Italian Biscotti Recipe from Maremma, Italy

Dana's Notes: I made these and they tasted fantastic. They were really hard, though. Maybe not bake them as long as suggested in this recipe.

This almond biscotti recipe is from the Maremma Guide Italian Biscotti Recipes Collection. It is our Nonnis (Grandmothers') old family "biscotti Cantuccini" recipe - one of the very best Italian cookie recipes around - and makes wonderfully moreish homemade biscotti. 

Indeed, they the best Tuscan biscotti I have tasted and that is saying something as I have a sweet tooth and eat a lot of biscuits – it’s an English cup of tea tradition!  

There is no comparison between these "nonni biscotti" and those commercially-made: the latter are far too sweet for my taste and contain far too few almonds! Once you have tasted these you won't want any others! 

This recipe is one of Nonna Alvara's EASY biscotti recipes.

INGREDIENTS 

 2 eggs 

1 beaten egg yolk 

250 grams of castor sugar

400 grams of plain flour

18 grams of baking powder - in Italy baking powder is sold in (18 gram) sachets called "lievito"  

150 grams of lightly toasted whole almonds with skins  

A few drops of essence of orange  

A pinch of salt 

How to make the almond biscotti  

1. Pre-heat the oven to 180 degrees C (350F)  (Alvara uses a fan-oven at 180 degrees C.) 

2. Beat together the two (whole) eggs with the castor sugar.  

3. Add the flour, baking powder, essence of orange, and salt. Mix well.  

4. Stir the whole almonds into the resultant dough.  

5. On a lightly-floured surface, form the dough into a long roll with the width of three fingers and the height of one. (Alvara uses her hands rather than a rolling-pin to do this.)  

6. Put the dough roll onto a buttered and lightly-floured baking tray.  

7. Glaze the top of the dough roll with the beaten egg yolk.  

8. Cook for about 15 minutes.

You are looking for the biscuit roll to have a light "biscuit"/almond color. If after 15 minutes it is still white in color, return it to the oven to cook for a little longer.  

9. Remove from the oven and cut the roll diagonally at about one finger width intervals.  

10. Return the biscuit roll to the oven for another 6 minutes (at the same temperature).  

11. Remove from the oven and transfer the biscuits to a cooling rack.

http://www.maremmaguide.com/almond-biscotti-recipe.html

Chocolate Almond Biscotti / Black and White Biscotti

Almond Biscotti

2/3 cup whole almonds

1/2 cup butter, softened

3/4 cup sugar

1/2 teaspoon almond extract

1 teaspoon vanilla

2 eggs

2 cups flour plus 2 tablespoons

1/4 teaspoon baking powder

1/4 teaspoon salt

Bake nuts 8-10 minutes at 350 degrees, cool and chop, set aside. In a mixer cream butter and sugar till light and fluffy, about 2 minutes. Add eggs one at a time, vanilla, almond extract, flour, baking powder, salt and nuts. Wrap in plastic wrap and make the chocolate biscotti.

Chocolate Biscotti

2 cups flour

1/2 cup cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons butter

1 cup sugar

2 eggs beaten

1 teaspoon vanilla

1/2 cup walnuts chopped

3/4 cup chocolate chips

2 tablespoons melted chocolate

Preheat oven 350 degrees.

Sift together flour, cocoa powder, baking soda and baking powder set aside. Cream together in mixer butter and sugar on high for 2 minutes. Add eggs and vanilla and mix on high 2 more minutes. Set mixer on low and add flour mixture till combined. Stir in nuts, chocolate chips and melted chocolate. On a baking pan lined with parchment paper, divide dough into four equal parts. Spread one section to about 12 inches by 5 inches. Then take half of the almond biscotti and spread that on top of chocolate. Repeat with remaining dough. Bake at 350 degrees for 25 minutes let set on baking pan 5 minutes. Carefully remove using a spatula to a rack. Cool 10 minutes then place on board and cut 1 inch cookies, place back on baking pan and bake an additional 10 minutes.

http://chefchuckscucina.blogspot.com/2010/04/chef-chucks-chocolate-almond-biscotti.html

Fig, Apricot & Peanut Biscotti

Ingredients:

