ISO: Your favourite Biscotti Recipe

[tyroleancutie]

I never made Biscotti in my entrire life but I love them. So now I thought about giving them a try but there are so many recipes out there, I have no clue where do start. Something with chocolate always sounds good to me ;-)

I am looking forward to read your favourite Biscotti Recipes :)

[CathyT]

I think this one from Epicurious.com is my all-time favorite:

LOW-FAT ALMOND-CINNAMON BISCOTTI

3 large eggs
1 cup sugar
1 teaspoon vanilla extract
3/4 teaspoon almond extract
3 cups all purpose flour
1/2 cup chopped toasted almonds
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350°F. Grease 18x12x1-inch baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with paddle attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add to egg mixture, beating until blended (dough will be soft).

Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325°F.

Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling). (Can be made ahead. Store airtight up to 1 week.)

Per Cookie: calories, 78; total fat, 2 g; saturated fat, 0.5g; cholesterol, 27 mg
Makes about 36.


Cathy
_____________________________
Check out original recipes and more on my blog!
http://photos16.flickr.com/20817968_c04686de9d_m.jpg (http://www.chieffamilyofficer.blogspot.com)

[Missi]

Biscotti are very easy to make and never fail to impress. I highly suggest that you do a search for other threads on biscotti, because there have been some amazing recipes posted.

Here's a couple to get you started. This first one is a lot of work (more than the average biscotti), but out of all that I have ever made, this one got the most response. I don't know who posted this... I want to say funnybone.


* Exported from MasterCook *

Tiramisu Biscotti

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Biscotti

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped pecans
3 tablespoons sugar
1 cup semi-sweet chocolate chips - melted
1 cup unsalted butter - melted
1 1/2 cups sugar
2 teaspoons vanilla extract
2 tablespoons coffee liqueur (such as Tia Maria)
3 eggs
2 teaspoons baking powder
3/8 teaspoon salt
3 cups all-purpose flour
3 tablespoons freeze-dried coffee

Preheat oven to 350 F. Line a large baking sheet with parchment paper and set aside.

On another baking sheet, also lined with parchment, sprinkle the pecans and dust on sugar. Bake to toast, (10 to 15 minutes) and remove from oven.

Melt the chocolate in a bowl in the microwave and set aside.

In a large mixing bowl, blend the eggs, butter and sugar, then add the vanilla and coffee liqueur. Stir in baking powder, salt, flour and 1 tablespoon instant coffee granules.

In a small bowl, stir the other 2 tablespoons of coffee with 2 tablespoons hot water.

Turn out one third of the dough onto the baking sheet. Pat the toasted pecans into the dough. Remove half of the remaining dough to a medium bowl and stir half the chocolate mixture into it. Pat this chocolate dough on top of vanilla dough with pecans. For remaining dough, stir in the coffee extract with a wooden spoon or rubber spatula. Pat this dough onto the chocolate dough.

Place in oven and bake until set (30 to 40 minutes). Remove biscotti from oven and reduce heat to 325 F.

Let biscotti cool and then cut, on the diagonal into slices, about 1/2 inch thick.

Place cookies on pan and bake to dry (turning once) for 12 to 15 minutes.

Remove and cool, and then dip the ends of each in remaining melted chocolate. Allow to set.

Description:
"A vanilla layer, followed by candied pecans, a sludgy layer of
chocolate biscotti batter and a final topping of crisp coffee flavor.
Get the espresso ready."

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Have you ever had savory biscotti? It is really good as well. Bag it and give it with a bottle of wine. Or serve with your favorite soup.


* Exported from MasterCook *

Curry Pine Nut Biscotti

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Biscotti, savory

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups grated parmesan cheese
1/2 cup butter -- softened
4 medium eggs
2 cups toasted pine nuts
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3 tablespoons curry powder
1 teaspoon salt

In a bowl, cream Parmesan and butter until well blended. Add eggs and stir in pine nuts. In another bowl, combine flour, baking powder, curry powder and salt; add to pine nut mixture. If dough is quite dry, mix with hands. Divide dough into halves or thirds. On a well-floured surface, shape into logs. Transfer logs to a parchment paper-lined or lightly sprayed baking sheet; bake in a preheated 375 degree oven for 20 minutes or until firm and lightly browned. Cool on a rack for at least 5 minutes. Cut logs on the diagonal into 3/4" slices; return to baking sheet, leaving space around each slice, and continue baking for 20 minutes or until desired crispness. Cool completely on rack. Makes 30.



