Biscotti

Generic Biscotti:

2 cups (250 g) flour.

1 cup (200 g) sugar

2 large eggs

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (80 g) slivered almonds

2 tablespoons minced orange zest (about half an orange's zest)​

 

("How to" for generic Biscotti is at the bottom of the page with pictures)

Lemon Pistachio Biscotti

2 1/4 cups all-purpose flour

3/4 cup sugar

3 large eggs

1 1/2 teaspoons baking powder

6 ounces (about 1 1/2 cups) unsalted pistachios

Finely grated zest of 2 medium lemons

3 tablespoons strained the lemon juice

1 teaspoon vanilla extract

2 cookie sheets or jelly roll pans covered with parchment or foil.

 

Set a rack in the middle of the oven and preheat to 350°.

In a medium bowl, combine the flour, sugar, and baking powder; stir well to mix. Stir in the pistachios.

In another bowl, whisk the eggs with the lemon zest, juice, and vanilla. Use a rubber spatula to stir the egg mixture into the dry ingredients. Continue to stir until a stiff dough forms.

Scrape the dough onto a lightly floured work surface and divide it in half.

Roll each half under the palms of your hands into a cylinder a little shorter

than your baking sheet. Place the logs of dough on the baking sheet, making

sure they are not too close to each other or to the sides of the pan. With the palm of your hand, press down gently to flatten the logs.

Bake for about 25 to 30 minutes, or until the logs are well risen and have spread to about double their size. The logs are done when pressed with a fingertip, they feel firm. Place the pan on a rack to cool the logs completely.

Reset the racks in the upper and lower thirds of the oven. Reduce the oven temperature to 300°F. Place each of the cooled logs on a cutting board and cut it into 1/3-inch thick diagonal slices. Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to leave space between them. Bake the biscotti for about 15 or 20 minutes or until they are dry and lightly golden. Cool on the

pan on a rack.

Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

Makes about 60 biscotti

Be careful on the second baking of these biscotti — if they get a little too dark the pistachios will turn brown and you'll lose their lovely green color.

 

Orange and Almond Biscotti

 

While all Italian cookies are referred to as biscotti, these are really "biscotti," which means they are baked twice. True biscotti are made in many different

flavor combinations in many different parts of the country. These delicate ones come from the region of Lazio, where Rome is located. The secret to the

cookies' lightness is not to use too much flour and to freeze the dough before forming it into logs.

 

3 cups all-purpose flour

1 cup sugar

3 large eggs

4 teaspoons baking powder

7 tablespoons unsalted butter, room temperature

3/4 cup chopped blanched almonds (about 3 1/2 ounces)

1/2 cup finely chopped candied orange peel

3 tablespoons orange liqueur or brandy

1 large egg yolk, beaten to blend

 

Preheat oven to 350°F. Line 3 baking sheets with waxed paper. Lightly flour waxed paper. Sift flour and baking powder into medium bowl. Beat sugar and butter in large bowl until blended. Add eggs, 1 at a time, beating until fluffy.

Mix in nuts and candied orange peel. Add flour mixture and liqueur; beat until well blended.

Spoon dough out onto 1 prepared baking sheet, pressing to form a 12-inch-long rectangle, about 5 inches wide (dough will be very soft). Place in freezer until firm, about 30 minutes.

Cut chilled dough lengthwise into 3 strips. Shape each strip on a lightly floured surface into 12-inch-long, 1 1/2-inch-wide and 1-inch-high log. Transfer logs to remaining 2 prepared sheets, 1 log on 1 sheet and 2 logs on the second sheet, spacing 2 inches apart. Brush logs with egg yolk.

Bake until golden and firm to touch (dough will spread), about 30 minutes. Cool completely on baking sheets. Reduce oven temperature to 325°F.

Using a serrated knife, cut logs into 3/4-inch-wide diagonal slices. Stand biscotti slices upright on 2 heavy large baking sheets. Bake until biscotti is pale golden, about 25 minutes. Transfer to racks and cool.

(Can be prepared 1 week ahead. Store in airtight container.)

Makes 60.

 

Almond Ginger Biscotti

These biscotti can be baked in different size pans — even free form on a baking sheet —  pending on what shape you’d like them to be. We used an 11- by 4-inch pan for a square shape. A 9- by 5- by 3-inch pan yields a long, narrow rectangle. The cooking time will not be affected by the pan you use.

