coated with cooking spray, shape dough into a 14x3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes., Transfer to a cutting board; cut with a serrated knife into 1-in. slices. Place cut side down on baking sheets coated with cooking spray. Bake for 15-20 minutes or until firm, turning once. Remove to wire racks to cool., For icing, in a microwave, melt chocolate chips; stir until smooth. Stir in milk, confectioners' sugar and vanilla until smooth. Drizzle over cookies; let stand until hardened.
Nutrition Facts : Calories 181 calories, Fat 7g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 67mg sodium, Carbohydrate 27g carbohydrate, Fiber 2g fiber), Protein 4g protein.
GLUTEN-FREE CHOCOLATE BUCKWHEAT BISCOTTI
These biscotti have a crumbly texture when they emerge from the first baking, so allow the logs to cool and cut them carefully, about 1/2 inch thick (if you cut them too thin they can fall apart). Buckwheat flour is a great backdrop for the chocolate; it doesn't dominate but seems rather to show off the chocolate.
Provided by Martha Rose Shulman
Categories dessert
Time 2h
Yield 3 1/2 to 4 dozen biscotti
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees. Line a baking sheet with parchment. In a medium bowl, mix together the buckwheat flour, cornstarch (if using), almond flour, cocoa, instant espresso powder (if using), baking powder and salt.
- In the bowl of an electric mixer cream the butter and sugar for 2 minutes on medium speed. Scrape down the sides of the bowl and the beater with a rubber spatula and add the eggs, coffee extract (if using) and vanilla extract. Beat together for 1 to 2 minutes, until well blended. Scrape down the sides of the bowl and the beater. Add the flour mixture and beat at low speed until well blended. Add the walnuts and beat at low speed until mixed evenly through the dough.
- Divide the dough and shape 2 wide, flat logs, about 10 inches long by 3 inches wide by 3/4 inch high. Make sure they are at least 2 inches apart on the baking sheet. Place in the oven on the middle rack and bake 40 to 45 minutes, until dry, beginning to crack in the middle, and firm. Remove from the oven and allow to cool for 20 minutes or longer.
- Place the logs on a cutting board and carefully cut into 1/2-inch thick slices. Place on two parchment-covered baking sheets and bake one sheet at a time in the middle of the oven until the slices are dry, 30 to 35 minutes. Remove from the oven and allow to cool.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 37 milligrams, Sugar 3 grams, TransFat 0 grams
HAZELNUT BISCOTTI WITH BITTERSWEET CHOCOLATE
Provided by Molly O'Neill
Categories dessert
Time 1h
Yield Two dozen cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Grease 2 baking sheets with the butter. Combine the flour, baking powder and salt in a bowl. Place 2 of the eggs, the egg yolks, sugar and vanilla in a large bowl. Mix until blended. Gradually add the flour mixture to the egg mixture until blended. Fold in the chocolate and hazelnuts.
- Sprinkle a handful of flour onto a smooth surface. Transfer the dough onto the floured surface. Knead until smooth, about 3 minutes.
- Shape the dough into 2 logs, 2 1/2 inches wide and 12 inches long. Place one log on each cookie sheet. Brush the top of each log with the lightly beaten egg. Bake for 35 minutes at 350 degrees. Take them out of the oven. Cut the logs into 1-inch slices crosswise and lay them cut side down on the baking sheet. Return them to a 325-degree oven and continue baking for another 15 minutes. Cool on racks.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 29 milligrams, Sugar 13 grams, TransFat 0 grams
Tips:
- Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will work well.
- Be sure to chill the dough before slicing and baking. This will help the biscotti hold their shape.
- If you don't have a cookie sheet, you can use a jelly roll pan.
- If you want a crunchier biscotti, bake them for a few minutes longer.
- Biscotti can be stored in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Molly O'Neill's chocolate biscotti are a delicious and easy-to-make treat. They're perfect for a snack or dessert, and they also make a great gift. With a few simple ingredients and a little bit of time, you can enjoy these classic Italian cookies in your own home.
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