How to make biscotti hard and crunchy, bold in flavor, but not too hard to eat, follows a simple technique. The twice-baked cookies are so versatile you'll enjoy the treats throughout the day from early breakfast to midnight snack. You can pair the crispy biscuits with coffee, tea, milk, hot chocolate, even wine. Cantucci are even a great accompaniment to dessert. Once you learn method, you'll be making biscotti like an Italian.
Biscotti take America by storm a history
Do you like biscotti { Italian pronunciation bee-skoat-tee}? We do a lot.
The term biscotti is the plural of biscotto, which roughly translated, means twice cooked.
When I was five, if you would have asked me do I like biscotti, I would have answered what kind? You see, biscotti meant cookies. A generic term.
The popular Italian cookie has a history all the way back to the Roman Empire. Then the biscotti were more a convenience for travelers.
It took a Tuscan baker to whip up a batch and serve it with the local sweet wine. The dry crunchy texture was perfect for soaking up the wine. I bet that baker made a fortune on biscotti and wine.
It wasn't until the 1980's when Italian immigrants brought the biscotti to America and the tradition of dunking the biscuits in their coffee. The coffee houses embraced this time-honored tradition with a passion.
Modern biscotti trace their origin to the Tuscan region of Italy : Cantucci Di Prato.
We not only make these goodies at Christmas time to give as gifts, we also make them throughout the year. . .
. . .for some very appreciative grandsons. 🙂
Biscotti baking at Christmas time takes on a different tone -- we step up production and we crank out quite a few dozens of the double-baked crunchy biscuits.
One year we made 20 different varieties. . . and we didn't keep any for ourselves.
While turning out batch after batch we came to realize that it's almost impossible to add too much flavor. Biscotti means twice baked and it's because you bake them twice that you have to load up on the flavor.
You see, the heat from twice baking them decreases the volatile flavor compounds used in them.
Something else we came to realize . . . you can use one or two recipes and build on them for a variety of flavors. The method of making the biscotti is practically the same for every recipe. We apologize for making this such a long post but we wanted to make sure you had the biscotti recipes we like and the technique you can use for any biscotti recipe.
Once you learn how to make biscotti . . . you can be confident in making any variety you like.
The dough is very stiff and sticky. Once you get used to handling it, it doesn't take much to keep it under control and get it to form in the two long rectangles.
It's important that the kitchen parchment be sprayed with vegetable oil as well as the spatula that you use to form the rectangle. We bake the dough in a preheated oven -- the heat depends on the recipe.
The next important step is after the first baking -- you let the biscotti rest for 25 minutes and when you are ready to cut the rectangle into slices you spritz the top of the dough with water as well as the serrated knife. The slices are ¾" thick.
Once the two rectangles are sliced, the biscotti are placed on a cookie sheet cut side down. We prefer using a cooling rack for the second bake because they dry out more evenly. The second bake will take from 15 to 30 minutes depending on the recipe.
Let the biscuits cool completely on the cooling rack before serving.
Italians have been turning out biscotti since the Renaissance. They've taken these special twice-baked biscuits and dunked them in their coffee as well as their wine.
Basic biscotti are simple cookies to make. They are quickly put together and they keep well. They are ideal for packing in lunch boxes and they travel well in the mail.
Another biscotti recipe we found that is a bit unusual but everyone loves is Piña Colada Biscotti
There are hundreds of recipes for biscotti and this is just the beginning. 🙂
📖 Recipe
Almond Biscotti
Ingredients
- 1 cups 5 ounces whole almonds, lightly toasted in non-stick skillet
- 1 ¾ cups 8 ¾ ounces all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs plus 1 large egg white beaten with pinch salt
- 1 cup 7 ounces sugar
- 4 Tablespoons unsalted butter melted and cooled { this is ½ stick}
- 1 ½ teaspoons almond extract
- ½ teaspoon vanilla extract
- Vegetable oil spray
- Water spritzer
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Using pencil and ruler, draw a 12 by 6 inch rectangle on a piece of kitchen parchment. Spray kitchen parchment with vegetable oil spray on unmarked side and place it pencil side down on baking sheet.
- Pulse the 1 cup of almonds in food processor until coarsely chopped, 8 to 10 pulses; transfer to bowl and set aside. Add flour, baking powder, and salt; process to combine, about 15 seconds. Transfer flour mixture to second bowl. Process 2 eggs in now empty food processor until lightened in color and almost doubles in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Add melted butter, almond extract, and vanilla and process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of the flour mixture over egg mixtures and, using spatula, gently fold until just combined. Add remaining flour mixture and chopped almonds and gently fold until combined.