 

1 cup unbleached all-purpose flour

1/2 cup sugar

1 large egg

1/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup whole almonds with skins

1/2 cup crystallized ginger

1 1/2 teaspoons ground ginger

1 large egg white

1/2 teaspoon vanilla

 

Special equipment: an 11- by 4-inch loaf pan (see note, above) Preheat oven to 300°F. Butter loaf pan and line bottom with wax paper. In a shallow baking pan toast almonds in middle of oven until a shade darker, about 10 minutes. Cool nuts and very coarsely chop. Finely chop crystallized

ginger. Into a bowl sift together flour, sugar, ground ginger, salt, and baking soda. In another bowl with an electric mixer beat together whole egg, egg white, and vanilla. Stir in flour mixture and beat until combined well. Stir in almonds and crystallized ginger.

Press dough into loaf pan and bake in middle of oven until pale golden, about 45 minutes. Turn loaf out onto a rack and cool 10 minutes. On a cutting board with a serrated knife cut loaf crosswise into 1/8-inch-thick slices. Arrange biscotti on a baking sheet and bake in middle of oven until crisp, about 15

minutes. Cool biscotti on rack. Biscotti keep in an airtight container at cool room temperature 2 weeks.

Makes about 30 biscotti.

 

Apricot Ginger Biscotti

1 1/3 cups all-purpose flour

1/2 cup sugar

2 large eggs

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/3 cup dried apricots (about 2 ounces)

1 teaspoon water

1/2 teaspoon vanilla

2 tablespoons chopped candied ginger (about 1 ounce)

 

Preheat oven to 325° F. Lightly butter a baking sheet and dust with flour, knocking out excess flour.

In a bowl soak apricots in boiling hot water to cover 5 minutes. Drain apricots well and pat them dry with paper towels. Chop apricots fine. In another bowl lightly whisk together eggs and transfer 1 teaspoon egg to a small bowl. Whisk water into the 1 teaspoon egg and reserve egg wash.

In a large bowl with an electric mixer blend flour, sugar, baking soda, baking powder, and salt. Add remaining egg and vanilla and beat until a dough forms (dough will be sticky). Stir in apricots and ginger.

Turn dough out onto a floured surface and knead 6 times. Working on a baking sheet, with floured hands form dough into a 6 1/2- by 4 1/2-inch rectangle.

Brush rectangle with some reserved egg wash and bake in middle of oven 30 minutes. Cool rectangle on baking sheet on a rack 10 minutes. Loosen rectangle from baking sheet with a metal spatula and carefully transfer to a cutting board.

Cut rectangle crosswise into 1/2-inch-thick slices. Arrange biscotti, cut side down, on baking sheet and bake 10 minutes on each side, or until pale golden. Transfer biscotti to rack and cool. Biscotti keep in an airtight container at room temperature 3 days or frozen 1 month.

Makes about 12 biscotti.

 

Cashew Orange Biscotti

These biscotti are equally delicious made with roasted almonds, pecans, or hazelnuts in place of the cashews.

 

2 cups unbleached all-purpose flour

1 cup sugar

4 large eggs

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups roasted cashews (about 7 ounces)

1 tablespoon freshly grated orange zest

1 teaspoon vanilla

1 teaspoon water

 

Preheat oven to 300°F. and butter a large baking sheet.

Coarsely chop cashews. Into a bowl sift together flour, sugar, baking soda, and salt. In another bowl with an electric mixer beat together 3 eggs, zest, and

vanilla until just combined. Stir in flour mixture and beat until a stiff dough is formed. Stir in cashews.

In a small bowl beat together water and remaining egg to make an egg wash.

On baking sheet with floured hands form dough into two 12-inch-long logs and flatten slightly. Brush logs with some egg wash. Bake logs in middle of oven

until golden, about 50 minutes. Cool logs on baking sheet on a rack 10 minutes.

On a cutting board with a serrated knife diagonally cut logs into roughly 1/3-inch-thick slices. Arrange biscotti, a cut side down, on baking sheet and

bake in middle of oven until crisp, about 15 minutes. Cool biscotti on rack.

Biscotti keep in an airtight container at cool room temperature 2 weeks.

Makes about 60 biscotti.

 

Chocolate, Almond And Dried Cranberry Biscotti

1 1/2 cups all purpose flour

3/4 cup sugar

3 large eggs

2 teaspoons baking soda

1/8 teaspoon salt

1/2 cup unsweetened cocoa powder

2 teaspoons vanilla extract

1/4 cup (1/2 stick) unsalted butter, melted

1 cup dried cranberries

1 cup sliced almonds

8 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped (optional)

 

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Sift first 5 ingredients into

large bowl. Whisk eggs and vanilla in medium bowl to blend. Using electric mixer, beat eggs and melted butter into dry ingredients. Stir in cranberries and

almonds.

