BISCOTTI
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!
Method
Serves: 10-12
Original Almond Biscotti Method:
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.
Preheat the oven to 350 °F.
Combine the flour, baking powder, baking soda, and salt in the bowl of a stand mixer. Using the paddle attachment, combine the ingredients.
Roughly chop the almonds, then add them to the flour mixture. Mix until well combined.
In a separate bowl, whisk the eggs, sugar, and the extracts together.
Add the wet ingredients to the dry ingredients and mix until a homogeneous dough forms, about 1 minute. The dough will be fairly wet.
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.
Bake the biscotti loaves for 25-30 minutes or until firm and lightly golden.
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.
Reduce the oven temperature to 300 °F.
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.
Allow the biscotti to cool completely.
Dip the bottoms of the biscotti in the melted dark chocolate. Transfer them, dipped side down, onto a fresh piece of parchment paper.
Reserve at room temperature until ready to serve with coffee or tea.
Orange Chocolate Biscotti Method:
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.
Preheat the oven to 350 °F.
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.
Roughly chop the chocolate, then add it to the flour mixture. Mix until well combined.
In a separate bowl, whisk the eggs, sugar, and the extracts together.
Add the wet ingredients to the dry ingredients and mix until a homogeneous dough forms, about 1 minute. The dough will be fairly wet.
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.
Bake the biscotti loaves for 25-30 minutes or until firm and lightly golden.
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.
Reduce the oven temperature to 300 °F.
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.
Allow the biscotti to cool completely.
Drizzle the biscotti with the orange glaze. Transfer them onto a fresh piece of parchment paper.
Reserve at room temperature until ready to serve with coffee or tea.
Orange Glaze Method:
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.
Optionally, add a few drops of orange food coloring to tint the glaze.
Use immediately or store at room temperature with a piece of plastic wrap directly on the surface of the glaze.
Pistachio Cranberry Biscotti Method:
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.
Preheat the oven to 350 °F.
Combine the flour, baking powder, baking soda, and salt in the bowl of a stand mixer. Using the paddle attachment, combine the ingredients.
Roughly chop the pistachios, then add them to the flour mixture along with the cranberries. Mix until well combined.
In a separate bowl, whisk the eggs, sugar, and the extracts together.
Add the wet ingredients to the dry ingredients and mix until a homogeneous dough forms, about 1 minute. The dough will be fairly wet.
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.
Bake the biscotti loaves for 25-30 minutes or until firm and lightly golden.
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.
Reduce the oven temperature to 300 °F.
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.
Allow the biscotti to cool completely.
Dip the biscotti in the melted white chocolate. Transfer them onto a fresh piece of parchment paper.
Reserve at room temperature until ready to serve with coffee or tea.
Ingredients
Original Almond Biscotti Ingredients:
As needed nonstick spray
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
Orange Chocolate Biscotti Ingredients:
As needed nonstick spray
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
Zest of 1 large orange
Optional: ¼ tsp orange extract
1 tsp vanilla extract
Orange glaze (see recipe below)
Orange Glaze Ingredients:
150 g powdered sugar, sifted
As needed freshly squeezed orange juice
Optional: orange food coloring
Pistachio Cranberry Biscotti Ingredients:
As needed nonstick spray
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