biscotti recipe

You'll quickly appreciate the simplicity of these Chocolate Biscotti with the nutty addition of hazelnuts.These twice baked cookies have the perfect crunch.

Chocolate Biscotti

hazelnuts (raw)

all-purpose flour

cocoa powder

baking powder

salt

butter (softened)

sugar

eggs (room temperature)

vanilla extract

oz bittersweet chocolate (chopped)

Preheat oven to 325°F (160°C). Position rack in the center.

Line baking sheet with parchment paper.

Spread hazelnuts on a baking sheet and toast in oven for about 12-15 minutes, or until skins begin to crack. Wrap nuts in a kitchen towel for a few minutes. Rub hazelnuts together to remove skin. Let cool and coarsely chop.

Increase the oven temperature to 350°F (175°C).

In a medium bowl, sift or whisk together the dry ingredients (flour, cocoa, baking powder, and salt). Set aside.

In a large mixing bowl, or bowl of electric mixer fitted with paddle attachment, beat butter and sugar until fluffy.

Beat in the eggs, one at a time.

Add vanilla extract.

Add flour mixture to egg mixture; stir with wooden spoon until just incorporated (do not over mix).

Fold in chopped hazelnuts and chopped chocolate.

Divide dough into quarters. Place each quarter on the cookie sheet, shaping into a log.

Bake for approximately 23- 30 minutes or until firm to the touch. Transfer to rack and let cool slightly.

Transfer to cutting board.

Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.

Place the sliced cookies back on the baking sheets, and return them to the oven for about another 20-30 minutes (the longer they stay in the oven, the crisper they get). Turn them over at around the 10 minute mark.&nbsp;

Remove from oven and enjoy :)

https://embed.mediavine.com/videos/foczblkyzerr5pakyehc

This Chocoalte Hazelnut Biscotti recipe will quickly become one of your favorite Italian cookie recipe to make.

Chocolate Hazelnut Biscotti

Crispy biscotti made with classic gingerbread spices is perfect to enjoy with coffee, tea or hot cocoa.

Gingerbread Biscotti Recipe

baking soda

cinnamon

ginger

allspice

cloves

black pepper

unsalted butter, softened

brown sugar

eggs

unsulfured molasses

confectioners’ sugar

Preheat oven to 350-degrees F. Prepare large baking...

Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour.

In a bowl whisk together flour, baking soda,...

In a bowl whisk together flour, baking soda, salt, cinnamon, ginger, allspice, cloves and pepper. Set aside.

In a separate bowl, use an electric mixer...

In a separate bowl, use an electric mixer to beat together the butter and brown sugar about 2 minutes on medium-high until combined. Add eggs and beat until combined well. Stir in vanilla extract and unsulfured molasses; combine well.

Stir in flour mixture to form a stiff...

Stir in flour mixture to form a stiff dough.

Divide dough in half. Flour hands and form...

Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12-inches long and 2-inches wide. Sprinkle with confectioners’ sugar.

Bake 30 minutes, or until slightly firm to...

Bake 30 minutes, or until slightly firm to the touch. Cool on baking sheet 5-10 minutes.

Transfer to cutting board and cut into ¾-inch...

Transfer to cutting board and cut into ¾-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.

Store in airtight containers up to 1 week....

Store in airtight containers up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.

This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!

Classic Biscotti Recipe - 4 Ways

unsalted butter

almond extract

all purpose flour

white whole wheat flour*

turbinado sugar (coarse sugar, optional)

chocolate chips

almonds

orange (about 1 tablespoon)

cranberries

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Using an electric mixer, beat the butter and sugar together until creamy.

Add the eggs and vanilla extract. If you would like to add almond extract or anise extract, add it now. Mix until well combined.

In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.

Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.

Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.

Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.

If desired, sprinkle the logs with turbinado sugar.

Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.

Let the logs cool on the baking sheet for 30 minutes.

Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.

Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.

Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Classic Biscotti

Add the eggs and vanilla extract. Mix until well combined.

In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.

Mix in the chocolate chips and nuts, if using.

Add the eggs, almond extract and vanilla extract. Mix until well combined.

Stir in the chopped almonds.

Almond Biscotti

Add the eggs, vanilla extract and orange zest. Mix until well combined.

Mix in the dried cranberries.

Cranberry Orange Biscotti

These cranberry orange biscotti are crunchy, tangy, sweet, and irresistible. ESPECIALLY when dunked in hot coffee. Great gift idea for the holidays!

orange zest ((from about 1 orange))

orange juice (fresh-squeezed

Prepare a baking sheet by lining it with parchment paper. Preheat the oven to 350 degrees.

Pulse the cranberries (1 cup) and whole almonds (3/4 cup) in a food processor until finely chopped. Set aside.

In a large bowl, cream together softened butter (1/2 cup) and sugar (1/2 cup). Add eggs one at a time, and mix for a few more minutes until well combined.

Add the kosher salt (1/2 teaspoon), orange juice (1/4 cup) and zest (1 tablespoon), and baking powder (1.5 teaspoons). Mix until well combined.

Gently stir in the flour (2 3/4 cups) until just combined. Fold in the almond and cranberry mixture.

