biscotti recipes

[Goin' Coastal]

I am thinking about making a variety of biscotti recipes to make for Christmas gifts. I couldn't find a thread dedicated to biscotti - so I am looking for your favorite recipes. Please share! TIA

[Chelle D]

I just finished making the Holiday Biscotti with Cranberries and Pistachios, the Double Chocolate Walnut Biscotti (subbed pecans), and the Toffee Biscotti. They are all very good. Here is the search I did for recipe ideas - http://community.cookinglight.com/search.php?searchid=948263 and got all of these recipes. The first two have been reviewed often.

I LOVED the taste of the Holiday Biscotti, but they were hard to cut, even with a good knife. Quite a few of mine crumbled.

The dough of the Chocolate one was very yummy, but I thought the finished product was just okay.

I really liked the size and ease of cutting of the toffee biscotti and they are pretty tasty too.

It was my first attempt at biscotti, but I think it went well. I made them for nursery workers for a moms group I go to along with hot cocoa mix and homemade marshmallows. I think they will go over well.

[sarah2397]

Yesterday I made these CL ones with modifications and they turned out fantastic. My modifications/notes are in parenthesis.

Cranberry-Chocolate Chip Biscotti (Cranberry-Pistachio Biscotti)

These make a great ending to a holiday dinner. And because we use dried cranberries, you can enjoy them no matter what the season.

2 3/4 cups all-purpose flour (next time I would sub 1 cup w/ WW pastry flour)
1 cup sugar (next time I will reduce to 3/4 C)
1/2 cup dried cranberries
1/3 cup semisweet chocolate chips (subbed pistachio nuts)
2 teaspoons baking powder
1/8 teaspoon salt
1 tablespoon vegetable oil (used canola oil)
1 teaspoon almond extract (subbed Gran Marnier plus additonal orange zest)
1 teaspoon vanilla extract
3 large eggs
Cooking spray (used parchment)

Preheat oven to 350°.
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° 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°, 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.

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

CALORIES 98 (17% from fat); FAT 1.8g (sat 0.7g,mono 0.6g,poly 0.4g); PROTEIN 2g; CHOLESTEROL 22mg; CALCIUM 24mg; SODIUM 50mg; FIBER 0.4g; IRON 0.7mg; CARBOHYDRATE 18.6g

Cooking Light, NOVEMBER 2000

[surfer376]

I watched Giada make these yesterday and they look wonderful.

Holiday Biscotti
Recipe courtesy Giada De Laurentiis
See this recipe on air Saturday Dec. 16 at 7:30 AM ET/PT.






2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish




Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.




Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 55 minutes
Yield: 2 dozen cookies
User Rating:



Episode#: EI0708

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_32553_PRINT-RECIPE-FULL-PAGE,00.html

[gobluem82]

I've posted this recipe before in other biscotti threads; it is absolutely THE BEST. I recommend using mini chocolate chips and lightly toasting the walnuts beforehand.

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

[Terrytx]

here's my favorite


* Exported from MasterCook *

Chai Spice Biscotti

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups all-purpose flour
1 cup sugar
1 tablespoon loose Chai spice tea or orange spice tea
(about 3 tea bags)
2 teaspoons baking powder
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 tablespoon vegetable oil
1 tablespoon triple sec (orange flavored liqueur) or
orange juice
3 large eggs

Preheat oven to 350 degrees F.

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

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

serving size: 1 biscotti 83 cal, 1.2 g fat, 1.9 g pro, 16.1 g carb, 22
mg chol, 40 mg sod.

Source:
"Cooking Light-11/00"
Yield:
"2 1/2 dozen"

[tbb113]

One more version of the cranberry pistachio biscotti (http://www.foodandwine.com/recipes/pistachio-cranberry-biscotti). This one is from Food and Wine 2004 and were very good.

[penguin]

I made these this past weekend for a cookie exchange. They are quite yummy and a differnet flavor for biscotti.


* Exported from MasterCook *

Lemon-Poppy Seed Biscotti

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup butter -- softened
2/3 cup sugar
4 teaspoons lemon peel -- finely grated
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
2 1/2 cups all-purpose flour

Beat butter and sugar with an electric mixer on medium speed until well blended (2-3 minutes).

Add lemon peel, poppy seed, baking powder and baking soda; beat until combined. Beat in eggs.

Beat in as much of the flour as you can, then stir in remaining flour.

Shape dough into two 9" x 1-1/2" rolls. Place rolls 3 inches apart on an ungreased cookie sheet, flatten slightly. Bake at 375 F for 20 minutes or until wooden toothpick inserted near center comes out clean. Cool on sheet 1 hour.

Cut each roll crosswise into 1/2" thick slices with a serrated knife. Place slices cut side down on cookie sheet. Bake at 325 F for 8 minutes; turn and bake 8 minutes more or until crisp and light brown.