 ■1 1/2 cups all-purpose flour

 ■1 1/2 teaspoons baking powder

 ■1/2 cup sugar

 ■1/4 cup peanuts, coarsely chopped

 ■1/4 cup golden raisins

 ■4 dried apricots, cut into small pieces

 ■4 dried figs, cut into small pieces

 ■Freshly grated zest of 1 small lemon

 ■2 eggs, lightly beaten

 ■1/2 c white chocolate chips

 ■1 TBSP vegetable oil

Directions:

 1. Preheat the oven to 300°F and line a baking sheet with parchment paper. 

 2. Mix the flour and baking powder into a large bowl. Stir in the sugar, peanuts, raisins, apricots, figs, and lemon zest. 

 3. Pour in the lightly beaten eggs and mix well until you get a dough-like mixture. Wet your hands with cool water and, using damp hands, bring the dough together into a ball. It will be quite sticky. Transfer the ball of dough to the prepared baking sheet. 

 4. Wet your hands lightly with water again and pat the dough into a log (you can use a sheet of parchment paper to help shape the sticky dough, if you wish), flattening it slightly so that it is about 3 inches wide. 

 5. Bake for 24 to 30 minutes. To check if the block of biscotti is ready, press very lightly on top. If it springs back, you can take it out of the oven. If it feels firm, leave it in the oven for a few more minutes. Let the block of biscotti cool on the baking sheet for about 10 minutes. Leave the oven on. 

 6. Transfer the biscotti to a cutting board and, using a large, serrated bread knife, slice it into 1/4-inch-thick slices. 

 7. Lay the slices on their side on the baking sheet and return to the hot oven until pale gold, turning them halfway through cooking, about 10 minutes total. The biscotti should appear dry; if not, leave them in the oven for a couple more minutes on each side. 

 8. Remove from the oven and let cool for a few minutes on the baking sheet. Transfer to a wire rack and let cool completely. 

 9. In a small bowl, mix the white chocolate chips and vegetable oil and microwave for 1 minute or until chips have melted.  Stir until smooth and dip biscotti tops into white chocolate. 

 10. Allow to cool completely on parchment paper.

http://happywhennothungry.com/2010/05/19/fig-apricot-peanut-biscotti/

Traditional Italian Almond Biscotti

My mom's almond biscotti are satisfyingly firm rather than jaw-breakingly hard and are chock-full of toasted whole almonds and laced with fragrant orange zest. They are ideal for dunking in a mug of hot coffee.

Makes 36 (3/4 inch-wide cookies)

 

3 cups whole almonds

1 cup granulated sugar

1 cup light brown sugar

1/2 teaspoon ground cinnamon

2 teaspoons baking powder

2 1/2 cups all-purpose flour

3 jumbo eggs

1 teaspoon pure vanilla extract

zest of 1 large orange (about 1 -2 teaspoons)

plus one egg, lightly beaten for brushing tops of loaves

Preheat oven to 350 degrees F. Line two large sheets with parchment paper. 

Place almonds in a single layer on a baking sheet and toast in the oven at 350 degrees F. for 10 minutes. Remove and set aside. 

In a large bowl, hand mix toasted almonds, sugars, cinnamon, baking powder, and flour. 

In a small bowl, whisk eggs. Add the vanilla and orange zest and whisk until well blended. Add to the flour mixture. Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into four equal pieces. 

On a lightly floured surface place one piece of dough, and using your hands, roll into a log shape that is approximately 8 inches long, 2 inches wide, and 3/4 of an inch high. Repeat with remaining three pieces of dough. Place two logs per baking sheet. 

Bake for 40 minutes, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing. Place a loaf on a cutting board, and using a large serrated knife, slice cookies 3/4 of an inch thick on the diagonal. If the cookie is crumbling, then let it cool a few more minutes. Don't let it rest too long, however, or they could become too hard to slice. Place slices on their sides back on to the baking sheets; place in the still warm oven with the temperature off and the door closed for 30-60 minutes. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an air-tight container, preferably a tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.

http://foodblogga.blogspot.com/2008/12/how-to-make-traditional-italian-almond.html

Italian Soft Biscotti Cookies

I would like this recipe! I love these cookies that are soft with frosting and sprinkles on them. Here in the USA they are called soft biscotti. Thanks! 

