italian biscotti recipe

Traditional Italian Biscotti these double baked crunchy cookies full of chocolae chips are the perfect dipping cookie, for Breakfast or Snack.

Chocolate Chip Biscotti (Cantucci)

eggs

granulated sugar ((125 grams))

vanilla

salt

+ 2-3 tablespoons of all purpose flour ((250 grams))

baking powder

mini chocolate chips ((100 grams))

Pre-heat oven to 350F (180C). Line a large cookie sheet with parchment paper.

In a large bowl whisk together the eggs, sugar and vanilla, then add the salt, flour and baking powder, mix together with a fork or with the flat beater, just until almost combined then add the chocolate chips. Mix to almost combined.

Move to a lightly flour flat surface and form into two logs about 12 inches (31 cm). If the dough is a little sticky then add a little more flour to the surface. Place the logs on the prepared cookie sheet, brush lightly with beaten egg yolk and bake 15-20 minutes, the dough should still be soft. Remove, let sit 2-3 minutes then slice (about 1/4 &quot; or less if you wish) on the diagonal and bake for another 5-10 minutes or until dried. Let cool completely before serving. Enjoy! 

These orange-scented, honey spiced Italian Biscotti Cookies enclose a filling of almonds and chocolate. This once baked biscotti-like cookie will quickly become one of your favorite Italian cookie recipes. 

Biscotti Cookies with Almonds and Chocolate

kilogram all-purpose flour (about 7 cups)

baking soda

cocoa powder (unsweetened)

cinnamon

cloves

eggs (room temperature)

orange juice

almond extract

orange

honey (warm)

dark chocolate (about 8.8 ounces)

almonds (roasted, slightly warm)

anisette liqueur

vanilla extract (pure)

Preheat oven to 350°F (175°C). Position rack in the center.

In a large bowl, sift or whisk together all the dry ingredients.

In another bowl, whisk together the room temperature eggs, orange juice, almond extract, and the zest of one organic orange. 

Make a well in the dry ingredients and add the liquid ingredients. To this whisk in the warm honey. Switch to a wooden spoon and incorporate the wet and dry ingredients. Finally, use your hands to knead the dough for a few minutes directly in the large bowl.

Cover and set aside as we prepare the almond filling.

To make the biscotti cookie dough

Place the dark chocolate in a large heatproof bowl, set over a pot of simmering water. Make sure the bottom of the bowl does not touch the water.

When the chocolate is almost completely melted, remove from heat and stir to finish melting. Note: If using a microwave, heat in 30 seconds intervals, stirring after each time increment.

To this add the rest of the ingredients. More specifically, unsweetened cocoa powder, warm honey, anisette liqueur, vanilla extract and toasted almonds. 

Stir to combine and set aside.

To make the almond filling

Since we will be making 2 loaves, separate the cookie dough in half. If you have a scale, that would be about 900 grams. 

Place half of the cookie dough on a sheet of parchment paper. Cover the dough with another sheet of parchment paper and roll out the dough to approximately 14 inches by 7 inches. 

This is a very soft dough and you can gently push the dough in order to get a rectangle shape. 

Place half of the almond filling down the center of the dough about 1 inch from the side.

Lift up the parchment paper and fold it over the top of the filling. Carefully peel back the parchment paper. Do the same for the other half.

Bring up the ends to seal in the filling. The dough can easily be manipulated so make sure to properly enclose all the filling. Apply gentle pressure to pat down the seal and smooth out the surface. 

Once again, use the parchment paper to turn the biscotti loaf over so that the seam is now on the underside. Slide the parchment paper and the log to a large cookie sheet. 

Repeat this procedure for the rest of the dough and filling.

Brush the egg wash (see note) on the surface of both biscotti logs. 

Bake for 25-30 minutes in a preheated oven until the tops are golden brown and firm to the touch. 

Allow cooling on the baking sheet for at least 15 minutes before transferring to a rack to completely cool down. 

Once the loaves have completely cooled down, place them on a wooden board. With a very sharp knife, hold the tip with the palm of one hand, and with the other hand on the handle, make one sharp downward cut at ½ interval.

To assemble 

https://embed.mediavine.com/videos/nmp9pzvgwddnb40ru1yw

These orange-scented, honey spiced Italian Biscotti Cookies enclose a filling of almonds and chocolate. This once baked biscotti-like cookie will quickly become one of your favorite Italian cookie recipes.

Biscotti Cookies Recipe

I think it's time for another Italian biscotti recipe! This family recipe will provide you with a texture that is slightly spongy on the inside and crispy on the outside. It really doesn't get any easier than this Authentic Italian Anise Biscotti.

Authentic Italian Anise Biscotti

all purpose flour

sugar

vegetable oil

vanilla extract

1½ teaspoon anise extract (OR

Preheat oven to 350° F (180° C). Position rack in the center.

Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans.&nbsp;

In a medium bowl, sift together flour, baking powder and salt. Set aside.

In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes).

Add the sugar gradually and whisk for another minute or so.

Add the oil and extracts. Whisk for another minute.

Incorporate the flour mixture. Mix until combined.

Pour mixture in the 3 prepared loaf pans.&nbsp;

Bake for 20-25 minutes or until firm to the touch

Remove from loaf pans and let cool for a few minutes.

Transfer to cutting board.

Using a serrated knife, slice cookies about 1/4 inch thick (or thicker).

Place slices flat down on parchment lined baking sheets, and bake for about another 5-8 minutes or longer, depending on your personnel preference and your oven (the longer they stay in the oven, the crispier they get). Make sure to turn the slices over to ensure even toasting.

Can be stored at room temperature for a few weeks...if they last that long.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1552310991/oxihnhyn8qdog9nalz1r.mp4

This family recipe will provide you with a texture that is slightly spongy on the inside and crispy on the outside. It really doesn't get any easier than this Authentic Italian Anise Biscotti.

Anise Biscotti

Top 3 italian biscotti recipe recipes from across the web

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

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Chocolate Chip Biscotti (Cantucci)

Biscotti Cookies with Almonds and C...

Authentic Italian Anise Biscotti

Top 3 italian biscotti recipe recipes from across the web

The most viewed italian 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 Chip Biscotti (Cantucci)

Biscotti Cookies with Almonds and C...

Authentic Italian Anise Biscotti

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