Almond Biscotti
I love these biscotti. They are just the thing to dunk in a cup of hot coffee or tea. Besides chopped almonds, they are flavored with Amaretto, lemon zest and lemon juice. The almonds and lemon work really well together.
The hard texture of biscotti comes from twice baking them. First the dough is formed into a log and partially baked. Then the “log” of dough is sliced- and the slices are baked a second time. For the second baking, most recipes tell you to turn the biscotti halfway through the baking process. This is so they dry and crisp up on both sides evenly.
I have a much easier way to handle the second bake. Just place a cooling rack on your baking sheet. Then arrange the slices on top of the cooling rack. Now, when you bake the slices- the heat dries them out and crisps them up on both sides. No need for turning them over mid-bake.
Biscotti are so easy to make, I wonder why more people don’t make their own. The ones from the store are never as good.
So here is the recipe. I hope you try to make your own biscotti, if you haven’t before.
Almond Biscotti
2 c. flour
1 t. baking powder
1/4 t. salt
1 c. sugar
3 eggs
2 T. Amaretto liqueur
1 T. lemon juice
2 t. grated lemon peel
2 c. coarsely chopped almonds, about 9 oz.
Combine dry ingredients and set aside. Beat sugar and eggs together until light and lemon colored, about 3 minutes. Mix in liqueur, juice and peel. Beat in dry ingredients and stir in almonds. Mixture will be very sticky. Spray large baking sheet with non-stick coating. By spoonfuls transfer dough to baking sheet forming 2 14-inch long strips. Using floured hands shape each strip into 2 1/2 inch wide log. Bake in a 350-degree oven for about 30 minutes. Logs should be light golden and firm to touch. Transfer to cutting board and using a serrated knife, cut into 3/4-inch thick slices. Place a cooling rack on your baking sheet and arrange slices on top of the cooling rack, cut side down. Bake 11-12 minutes. Remove from oven and cool completely. Can be stored in airtight container for a week. Makes about 40.
Easter Egg Biscotti
I get so many requests for this recipe, I decided to post it again. This is a treat from my childhood. Rose Dieglio was the mother of my best friend, Debbi. Rose made these every year, and I loved them. Years later, she was kind enough to share her recipe with me. I always make a bunch to hand out to friends and family. It is a tradition I enjoy very much.
The dough is a type of cookie. You roll the dough out in pieces about the size of eggs. Make an indent in the dough and press in a tinted egg. The egg does not have to be cooked- it will cook when the biscotti bakes.
The dough will be a little sticky. Just add some flour to your fingers when shaping the dough, if needed.
The original recipe calls for shortening. I make them with butter, instead. If you use butter in the dough- chill it before baking.
For years I made the biscotti with hard cooked eggs, that I dyed. My mom always asked if I needed to cook the eggs. She wondered if the eggs would cook during the baking process. So I tried it a few years ago. I placed a raw, un-decorated egg on one of the biscotti “nests” and baked it with the rest. What do you know? The egg cooked in the oven when the biscotti baked. The lesson here- always listen to Mom. Saves a whole step in making this recipe. Just be gentle when you press the eggs into the dough. They are raw eggs, after all.
Once baked, the biscotti can be topped with a powdered sugar glaze and sprinkles, if you like. Because they have hard cooked eggs in them, store in fridge after cooking.
Easter Egg Biscotti
1 c. shortening or butter- I use butter*
1 ½ c. sugar
4 eggs
5 t. baking powder
1 t. salt
2 t. vanilla
1 c. milk
6 c. flour
24-30 eggs, plain or dyed
Powdered sugar glaze
Preheat oven to 350 degrees. Cream together butter or shortening and sugar. Beat in eggs. Add next 4 ingredients and blend until smooth. Stir in flour 2 cups at a time. Dough should be pliable. If dough is too sticky add a little more flour. Take a piece of dough about the size of a large egg and place on a greased baking sheet. Indent middle slightly and then place an egg in the center, pressing down slightly. It should look like a nest. Continue with remaining dough allowing about 2-3 inches in between as they spread when baking. You can fit 6-8 on a large baking sheet. Bake 20 –25 minutes or until browned on the bottom. Cool on wire rack before drizzling with frosting. Makes 24-30. Store in fridge.
* If using butter- chill dough a couple of hours before baking.
Sugar glaze
2 c. powdered sugar
2-3 T. milk or orange juice
1 t. vanilla
Food coloring, if desired
Mix together until smooth and of drizzling consistency.
Cooling down
Almond Biscotti
I love these biscotti. They are just the thing to dunk in a cup of hot coffee or tea. Besides chopped almonds, they are flavored with Amaretto, lemon zest and lemon juice. The almonds and lemon work really well together.
The hard texture of biscotti comes from twice baking them. First the dough is formed into a log and partially baked. Then the “log” of dough is sliced- and the slices are baked a second time. For the second baking, most recipes tell you to turn the biscotti halfway through the baking process. This is so they dry and crisp up on both sides evenly.
I have a much easier way to handle the second bake. Just place a cooling rack on your baking sheet. Then arrange the slices on top of the cooling rack. Now, when you bake the slices- the heat dries them out and crisps them up on both sides. No need for turning them over mid-bake.
Biscotti are so easy to make, I wonder why more people don’t make their own. The ones from the store are never as good.
So here is the recipe. I hope you try to make your own biscotti, if you haven’t before.
Almond Biscotti
2 c. flour
1 t. baking powder
1/4 t. salt
1 c. sugar
3 eggs
2 T. Amaretto liqueur
1 T. lemon juice
2 t. grated lemon peel
2 c. coarsely chopped almonds, about 9 oz.
Combine dry ingredients and set aside. Beat sugar and eggs together until light and lemon colored, about 3 minutes. Mix in liqueur, juice and peel. Beat in dry ingredients and stir in almonds. Mixture will be very sticky. Spray large baking sheet with non-stick coating. By spoonfuls transfer dough to baking sheet forming 2 14-inch long strips. Using floured hands shape each strip into 2 1/2 inch wide log. Bake in a 350-degree oven for about 30 minutes. Logs should be light golden and firm to touch. Transfer to cutting board and using a serrated knife, cut into 3/4-inch thick slices. Place a cooling rack on your baking sheet and arrange slices on top of the cooling rack, cut side down. Bake 11-12 minutes. Remove from oven and cool completely. Can be stored in airtight container for a week. Makes about 40.
Almond Biscotti
I love these biscotti. They are just the thing to dunk in a cup of hot coffee or tea on a chilly morning. Besides chopped almonds, they are flavored with Amaretto, lemon zest and lemon juice. The almonds and lemon work really well together.
The hard texture of biscotti comes from twice baking them. First the dough is formed into a log and partially baked. Then the “log” of dough is sliced- and the slices are baked a second time. For the second baking, most recipes tell you to turn the biscotti halfway through the baking process. This is so they dry and crisp up on both sides evenly.
I have a much easier way to handle the second bake. Just place a cooling rack on your baking sheet. Then arrange the slices on top of the cooling rack. Now, when you bake the slices- the heat dries them out and crisps them up on both sides. No need for turning them over mid-bake.
Biscotti are so easy to make, I wonder why more people don’t make their own. The ones from the store are never as good.
So here is the recipe. I hope you try to make your own biscotti, if you haven’t before.
Almond Biscotti
2 c. flour
1 t. baking powder
1/4 t. salt
1 c. sugar
3 eggs
2 T. Amaretto liqueur
1 T. lemon juice
2 t. grated lemon peel
2 c. coarsely chopped almonds, about 9 oz.
Combine dry ingredients and set aside. Beat sugar and eggs together until light and lemon colored, about 3 minutes. Mix in liqueur, juice and peel. Beat in dry ingredients and stir in almonds. Mixture will be very sticky. Spray large baking sheet with non-stick coating. By spoonfuls transfer dough to baking sheet forming 2 14-inch long strips. Using floured hands shape each strip into 2 1/2 inch wide log. Bake in a 350-degree oven for about 30 minutes. Logs should be light golden and firm to touch. Transfer to cutting board and using a serrated knife, cut into 3/4-inch thick slices. Place a cooling rack on your baking sheet and arrange slices on top of the cooling rack, cut side down. Bake 11-12 minutes. Remove from oven and cool completely. Can be stored in airtight container for a week. Makes about 40.
