Tantalize your taste buds with the irresistible charm of Italian biscotti, a delightful twice-baked cookie that originated in the captivating region of Tuscany. These crispy and flavorful treats, commonly known as cantucci, are traditionally flavored with almonds, but our collection of recipes takes you on a culinary journey with a variety of tempting flavors. From the classic almond biscotti to variations infused with pistachios, hazelnuts, chocolate, and even savory herbs, this article offers a delectable assortment of biscotti recipes that cater to every palate. Whether you prefer a traditional approach or a modern twist, our recipes provide step-by-step instructions, expert tips, and beautiful photography to guide you in creating these delectable treats. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure with our curated selection of biscotti recipes.
**Recipes featured in the article:**
* **Classic Almond Biscotti:** Experience the timeless flavor of traditional Italian biscotti with this classic recipe. Toasted almonds and a hint of anise extract create a harmonious balance of flavors that will transport you to the heart of Tuscany.
* **Pistachio Biscotti:** Discover a vibrant twist on the classic biscotti with this pistachio variation. The nutty flavor of pistachios adds a delightful crunch and a pop of color to these elegant cookies.
* **Hazelnut Biscotti:** Embark on a culinary adventure with these hazelnut biscotti. The rich and buttery flavor of hazelnuts pairs perfectly with the crispy texture of the cookies, making them a perfect accompaniment to your morning coffee or afternoon tea.
* **Chocolate Biscotti:** Indulge in the irresistible combination of chocolate and biscotti with this decadent recipe. Whether you prefer dark, milk, or white chocolate, this recipe allows you to customize your cookies to satisfy your sweet cravings.
* **Savory Herb Biscotti:** Surprise your taste buds with these savory herb biscotti, a delightful departure from the traditional sweet flavors. Infused with aromatic herbs like rosemary, thyme, and sage, these cookies are perfect for pairing with cheese, cured meats, or as a crunchy addition to your favorite soup or salad.
CLASSIC BISCOTTI RECIPE - 4 WAYS
This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!
Provided by Kristine Rosenblatt
Categories Dessert
Time 1h20m
Number Of Ingredients 43
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using an electric mixer, beat the butter and sugar together until creamy.
- Add the eggs and vanilla extract. If you would like to add almond extract or anise extract, add it now. Mix until well combined.
- In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
- Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
- Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
- Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
- If desired, sprinkle the logs with turbinado sugar.
- Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
- Let the logs cool on the baking sheet for 30 minutes.
- Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
- Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
- Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using an electric mixer, beat the butter and sugar together until creamy.
- Add the eggs and vanilla extract. Mix until well combined.
- In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.
- Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
- Mix in the chocolate chips and nuts, if using.
- Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
- Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
- Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
- Let the logs cool on the baking sheet for 30 minutes.
- Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
- Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
- Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using an electric mixer, beat the butter and sugar together until creamy.
- Add the eggs, almond extract and vanilla extract. Mix until well combined.
- In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
- Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
- Stir in the chopped almonds.
- Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
- Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
- If desired, sprinkle the logs with turbinado sugar.
- Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
- Let the logs cool on the baking sheet for 30 minutes.
- Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
- Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
- Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Using an electric mixer, beat the butter and sugar together until creamy.
- Add the eggs, vanilla extract and orange zest. Mix until well combined.
- In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
- Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
- Mix in the dried cranberries.
- Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
- Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
- If desired, sprinkle the logs with turbinado sugar.
- Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
- Let the logs cool on the baking sheet for 30 minutes.
- Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
- Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
- Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
Nutrition Facts : ServingSize 1 biscotti, Calories 84 kcal, Carbohydrate 14 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 75 mg, Fiber 1 g, Sugar 6 g
SUSAN D'S BISCOTTI
I LOVE biscotti and was so excited when a friend shared this with me years ago, and I found out how easy they are to make. (Hint: don't pay $2.00 a cookie at the coffeehouse any more!!) These are great as is, or dip the bottom edge of each cookie in melted chocolate (mmm... dark chocolate) Note: the prep time includes cooling times
Provided by Kmac1805
Categories Dessert
Time 2h35m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- 1. Combine butter, sugar and eggs, mixing well. Beat in vanilla and almond extract.
- In separate bowl, combine flour, baking powder, baking soda and mix well. Add to egg mixture and beat until combined. Add in nuts and stir well. Batter will be very stiff and sticky. Cover the bowl and refridgerate at least 1 hour, or overnight.
- 2. With floured hands and on floured board, divide the dough into two portions and roll each into a loaf about 12" long.
- 3. Grease a large baking sheet and place both loaves on the sheet, leaving at least 3" between the loaves. Flatten each loaf slightly, and as evenly as possible ( they will resemble loaves of french bread.).
- 4. Placed in a preheated 400 degree oven and bake 20 minutes, or until firm to the touch.
- 5. Remove baking sheet from oven to rack to cook slightly. Lower oven temp to 360.
- 6. While the loaves are still warm, but cool enough to handle, slice them into diaganol slices about 1/3" thick. Arrange the slices on one end on ungreased baking sheet (I use the same one) and return to oven to bake at 360 for 15 minutes or until firm. Do not let them brown or they will be burned tasting!
- 7. Remove cookies to wire rack and cool completely.
- Chocolate Glaze: Dip bottom edge in melted white or dark chocolate. Drain slightly and lay cookie on it's side on wax paper to cool.
- Store in an airtight container. Lasts for a couple weeks. Great for gifts !
Nutrition Facts : Calories 110.4, Fat 7.5, SaturatedFat 3.5, Cholesterol 12.8, Sodium 67, Carbohydrate 11, Fiber 1.5, Sugar 4.5, Protein 2.3
MAPLE WALNUT BISCOTTI
Replace melted chocolate with more maple flavor by combining 1/2 cup confectioners' sugar with 2 tablespoons maple syrup; drizzle over biscotti. - Susan Rogers, Brattleboro, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 28 biscotti.
Number Of Ingredients 11
Steps:
- In a small bowl, beat eggs, egg white, syrup, sugar and vanilla until blended. Combine flours and baking soda; gradually add to egg mixture and mix well (dough will be sticky). Stir in walnuts and cranberries., With floured hands, shape into two 10x2-1/2-in. rectangles on a parchment-lined baking sheet. Bake at 350° for 22-26 minutes or until set., Reduce heat to 325°. Place pan on a wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 9-11 minutes on each side or until golden brown. Remove to wire racks to cool., In a microwave, melt chocolate chips; stir until smooth. Place biscotti on a waxed paper-lined baking sheet. Drizzle with chocolate; chill until set. Store in an airtight container.
Nutrition Facts : Calories 93 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 52mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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
DIRTY CHAI EARTHQUAKE COOKIES
In case you're wondering about the name of this cakey, chewy-edged cookie, which nearly explodes through its sugary crust, it's a nod to a coffee bar creation in which a shot of espresso tops off a cup of masala chai, the Indian spiced tea. It's right at home on a traditional holiday cookie plate, thanks to its festive cinnamon, cardamom, ginger and cloves. Feel free to add a little freshly grated nutmeg, if you're so inclined. A strong coffee flavor adds nuance; black pepper lends a spicy kick; and malted milk powder, browned butter and brown sugar all contribute toasty warm notes to this craveable treat.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 45m
Yield 2 dozen cookies
Number Of Ingredients 16
Steps:
- Put espresso or coffee in a small metal bowl. Put butter in a small saucepan, and cook over medium-high heat, swirling and stirring occasionally with a rubber spatula, until nutty brown, 5 to 6 minutes. Add the butter to the bowl with the espresso and stir to combine. Set aside to cool, stirring occasionally, while you prepare the rest of the cookie.
- Combine the flour, malted milk powder, baking powder, ginger, cinnamon, cardamom, cloves, salt and pepper in a medium bowl. Whisk to combine thoroughly and set aside.
- Combine eggs and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and slightly paler, about 3 minutes, scraping bowl as needed.
- Add the vanilla and the butter mixture, then mix on low speed until combined. Add the flour mixture, then mix again on low until combined. Transfer dough to a resealable glass or plastic container, and chill thoroughly, at least 2 hours and up to 3 days.
- Heat oven to 350 degrees. Put granulated sugar and confectioners' sugar into two separate bowls. Use a small cookie scoop to portion dough into heaping tablespoons (about 25 grams each). Roll into smooth balls and drop a few at a time into the bowl of granulated sugar, rolling to coat. Transfer to the bowl with the confectioners' sugar. Roll gently, coating well, then transfer to a parchment- or silicone mat-lined baking sheet, leaving at least 2 inches between cookies. Place in freezer until firm, about 10 minutes.
- Bake until cookies are golden underneath but still quite tender (they will firm up as they cool), 12 to 14 minutes. Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for 1 week.
Tips:
- Use high-quality ingredients: The quality of your ingredients will directly affect the taste of your biscotti. Use the best flour, sugar, butter, and nuts you can find.
- Don't overmix the dough: Overmixing the dough will make the biscotti tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help it hold its shape and prevent it from spreading too much in the oven.
- Bake the biscotti twice: Baking the biscotti twice will help them dry out and become crispy.
- Slice the biscotti while they are still warm: This will make them easier to cut.
Conclusion:
Biscotti are a delicious and versatile cookie that can be enjoyed with coffee, tea, or dessert. They are also a great gift for friends and family. With a little planning and effort, you can easily make delicious biscotti at home.
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