Turn dough out onto floured surface. Using floured hands, divide dough into 3 equal pieces. Shape each into 8x2x3/4-inch log. Place 2 logs on 1 baking sheet,

spacing evenly, and 1 log on second sheet.

Bake logs 12 minutes. Reverse position of baking sheets. Bake logs until firm and dry to touch, about 12 minutes longer. Remove from oven. Reduce oven

temperature to 325°F.

Transfer logs to work surface. Using serrated knife, cut hot logs diagonally into 1/2-inch-thick slices. Place slices, cut side down, on same baking sheets. Bake biscotti until dry and

slightly darker, about 10 minutes. Transfer to racks; cool.

If desired, stir white chocolate in bowl set over saucepan of barely simmering water until smooth.

Remove from over water. Dip biscotti 1 at a time into chocolate, holding cookie at angle and coating 1 inch of each. Return to same baking sheets. Chill until chocolate is set, about 20 minutes. (Can be made 3 days ahead. Arrange between sheets of waxed paper in airtight containers; store at room

temperature.)

Makes about 36.

 

Chocolate-Hazelnuts Biscotti

3 cups all purpose flour

2 cups sugar

3 large eggs

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups hazelnuts, toasted, husked

2/3 cup unsweetened cocoa powder

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

1 cup semisweet chocolate chips

 

Preheat oven to 350°F. Line heavy large baking sheet with parchment paper.

Grind 1/2 cup toasted hazelnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in

another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted

hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.

Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing

2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15

minutes. Maintain oven temperature.

Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Chocolate-Hazelnut Biscotti can be

prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)

Makes about 4 dozen.

 

Pistachio Biscotti Thins

For a curved tuile-like shape, these cookies may be draped over a rolling pin after their second baking, while they are still warm. If the cookies become too

brittle to form on the rolling pin, return baking sheets to oven for a few seconds to allow the cookies to soften.

parchment paper

 

3/4 cup all-purpose flour

4 large egg whites

2/3 cup sugar

1/3 cup (2 ounces) shelled natural pistachios or blanched almonds

1/2 teaspoon vanilla

 

Preheat oven to 350°F. and line bottom and sides of a 9 1/4 x 5 1/2 x 2 3/4-inch metal loaf pan with parchment paper.

In a large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Gradually beat in sugar and beat until meringue holds

stiff, glossy peaks. Sift flour over meringue and fold in with nuts and vanilla gently but thoroughly. Spoon meringue mixture into loaf pan, smoothing top,

and bake in middle of oven until golden, 25 to 30 minutes. Cool loaf in pan on a rack 15 minutes and turn out onto rack to cool completely.

Reduce temperature to 300°F.

Peel off parchment and with a serrated knife cut loaf crosswise into 1/8-inch-thick slices. Arrange slices about 1/2 inch apart on 2 baking sheets and

bake in upper and lower thirds of oven, switching position of sheets halfway through baking, about 20 minutes total, or until pale golden and crisp. Cool

cookies on sheets on racks. Cookies keep in an airtight container at cool room temperature 1 week.

Makes about 36 cookies.

 

Chocolate-Dipped Cherry-Hazelnut Biscotti

If you spend one afternoon in the kitchen, there will be cookies for everyone on your list. You'll need at least a four-quart bowl to mix the large amount of

dough.

 

3 cups all purpose flour

3 cups sugar

4 large eggs

2 teaspoons baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

4 teaspoons grated orange peel

2 1/2 cups hazelnuts (about 9 ounces), toasted, husked, coarsely chopped

1 3/4 cups dried tart cherries (about 8 1/2 ounces)

1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped Unsweetened cocoa powder

 

Position 1 rack in center and 1 rack in top third of oven and preheat to 325°F.

Using handheld electric mixer, beat sugar and butter in very large bowl until well blended. Beat in eggs 1 at a time just until blended. Mix in orange peel,

baking soda and salt. Add 3 cups flour, hazelnuts and dried cherries; stir until well blended. Add 3 cups flour, 1 cup at a time, stirring until well incorporated.

Transfer dough to floured work surface. Divide into 4 equal pieces. Knead each piece until dough holds together well. Form each piece into 9-inch-long

by 3-inch-wide log. Place 2 logs on each of 2 large ungreased baking sheets, spacing about 3 inches apart (logs will spread during baking). Bake until logs

are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking, about 55 minutes. Cool logs on baking

sheets 15 minutes. Maintain oven temperature.

Using long wide spatula, transfer logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices cut side down on 2 baking sheets. Bake biscotti 10 minutes.