Attilio's Reply:

This is a basic recipe for Italian soft biscotti to which you can add frosting and/or sprinkels as you like or keep them simple as they are in the picture above.

Ingredients:

1 lb flour

8 oz soft butter

6 oz sugar

2 eggs

2 tablespoons milk

1 teaspoon honey

1 teaspoon baking powder

Preparation:

Mix all ingredients together, as little as possible and stop when an homogeneous ball is formed. Wrap in plastic and refrigerate for a good half hour. 

Preheat oven to 350°F 

Form a large roll of dough of about 1 1/2 inch in diameter rolling it by hands on a working surface (such as to make Italian dumplings gnocchi). Cut the dough in pieces of about 1 inch long and roll to form balls. 

Place them well apart (they swell during cooking) on a baking sheet covered with baking paper (they should serve a couple of trays), before baking flatten a little the balls by pressing with the palm of your hand. 

Bake for about 15 minutes or until they show golden brown. Leave in a place to cool. 

Freshly baked these Italian biscotti are a bit soft and they get harden by cooling, but the inside will remain always soft.

http://www.authentic-italian-pasta-recipes.com/faq-italian-food-questions.html#ItalianSoft Biscotti Cookies

Cinnamon and Hazelnut Biscotti

Makes about 32 

 3 cups all purpose flour

 1 tablespoon baking powder

 1/2 teaspoon salt

 1/4 teaspoon ground cinnamon

 1 cup toasted hazelnuts

 3/4 cup sugar

 1/2 cup unsalted butter, softened

 1 tablespoon grated orange zest

 1 teaspoon vanilla

 3 large eggs 

Preheat oven to 350 F. Line a baking sheet with parchment paper or a baking liner. Mix flour, baking powder, salt and cinnamon in medium bowl; set aside. Coarsely chop hazelnuts in a food processor. Combine sugar and butter and mix until fluffy. Add orange zest and vanilla and mix well. Add eggs 1 at a time, blending just until incorporated after each addition. Add flour mixture and mix until just blended. Mix in hazelnuts until just blended.

Turn dough out onto a floured work surface. Divide dough in half. Roll each half into a 9″ x 2″ log. Place the logs on the baking sheet. Flatten each log to 12″ x 2 1/2″.

Bake 25 minutes or until very light golden and firm to touch. Cool on baking sheet 5 minutes.

Transfer the logs to a cutting board. Using a serrated knife, cut logs diagonally into 3/4-inch-wide slices. Place slices, cut side down, on your baking sheet.

Bake 15 minutes. Turn biscotti over, bake about 15 minutes more or until light golden and firm. Transfer biscotti to racks and cool.

http://www.culinaryconcoctionsbypeabody.com/2006/11/30/baked-too-soon/

Fig, Cashewnut & Cardamom Biscotti

Yield: 12-15 biscotti, depending on size 

1-1/4 cup, all purpose flour

3/4 tsp, baking powder

1/2 tsp salt

3 T unsalted butter, room temperature

1/3 cup sugar

1 egg

5 cardamom pods, peeled and seeds ground

zest of half orange

1/2 cup semi-dried mission figs

1/2 cup toasted cashew nuts

Preheat oven to 325°F. Sift the dry ingredients together. In another bowl, beat the sugar and butter together until light and fluffy. Slowly incorporate the egg. Fold Beat in eggs 1 at a time. Fold in the zest and cardamom. 

Slowly fold in the flour mixture just until blended. Fold in the figs and cashews. Turn dough out onto lightly floured surface. Roll into a 15-inch-long log (about 1 1/4 inches wide). Carefully transfer the log a prepared baking sheet. 

Bake until almost firm to touch but still pale, about 28 minutes. Rotate if needed for even coloring. Cool log on baking sheet 10 minutes. Keep the oven on. 

Carefully transfer the log on to a cutting board. Using serrated knife and gentle sawing motion, slice on a bias into 1/2-inch-thick slices. Place the slices, on their side, back on the baking sheet. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool. 