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[PurrPg]

Tiramisu Biscotti


This is the perfect idea for my MOMS group for Christmas gifts. Almost everyone is part Italian and when we do dine out they always order Tiramasu.

Thanks

[HealthyinMN]

This is a favorite of ours...

Toffee Biscotti
From Cooking Light

2-3/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1 tablespoon vegetable oil
1 teaspoon vanilla extract
3 large eggs
Cooking spray
1/2 cup almond toffee bits (such as Hershey's Heath Bits O'Brickle)
1/2 cup granulated sugar

1. Preheat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, granulated sugar, toffee bits, brown sugar, and baking powder in a large bowl. Combine vegetable oil, vanilla, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness.

3. Bake at 350 degrees for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

[Melman]

I've made quite a few of the CL biscotti recipes. They've all been excellent...and they're all really easy to make. I don't remember the exact names, but if you do the search suggested above, you should see all of these: Lemon Glazed, Snickerdoodle, Toffee, Chocolate Cherry (made with a portion of wheat flour), and I think there was a pumpkin one that I made a year or so back. I'll look for my recipes and see what I missed.

[zackaboo]

This is one of my favorite CL biscotti recipes...


* Exported from MasterCook *

Ginger-Chocolate Chip Biscotti

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon vanilla extract
2 large eggs
1 large egg white
2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup semisweet chocolate minichips
2 tablespoons chopped crystallized ginger

Preheat oven to 350°.

Combine vanilla, eggs, and egg white in a large bowl; stir with a whisk. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 6 ingredients (flour through cloves) in a medium bowl. Add flour mixture, chocolate minichips, and crystallized ginger to egg mixture; stir mixture until well-blended. Divide dough in half, and turn out onto a baking sheet coated with cooking spray. Shape each portion of dough into a 12-inch-long roll; flatten to 1/2-inch thickness. Bake at 350° for 25 minutes. Remove rolls from baking sheet; cool rolls for 10 minutes on a wire rack.

Cut each roll diagonally into 18 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 350° for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.


Source:
"Cooking Light, NOVEMBER 1998"
Yield:
"3 dozen"

[sherri]

This is my favorite biscotti recipe and is always a big hit!

* Exported from MasterCook *

Hazelnut-Maple Biscotti

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : biscotti

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup pure maple syrup (not pancake)
1/2 cup hazelnut butter (I ground hazelnuts in my coffee grinder)
1/4 cup butter
2 eggs -- slightly beaten
1 tsp. vanilla
1 tbsp. hazelnut liquor (optional)
2 cups spelt flour (can use any type of flour you prefer)
1 cup barley flour (I often use WW pastry flour instead)
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup lightly toasted hazelnuts
semi-sweet or Bittersweet Chocolate for drizzle (optional)

Preheat oven to 325. (can use a stone or cookie sheet lined with parchment).
In a medium bowl, cream together maple syrup, hazelnut butter and butter. Add eggs, vanilla and liquor, blending well. In a larger bowl, combine flours brown sugar, baking powder and salt. Stir to blend. Make a well into dry ingredients, add egg mixture and mix until incorporated. Add nuts. (Knead by hand if necessary).
On a lightly floured board, divide dough into half and roll into 2 14-inch logs. Place logs on prepared sheet, then flatten about 1 inch high. Bake for 25 minutes or until loaves spring back when touched lightly. Remove from oven and let cool completely.
Reset oven to 300. Slice cookies on the diagonal, about ½ inch wide. Place slices flat on baking sheet, and bake for 25 minutes (a lot of this process is trial and error; I like my cookies crisp so I bake longer). Remove from oven and let cool. Drizzle with chocolate(or dip in chocolate) if desired.


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Per Serving (excluding unknown items): 161 Calories; 10g Fat (60.5% calories from fat); 13g Protein; 2g Carbohydrate; 0g Dietary Fiber; 424mg Cholesterol; 140mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Fat.

Source: Veggie Life magazine

[Vicanddi]

This is one of my favorite biscotti recipes to make during the holidays.



* Exported from MasterCook *

Cranberry-Chocolate Chip Biscotti

Recipe By :
Serving Size : 26 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups all-purpose flour
1 cup sugar
1/2 cup dried cranberries
1/3 cup semisweet chocolate chips
2 teaspoons baking powder
1/8 teaspoon salt
1 tablespoon vegetable oil
2 teaspoons vanilla extract
3 large eggs
Cooking spray

Preheat oven to 350 degrees.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through salt) in a large bowl. Combine oil, extracts, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Bake at 350 degrees for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees, and bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Description:
"These make a great ending to a holiday dinner. And because we use dried cranberries, you can enjoy them no matter what the season."
Source:
"Cooking Light Magazine. November 2000"
Yield:
"26 cookies"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 102 Calories; 2g Fat (15.9% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 55mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : The dough was very dry and tough to work with, but did not affect the end product.