Chocolate Biscotti
I don’t think I ever met a biscotti I didn’t love. These chocolate biscotti are so good. They are not too sweet and have plenty of chocolate flavor. If you haven’t made your own biscotti before, you should. These crisp, twice baked cookies, are easy to make. The second bake is where biscotti get their famous crunch. They are baked until they have this lovely crisp texture, meant to be dipped in coffee. Of course they are also good dipped in tea or even a glass of milk.
Handy tip: Once biscotti are baked the first time, they are sliced and baked a second time. Most recipes call for you to turn the biscotti over half way through the second bake- to get them crisp/dried evenly. To save time, I just place a cooling rack on my baking sheet before the second bake. I then lay the sliced biscotti on the cooling rack. Now, during baking, air flows under the biscotti and there is no need to turn them over while baking. Saves time.
Chocolate Biscotti
3/4 c. brown sugar
1/2 c. butter, room temperature
2 eggs
3/4 c. chocolate syrup
2 1/2 c. flour
2 t. baking powder
1/2 t. salt
1 c. chocolate chips (mini, regular or flavored)
1 c. chopped nuts, optional
3 oz. white chocolate
Grease 2 9×5-inch loaf pans and set aside. Beat sugar and butter together than beat in eggs and syrup. Beat in dry ingredients. Dough will be soft. Stir in chips and nuts. Divide batter in prepared pans and use spatula to spread evenly. Bake in a 350-degree oven for about 35 minutes. Tester inserted in center should come out clean. Turn loaves onto rack and cool 15 minutes. Reduce oven temperature to 300-degrees. Using a serrated knife cut loaves into 3/4 -inch slices. Place cooling rack on a baking sheet. Place biscotti slices cut side down on cooling rack and bake about 18-19 minutes. Cookies will become harder/crisper as they cool. Cool completely. Melt white chocolate and drizzle over biscotti. Allow to set up. Makes about 2 dozen.
Nutella Biscotti
These biscotti are so good. Very crisp and full of a rich chocolate-hazelnut flavor. The not so secret ingredient is Nutella, the chocolate hazelnut spread that is so popular. I love it.
I created this recipe at the request of my friend Markeen. She asked if I had a biscotti recipe using Nutella. I didn’t. I did have a chocolate biscotti recipe. I used it as my starting point and went from there. The result came out just the way I wanted.
Biscotti are a type of cookie that are baked twice. Normally the dough is shaped into logs and baked until the dough is firm. Then they are sliced and returned to the oven- at a lower temp- to bake until the slices of biscotti get crisp. This makes them perfect for dunking in your coffee, tea or milk.
During the second bake, the slices are normally turned over halfway through the baking time, so they will crisp on both sides. A time saving tip: Place the slices of biscotti on a cooling rack on the baking sheet for the second bake. That way they bake on both sides at once.
This recipe is a little different in that the dough is baked the first time in loaf pans. So simple.
So here is the recipe. Enjoy!!
Nutella Biscotti
¾ c. brown sugar
½ c. butter, room temperature
1 c. Nutella
2 eggs
2½ c. flour
2 t. baking powder
½ t. salt
1 c. chocolate chips, I used dark chocolate chunks
1 c. chopped, toasted hazelnuts, optional
4 oz. dark chocolate
Grease 2 (9×5-inch) loaf pans and set aside. Cream sugar and butter together than mix in Nutella until smooth. Beat in the eggs. Stir in dry ingredients. Mix until smooth. Dough will be soft. Stir in chips and nuts (if using). Divide batter in prepared pans and use spatula to spread evenly. Bake in a 350-degree oven for about 35 minutes. Tester inserted in center should come out clean. Turn loaves onto rack and cool 15 minutes. Reduce oven temperature to 300-degrees. Using a serrated knife cut loaves into ¾-inch slices. Place a cooling rack on a large baking sheet. Place slices on the cooling rack. This way the biscotti will bake on both sides at once- so there is no need to turn them over during the second bake. Bake about 18-20 minutes. Biscotti should feel pretty firm in the middle. Cool completely. Melt dark chocolate and drizzle over biscotti. Allow to set up. Makes about 2 dozen.
True confession. I was going to add hazelnuts to my batter- but realized after I had already mixed the batter, that I not skinned or toasted the nuts yet. Oops.
Hazelnut Biscotti
These biscotti are the perfect treat to have with your morning cup of coffee or tea. Crisp, but not too hard, they are studded with crunchy hazelnuts and flavored with vanilla and orange peel. I like them just the way they are, but you could dress them up with a drizzle of powdered sugar glaze. You can also dip one end of each biscotti in melted chocolate.
I was inspired to make these after buying hazelnuts recently.
I don’t know why more people don’t make their own biscotti. They are so easy to make, and you can flavor them to suit your own taste. Once baked, store them in an air tight container. They stay crisp for weeks. Assuming you don’t eat them first!
Biscotti get their distinctive, extra crunchy texture, from being baked not once, but twice. The batter is spread on a cookie sheet and baked until firm. Once cooled and little, the loaf is sliced and the slices are returned to the oven to get baked until crisp and toasted. I put the slices on a cooling rack, placed on the baking sheet, before the second bake. That way, the biscotti toast on both sides evenly. No need to turn them all over half-way through the second bake.
So here is the recipe. I hope if you haven’t made biscotti before, you give them a try.
Hazelnut Biscotti
3 c. flour
2 t. baking powder
1/2 t. salt
3 eggs
1 c sugar
1/4 c. butter, melted
1/4 c. olive oil
1 1/2 t. vanilla
1 t. grated orange peel
1 c. hazelnuts, toasted, peeled and chopped*
Combine dry ingredients and set aside. Mix together eggs, sugar, butter, oil, vanilla and peel. Beat until smooth and stir in flour mixture and nuts. Grease a large baking sheet, oil your hands, and place dough on sheet, forming into a 16×4-inch log. Bake at 325-degrees until tester inserted in center comes out clean, about 30 minutes. Loaf with spread a bit. Cool 15 minutes and leave oven on. Use serrated knife to cut into 1/2 -inch thick slices. Place cooling rack on a baking sheet. Place slices, cut side down, on cooling rack and return to oven for 20-22 minutes. Cool. Makes about 24.
If you like, you can dip one end of the finished biscotti in melted chocolate.
- to toast hazelnuts, place on a baking sheet and bake in a 325 degree oven for about 10-15 minutes. You don’t want them to burn. While they are baking, place a tea towel on a rimmed baking sheet. When the nuts come out of the oven, dump them on the tea towel. They tend to roll around, so the rimmed baking sheets is to save you from cursing as nuts roll off the towel and onto the floor. Fold the nuts up in the towel and rub them to get the skins off. Most of the skins will come off, which is fine.
Almond Biscotti
I love these biscotti. They are just the thing to dunk in a cup of hot coffee or tea on a chilly morning. Besides chopped almonds, they are flavored with Amaretto, lemon zest and lemon juice. The almonds and lemon work really well together.
The hard texture of biscotti comes from twice baking them. First the dough is formed into a log and partially baked. Then the “log” of dough is sliced- and the slices are baked a second time. For the second baking, most recipes tell you to turn the biscotti halfway through the baking process. This is so they dry and crisp up on both sides evenly.
I have a much easier way to handle the second bake. Just place a cooling rack on your baking sheet. Then arrange the slices on top of the cooling rack. Now, when you bake the slices- the heat dries them out and crisps them up on both sides. No need for turning them over mid-bake.
Biscotti are so easy to make, I wonder why more people don’t make their own. The ones from the store are never as good.
So here is the recipe. I hope you try to make your own biscotti, if you haven’t before.
Almond Biscotti
2 c. flour
1 t. baking powder
1/4 t. salt
1 c. sugar
3 eggs
2 T. Amaretto liqueur
1 T. lemon juice
2 t. grated lemon peel
2 c. coarsely chopped almonds, about 9 oz.
Combine dry ingredients and set aside. Beat sugar and eggs together until light and lemon colored, about 3 minutes. Mix in liqueur, juice and peel. Beat in dry ingredients and stir in almonds. Mixture will be very sticky. Spray large baking sheet with non-stick coating. By spoonfuls transfer dough to baking sheet forming 2 14-inch long strips. Using floured hands shape each strip into 2 1/2 inch wide log. Bake in a 350-degree oven for about 30 minutes. Logs should be light golden and firm to touch. Transfer to cutting board and using a serrated knife, cut into 3/4-inch thick slices. Place a cooling rack on your baking sheet and arrange slices on top of the cooling rack, cut side down. Bake 11-12 minutes. Remove from oven and cool completely. Can be stored in airtight container for a week. Makes about 40.