Store in an airtight container for upto a week. Share with fresh coffee or just as is! :)

http://www.forkspoonnknife.com/2012/01/warmth.html

Fig & Pistachio Cornmeal Biscotti

Makes about 24 cookies 

1 ½ cups all-purpose flour

2/3 cup granulated sugar

¼ cup finely ground yellow cornmeal

1 ½ tsp baking powder

½ tsp ground cinnamon

½ tsp ground nutmeg

½ tsp salt

3 tbsp unsalted butter, melted

2 tsp finely grated lemon zest (zest of about 1 lemon)

2 large eggs

1 tsp pure vanilla extract

4 oz coarsely chopped dried figs (about ¾ cup)

2.5 oz shelled roasted pistachios (about 2/3 cup)

1 large egg, well beaten, for brushing

1 oz pure white chocolate, finely chopped, for drizzling

Preheat your oven to 350°F.  

Line a large baking sheet with parchment paper and set aside. 

In a large bowl, whisk together flour, sugar, cornmeal, baking powder, cardamom and salt. Stir in almonds; set aside. 

In a small saucepan, melt butter with lemon zest to infuse it with the lemon flavour and set aside to cool slightly.  

In a medium bowl, whisk eggs with lemon juice and vanilla extract to blend evenly. Whisk in melted butter mixture. Make a well in the center of the dry ingredients and add egg mixture. Stir with a wooden spoon until a stiff, slightly sticky dough forms. You may need to mix it with your hands a bit to bring it together, but don’t knead it. Fold in pistachios and fits.  

Transfer dough to a lightly floured work surface, divide it in half and roll each half into a 10-inch long log. Transfer logs to prepared baking sheet and flatten with your hands so they are about 2 ½ inches wide. Brush tops and sides with beaten egg and bake until golden brown and slightly cracked at the surface, about 25 minutes.  

Transfer baking sheet to a wire rack and let biscotti logs cool on pan for 10 minutes. Reduce oven temperature to 300°F.  

Transfer each log to a cutting board and use a serrated knife to slice it diagonally into ½ to ¾-inch-thick slices with a gentle sawing motion. Place cookies, sitting upright, back on the baking sheet and bake until dry and crisp, about 15 minutes.

http://www.christinamarsigliese.com/2012/01/fig-pistachio-cornmeal-biscotti.html

Pink Lemonade Biscotti

These are fairly lemony with the tablespoon of lemon zest, but if you want to try adding something like a bit of pink lemonade powder or lemon extract, you might improve upon a good thing. Some other kind of nut in the biscotti would be nice, but I only had sliced nuts and those were perfect just for the top.  

Finally, if you just like the pink and want to forget the lemon entirely, try a little cherry extract (and/or possibly some almond) in place of the lemon. That’s my next experiment with this. But right now the lemon works. 

 1 stick (4 oz) unsalted butter, softened

 1 1/2 cups granulated sugar

 3 large eggs

 A few drops of red food coloring or gel paste

 1/2 teaspoon vanilla extract

 1 packed tablespoon of lemon zest

 2 teaspoons of baking powder

 1/2 teaspoon salt

 3 3/4 cups all-purpose flour

 Lightly beaten egg for topping

 Sliced almonds for topping

Preheat oven to 350ºF. Have ready two large baking sheets. 

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl using a hand-held electric mixer, beat the butter and sugar until light and creamy. Add the eggs one at a time and continue beating on high for another minute. Beat in a little red food coloring, vanilla and lemon zest, then beat in the baking powder and salt. With mixer on low to medium low speed, mix in the flour (if using a hand-held, do it with a spoon rather than the beater).  

Divide dough in four portions and shape each portion into a 2 inch wide log. Arrange two logs on each baking sheet, spacing evenly. If your baking sheet is large enough, fit all the logs on it, but leave about 3 inches between each for some spreading (though they don’t spread much). Brush tops with the last egg and sprinkle almonds over each log. Alternatively, you could leave off the egg wash and almonds and drizzle the cooked biscotti with a lemon glaze.  

Bake the logs at 350 for 30 minutes. Remove from oven and transfer the logs to a cutting board. While warm, cut into 3/4 inch slices using a serrated knife. For this recipe, a sawing motion seems to work best. Stand the cookies on one baking sheet and return to the oven for 10 to 15 minutes. Remove and let cool.