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

[Hoodone]

If you like almond flavor, these are amazing. It's the almond paste that makes them so good.

Double Almond Biscotti

7 oz. almond paste
1 3/4 cups flour
1/2 cup sugar
One stick (8 tablespoons) cold butter, cut into small pieces
1 teaspoon baking powder
1/4 teaspoon salt
Four large egg whites
1/2 teaspoon vanilla extract
1 cup slivered almonds

Preheat oven to 325 degrees with oven rack in center. Take two large cookie sheets and stack one inside the other (the double sheets help prevent biscotti from burning). Line top cookie sheet with parchment paper, or lightly grease.

Grate almond paste on large-hole side of grater.

Fit food processor with metal blade. Add grated almond paste, flour, sugar, butter, baking powder and salt. Pulse until mixture has texture of small crumbs.

In a large bowl beat egg whites with vanilla extract until just frothy.

Add food processor mixture, plus the slivered almonds to the beaten egg whites. Mix with a large spoon until dough holds together. Turn out on a lightly floured counter.

Roll dough into a 2-inch-thick log. Divide in two.

Roll each piece into a log about 10 inches long. Flatten gently with hands until 1/2 to 3/4 inch thick.

Using spatula, transfer dough to cookie sheet, spacing pieces at least 3 inches apart.

Bake 35 minutes until golden and firm. Put doubled-up cookie sheets, with biscotti still on them, on wire rack to cool (about 1 hour).

When completely cool, slice 3/4-inch diagonal pieces, using a serrated knife. Return pieces to the doubled-up cookie sheets, cut side down (you may need to do this in two batches). Bake for 25 minutes at 325 F, or until slightly golden. (For softer textured biscotti bake 2 or 3 minutes less; for drier biscotti bake 2 or 3 minutes more)

Cool completely. Store in airtight container between wax paper.

Makes 22 biscotti.

Note: If you don’t have a wire rack, put some chopsticks on your kitchen counter and place cookie sheets atop them. This lets air circulate underneath cookie sheets. (Preparation 20 minutes, first baking 35 minutes, cooling 1 hour, second baking 25 minutes.)

[Alethea]

I really like the ginger and chocolate chip biscotti from CL that Zackaboo posted, but my all time favorite is this one from Bon Appetit. So good.


CHOCOLATE, HAZELNUT AND GINGER BISCOTTI

For the crispiest cookies, slice the dough no thicker than a half inch. The biscotti keep well and look great wrapped in tinted cellophane tied with a silk ribbon or raffia, or packed into pretty holiday bags.
click photo to enlarge

1 2/3 cups all purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups semisweet chocolate chips (about 8 ounces)
2/3 cup hazelnuts, toasted, husked, coarsely chopped
1/3 cup finely chopped crystallized ginger
6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped


Preheat oven to 350°F. Line large baking sheet with parchment paper. Sift first 5 ingredients into medium bowl. Add 3 eggs and vanilla; beat until blended. Stir in chocolate chips, nuts and crystallized ginger (dough will be firm). Turn dough out onto floured surface. Gather into ball. Divide dough in half. Roll each half into 12-inch-long log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Flatten each to 2 1/2-inch-wide log. Whisk remaining egg in small bowl to blend. Brush logs with some of beaten egg.
Bake logs until golden and firm to touch, about 35 minutes. Cool logs on baking sheet 15 minutes. Reduce oven temperature to 325°F.

Transfer logs to cutting board. Using serrated knife, cut logs crosswise into scant 1/2-inch-wide slices. Place slices, cut side down, on large baking sheets. Bake until firm, about 15 minutes. Transfer biscotti to racks and cool completely.

Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Place biscotti on rack set over baking sheet. Using spoon, drizzle melted white chocolate decoratively in zigzag pattern over biscotti. Let stand until chocolate is firm. (Can be prepared ahead. Store biscotti in airtight container at room temperature up to 2 weeks or freeze up to 1 month.)

Makes about 48.
Bon Appétit
December 1999

[Kristal]

This is one of my favorite recipes.

Lemon Biscotti with Sour Lemon Drizzle


2 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice, divided
1 tablespoon lemon extract
1 tablespoon vegetable oil
3 large eggs
Cooking spray
2/3 cup powdered sugar

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.

Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.

Yield: 2 1/2 dozen (serving size: 1 biscotto)

NUTRITION PER SERVING
CALORIES 91(12% from fat); FAT 1.2g (sat 0.3g,mono 0.4g,poly 0.4g); PROTEIN 1.8g; CHOLESTEROL 22mg; CALCIUM 23mg; SODIUM 39mg; FIBER 0.3g; IRON 0.6mg; CARBOHYDRATE 18.4g

Cooking Light, NOVEMBER 2000

[Tizzylish]

Oh I can't wait to try the Tiramisu biscotti. Here is my favorite to make, and eat!

DOUBLE CHOCOLATE WALNUT BISCOTTI
Unlike most commercially available chocolate biscotti, these have a deep chocolaty flavor.

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar

Preheat oven to 350°F. and butter and flour a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

Makes about 30 biscotti.
Gourmet
December 1994

[yomomma]

Oh I can't wait to try the Tiramisu biscotti. Here is my favorite to make, and eat!

DOUBLE CHOCOLATE WALNUT BISCOTTI


I 2nd this!

[JA]

This is one of my favorite CL biscotti recipes...


* Exported from MasterCook *

Ginger-Chocolate Chip Biscotti

This is my first and also my favorite

[tyroleancutie]

I made the Double - Chocolate Walnut Biscotti last night and they turned out delicious! I waited too long before I cut them, so some of them are broken. But whatever, they are still good!

I would love to try the Double Almond Biscotti later this week but I don't have a food processor and the recipe calls for one. Do I have to buy one now ;)

[Kathy B]

If you were wanting a food processor, then I am sure it is essential to the outcome of this recipe! :p

[seannasad2k]

This is the only biscotti recipe I've ever made, but they were delicious...

HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS

The pleasingly chewy biscotti are coated on one end with white chocolate. In our test kitchen, imported white chocolate, such as Perugina or Lindt, yielded the best results.

2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla extract
1 teaspoon whole aniseed
1 cup dried sweetened cranberries
3/4 cup shelled natural unsalted pistachios

6 ounces imported white chocolate, chopped

Preheat oven to 325°F. Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.

Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.

Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.

Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

Makes about 3 1/2 dozen.

Bon Appétit
December 2003

[heavy hedonist]

This is one of my favorite recipes.

Lemon Biscotti with Sour Lemon Drizzle

I just started making biscotti in earnest this year, and this recipe is one of my faves, and also very easy to work with, as it isn't as gooey as some doughs. Also, try a search on this site for Banana-pecan Biscotti, a reader recipe I tried this spring-- it is my base recipe for spinoffs. I almost always use sunseeds instead of pecans, because of $$$. --mari

[zackaboo]

I made the Tiramisu Biscotti posted on this thread by Missi last weekend. Yum! Although it was a little more work than your average biscotti, the results were great. Unfortunately when I wasn't paying enough attention to it, my chocolate seized up on me, so I didn't have any left to dip the biscotti in, but they were great as is. Thanks for posting Missi!

[Kathy B]

I made some biscotti last week with dates, walnuts, semi-sweet chocolate chips and orange peel in them. They were delicious! Out of all the different kinds I have made, I have to say these would be one of my absolute favorites. Don't you just love it when you find a great recipe??? :D

[Linda in MO]

I made the Double-Chocolate Walnut Biscotti yesterday to give as a hostess gift (along with some vanilla caramel tea bags). They are good. Biscotti is not my favorite type of cookie but as far as biscotti go, these are the best I've made. I used salted butter so decreased the salt to 3/4 tsp and could have probably gone with 1/2 tsp; I used a mix of milk chocolate, semi-sweet, and white chocolate; I reduced both baking times by 2 or 3 minutes but probably wasn't necessary. I made the dough in my KA mixer and it was really easy to handle. My only disappointment is that you can't really see the chunks of chocolate. They just look like chocolate biscotti with walnuts in them.

[aquinas_chris]

Here it is, your definitive biscotti recipe. There is never a family celebration without these! They are quite different than any biscotti recipe I have tried- very hard, definite dunkers (coffee or red wine). I've posted them here before as someone put them in mastercook and got the nutritional value for them. I almost love the Toscani variation more than the almond. Oh and one more thing, I strongly recommend you make these completely by hand- they come out best when doen that way!