- Using floured hands, form the dough into a 12 by 6 inch rectangle using the penciled lines as a guide. Spray the loaf lightly with oil spray. Using rubber spatula lightly coated with oil spray, smooth tops and sides of rectangle. Using a sharp knife coated with oil spray, cut the loaf in half making it into two- 3 by 12 inch loaves. Separate loaves leaving 2 inches between them Gently brush tops of loaves with egg wash. Bake until loaves are golden and just beginning to crack on top, 25 to 30 minutes, rotating pan halfway through baking.
- Let loaves cool on baking sheet for 25 minutes. Transfer loaves to cutting board. Gently spray water on top of loaf and on a serrated knife. Slice each loaf on a slight bias into ¾ inch-thick-slices. Lay slices, cut side down, about ¼ inch apart on a wire rack set in a rimmed baking sheet. Bake until crisp and golden brown on both sides, about 35 minutes. Let cool completely before serving. Biscotti can be stored in an airtight container for up to 1 month or frozen until ready to serve.
Notes
- Inspired by Cook's Illustrated Technique
Nutrition
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Anise and Almond Biscotti
Ingredients
- 1 cup 3 ¾ ounces sliced almonds
- 1 ¾ cups 8 ¾ ounces all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons anise seeds
- ¼ teaspoon salt
- 2 large eggs plus 1 large white beaten
- 1 cup 7 ounces sugar
- 4 Tablespoons unsalted butter melted and cooled
- 4-5 drops anise oil
- ½ teaspoon vanilla extract
- Vegetable oil spray
- Spritzer with water
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Using pencil and ruler, draw a 6 by 12 inch rectangle on a piece of kitchen parchment and place parchment penciled side down on baking sheet. Spray with oil on the unmarked side of the parchment sheet.
- In bowl of food processor add flour, baking powder, anise seeds, and salt: process to combine, about 15 seconds. Transfer flour mixture to bowl. Process 2 eggs in now-empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Add melted butter, anise oil, and vanilla; process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and, using spatula, gently fold until just combined. Add remaining flour mixture and sliced almonds and gently fold until just combined.
- using floured hands, form the dough into a 12 by 6 inch rectangle using the penciled lines on the parchment sheet as a guide. Spray the loaf lightly with oil spray. Using a rubber spatula lightly coated with oil spray, smooth top and sides of the rectangle. Using a sharp knife coated with oil spray, cut the loaf in half making it into two 3 by 12 inch loaves. Separate loaves leaving a 2 inch space between them. Gently brush tops of loaves with egg wash. Bake until loaves are golden and just beginning to crack on top, 25 to 30 minutes, rotating pan halfway through baking.
- Let the loaves cool on baking sheet for 25 minutes. Transfer loaves to cutting board. gently spray water on top of loaf and the serrated knife. Slice each loaf on a slight bias into ¾-inch-thick-slices. Lay slices, cut side down, about ¼ inch apart on wired rack set in rimmed baking sheet. Bake until crisp and golden brown on both sides, about 35 minutes. Let cool completely before serving. Biscotti can be stored in airtight container for up to 1 month or freeze then thaw before serving.
Notes
- Inspired by Cook's Illustrated Technique.
Nutrition
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Double Chocolate Walnut Biscotti
Ingredients
- 2 cups all-purpose flour 8 ¾ oz.
- 3 tablespoon unsweetened cocoa powder .5 oz.
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ stick 6 Tablespoons unsalted butter, melted then cooled
- 1 cup sugar 7 oz.
- 2 large eggs
- 1 cup walnuts toasted then chopped (or use almonds)
- ¾ cup semisweet chocolate chips
- 1- 2 tablespoon confectioners' sugar
- Vegetable oil spray
- Spritzer with water
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Using ruler and pencil, draw a 4 by 12 inch rectangle on a piece of parchment. Place the pencil side down on a baking sheet and spray the unmarked side with vegetable oil.
- Pulse flour, cocoa powder, baking soda, and salt in food processor to combine, about 15 seconds. Transfer the flour mixture to a bowl. Process 2 eggs in now empty food processor until lightened in color and almost doubles in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Add melted butter and process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
- Using floured hands, form the dough into a 12 by 4 inch rectangle using the penciled lines as a guide. Spray the loaf lightly with oil spray. Using rubber spatula lightly coated with oil spray, smooth top and sides of rectangle. Using a sharp knife coated with oil spray, cut the loaf in half making it into two - 2 by 12 inch loaves. Separate loaves leaving 2 inch space between them. Sprinkle with confectioners' sugar. Bake loaves for 35 minutes, or until slightly firm to the touch.