Makes about 40

http://www.cookiemadness.net/2012/01/pink-lemonade-biscotti/

Orange-Almond Biscotti

Biscotti is Italian for “biscuits” or “cookies”, though when I was young, I remember remarking that they look nothing like cookies. Cookies are supposed to be round and flat and, well, not so hard to bit into. The real root of this word is a Latin one meaning “twice-baked” and biscotti are precisely that: they’re baked once and allowed to cool, then sliced and baked again. 

The first time I made them, I was curious about what a single-baked biscotti would taste like. So I saved one of the ends from the second baking round and bit into it: it was soft and smelled of orange. I wondered how anyone thought to bake them twice when the results of the first bake were so delicious. Biscotti do keep longer when twice baked and are extra nice to dunk into tea or coffee perhaps, which may be why I can always convince myself that biscotti are a morning treat.

 (adapted from Cook’s Illustrated online recipe)

 2 cups unbleached flour

 1 teaspoon baking powder

 1/4 teaspoon salt

 4 tablespoons butter

 1 cup sugar

 2 eggs

 1/2 teaspoon vanilla extract

 1/4 teaspoon almond extract

 3/4 cup coarsely chopped almonds (roasted until fragrant, with skins removed)

 zest from 1 large orange, chopped finely

1. Preheat oven to 350 degrees and move rack to middle. Line a cookie sheet with parchment paper.

 2. In a medium bowl, mix dry ingredients together; set aside.

 3. In a large mixing bowl, blend butter and sugar, then add eggs and extracts, then the zest and almonds.

 4. Stir in dry ingredients and fold until a ball of dough forms. It’s okay if your ball is a bit flour-y — mine certainly was.

 5. On the cookie sheet, split dough in have and shape each piece so it’s two to three inches wide (length will vary). Pack together well.

 6. Bake for 35 minutes, then remove and allow biscotti to cool for 10 minutes.

 7. Lower oven temperature to 325 degrees.

 8. Cut loaves into pieces about 1/2 inch think. Place back on cookie sheet with one side up and bake at 325 degrees for 8 minutes. Flip pieces over and bake for another 7 minutes. Consider dipping in chocolate or just enjoy them for their simple deliciousness.

http://www.pizzellesbakery.com/blog/2011/01/recipe-orange-almond-biscotti/

Pumpkin Gingerbread Biscotti

 Makes 10-12 cookies

Ingredients 

1 large egg

1/2 cup sugar

1/2 teaspoon baking powder

1/4 cup pumpkin puree

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon freshly grated ginger

1/8 teaspoon ground cloves

1/8 teaspoon salt

1/2 teaspoon vanilla

1 1/4 cups flour

4 ounces real white chocolate, chopped, or white candy melts

3 tablespoons chopped walnuts 

Directions

Preheat the oven to 350 and line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk the egg, sugar and baking powder. Whisk vigorously until the mixture turns pale yellow and falls back in ribbons on itself when you lift out the whisk. 

Next, add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt and vanilla. Continue whisking, aerating the mixture.

Finally, sift in the flour and fold it in with a spatula. 

Shape the dough into a flat log about 3″ wide by 8″ long using wet fingertips. Bake for 40 minutes, or until a toothpick inserted comes out clean. 

Remove from the oven, turn the oven down to 300 and let rest for 15 minutes. Slice into 1/2″ slices, place them back on the baking sheet and bake another 30 minutes, flipping them half-way through. 

Let cool completely on a wire rack. 

When ready to serve, prepare chopped walnuts and melt the white chocolate or candy melts. Dip half of each biscotti into the white chocolate, sprinkle with a pinch of walnuts, and let set before serving.

http://www.thecomfortofcooking.com/2011/12/pumpkin-gingerbread-biscotti.html

Caramelized Apple Peanut Butter Biscotti

Makes one small loaf

2 medium (~7 oz) apples. diced (I used gala)

1 tsp cinnamon*

½ tsp freshly grated nutmeg*

Generous pinch cloves*

Generous pinch allspice*

Generous pinch (~1/4) ginger*

Generous pinch (~1/4)cardamom*

¼ c brown sugar

4 Tbl butter, melted

1 tsp vanilla

¼ c granulated sugar

2 eggs

1 ¼ c flour

2/3 c quick oats

½ tsp baking powder

generous pinch salt

¼ c peanut butter chips, plus more for drizzling

1.5 oz (generous ¼ c) chopped walnuts

*NOTE: on the spices these are just estimates. I didn’t measure them out, I just sprinkled them over the apples and sugar. Feel free to add more ginger and nutmeg, I’m not a fan of these spices, so I used less of them. 

Combine apples, brown sugar and spices in bowl; give it a quick stir to combine. 

Over med-low heat sauté the apples, until tender and caramelized about 3- 5 minutes. Set aside to cool. 

In a bowl, stir together flour, oats, flaxseed meal, baking powder, and salt in a bowl. Set aside. 

In a mixing bowl, add sugar, melted butter, and vanilla in a bowl. Whisk in the eggs.  

Add the apples and stir. Stir in the dry ingredients, along with the chips and nuts, and with a rubber spatula (or wooden spoon), stirring until just combined. Cover dough and chill in refrigerator for 30 minutes minimum. 

When ready to bake, remove dough from fridge and preheat oven to 350F.  

Line a baking sheet with parchment paper or silicone baking mat. With wet hands, take the dough and form it into a rectangular loaf. Bake for about 30 minutes, until golden brown. Remove. 

Allow to cool for 15 minutes. Using a serrated knife, cut loaf into desired portion size. Bake the pieces for about 6 minutes on each side, until golden and toasted. 

Drizzle melted peanut butter chips over pieces. ** Allow to cool completely, before storing in an airtight container.

**NOTE: I put a handful of peanut butter chips with a bit of vegetable shortening into a snack size Ziploc bag. Leaving bag open I microwaved, on defrost, in 30 second intervals until melted. Then seal up the bag, squeeze the chips to one corner, snip off a tiny bit of the corner and drizzle over biscotti.

Or you could just melt the chips and drizzle using a spoon or fork.

http://www.surlykitchen.com/2012/01/caramelized-apple-peanut-butter.html

Candy Cane Biscotti

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, at room temperature

1/2 cup sugar

3 large eggs, at room temperature

2/3 cup crush peppermint candy canes, plus extra for garnish

14 oz white chocolate (use bars, not chips)

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

Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. With the mixer on low, add the dry ingredients and beat just until incorporated. Use a rubber spatula to fold in the candy cane pieces.  

Divide the dough into 4 equal pieces. Shape each into a log that is roughly 9-inches by 1 1/2-inches. Transfer them to the prepared baking sheet, spacing them about 3 inches apart. Bake for 18-20 minutes, or until the logs are light golden brown and cracked and top. Transfer the pan to a wire rack and let the logs cool for 10 minutes on the baking sheet. Reduce the oven to 325 F. 

Working with one log at a time, cut into 1/2-inch slices on the diagonal using a serrated knife. Transfer the biscotti to the baking sheet, cut side down. Bake for 12-15 minutes, or until the biscotti are light golden brown and crisp on both sides. Transfer the pan to a wire rack and cool completely. 

Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir occasionally until melted. Dip half of each biscotti cookie into the melted chocolate, letting the excess drip off before transferring to a sheet of wax paper. Garnish with extra crushed candy canes while the chocolate is wet, if desired. Let the chocolate set then store in an airtight container.

Makes about 3-4 dozen

http://traceysculinaryadventures.blogspot.com/2011/12/candy-cane-biscotti.html

Maple Walnut Biscotti

Dry:

1-3/4 cup all-purpose flour

1/2 cup yellow cornmeal

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts

Wet:

2 large eggs

1/2 cup pure maple syrup (I used light amber)

1 teaspoon pure vanilla extract

Whisk together dry ingredients. Set aside. Whisk together wet ingredients. Make a well in the center of dry ingredients and pour wet ingredients into well. Stir until dry ingredients just come together. 

Divide dough into two pieces. 

Form into logs on top of parchment paper. Move parchment to cookie sheet. 

Bake 25 minutes at 350. Remove from oven and let cool 15 minutes. Turn oven down to 325. Cut into slices and return to oven for 10 minutes. Flip biscotti and bake another 5 minutes. Remove from oven and cool.  

Coat with glaze.

Glaze: 

I melted 3 squares of white chocolate coating with a capful of maple extract and about a 1/4 of half and half. This made it quite watery. I stirred in just enough confectioners’ sugar to thicken the glaze some. I then dipped the bottom of the biscotti in the glaze and spread the glaze with the back of a spoon. I sat the biscotti upright (with glaze on top) until dry. This glaze was delicious!

http://www.grumpyshoneybunch.com/2008/10/i-thought-it-was-fall.html

Macadamia Rum Biscotti with Rum Glaze

Biscotti:

2-1/2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup chopped macadamia nuts

2/3 cups sugar

1/2 cup light olive oil*

2 eggs

1 tablespoon Captain Morgan's 100 proof Spiced Rum

Glaze:

1/2 cup confectioners sugar

1 tablespoon Captain Morgan's 100 proof Spiced Rum

*Note, I used Crisco Light Olive Oil - this is very, very mild in flavor and a great oil to use for health reasons!

Pre-heat oven to 350 degrees.  Line cookie sheet with parchment paper. 

Mix flour through salt together in mixing bowl to combine.  Set aside. 

Stir together olive oil, sugar, eggs, and rum until thoroughly incorporated.  Stir in 1/2 flour mixture until all ingredients are wet.  Stir in remaining flour.  Turn out onto a lightly floured board and knead a few times to bring it all together smoothly.  Divide dough in half and shape each half into a log about 1/2 inch thick.  Bake for 30 minutes or until toothpick comes out clean when inserted into center of dough.  Cool about 15 minutes and then slice diagonally with a serrated edged knife into bars.  I do this right on the cookie sheet.  Leave biscotti standing upright and leave about 2 inches between each cookie to allow the heat to hit all sides of the cookie.  Bake another 15 minutes.  Remove from oven and cool on cookie sheet. 

To glaze, stir together the confectioners’ sugar and rum.  Drizzle over top of biscotti.  I used a sandwich baggie and snipped off the corner of the bag to squeeze the drizzle through in an even stream.  Let sit for about 1/2 hour to allow glaze to dry. 

These biscotti are crunchy but not so hard they will break your teeth!  I think they are the perfect crunch.  Give them a try and mix up the flavor and nuts, YUM!

http://www.grumpyshoneybunch.com/2011/10/macadamia-rum-biscotti-with-rum-glaze.html

White Chocolate Oreo Biscotti

Biscotti are Italian cookies. 

They’re baked twice to make them crunchy. I personally like them once baked, but I definitely don’t mind them twice-baked. Especially when they have Oreo’s in them, like these.

White Chocolate Oreo Biscotti

Food.com

Ingredients:

1 cup sugar

1/3 cup butter, melted

3 eggs

2 teaspoons vanilla extract

3 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

16 Oreo cookies, coarsely chopped

2 ounces semisweet chocolate or 2 ounces white chocolate, melted

Directions:

1. Beat sugar, butter, eggs and vanilla in large bowl with electric mixer at medium speed until blended.

2. Stir in flour, baking powder and salt.

3. Fold in chopped cookies.

4. Divide mixture in half.

5. With floured hands, shape each half into a 9×3-inch loaf on a lightly greased large baking sheet.

6. Bake at 350° for 30-35 minutes or until golden brown and toothpick inserted in the centers come out clean.

7. Remove from oven; cool for 10 minutes.

8. Cut each loaf diagonally into 15 (1/2-inch thick) slices.

9 Place slices, cut side up, on same baking sheet.

10. Bake for 10 to 12 minutes more on each side or until lightly toasted.

11. Drizzle tops with melted chocolate.

http://www.whatkatiesbaking.com/2011/11/18/white-chocolate-oreo-biscotti/

Almond Joy Biscotti

1 teaspoon baking powder

1/8 teaspoon salt

2 cups all-purpose flour

3/4 cup granulated white sugar

3 large eggs

1 1/2 teaspoon pure vanilla extract

1/4 cup sweetened shredded coconut

1/4 cup almond slices, toasted

1/4 cup chocolate chips

Preheat oven to 300 degrees F and line a baking sheet with parchment paper. 

In a small bowl lightly beat the eggs and extracts together. Set aside. 

In a bowl of your stand mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding the coconut, almonds and chocolate chips about halfway through. With floured hands divide dough in half. On a lightly floured surface roll dough into a log about 10 inches long and 3 inches wide. Transfer log to the prepared baking sheet and bake for 35-40 minutes, or until firm to the touch. Note - logs will spread during baking. Remove from oven and let cool on a wire rack for about 10 minutes. 