Christina’s Biscotti

Ingredients:
· 2 ½ cup sugar
· 2 cup cake flour
· 1 ¾ cup plus 3 Tbs. All purpose flour
· 1/8 tsp. baking soda
· 1/8 tsp. salt
· 4 large eggs
· 2 tsp. unsalted butter (softened to room temp.) -yes, that amt is right
· 1 tsp. vanilla extract
· ¼ tsp. almond extract
· 1 ½ cup almonds- lightly toasted/ chopped

Directions:
· Preheat oven to 300 degrees
· Grease and flour 2 large cookie sheets (I've tried this using other methods, but this works best with little sticking- even better than a silpat)
· Combine first 5 ingredients together with whisk
· Add eggs, butter, vanilla, and almond extract in well in middle of flour mixture- mix until combined (I find it easier to do with my hands, but it gets very sticky)
· Add in almonds and mix till combined (often, I’ll empty the dough onto my board and knead in the almonds- make sure the board is well floured)
· Transfer to well floured surface and form into 5-6, 1* 6 inch logs
· Place logs onto prepared sheets
· Bake until light golden brown- @ 1 hour. Cool slightly on baking sheet
· Transfer to cutting board. Using serrated knife, slice logs on diagonal
· Place cut side down on cookie sheet and bake 15 min. on each side.

Per serving: 173 Calories (kcal); 5g Total Fat; (23% calories from fat); 4g Protein; 30g Carbohydrate; 26mg Cholesterol; 23mg Sodium (these totals from a friend who entered this recipe in Mastercook)

*** Toscani variation:
Add:
1 tsp. Vanilla
¼ tsp. Almond extract
2 tsp. Orange zest (I used 1 whole orange)
1/8 tsp. Nutmeg
optional: 1 cup mini choc. Chips

[Lillith]

This is a very easy, very basic recipe that you can add whatever you like to make them your own creation:

1/2 cup veg. oil
1 cup white sugar
3 1/4 cups all purpose flour
3 eggs
1 Tblsp. baking powder
1 Tblsp. vanilla or almond extract

Preheat oven to 375. Grease cookie sheets or line w/parchment paper. In med. bowl, beat together oil, sugar, eggs, and extract. Combine flour and baking powder. Stir into egg mixture to form heavy dough. Divide into two pcs. Form each piece into a log a little shorter than the cookie sheet. Place roll onto prepared sheets and flatten to 1/2" thicknessa. Bake for 25-30 minutes until golden brown. Remove from baking sheet to cool slightly on wire racks. When cool enough to handle, cut each piece crosswise into 1/2" slices. Place slices cut side up, return to oven, and bake additional 6-10 min on each side.

As I said, you can add dried fruit, toasted nuts, choc. chips, lemon zest or any combination to personalize these delicious cookies.

[tovie]

These are really good but they're a lot of work.

From Betterbaking.com

Apple Cider Crunch Biscotti

Batter
1 cup sugar
1/4 cup honey
2 Tbs frozen apple juice concentrate, thawed
1/2 cup oil
3 eggs
2 tsp vanilla
1/4 cup apple juice
3-4 cups flour
1 Tbs lemon zest
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 1/2 cups dried apple slices, coarsely chopped
1/2 cup raisins
1/2 cup walnuts, ground

Coating
2 cups sugar
1 cup apple juice
1 cup apple cider
1 tsp cinnamon

Preheat oven to 350 degrees F.

Cream sugar, honey, apple concentrate and oil together. Stir in eggs, vanilla and apple juice. Fold in flour, lemon zest, baking powder, baking soda and cinnamon. Blend well. Fold in apples, raisins and walnuts. (You add enough flour to make a stiff batter that will hold its shape when you spread it out in the next step).

Spread out batter on baking sheet lined with parchment paper to 10 inches by 4 inches. Bake until set, 45-55 minutes.

Cool, then slice into diagonal slices about 1-inch thick.

For Coating: Place juice and cider and cinnamon in a shallow dish. Place sugar in another dish. Dip one side of biscotti in cider mixture and then into sugar, pressing lightly. Place sugar side down on baking sheet. Bake to dry out and caramelize sugar, about 20-30 minutes at 325 degrees. Bake until cookies are dry to the touch and sugar seems set, reducing heat if cookies get too brown.

My Notes: I have never got the sugar to dry out completely in the oven. I always have to bake longer and longer and it never quite dries, still a bit damp. So I let them sit on a rack like overnight or something to finish that last bit of drying. And be sure to space them several inches apart on the cookie sheet.

I also thought they were kind of big cookies and I wanted them smaller so I usually cut as directed and then cut those in half.


Tovie