5 Types Biscotti Recipes

Bacon Chocolate Chip Biscotti

Total time: About 2 hours
Active time: 45 minutes
Servings: About 3 dozen

Bacon Chocolate Chip Biscotti
(Smoky, salty, sweet, crunchy)

Ingredients:

  • 5 strips bacon
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 cup semisweet chocolate chips

Procedure:

  1. Fry bacon in skillet until browned and crisp, about 5 minutes. Transfer to paper towel-lined plate to drain. Allow bacon to cool completely. Transfer bacon to food processor and pulse until coarsely chopped. Set aside.
  2. Whisk flour, baking powder, and salt in medium bowl. In large bowl, beat butter and sugar with electric mixer until light and fluffy, two or three minutes. Add eggs one at a time and beat to combine. Add flour mixture and beat until blended. Stir in bacon and chocolate chips. Gather dough in ball and divide in half. Wrap each half in plastic and refrigerate until firm, 20 to 30 minutes.
  3. Line baking sheet with parchment paper. Preheat oven to 350ºF. On floured surface, roll each piece of dough out into a 12 to 14-inch log. Trasfer logs to baking sheet spacing them 3 to 4 inches apart. Bake until light golden and dry to the touch, about 30 minutes.
  4. Remove baking sheet from oven. Reduce oven temperature to 300ºF. Allow logs to cool for 15 minutes. Transfer logs to cutting board. Using serrated knife, slice logs on diagonal into 1/2-inch thick slices. Return slices to baking sheet, standing upright, and bake until dry and golden, 20 to 30 minutes.

Pistachio-Cherry Biscotti (American-style biscotti)

Pistachio-Cherry Biscotti

Servings: 16 biscotti
Ingredients:

  • 1 cup chopped pistachios
  • 1 cup sweet or sour dried cherries
  • 6 tablespoons (3/4 stick) unsalted butter
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 2 large eggs
  • 2 cups unbleached all-purpose flour

Procedure:

  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) a large (18 x 13-inch) baking sheet.
  2. In a medium-sized bowl, beat the butter, sugar, salt, vanilla, and baiting powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. Lower the mixer speed, add the flour, and mix until smooth. The dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon. Stir in the pistachios and cherries.
  3. Transfer the dough to the prepared baking sheet, shaping it into a rough log about 14 inches long. It will be about 2 1/2 inches wide and about 3/4 inch thick.
  4. Bake the dough for 25 minutes. Remove it from the oven and let cool on the pan anywhere from 5 to 25 minutes; just work it into the schedule of whatever else you’re doing in the kitchen. Five minutes before cutting, use a spray bottle filled with room-temperature water to lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.Reduce the oven temperature to 325°F. Wait another 5 minutes, then cut the biscotti into 1/4- to 3/4-inch slices. How thick you slice them depends on a number of factors. This recipe, without nuts or any add-ins, is easy to slice thin. Once you start adding chips, almonds, raisins, and other chunky ingredients, a 3/4-inch slice is more realistic. When you’re slicing, be sure to cut straight up and down, if you cut at an angle, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.
  5. Set the biscotti upright on the prepared baking sheet. Bake for 25 minutes. Remove from the oven and transfer them to a rack to cool.

Chocolate-Nut Biscotti

Chocolate-Nut Biscotti

Servings: 25 biscotti

Ingredients:

  • 3 tablespoons unsalted butter
  • 1/2 cup plus 2 tablespoons sugar
  • Grated zest of 1 orange
  • 2 large eggs
  • 2 cups all-purpose flour, plus extra for rolling
  • 1/3 cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon aniseed
  • 1 cup shelled pistachios, toasted
  • 1/2 cup hazelnuts, toasted

Procedure:

  1. Place a rack in the center of oven and preheat the oven to 350ºF. Line a baking sheet with parchment paper.
  2. Combine the butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat in the eggs, one at a time, until well combined.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and aniseed until well combined. Use the whisk to break up any lumps.
  4. Add the dry ingredients to the butter mixture, and beat on low speed until the ingredients are about halfway combined. Add the pistachios and hazelnuts, and beat until everything is just combined.
  5. Lightly dust your work surface with flour, and remove the dough to it. Roll the dough into a log 12 inches long and 2 to 3 inches wide. Using a rolling pin, slightly press the log down to flatten its top. This will help the dough spread, to make long biscotti. Bake for about 45 minutes, or until the biscotti feels firm when you press on its top. Remove from the oven, and let the log cool to room temperature on the baking sheet. Do not turn off the oven.
  6. Using a serrated knife, cut the log diagonally into 1/2-inch-wide slices. Place the slices back on the baking sheet, cut side down, and bake for 15 minutes. Remove from the oven. The biscotti will crisp up as they cool. Once completely cool, store them in an airtight container in a dry, cool environment for up to two weeks. You can also store them in the freezer for up to one month. In that case, let them thaw out in the refrigerator overnight before serving.

Cornmeal Biscotti with Cranberries and White Chocolate Chunks

Cornmeal Biscotti with Cranberries and White Chocolate Chunks

Servings: 36 Biscotti
Ingredients:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup dried cranberries
  • 5 ounces white chocolate, chopped

Procedure:

  1. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.
  2. Combine the sugar and butter in a large bowl and beat with an electric mixer until light and fluffy, about two minutes.
  3. Beat in the eggs one at a time and then beat in the vanilla extract.
  4. Add the flour mixture and beat just until blended. Stir in the cranberries and the chopped white chocolate.
  5. Gather the dough together and divide it in half.
  6. Wrap each half in plastic wrap and freeze for 25 minutes.
  7. Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper.
  8. Lightly flour your hands and form each piece of dough into a log about 14 inches long and 2 1/2 inches wide.
  9. Transfer the logs to the baking sheet. Bake for 25 minutes, until the logs are puffed and dry.
  10. Remove them from the oven and let them cool on the baking sheet for 20 minutes.
  11. Reduce the oven to 225°F. Place the logs on a cutting board and, using a serrated knife, slice them diagonally into 1/2-inch thick slices.
  12. Return the slices to the baking sheet, standing them upright. Bake for 20 minutes, until they are dry and crisp at the edges.
  13. Cool completely on a wire rack.

Almond Biscotti

Servings: about 3 dozen

Ingredients:

  • 2 cups (10 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoon (1/2 stick) unsalted butter, softened
  • 1 cup (7 ounces) sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup (3 3/4 ounces) almonds, toasted and chopped coarse
  • 2 tablespoons grated fresh orange zest (optional)

Procedure:

  1. Adjust an oven rack to the middle position and heat the oven to 350°F. Line a large baking sheet with parchment paper.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds.
  4. Mix in the almonds and zest (if using) until just incorporated.
  5. Press the dough into two 13- by 2-inch loaves on the prepared baking sheet, spaced about 3 inches apart.
  6. Bake the loaves until golden and just beginning to crack at the top, about 35 minutes, rotating the baking sheet halfway through the baking.
  7. Let the loaves cool on the baking sheet for 10 minutes. Lower the oven temperature to 325°F.
  8. Transfer the loaves to a cutting board and slice each on the diagonal into 1/2-inch-thick slices with a serrated knife. Lay the slices about 1/2-inch apart on the baking sheet and bake until crisp and golden brown on both sides, about 15 minutes, flipping the slices over halfway through the baking. Transfer the biscotti spices to a wire rack and let cool completely before serving, about 1 hour.
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