Turn biscotti over; bake until light golden, about 10 minutes longer. Transfer to racks and cool completely.

Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. Remove from over water. Dip 1 cut side of each biscotti into melted chocolate to about 1/4-inch depth. Gently shake off excess chocolate. Place biscotti, chocolate side up, on baking sheets. Refrigerate until chocolate is

firm, about 35 minutes. Dip pastry brush in cocoa, then lightly brush cocoa over chocolate on each biscotti. (Can be made ahead. Store in airtight containers up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)

Makes about 5 dozen.

 

Dried Cranberry And White Chocolate Biscotti

2 1/2 cups all purpose flour

1 1/2 cups sugar

2 large eggs

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/2 teaspoon almond extract

1 1/2 cups dried cranberries (about 6 ounces)

1 egg white

6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped, or white chocolate chips Preheat oven to 350°F. Line heavy large baking sheet with parchment paper.

Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs

and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each

piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until

foamy; brush egg white glaze on top and sides of each log.

Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work

surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10

minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes.

Transfer biscotti to rack.

Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water.

Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.)

Makes about 28.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat the oven to 350°F (175°C). Whisk the flour, baking powder, and salt together.

Select a mixing bowl that is large enough to hold all the ingredients and still provide enough room to fold them together without making a mess.

Break two large eggs into the large mixing bowl and add the sugar. Whisk to combine.

Continue whisking the sugar and eggs until the color has lightened to a pale yellow. I like using a spare piece of mesh cabinet liner to keep the bowl from shifting while I'm whisking.

mixture. Using a spatula, stir once or twice to combine.

Working in batches, pour enough of the flour mixture to cover the surface of the egg mixture. Use a spatula and fold in the flour using as few strokes as possible.

Add more flour and fold until all the flour has been integrated. Folding is performed by using a spatula to scoop from either the side or the middle of the mixture and lifting and "folding" (basically movign the spatula laterally and then flipping it over to drop the mixture) onto another part of the mixture. Rotate the bowl each fold.

formation of too much elastic gluten. The presence of too much gluten will defeat the delicate and crisp texture we are trying to achieve and result in a possibly chewy product.​

Bake the loaves at 350°F (175°C) for 40 minutes (rotating the pan once after twenty minutes). The loaves should have just started to crack. (Don't wait for big cracks or you might overcook the biscotti.)

Remove the loaves from the pan and place them on a wire rack to cool for at least ten minutes. This cooling step is extremely important to your non-dominant hand as it will be holding the loaf while you cut it in the next step.

After some cooling, move a loaf to a cutting board and cut diagonally into 3/8-in. (1 cm) thick pieces. Do the same to the other loaf. The interior of each biscotto should still be just a little moist (while the exterior is nice and hard). The crust of the loaf will probably be quite hard, so use a large serrated knife such as a bread knife for this job.

Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If the biscotti are placed too close together, they could get a little soft or soggy as they cool.

Once the biscotti have fully cooled, they can be consumed as is, or chocolate dipped. To chocolate dip, simply break up the chocolate of your choice (dark chocolate is Tina's favorite) and place in a large metal mixing bowl. I find it easier to dip biscotti in large quantities of chocolate, so I usually make two batches of biscotti (4 loaves), and melt about 250 g (a bit more than 1/2 pound) chocolate. For one batch, 125 g (about 1/4 pound) chocolate should be enough. Using a flat bottomed mixing bowl also makes it easier to dip (otherwise you may need to transfer the chocolate to another container after melting to dip the biscotti).

Place the mixing bowl with the chocolate over a saucepan containing about an inch of water (but not so much that the mixing bowl will actually make contact with the water). Bring the water to a boil and then reduce the heat to a simmer. Once the chocolate begins to melt, you can turn off the heat and let the residual heat and steam continue to heat the bowl and melt the chocolate.

Stir occassionally to check when the chocolate has completely melted. Once the chocolate has melted, you can leave the mixing bowl over the hot water to keep the chocolate warm and melted as you dip the biscotti.

Dip each biscotto in the chocolate by inserting the flat bottom into the chocolate. Use a spatula to remove any excess chocolate and then lay the biscotto (chocolate side down) on a silicone mat or sheet of parchment paper. Repeat until all the biscotti have been dipped. The biscotti can then be left to cool on its own or placed in the refrigerator.

Split the batter in half and place the two rough balls onto a non-stick baking sheet (such as a silicone baking mat or parchment paper set in a half sheet pan). With your hands, form the batter into two loaves of approximately 10-in. (25 cm) by 2 in. (5 cm) each. Wetting your hands just a bit may help with molding the loaves since the batter will be fairly sticky.