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BISCOTTI

cook:

1 h

Picture for BISCOTTI

984,397 views  One man’s overcooked bread is another’s perfect accompaniment to coffee, tea, or any warmed beverage. Try our recipes for biscotti and decide for yourself!

US

original

metric

INGREDIENTS

For the Original Almond Biscotti

For the Original Almond Biscotti

Nonstick

spray Nonstick

all purpose flour

250 g all purpose flour

baking powder

1 tsp baking powder

baking soda

¼ tsp baking soda

kosher salt

½ tsp kosher salt

whole almonds, roasted + skin on

120 g whole almonds, roasted + skin on

large eggs

3 large eggs

granulated sugar

175 g granulated sugar

almond extract

1 tsp almond extract

vanilla extract

½ tsp vanilla extract

dark chocolate, melted

12 oz dark chocolate, melted

For the Orange Chocolate Biscotti

For the Orange Chocolate Biscotti

Nonstick

spray Nonstick

all purpose flour

200 g all purpose flour

cocoa powder

50 g cocoa powder

baking powder

1 tsp baking powder

baking soda

¼ tsp baking soda

kosher salt

½ tsp kosher salt

dark chocolate

120 g dark chocolate

large eggs

3 large eggs

granulated sugar

175 g granulated sugar

Zest of  large orange

1 Zest of large orange

Optional:  orange extract

¼ tsp Optional: orange extract

vanilla extract

1 tsp vanilla extract

Orange glaze (see recipe below)

Orange glaze (see recipe below)

For the Orange Glaze

For the Orange Glaze

powdered sugar, sifted

150 g powdered sugar, sifted

As needed freshly squeezed orange juice

As needed freshly squeezed orange juice

Optional: orange food coloring

Optional: orange food coloring

For the Pistachio Cranberry Biscotti

For the Pistachio Cranberry Biscotti

Nonstick

spray Nonstick

all purpose flour

250 g all purpose flour

baking powder

1 tsp baking powder

baking soda

¼ tsp baking soda

kosher salt

½ tsp kosher salt

pistachios, skin off + roasted

80 g pistachios, skin off + roasted

dried cranberries

60 g dried cranberries

large eggs

3 large eggs

granulated sugar

175 g granulated sugar

vanilla extract

1 tsp vanilla extract

white chocolate, melted

12 oz white chocolate, melted

DIRECTIONS

1.

For the Original Almond Biscotti

1.

Prepare a large rimmed baking sheet with parchment paper. Spray a thin layer of nonstick spray over the parchment paper, this will aid the shaping process.

Nonstick

spray Nonstick

2.

Preheat the oven to 350 °F.

3.

Combine the flour, baking powder, baking soda, and salt in the bowl of a stand mixer. Using the paddle attachment, combine the ingredients.

all purpose flour

250 g all purpose flour

baking powder

1 tsp baking powder

baking soda

¼ tsp baking soda

kosher salt

½ tsp kosher salt

4.

Roughly chop the almonds, then add them to the flour mixture. Mix until well combined.

whole almonds, roasted + skin on

120 g whole almonds, roasted + skin on

5.

In a separate bowl, whisk the eggs, sugar, and the extracts together.

large eggs

3 large eggs

granulated sugar

175 g granulated sugar

almond extract

1 tsp almond extract

vanilla extract

½ tsp vanilla extract

6.

Add the wet ingredients to the dry ingredients and mix until a homogeneous dough forms, about 1 minute. The dough will be fairly wet.

7.

Transfer the dough to the prepared baking sheet. Using wet hands and a bowl or bench scraper, shape the dough into a log. The log should be about 10-11 inches long and 3-4 inches wide.

8.

Bake the biscotti loaves for 25-30 minutes or until firm and lightly golden.

9.

Allow the loaves to cool for 10 minutes, then transfer them to a cutting surface. Slice the loaves into ½ inch slices. *For longer biscotti, cut the slices at a diagonal.

10.

Reduce the oven temperature to 300°F.

11.

Transfer the sliced biscotti back to the sheet tray and bake them for an additional 10-15 minutes. Flip each slice, then bake for a final 10-15 minutes or until completely crisp.

12.

Allow the biscotti to cool completely.

13.

Dip the bottoms of the biscotti in the melted dark chocolate. Transfer them, dipped side down, onto a fresh piece of parchment paper.

dark chocolate, melted

12 oz dark chocolate, melted

14.

Reserve at room temperature until ready to serve with coffee or tea.

15.

For the Orange Chocolate Biscotti

1.

Prepare a large rimmed baking sheet with parchment paper. Spray a thin layer of nonstick spray over the parchment paper, this will aid the shaping process.

Nonstick

spray Nonstick

2.

Preheat the oven to 350 °F.

3.

Combine the flour, cocoa powder, baking powder, baking soda, and salt in the bowl of a stand mixer. Using the paddle attachment, combine the ingredients.

all purpose flour

200 g all purpose flour

cocoa powder

50 g cocoa powder

baking powder

1 tsp baking powder

baking soda

¼ tsp baking soda

kosher salt

½ tsp kosher salt

4.

Roughly chop the chocolate, then add it to the flour mixture. Mix until well combined.

dark chocolate

120 g dark chocolate

5.

In a separate bowl, whisk the eggs, sugar, and the extracts together.

large eggs

3 large eggs

granulated sugar

175 g granulated sugar

Zest of  large orange

1 Zest of large orange

Optional:  orange extract

¼ tsp Optional: orange extract

vanilla extract

1 tsp vanilla extract

6.

Add the wet ingredients to the dry ingredients and mix until a homogeneous dough forms, about 1 minute. The dough will be fairly wet.

7.

Transfer the dough to the prepared baking sheet. Using wet hands and a bowl or bench scraper, shape the dough into a log. The log should be about 10-11 inches long and 3-4 inches wide.

8.

Bake the biscotti loaves for 25-30 minutes or until firm and lightly golden.

9.

Allow the loaves to cool for 10 minutes, then transfer them to a cutting surface. Slice the loaves into ½ inch slices. *For longer biscotti, cut the slices at a diagonal.

10.

Reduce the oven temperature to 300°F.

11.

Transfer the sliced biscotti back to the sheet tray and bake them for an additional 10-15 minutes. Flip each slice, then bake for a final 10-15 minutes or until completely crisp.

12.

Allow the biscotti to cool completely.

13.

Drizzle the biscotti with the orange glaze. Transfer them onto a fresh piece of parchment paper.

Orange glaze (see recipe below)

Orange glaze (see recipe below)

14.

Reserve at room temperature until ready to serve with coffee or tea.

15.

For the Orange Glaze

1.

Combine the sugar and orange juice in a small bowl. Add only 1 teaspoon of orange juice at a time until the mixture is thick but pourable.

powdered sugar, sifted

150 g powdered sugar, sifted

As needed freshly squeezed orange juice

As needed freshly squeezed orange juice

2.

Optionally, add a few drops of orange food coloring to tint the glaze.

Optional: orange food coloring

Optional: orange food coloring

3.

Use immediately or store at room temperature with a piece of plastic wrap directly on the surface of the glaze.

4.

For the Pistachio Cranberry Biscotti

1.

Prepare a large rimmed baking sheet with parchment paper. Spray a thin layer of nonstick spray over the parchment paper, this will aid the shaping process.

Nonstick

spray Nonstick

2.

Preheat the oven to 350 °F.

3.

Combine the flour, baking powder, baking soda, and salt in the bowl of a stand mixer. Using the paddle attachment, combine the ingredients.

all purpose flour

250 g all purpose flour

baking powder

1 tsp baking powder

baking soda

¼ tsp baking soda

kosher salt

½ tsp kosher salt

4.

Roughly chop the pistachios, then add them to the flour mixture along with the cranberries. Mix until well combined.

pistachios, skin off + roasted

80 g pistachios, skin off + roasted

dried cranberries

60 g dried cranberries

5.

In a separate bowl, whisk the eggs, sugar, and the extracts together.

large eggs

3 large eggs

granulated sugar

175 g granulated sugar

vanilla extract

1 tsp vanilla extract

6.

Add the wet ingredients to the dry ingredients and mix until a homogeneous dough forms, about 1 minute. The dough will be fairly wet.

7.

Transfer the dough to the prepared baking sheet. Using wet hands and a bowl or bench scraper, shape the dough into a log. The log should be about 10-11 inches long and 3-4 inches wide.

8.

Bake the biscotti loaves for 25-30 minutes or until firm and lightly golden.

9.

Allow the loaves to cool for 10 minutes, then transfer them to a cutting surface. Slice the loaves into ½ inch slices. *For longer biscotti, cut the slices at a diagonal.

10.

Reduce the oven temperature to 300°F.

11.

Transfer the sliced biscotti back to the sheet tray and bake them for an additional 10-15 minutes. Flip each slice, then bake for a final 10-15 minutes or until completely crisp.

12.

Allow the biscotti to cool completely.

13.

Dip the biscotti in the melted white chocolate. Transfer them onto a fresh piece of parchment paper.

white chocolate, melted

12 oz white chocolate, melted

14.

Reserve at room temperature until ready to serve with coffee or tea.

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