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BISCOTTI
cook:
1 h
994,155 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!
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INGREDIENTS
For the Original Almond Biscotti
spray Nonstick
250 g all purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
120 g whole almonds, roasted + skin on
3 large eggs
175 g granulated sugar
1 tsp almond extract
½ tsp vanilla extract
12 oz dark chocolate, melted
For the Orange Chocolate Biscotti
spray Nonstick
200 g all purpose flour
50 g cocoa powder
1 tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
120 g dark chocolate
3 large eggs
175 g granulated sugar
1 Zest of large orange
¼ tsp Optional: orange extract
1 tsp vanilla extract
Orange glaze (see recipe below)
For the Orange Glaze
150 g powdered sugar, sifted
As needed freshly squeezed orange juice
Optional: orange food coloring
For the Pistachio Cranberry Biscotti
spray Nonstick
250 g all purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
80 g pistachios, skin off + roasted
60 g dried cranberries
3 large eggs
175 g granulated sugar
1 tsp vanilla extract
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.
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.
250 g all purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
4.
Roughly chop the almonds, then add them to the flour mixture. Mix until well combined.
120 g whole almonds, roasted + skin on
5.
In a separate bowl, whisk the eggs, sugar, and the extracts together.
3 large eggs
175 g granulated sugar
1 tsp almond 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.
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.
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.
200 g all purpose flour
50 g cocoa powder
1 tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
4.
Roughly chop the chocolate, then add it to the flour mixture. Mix until well combined.
120 g dark chocolate
5.
In a separate bowl, whisk the eggs, sugar, and the extracts together.
3 large eggs
175 g granulated sugar
1 Zest of large orange
¼ tsp Optional: orange 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)
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.
150 g powdered sugar, sifted
As needed freshly squeezed orange juice
2.
Optionally, add a few drops of orange food coloring to tint the glaze.
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.
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.
250 g all purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
4.
Roughly chop the pistachios, then add them to the flour mixture along with the cranberries. Mix until well combined.
80 g pistachios, skin off + roasted
60 g dried cranberries
5.
In a separate bowl, whisk the eggs, sugar, and the extracts together.
3 large eggs
175 g granulated sugar
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.
12 oz white chocolate, melted
14.
Reserve at room temperature until ready to serve with coffee or tea.
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