Chocolate Biscotti
I don’t think I ever met a biscotti I didn’t love. These chocolate biscotti are so good. They are not too sweet and have plenty of chocolate flavor. If you haven’t made your own biscotti before, you should. These crisp, twice baked cookies, are easy to make. The second bake is where biscotti get their famous crunch. They are baked until they have this lovely crisp texture, meant to be dipped in coffee. Of course they are also good dipped in tea or even a glass of milk.
Handy tip: Once biscotti are baked the first time, they are sliced and baked a second time. Most recipes call for you to turn the biscotti over half way through the second bake- to get them crisp/dried evenly. To save time, I just place a cooling rack on my baking sheet before the second bake. I then lay the sliced biscotti on the cooling rack. Now, during baking, air flows under the biscotti and there is no need to turn them over while baking. Saves time.
Chocolate Biscotti
3/4 c. brown sugar
1/2 c. butter, room temperature
2 eggs
3/4 c. chocolate syrup
2 1/2 c. flour
2 t. baking powder
1/2 t. salt
1 c. chocolate chips (mini, regular or flavored)
1 c. chopped nuts, optional
3 oz. white chocolate
Grease 2 9×5-inch loaf pans and set aside. Beat sugar and butter together than beat in eggs and syrup. Beat in dry ingredients. Dough will be soft. Stir in chips and nuts. Divide batter in prepared pans and use spatula to spread evenly. Bake in a 350-degree oven for about 35 minutes. Tester inserted in center should come out clean. Turn loaves onto rack and cool 15 minutes. Reduce oven temperature to 300-degrees. Using a serrated knife cut loaves into 3/4 -inch slices. Place cooling rack on a baking sheet. Place biscotti slices cut side down on cooling rack and bake about 18-19 minutes. Cookies will become harder/crisper as they cool. Cool completely. Melt white chocolate and drizzle over biscotti. Allow to set up. Makes about 2 dozen.
Hazelnut Biscotti
Hazelnut Biscotti
These biscotti are the perfect treat to have with your morning cup of coffee or tea. Crisp, but not too hard, they are studded with crunchy hazelnuts and flavored with vanilla and orange peel. I like them just the way they are, but you could dress them up with a drizzle of powdered sugar glaze. You can also dip one end of each biscotti in melted chocolate.
I don’t know why more people don’t make their own biscotti. They are so easy to make, and you can flavor them to suit your own taste. Once baked, store them in an air tight container, and they stay crisp for weeks. Assuming you don’t eat them first!
Biscotti get their distinctive, extra crunchy texture, from being baked not once, but twice. The batter is spread on a cookie sheet and baked until firm. Once cooled and little, the loaf is sliced and the slices are returned to the oven to get baked until crisp and toasted. I put the slices on a cooling rack, placed on the baking sheet, before the second bake. That way, the biscotti toast on both sides evenly.
So here is the recipe. I hope if you haven’t made biscotti before, you give them a try.
Hazelnut Biscotti
3 c. flour
2 t. baking powder
1/2 t. salt
3 eggs
1 c sugar
1/4 c. butter, melted
1/4 c. olive oil
1 1/2 t. vanilla
1 t. grated orange peel
1 c. hazelnuts, toasted, peeled and chopped
Combine dry ingredients and set aside. Mix together eggs, sugar, butter, oil, vanilla and peel. Beat until smooth and stir in flour mixture and nuts. Grease a large baking sheet, oil your hands, and place dough on sheet, forming into a 16×4-inch log. Bake at 325-degrees until tester inserted in center comes out clean, about 30 minutes. Loaf with spread a bit. Cool 15 minutes and leave oven on. Use serrated knife to cut into 1/2 -inch thick slices. Place cooling rack on a baking sheet. Place slices, cut side down, on cooling rack and return to oven for 20-22 minutes. Cool. Makes about 24.