Transfer to a wire rack and let cool.

Source:
"Better Homes & Gardens New Cookbook"
Copyright:
"2000"
Yield:
"36 cookies"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 67 Calories; 2g Fat (29.3% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 53mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Excellent! Used almost 2 T. poppy seeds.

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

[tyroleancutie]

I made another batch of CL's Cranberry - Chocolate Chip Biscotti. Today they turned out perfect: they did not even crumble or break apart when I cut them. I have no clue what I did different than I did Friday Mornings :confused:

This Time I used White Chocolate Chips and a mixture of Cranberries and Cherries. I did not feel like opening another bag of cranberries and had the cherries on hand.

Cranberry - Chocolate Chip Biscotti

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
1 teaspoon almond extract
1 teaspoon vanilla extract
3 large eggs
Cooking spray

Preheat oven to 350°.

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° 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°, 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.

[charley]

Chelle, that link doesn't work. Can you help me find the toffee biscotti recipe?

[Goin' Coastal]

Thanks for all the suggestions! I've printed a buch of recipes and will give a number of them a try.

[HealthyinMN]

Chelle, that link doesn't work. Can you help me find the toffee biscotti recipe?

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.

[LLR]

I have everything here to make this for my cookie trays:

Dulce de leche Biscotti

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can dulce de leche (or homemade - below) -- (14 ounce)
1 cup unsalted butter
1 1/2 cups sugar
4 eggs
2 teaspoons pure vanilla extract
1/2 cup ground pecans -- optional
3 cups all-purpose flour -- (3 to 4)
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1 cup or more butterscotch chips -- optional

Homemade dulce de leche:
Simmer two cans of condensed milk in a double boiler, stirring every once in a while, for 2 to 4 hours, until it turns to a medium caramel color. Cool well and refrigerate if not using right away.

Preheat oven to 350 F. Line two baking sheets with two sheets each, of parchment paper.

In a large mixer bowl, fitted with a paddle attachment, cream the butter and sugar. Add eggs and vanilla and blend well. Fold in pecans, flour, salt and baking powder to make a very thick batter, adding more flour as required.

Pat out two portions of batter onto each baking sheet (about a quarter of the batter each). Smear on each portion, half the amount of dulce de leche. Pat on remaining batter over each section (wet hands). If you like, press on some butterscotch chips at this stage. Dulce sauce may leak out - that is fine.

Bake until set, about 45 - 55 minutes. Remove from oven, reduce temperature to 325 F and allow biscotti loaves to cool 15 minutes. Cut loaves into diagonal slices, about 1/2 inch thick. Return the slices to the oven for 10-20 minutes, depending on how crisp you like your cookies. Cool.

Makes 2 - 3 dozen, depending on size.

Source:
"www.betterbaking.com"

NOTES : Clabber Girl's dulce de leche (or our homemade recipe) and biscotti is a natural fit. Vanilla scented, crisp biscotti with a caramel-like layer.

[wineandchocolat]

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.

Here's a suggestion for another version of this biscotti. Try substituting butterscotch chips for the toffee bits and adding some coarsely chopped toasted pecans. The chips melt and you get these delicious pockets of caramelized butterscotch. Yum!

I've written several articles for Cooking Light with biscotti recipes, and it's nice to see that the recipes are still being enjoyed!

[charley]

HealthyinMN, thanks for sharing the recipe!

[mrswaz]

Since this thread started, I've been craving biscotti... I finally made the cranberry chocolate chip ones, and I am so glad I did! They went in all the packages I mailed out today as an extra treat. Thanks for starting this thread!

(although DH wants to know when biscotti became a holiday cookie...)

[Goin' Coastal]

Since this thread started, I've been craving biscotti... I finally made the cranberry chocolate chip ones, and I am so glad I did! They went in all the packages I mailed out today as an extra treat. Thanks for starting this thread!

(although DH wants to know when biscotti became a holiday cookie...)

I have the cranberry chocolate chip ones in the oven now. And I'm about to mix up the coconut biscotti - using a suggestion from the BB to add some slice almonds and a chocolate drizzle. I have a stack of biscotti recipes printed and am just going to work my way down the pile. Lots of people are going to get a tin of biscotti for Christmas this year!

[Goin' Coastal]

I have the chai biscotti in the oven now - I can't believe how wonderful they smell!

[mrswaz]

I have the cranberry chocolate chip ones in the oven now. And I'm about to mix up the coconut biscotti - using a suggestion from the BB to add some slice almonds and a chocolate drizzle. I have a stack of biscotti recipes printed and am just going to work my way down the pile. Lots of people are going to get a tin of biscotti for Christmas this year!

Mmmm, I love that coconut biscotti- and it's awesome with chocolate. Now I'm thinking about that Chai one.