The Best Biscotti Recipes
Twice-Baked Oblong-Shaped Italian Cookies Right in your Kitchen
By: Tyler Sweet
2021 Tyler Sweet, All Rights Reserved.
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Table of Contents
Introduction
Are you perhaps looking for holiday gifts for your loved ones? Do you plan to send them to your friends who are miles away from home? Then these recipes would fulfill that wish. Not only are they not easily breakable but also last for weeks. Since they are baked twice, they have a dry and crunchy texture ideal for dunking multiple times without breaking.
Their crunchiness is enough to not break your teeth. They are crumbly in a way without being too dry or sandy. You can have these devilishly delicious cookies for a quick brekkie, brunch, afternoon treat, after-meal dessert, midnight snack, or any time of the day. They can be paired with sweet wine, savory soups, food platters, salads, or any hot beverage like hot chocolate or cappuccino.
These cookies are just what you need for your sweet tooth. Just make a few batches when you have free time and store them to enjoy them on your busy day. This cookbook has not only sweet biscotti like hot chocolate biscotti or festive biscotti like Easter egg biscotti and eggnog biscotti but also savory biscotti like parmesan black pepper biscotti.
So, without wasting any more time, let us dive into the world of biscotti.
Cookies filled with Pistachio and Cranberry
These twice-baked crunchy cookies are perfect for the festive season. The red and green in them are due to the cranberry and pistachio in them. You can also dip them in melted chocolate and then wrap them in colorful bags for your guests. The sweet cranberry and the nutty pistachios complement each other perfectly. These Italian-style cookies taste best with a hot beverage. Sharing with you the following steps of making this cookie.
Ingredients:
Cooking Time: 2 hours
Serving Size: 18
Instructions:
1. Preheat an oven to the temperature of 300F. Prepare the cookie sheets by lining them with parchment paper.
2. Take a large mixing bowl and blend sugar and oil in it. Add almond extract and vanilla. Whisk in the egg substitute and egg. Pour in the flour, baking soda, and salt. Stir to mix the dry ingredients with the wet ingredients.
3. Add the cranberries and pistachios as well. Mix them by hand.
4. After the dough is prepared, divide it into two halves. Make two logs with their tops slightly curved about 12 inches long each.
5. Bake in the oven for 32-35 minutes until the logs are light brown.
6. Take them out of the oven and set them aside for 10-12 to cool.
7. Reduce the temperature in the oven to 275F.
8. Slide both the logs diagonally in 3 to 4 inches slices.
9. Transfer them to the parchment-covered sheet for the cookies.
10. Bake for an extra 10-11 minutes until dry and crunchy.
11. Set it aside to cool.
12. Serve it with a hot beverage.
Espresso infused Chocolate Biscotti
Does caffeine help you to get up every morning or work late hours? Then this biscotti recipe should be the one you should try out. The added espresso in it brings out the creamy and rich flavor of chocolate. It will be overkill if you add extra drizzles or dips to it. You get the coffee flavor from the powdered as well as the coarsely grounded espresso. You can store them at most for 3 weeks. Lets get started with this recipe.
Ingredients:
1 cup all-purpose flour
1 tsp baking powder
2 oz semi-sweet chocolate (chopped)
1 egg
1 tbsp espresso beans (coarsely chopped)
cup semi-sweet chocolate chips
1 tsp espresso powder
cup Dutch-process cocoa powder (unsweetened)
4 tbsp butter (unsalted)
1 tsp vanilla extract
cup sugar (granulated)
Salt (for taste)
Cooking Time: 2 hours 10 minutes
Serving Size: 20
Instructions:
1. Preheat an oven to the temperature of 300F. Prepare the baking sheet by lining the parchment paper on it.
2. Add flour, espresso powder, baking powder, chopped chocolate, cocoa, and salt to a bowl of the food processor. Pulse them until everything is grounded.
3. Whisk butter, sugar, and cream in an electric mixer. Stir in the egg and vanilla.
4. Pour the flour mixture into it until combined.
5. Stir in the ground espresso beans along with the chocolate chips.
6. After the dough is prepared, divide it into two logs of 4 inches each. Transfer them to the baking sheet.
7. Bake for 32-35 minutes until they are firm but not too hard.