Divide dough into two parts. Spoon the dough onto the prepared parchment paper and, using extra flour to coat your hands and the top of the dough, form into two long flat loaves (approximately 4&quot; by 13&quot; each). This can be a bit tricky and they will look messy- don&#x27;t stress out if the loaves aren&#x27;t beautiful :-)

Bake the loaves for 30 minutes or until just starting to become golden brown.

Remove from oven and allow to cool for 10 minutes. Turn oven temperature down to 300 degrees.

Once cool, slice the loaves into 3/4&quot; slices and place back on the baking sheet, cut side up.

Bake for another 20 minutes.

Allow to cool on a wire rack.

One crunchy bite of Chocolate Chip Biscotti is all it will take to convince you that this is a cookie you will be making again and again! All the flavors of your favorite chocolate chip cookies contained in a dunkable, munchable, homemade biscotti. 

Chocolate Chip Biscotti Recipe

butter (room temperature)

granulated sugar

vanilla paste (or extract)

mini chocolate chips (semisweet)

crystal decorating sugar

chocolate

Preheat the oven temperature to 350°F. Line a cookie sheet with parchment paper.

In the bowl of an electric mixer, using the paddle attachment, cream the butter, sugar, salt, baking powder, and vanilla extract or paste.

Beat in the eggs. The batter may look slightly curdled.

Mix in the flour until combined, then fold in the chocolate chips, to form a sticky dough.

Divide dough in half. Use a rubber spatula to scrape and shape the dough into two logs ( each about 13”x 3”x3/4&quot; thick)  on the prepared baking sheet. Smooth the top of the logs with the spatula or slightly damp hands.

If using decorating sugar, sprinkle 1 tablespoon of sugar onto each log.

Bake for 25 minutes. Remove from the oven, and cool on the pan for about 10 minutes.

Reduce the oven to 325°F.

Transfer logs to a cutting board and use a serrated knife to cut the log diagonally into equal pieces, 1/2&quot; thick. If the dough crumbles while cutting, dampen the crust lightly to make slicing easier.

Stand the biscotti on the prepared baking sheet, with at least ½” between slices. Return the baking sheet to the oven, and bake a second time for 25-30 minutes, until the biscotti are very dry and beginning to turn golden brown around the edges.

Remove from the oven, and transfer the biscotti cookies to a wire rack to cool completely.

If dipping in chocolate, line a baking sheet with wax paper.

Melt the chocolate in a small bowl in the microwave at 50% power until completely melted.

Dip each cookie and place on the prepared baking sheet.

Refrigerate for about 10 minutes to set the chocolate.

Store in an airtight container at room temperature for 2-3 weeks.

These crisp, slightly sweet biscotti are easy to make, perfect with your morning cup and full of lovely almond flavor.

Biscotti

all-purpose flour (240 grams)

granulated sugar (150 grams, plus more for sprinkling)

almond meal (25 grams)

salted butter (57 grams, melted)

almonds (slivered)

Preheat oven to 350F. Line a rimmed baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, almond meal, baking powder, and salt. Add 2 eggs, melted butter, and almond extract. Beat on low speed until combined and dough starts to form. (mixture will still be somewhat crumbly.) Add almonds and mix just until combined.

Transfer dough to a lightly floured surface. Knead a few times to form a cohesive dough; divide in half. Shape each half into a 1-inch-thick (5x3-inch) rectangle and place on prepared pan at least 4 inches apart. Brush dough with beaten egg or cream. Sprinkle with sugar, if desired.

Bake until dough is cracked and outside is lightly brown, about 30 minutes. Transfer loaves to a wire rack and let cool for 20 minutes. Reduce oven temperature to 325F.

Using a serrated knife, cut each piece into 1-inch-wide slices. Place slices back on the baking sheet cut-side down. Bake for another 20 minutes, or until lightly browned and cookies appear totally dry. Transfer to a wire rack and let cool completely. Store in an airtight container for up to 4 weeks.

https://www.youtube.com/watch?v=0onaOjhUIjU

Biscotti are crisp Italian biscuits (or cookies) that get their signature crispness from being baked twice. This recipe pulls together in a few minutes and after that second bake you have a wonderful crisp cookie to enjoy with your morning coffee! You can add cranberries, a drizzle of chocolate or amost anythig else to maek these cookies your own. 

RECIPE: https://preppykitchen.com/biscotti/

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Foolproof, easy biscotti recipe with pistachios and cardamom. Just as they should be, these are perfectly dense, crunchy Italian biscotti!

Easy Biscotti Recipe

tsp baking powder

unsalted butter (softened)

salted (shelled, chopped pistachios)

tsp ground green cardamom

tsp vanilla extract

Prepare a baking sheet lined with parchment paper

In a small bowl whisk flour and baking powder.

Place the butter and sugar in a large mixing bowl. Using a hand mixer like this one, beat the butter and sugar at medium-high speed until light and fluffy. Reduce the speed to low and add one egg at a time, beating gently until combined.

Add the pistachios, cardamom, and vanilla extract. Mix with a spoon until combined.

Stir in the flour mixture until just combined.