- Let loaves cool on baking sheet for 25 minutes. Transfer loaves to cutting board. gently spray water on top of loaf and serrated knife. Slice each loaf on a slight bias into ¾-inch-thick slices. Lay slices, cut side down, about ¼ inch apart on wire rack set in rimmed baking sheet. Bake until crisp and golden brown on both sides, about 35 minutes. Let cool completely before serving. Biscotti can be stored in airtight container for up to 1 month.
Notes
Nutrition
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Walnut Cinnamon Biscotti with Variation- Chocolate Cinnamon Walnut Biscotti
Ingredients
- ¾ cup sugar
- ½ cup unsalted butter 1 stick melted and cooled
- 2 large eggs
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ coarsely chopped toasted walnuts
- 1 Tablespoon cinnamon
- Vegetable oil spray
- Spritzer with water
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Using ruler and pencil draw a 6 by 12 inch rectangle on a piece of kitchen parchment. Place the print side down on a baking sheet and spray with vegetable oil the unlined side of the parchment.
- Pulse flour, salt, baking powder and cinnamon in food processor to combine, about 15 seconds. Transfer flour mixture to bowl. Process 2 eggs in now empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Add melted butter and vanilla and process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and, using spatula, gently fold until just combined. Add remaining flour mixture and chopped walnuts and gently fold until just combined.
- Using floured hands, form the dough into a 12 by 6 inch rectangle using the penciled lines as a guide. Spray the loaf lightly with oil spray. Using a rubber spatula lightly coated with oil spray, smooth top and sides of rectangle. Using a sharp knife coated with oil spray, cut the loaf in half making it into tow 3 by 12 inch loaves. Separate loaves leaving 2 inch space between them. Press down lightly and flatten somewhat. Bake until set, about 25 - 30 minutes, rotating pan halfway through baking.
- Let loaves cool on baking sheet for 25 minutes. Transfer loaves to cutting board. Gently spray water on top of loaf and serrated knife. Slice each loaf on slight bias into ½-inch-thick slices. Lay slices, cut side down, about ½ inch apart on wire rack set in rimmed baking. Bake until crisp about 35 minutes. Let cool completely before serving. Biscotti can be stored in airtight container for up to 1 month.
Notes
- Variation: Chocolate Cinnamon Walnut Biscotti
- ¾ cup semisweet chocolate chips
- Follow the same procedure as above and add the chocolate chips along with the walnuts and the final flour mixture.
Nutrition
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Gingerbread Biscotti
Ingredients
- 2 cups plus 2 Tablespoons all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ⅛ teaspoon cloves
- Few grinds of black pepper
- ½ teaspoon coarse sea salt
- ½ cup dark brown sugar
- 7 Tablespoons unsalted butter melted and cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup almonds toasted ½ cup cinnamon chips, ⅛ cup or more Heath Bar Chips
- 1 large egg white beaten
- Vegetable oil spray
- Spritzer with water
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Using ruler and pencil, draw a 6 by 12 inch rectangle on a piece of parchment paper. Place the print side down on a baking sheet and spray the unmarked side of the parchment with spray oil.
- Pulse 1 cup almonds in food processor until coarsely chopped, 8 to 10 pulses; transfer to bowl and set aside. Add flour, baking powder, cinnamon, ginger, cloves, pepper and sea salt to food processor and pulse to combine, about 15 seconds. Transfer flour mixture to second bowl. Process 2 eggs in now empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugars until thoroughly combined, about 20-25 seconds.Add melted butter and vanilla extract and process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and, using spatula, gently fold until just combined. Add remaining flour mixture, chopped almonds, cinnamon chips and Heath bar chips and gently fold until just combined.
- Using floured hands, form the dough into a 12 by 6 inch rectangle using the penciled lines as a guide. Spry the loaf lightly with oil spray. Using rubber spatula lightly coated with oil spray, smooth top and sides of rectangle. Using a sharp knife coated with oil spray, cut the loaf in half making it into two - 3 by 12 inch loaves. Separate loaves leaving 2 inch space between them. Gently brush tops of loaves with egg wash. Bake logs until golden brown all over, about 25 minutes.
- Let loaves cool on baking sheet for 25 minutes. Transfer loaves to cutting board. gently spray water on top of loaf and serrated knife. Slice each loaf on slight bias into ¾-inch-thick slices. Lay slices, cut side down, about ¼ inch apart on wire rack set in rimmed baking sheet. Bake until crisp and golden brown, about 25 - 30 minutes. Let cool completely before serving. biscotti can be stored in airtight container for up to 1 month.
Notes
- Inspired by Smitten Kitchen.
Nutrition
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