Transfer log to a cutting board and using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. 

If you wanted to dip them in chocolate.... 

While biscotti is cooling, place 1-2 squares of chocolate almond bark in a mug and melt in the microwave until melted smooth (about 1 minute to 1 1/2 minutes). 

Dip 1/3 or 1/2 of the biscotti into the melted chocolate and place on parchment to cool and harden.

http://joelens.blogspot.com/2008/12/almond-joy-biscotti.html

S'mores Biscotti

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 cup crushed graham cracker crumbs

1/3 cup granulated sugar

3/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup unsalted butter, melted

1/2 of a (7 ounce) jar marshmallow cream

1 large egg

1/2 teaspoon vanilla extract

3/4 cup chopped milk chocolate

1/2 cup white chocolate chips

1/2 cup crushed graham crackers (leave slightly chunky)

Heat oven to 325 degrees F. Coat a cookie sheet with cooking spray. 

In a large mixing bowl, whisk together flour, cocoa powder, graham cracker crumbs, sugar, baking powder and salt. In an additional large mixing bowl, whisk together butter, marshmallow cream, egg and vanilla until well combined; stir in dry ingredients until a stiff dough forms. Stir in milk chocolate until combined. 

Dump dough onto cookie sheet and form two (about 5 inches in length) logs. Bake 30 minutes. Remove cookie sheet from oven and cool 30 minutes. Reduce oven temperature to 300 degrees F. 

Transfer logs to a cutting board and diagonally cut into (1/2 inch thick) slices. Place on cookie sheet; bake 10 minutes, flip, and bake an additional 10 minutes. Transfer to wire racks to cool. 

Melt white chocolate in a small bowl in the microwave for 1 minute, stirring every 20 seconds until melted. Dip sides of biscotti in white chocolate, followed by graham cracker crumbs.

Makes about 1 1/2 dozen

Recipe Source: http://www.visionsofsugarplum.com/2010/10/smores-biscotti.html

Cannoli Biscotti

2 1/4 cups cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup unsalted butter, plus an additional tablespoon, melted, divided use

1/4 cup ricotta cheese

1 large egg

1 tablespoon amaretto liqueur

1 teaspoon vanilla extract

1/3 cup granulated sugar

3/4 cup dark chocolate chips

1/2 cup finely chopped pistachios, toasted

1/4 cup confectioners' sugar

Preheat oven to 325 degrees F. Spray a large sheet pan with cooking spray. 

In a medium sized mixing bowl, sift together cake flour, baking powder and salt.

In a large mixing bowl, whisk together 1/4 cup melted butter, ricotta cheese, egg, amaretto and vanilla until well combined; whisk in granulated sugar until combined. Stir flour mixture into wet ingredients until combined; stir in chocolate chips and pistachios until combined. Lightly knead dough together on a floured surface, form into a 10X4-inch log, and place on prepared sheet pan. 

Bake for 25 minutes or until set and slightly golden. Cool 10 minutes before transferring to a cutting board; slice very ends off, and diagonally slice log into 12 equal pieces (about 1/2-3/4-inch thick). Place slices onto sheet pan, cut side down, and bake an additional 20-25 minutes, or until slightly crisp; transfer to wire racks to cool completely. 

Melt the additional 1 tablespoon butter, and brush onto outer edge of biscotti; dip biscotti into confectioners' sugar to coat completely. 

Makes 12 big delicious biscotti.

Recipe Source: http://www.visionsofsugarplum.com/2009/01/cannoli-biscotti.html

Lemon Limoncello Biscotti

Adapted from Cooking Light 

2 3/4 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1 1/2 tablespoon grated lemon rind

2 tablespoons Limoncello (or lemon juice)

1 tablespoon vegetable oil

3 large eggs

Cooking spray

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, Limoncello, 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.

Note:  After slicing the biscotti, I place the cut cookies "standing up" rather than on one side or the other and bake for 16-18 minutes - alleviates turning!

Recipe Source: http://livlifetoo.blogspot.com/2011/04/lemon-biscotti-and-limoncello-for.html