Dust the lined baking sheet with flour. Spoon the dough on top. Refrigerate for 30 minutes.

Heat your oven to 350 degrees F, adjusting a rack in the middle.

Take the dough out of the fridge. Using floured hands, form a log that&#039;s about 12 inches long (it doesn&#039;t need to be perfect. The dough will spread during baking).

Bake for 25 minutes, or until the dough is slightly golden, rotating the baking sheet halfway through.

At this point, the dough should still be quite soft. Remove from the oven and let cool for 10 to 20 minutes. Take a serrated knife and cut the log into 1/2-inch slices. Arrange the biscotti slices flat in one layer on the baking sheet, keep them about 1/2 inch apart.

Reduce the oven heat to 275 degrees F. Bake for another 30-35 minutes, turning the biscotti cookies over halfway through until crisp. Remove from the heat and transfer to a wire rack to cool.

Once cooled completely, you can store the biscotti in a loosley covered glass jar or container.

https://content.jwplatform.com/videos/1dnv1E3y.mp4

Foolproof biscotti recipe for perfectly dense and crunchy biscotti with pistachios

Easy Biscotti Recipe with Pistachio and Cardamom

You’ll love every bite of this Almond Biscotti that crumbles and melts in your mouth with every bite. It’s so satisfying and not overly sweet. I love the dipped or drizzled in chocolate, which adds just the right amount of decadence - perfect for dipping in a steamy mug of coffee or hot chocolate.

Biscotti Recipe

tsp fine sea salt

Tbsp unsalted butter (softened)

chocolate chips (to

Toast the Nuts (optional*): Set a large dry skillet over medium heat. Add nuts in a single layer for even toasting and toast them for about 5-7 minutes, shaking or stirring every 20-30 seconds so they brown and toast evenly without scorching. They are done when lightly golden with a nutty aroma. Transfer to a cutting board right away and cool completely, then coarsely chop.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.

Cream Butter and Sugar: In the bowl of a stand mixer or with an electric hand mixer, cream together butter and sugar on medium-high speed for 3 minutes or until well combined.

Add vanilla, then eggs, 1 at a time, mixing between each addition. Scrape down the bowl as needed and mix until blended.

Add the flour mixture to the butter mixture and mix until just combined. Do not overmix. The dough should be tacky to the touch. Fold in the chopped nuts, mixing just until dispersed.

First Bake: Divide the dough into 3 equal pieces and set on a parchment-lined baking sheet. Dust the bench scraper and hands with flour if the dough is too sticky. Shape each piece of dough into roughly 9&quot; long x 3&quot; wide, and 3/4” thick, keeping the dough 2 inches apart, and bake at 350˚F for 25-28 minutes or until just starting to turn golden at the edges.

Cut Biscotti: Remove the dough from the oven and carefully transfer each piece to a clean cutting board (pick a board that doesn’t smell like garlic, please). Use a serrated knife to carefully slice each log on a diagonal into individual biscotti, each about 1” wide.

Second Bake: Arrange the biscotti cut-side down, keeping them evenly spaced on the same parchment-lined baking sheet (It’s ok to re-use it, or use 2 baking sheets if you can’t get them to fit on 1). Bake at 350˚F for 15-18 minutes or until golden and firm. Biscotti cookies will harden more as they cool.

Cool and Enjoy: Transfer to a wire rack to cool completely and drizzle or dip in melted chocolate if desired.

These are SO good! The only thing I changed up was instead of 2 tsp of vanilla Im doing 1 tsp vanilla 1 tsp almond extract. This is my second time baking them and this time I added toffee pieces with the chopped pistachios and then drizzled some of them in chocolate and then sprinkled them with coarse sea salt!
YUM!!

I ended up using the course sea salt and the batch came out great but thank you so much!

I would like to edit my comment to say hat after they had time to set up a bit they firmed up exactly like a traditional biscotti. This recipe is perfect!

These are definitely softer than a traditional Italian Biscotti, even when using 00 flour. However, they are sooooo delicious. I used part vanilla and part almond extract, a mix of almonds and pistachios since I didn’t have enough of either to make the full cup, and added  some dried fruit. It’s been about 26 years since I last made Biscotti due to revolving my baking around my kids and grandkids. I got a sudden craving and these did not disappoint. Thank you!

https://www.youtube.com/watch?v=VoogkZbb6uU

Crispy, twice-baked classic biscotti — perfect with a cup of coffee or tea and easy to make at home.
RECIPE: https://natashaskitchen.com/biscotti-recipe/
#biscottifattiincasa 
 #CoffeeTime #NatashasKitchen

Classic Biscotti — Crunchy & Perfect #shorts

Top 8 biscotti recipe recipes from across the web

The most viewed biscotti recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 8 biscotti recipe recipes from across the web

The most viewed biscotti recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Biscotti

Gingerbread Biscotti Recipe

Classic Biscotti Recipe - 4 Ways

Cranberry Orange Biscotti

Chocolate Chip Biscotti Recipe

Biscotti

Easy Biscotti Recipe

Biscotti Recipe

The most viewed biscotti recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine