Recipe: Biscotti For Days! - 10 Biscotti Recipes

Dear Nancy, Here's what I've got on hand at the moment. Happy Baking!

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BAR BISCOTTI
Makes 36-48 Biscotti

Use Heath Bar chunks, chopped Toblerone bars, Snickers, or any chocolate covered toffee bar for a decadent, rich caramel flavored biscotti.

6 tbsp unsalted butter, melted
6 tbsp oil
1/2 cup white sugar
1/4 cup light brown sugar
1 1/2 tsp vanilla
1 tsp butterscotch extract
3 eggs, lightly beaten
3 cups flour
1 3/4 tsp baking powder
1/4 tsp salt
1 1/2 cups Heath Bar, coarsely chopped (better than Heath chips)
1/2 cup whole pecans

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

In a mixing bowl, cream the oil, butter, white and brown sugars until well blended. Stir in vanilla and butterscotch extracts. Blend in eggs. Mix flour, baking powder, and salt and fold into batter. Fold in candy bar pieces and pecans.

Place batter on baking sheet (it will be thick and a little sticky) and form batter into two logs about 8 inches long, 2-1/2 to 3-1/2 inches across, flouring hands if necessary to shape batter. Bake until set, about 25 minutes. Cool for fifteen minutes before transferring to a board.

Slice in diagonal strips (about 3/4 inch wide) and place back on baking sheet. Bake on one side, about 12 minutes, turn over, and bake other side about 5 minutes. Cool well.

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ALMOND PISTACHIO BISCOTTI
Makes about 48 biscotti

3 oz. semisweet chocolate
1 3/4 cups all-purpose flour, spooned into measuring cup and leveled with the back of a knife
2/3 cup granulated sugar
1 1/4 tsp double acting baking powder
1/4 tsp salt
l/2 cup canned almond paste
3 tbsp chilled unsalted butter, cut into l/2-inch cubes
2 large eggs plus 1 large egg yolk
1 tbsp vanilla extract
1 cup lightly roasted whole almonds*
1 cup shelled pistachio nuts

Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter and flour an "insulated" cookie sheet.

Using a large, sharp knife, finely chop the chocolate (do not use a food processor, it will chop the chocolate too fine). Scrape the chocolate into a small bowl or cup; set aside.

In a food processor, using the metal chopping blade, combine the flour, sugar, baking powder, and salt. Process in on/off pulses until blended. Add the almond paste and butter. Process in on/off pulses until the mixture forms coarse crumbs.

Scrape the flour mixture into a large bowl. Using a rubber spatula stir in the almonds, pistachio nuts and chocolate; set aside.

Break the whole eggs into a measuring cup with a pouring spout. Add the egg yolk and beat with a fork, until blended. Remove 2 teaspoons of the egg mixture and set aside in a small cup to use later as egg wash. Add the vanilla to the egg mixture in the measuring cup and stir until blended.

Make a well in the center of the flour/nut mixture. Add the beaten egg/vanilla mixture and using a rubber spatula, stir until the mixture starts to clump together. Using your hands, form the mixture into a ball.

Scrape the dough out onto a lightly floured work surface and with your hands pat the ball into an 8-inch disk. Cut the disk into 4 equal wedges. With lightly floured hands, gently roll each quarter into a 12-inch log. Carefully place the logs on the prepared cookie sheet at least 2 inches apart. Flatten slightly with the heel of your hand to the width of 1 1/4-inches. Lightly brush the logs with the reserved egg wash.

Bake for 25 to 35 minutes, until the logs start to brown and bounce back when gently pressed with a finger. Set the cookie sheet on a wire rack and cool the logs for 20 minutes.

Position one rack in the top third and another rack in the bottom third; reduce the oven temperature to 325 degrees F.

With a long metal cake spatula, carefully transfer the logs to a cutting surface. Using a sharp, finely serrated knife, cut the logs on the diagonal into l/2-inch thick slices. Place the biscotti standing up, 1/2 inch apart on two ungreased "insulated" cookie sheets.

Bake an additional 15 to 25 minutes, until the biscotti are dry and the sides begin to color slightly. Halfway through baking, switch the positions of the cookie sheets for even browning. Do not over bake.

Cool the biscotti on the cookie sheets for 5 minutes. Transfer to wire racks and cool completely. Store the biscotti in an airtight tin in a cool, dry place for up to two weeks.

*To lightly roast almonds, position a rack in the center of the oven and preheat to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Roast for 10 to 15 minutes, shaking the pan 2 or 3 times during roasting, until the nuts are beginning to color. Transfer the nuts to another baking sheet to stop the cooking process and cool completely. Using a large, sharp knife, cut the nuts into halves.

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WALNUT CINNAMON MANDELBROT BISCOTTI
Makes 20-28, depending on size

"A typical, not-too-sweet mandelbrot. You can have it plain or toss it in a cinnamon sugar mixture for a spicier, sweet treat. This cookie also makes a good basic recipe and takes well to variations."

3/4 cup sugar
1/2 cup oil
2 eggs
2 teaspoons vanilla
1/4 tsp salt
1 1/2 tsp baking powder
2 cups flour
1/2 cup coarsely chopped walnuts
FOR THE CINNAMON-SUGAR MIXTURE:
1 cup sugar
1 tbsp cinnamon

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

In a large bowl, whisk together the 3/4 cup sugar and oil, then blend in eggs, and vanilla; set aside.

In a separate bowl, stir together salt, baking powder and flour. Fold into wet mixture, then fold walnuts to incorporate.

Turn mixture onto a lightly covered floured board and shape a log, about 10x3-inches, flouring hands if necessary, to avoid sticking. Transfer log on cookie sheet, press down to flatten slightly.

Bake until just set, 25-30 minutes. Remove from oven and let cool 15 minutes. Transfer log to a board, and using long, serrated knife, cut into half-inch slices. Place cookies back on cookie sheet and bake again at 325 degrees F to dry and brown slightly (about 11-18 minutes). Turn cookies over once during baking to ensure both sides bake evenly. Cool and store at room temperature in an airtight container.

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BISCOTTI DI PRADO
Makes 24-30 4-5 inch biscotti, depending on size

"Most biscotti with the di Prado appellation are chock full of almonds. This version relies on almond paste or marzipan and whole almonds for an elegant biscotti with a unique candy-like surface."

7 oz. (200 g) package of almond paste or marzipan
1/2 cup unsalted butter
1 3/4 cups sugar
1/2 cup finely chopped almonds
1/2 cup ground hazelnuts
4 eggs, lightly beaten
1 tbsp vanilla
2 tsp almond extract
1/4 tsp salt
1/8 tsp ground cinnamon
1/2 tsp baking soda
1 tsp baking powder
3 cups all purpose flour
1 cup whole blanched almonds

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

Grate or shred almond paste. In a mixing bowl, cream the almond paste and sugar together (the sugar helps break up the almond paste) then add the butter and cream until mixture is smooth. Stir in the chopped almonds and ground hazelnuts. Blend in eggs, vanilla, almond extract; set aside.

In a separate bowl, stir together the salt, cinnamon, baking soda, baking powder, and flour. Fold into batter and blend well. Fold in whole almonds. Spoon out half of the batter into one of the prepared pans. Repeat with remaining batter. Batter will seem quite loose and spread somewhat but should be roughly 9x4-inches.

Bake around 40 minutes until dough is golden and seems dry to the touch. If dough browns too quickly, reduce oven heat to 325 and bake a little longer to complete.

Remove from oven and allow to cool about 15 minutes. Transfer to a board and using a serrated knife on the diagonal, cut slices about 1/2 to 3/4-inch thick. (Sometimes the whole almonds make cutting the biscotti difficult. You can freeze the whole biscotti in the pan for one hour then cut as required.)

Reduce oven heat to 300 degrees F.

Return cookies to baking sheets. Bake 35-45 minutes or longer to brown and crisp, turning once, to bake evenly. Cool on wire racks.

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GODIVA BISCOTTI
Created by Michael Kiernan, Executive Chef, Ark Restaurants, New York
Makes 48 cookies

2 cups all-purpose flour
1 tsp baking powder
Pinch of salt
3 large eggs
1/4 cup sugar
3/4 cup brown sugar
Grated zest of 1 orange
4 tsp Godiva Liqueur
1 cup almonds, coarsely chopped
3/4 cup hazelnuts, chopped
3/4 cup pine nuts
1 large egg, lightly beaten, for egg wash
Godiva Liqueur, as needed

Sift together the flour, baking powder and salt; set aside.

Beat the eggs until light, add the sugar gradually and beat until the mixture is ribbony, about 10 minutes. Stir in orange zest and liqueur. Add the sifted ingredients and blend on low speed until incorporated. Fold in almonds, hazelnuts and pine nuts until blended.

With lightly floured hands, form 3 loaves, 12-inches long and 2-inches wide; place on a buttered baking sheet and brush with egg wash.

Bake in a preheated 350 degree F oven for 20 minutes until lightly golden. Remove from the oven. Using a serrated knife, immediately cut diagonally into 3/4-inch slices. Lay the slices on their sides on a sheet pan, return to the oven and bake for 6 minutes on each side or until golden brown. Remove from the oven, cool and store in a tightly covered container.

Serve drizzled with additional Godiva Liqueur.

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LEMON, CORNMEAL AND CURRANT BISCOTTI
Makes 28-30 3-inch cookies

"Call it cornmeal, call it polenta. These biscotti are just nicely crumbly, crisp and refreshing."

1 cup currants, plumped and well dried
1 cup dried apricots, coarsely chopped
1/2 cup unsalted butter, softened
3/4 cup white sugar
1/2 cup yellow cornmeal
1 teaspoon lemon oil (optional)
1 teaspoon vanilla
Zest of one lemon juice of one lemon
2 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 to 2 1/4 cups all purpose flour

Prepare fruit by covering with very hot water for several minutes. Drain and dry well. Set aside.

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

In a large bowl, cream the butter with the sugar and cornmeal. Stir in the lemon oil, vanilla, lemon juice and zest. Blend in eggs; set aside.

In a separate bowl, blend baking powder, salt, nutmeg and flour. Fold into batter. Fold in apricots and currants. Using floured hands, spread and shape batter out to about 8-10-inches. Flatten slightly.

Bake until lightly browned and set, around 25-30 minutes. Let cool 15 minutes. Using a serrated knife, cut into 3/4 inch slices.

Reduce oven to 325 and bake, 15-20 minutes, turning at mid point to brown evenly, until cookies seem dry. Cool well on wire rack.

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MANDARIN CHOCOLATE HAZELNUT BISCOTTI
Makes about 25-30 cookies, depending on size

1/2 cup unsalted butter
3/4 cup sugar zest of one orange, finely minced
3 eggs
2 tbsp orange liqueur such as Cointreau
2 tsp vanilla
2 1/2 tsp baking powder
1/4 tsp salt
3 cups flour
1 cup hazelnuts or pistachios coarsely chopped
1 cup semi-sweet chocolate
Chocolate Glaze (recipe follows)

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

Cream the butter, sugar and orange zest. Add eggs, blending well, then stir in vanilla and orange liqueur; set aside.

In a separate bowl, blend baking powder, salt and flour. Stir into batter, then fold in nuts and chocolate.

On a lightly floured work surface, divide dough in two sections. Roll each into a log about 9-inches long. Place, well spaced, on baking sheet. Flatten slightly with fingers.

Bake until lightly browned about 18-24 minutes. Cool 15 minutes then transfer to work surface. Using a serrated knife, cut in to 3/4-inch slices. Place cookies back on baking sheet.

Reduce oven heat to 325. Bake again, 15 to 20 minutes, turning once at midpoint, until cookies are slightly colored and seem dry. Cool well.

CHOCOLATE GLAZE:
Melt 8 ounces of semi sweet chocolate. Using a flat, small icing knife, spread melted chocolate on one side of each cookie. Cool on rack 2-4 hours until thoroughly firm. You may freeze but the gloss of the chocolate will dull.

VARIATION:
To make a milk chocolate hazelnut batter, add 4 tablespoons hazelnut chocolate paste (available in most stores near peanut butter area or imported foods section) to batter when creaming the sugar and butter.

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GINGER PECAN BISCOTTI
Makes about 48 biscotti

2 cups all-purpose flour (spooned into a measuring cup and leveled with the back of a knife)
1/2 cup old-fashioned oatmeal (uncooked)
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 1/2 tsp ground ginger
1 1/4 tsp double acting baking powder
1/4 tsp salt
7 tbsp chilled unsalted butter, cut into 1/2-inch cubes
2 large eggs plus 1 large egg yolk
1 tbsp vanilla extract
2 cups lightly roasted pecans*
1/2 cup finely chopped crystallized ginger

Position a rack in center of oven and preheat to 350 degrees F. Lightly butter and flour an "insulated" cookie sheet.

In a food processor, using metal chopping blade, combine flour, oatmeal, sugars, ground ginger, baking powder, and salt. Process in on/off pulses until blended. Add butter and continue to process in on/off pulses until mixture forms coarse crumbs.

Scrape flour mixture into a large bowl. Using a rubber spatula stir in pecans and crystallized ginger; set aside.

Break whole eggs into a measuring cup with a pouring spout. Add egg yolk and beat with a fork, until blended. Remove 2 teaspoons of the egg mixture and set aside in a small cup to use later as egg wash. Add vanilla to egg mixture in measuring cup and stir until blended.

Make a well in center of flour/ nut mixture. Add beaten egg/vanilla mixture and using a rubber spatula, stir until mixture starts to clump together. Using your hands, form mixture into a ball. Scrape dough out onto a lightly floured work surface and with your hands pat ball into an 8-inch disk. Cut disk into 4 equal wedges.

With lightly floured hands, gently roll each quarter into a 12-inch log. Carefully place logs on prepared cookie sheet at least 2-inches apart. Flatten slightly with heel of your hand to width of 1 1/4-inches. Lightly brush logs with reserved egg wash.

Bake for 25 to 35 minutes, until logs start to brown and bounce back when gently pressed with a finger. Set cookie sheet on a wire rack and cool logs for 20 minutes.

Position one rack in top third and another rack in bottom third; reduce oven temperature to 325 degrees F.

With a long metal cake spatula, carefully transfer logs to a cutting surface. Using a sharp, finely serrated knife, cut logs on diagonal into 1/2-inch thick slices. Place biscotti standing up, 1/2-inch apart on two ungreased "insulated" cookie sheets.

Bake an additional 15 to 25 minutes, until biscotti are dry and sides begin to color slightly. Halfway through baking, switch positions of cookie sheets for 5 minutes. Transfer to wire racks and cool completely. Store biscotti in an airtight tin in a cool, dry place for up to two weeks.

*To lightly roast pecans, position a rack in center of oven and preheat to 350 degrees F. Spread nuts in a single layer on a baking sheet. Roast for 8 to 12 minutes, shaking the pan 2 to 3 times during roasting, until nuts are fragrant. Transfer nuts to another baking sheet to stop cooking process and cool completely. Using a large, sharp knife, cut the nuts into halves.

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DOUBLE CHOCOLATE HAZELNUT BISCOTTI
Make about 48 biscotti

Special Equipment: A chocolate thermometer, heating pad with a control dial

FOR THE BISCOTTI:
1 2/3 cups all-purpose flour, spooned into measuring cup and leveled with the back of a knife
3/4 cup plus 2 tbsp granulated sugar
1/3 cup plus 1 tbsp unsweetened alkalized cocoa powder (Hershey's European Style or Droste)
1 1/4 tsp double acting baking powder
1/4 tsp salt
7 tbsp chilled unsalted butter, cut into 1/2-inch cubes
2 large eggs plus 1 large egg yolk
1 tbsp vanilla extract
1 3/4 cups lightly roasted hazelnuts (see Note)
1 cup sweetened flaked coconut
FOR THE CHOCOLATE COATING:
15 oz. Swiss dark chocolate, cut into 1/4-inch chunks

TO MAKE THE BISCOTTI:
Position a rack in the center of oven and preheat to 350 degrees F. Lightly butter and flour an "insulated" cookie sheet.

In a food processor fitted with metal chopping blade, combine flour, sugar, cocoa, baking powder, and salt. Process in on/off pulses until blended. Add butter and process in on/off pulses until mixture forms coarse crumbs.

Scrape mixture into a large bowl. Using a rubber spatula, stir in hazelnuts and coconut.

Break whole eggs into a measuring cup with a pouring spout. Add egg yolk and beat with a fork, until blended. Remove 2 teaspoons of egg mixture and set aside in a small cup to use later as egg wash. Add vanilla to egg mixture in measuring cup and stir until blended.

Make a well in center of flour/nut mixture and using a rubber spatula, stir until mixture starts to clump together. Using your hands, form the mixture into a ball.

Scrape dough out onto a lightly floured work surface and with your hands pat ball into an 8-inch disk. Cut the disk into 4 equal wedges.

With lightly floured hands, gently roll each quarter into a 12-inch log. Carefully place logs on the prepared cookie sheet at least 2 inches apart. Flatten slightly with heel of hand to width of 1-1/4 inches. Lightly brush logs with reserved egg wash.

Bake for 25 to 35 minutes, until logs start to brown and bounce back when gently pressed with a finger. Set cookie sheet on a wire rack and cool logs for 20 minutes.

Position one rack in top third; another, in bottom third. Reduce oven heat to 325 degrees F.

With a long metal cake spatula, carefully transfer logs to a cutting surface. Using a sharp, finely serrated knife, cut logs on diagonal into 1/2-inch thick slices. Place biscotti standing up, 1/2 inch apart on two ungreased "insulated" cookie sheets.

Bake an additional 15 to 25 minutes, until biscotti are dry and sides begin to color. Transfer to a wire rack to cool completely.

TO COAT THE BISCOTTI IN CHOCOLATE:
Wrap a heating pad (normally used for backaches) in plastic to protect it from chocolate stains. Set control dial to lowest setting. Press heating pad in a 1-1/2-quart bowl. (The edges of the pad will hang over top edge of bowl.)

Place half chopped chocolate in a 1-quart microwave-safe glass bowl. Microwave on Medium (50 percent) power for 2 to 5 minutes, stirring every 60 seconds, until smooth. Add remaining chopped chocolate and stir gently for 1 minute, until half is melted.

Scrape chocolate into another 1 quart microwave-safe glass bowl. This will help lower temperature of chocolate. Continue to stir chocolate. If many chunks are still unmelted after 1 minute, microwave on Medium-Low (30 percent) power for 10 second intervals, stirring until only a few chunks remain. Be careful not to overheat chocolate.

Continue to stir for about 1 minute, until chocolate is completely melted. Check temperature with an instant-read chocolate thermometer. It should register 86 degrees F to 91 degrees F. If chocolate is cooler than required, microwave on Low (10 percent) power for 5 second intervals until chocolate reaches correct temperature. Be careful not to overheat chocolate. If chocolate has become hotter than required, it will not harden unless refrigerated. Once hardened, it will not have a glossy appearance or smooth texture and will soften again once it comes to room temperature.

Set bowl of tempered chocolate in heating pad-lined bowl. Control temperature of chocolate by turning heating pad on and off. Stir chocolate frequently during coating process, and be sure to check temperature.

TO COAT THE BISCOTTI:
Line a baking sheet with waxed paper. Dip one end of each biscotti into tempered chocolate, then place biscotti onto paper-lined baking sheet. Let biscotti stand at room temperature for 1 hour to set chocolate. Store between layers of waxed paper in an airtight tin in a cool, dry place for up to two weeks.

*To lightly roast hazelnuts, position a rack in the center of the oven and preheat to 350 degrees F. Spread the hazelnuts in a single layer on a baking sheet and roast for 8 to 12 minutes, shaking the pan two or three times, until the nuts are fragrant. Wrap the nuts in a clean towel and cool completely. Transfer the nuts to a large sieve and rub them back and forth to remove the loose skins. Using a large sharp knife, cut the nuts into halves.

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LEMON POPPY SEED BISCOTTI
Makes about 72 small biscotti

3/4 cup granulated sugar
8 (3/4x3-inch) strips lemon zest
6 (3/4x3-inch) strips orange zest
8 tbsp (1 stick) unsalted butter, slightly softened (cut into tablespoons)
1 tbsp lemon juice
2 tsp vanilla extract
2 large eggs, at room temperature
2 cups plus 2 tbsp all-purpose flour, spooned into measuring cup and leveled with the back of a knife
1/3 cup plus 1 tbsp poppy seeds
1 1/2 tsp double acting baking powder
1/4 tsp salt

In a food processor fitted with the metal chopping blade, combine the sugar with the lemon and orange zests. Process for 10 to 15 seconds, until the zest is finely minced. Add the butter and process for 5 to 10 seconds, until creamy. Add the lemon juice and vanilla. Process in on/off pulses until smooth. Add the eggs and process for 5 to 10 seconds, until blended. (The mixture may looked curdled.)

Evenly distribute the flour, poppy seeds, baking powder and salt over the butter mixture. Process in on/off pulses just until blended. Scrape down the side of the work-bowl and pulse again until smooth. Do not over process.

Lightly butter and flour two "insulated" cookie sheets. Fit a pastry bag with a 3/4 inch plain tip (such as Ateco # 9) and fill with half of dough.

Pipe 12-inch logs at least 2-inches apart, across the width of one of the prepared cookie sheets. Fill the pastry bag with the remaining dough and pipe more logs on the second cookie sheet. Chill the cookie sheets for 20 minutes, until the logs are firm.

Position one rack in the top third and another rack in the bottom third of the oven and preheat to 350 degrees F. Bake the chilled logs for 15 to 20 minutes, until the logs start to color slightly. Halfway through baking, switch the positions of the cookie sheets for even browning. Set the cookie sheets on wire racks and cool the logs for 15 minutes.

With a long metal cake spatula, transfer the logs to a cutting surface. Using a sharp, finely serrated knife, cut the logs on the diagonal into 1/2-inch slices. Place the biscotti standing up, 1/2-inch apart on two ungreased "insulated" cookie sheets.

Bake an additional 15 to 25 minutes, until they are dry and the sides begin to color slightly. Halfway through baking, switch the positions of the cookie sheets for even browning. Do not over bake.

Cool the biscotti on the cookie sheets for 5 minutes. Transfer to wire racks and cool completely. Store the biscotti in an airtight tin in a cool, dry place for up to two weeks.