Biscotti is great dipped in coffee, tea and even chocolate milk. We love making a variety of different flavors, like Mint Chocolate Chip or Chocolate Cherry or Vanilla Latte. Here is our family’s favorite recipe and variations.
- 1 Cup Softened butter
- 1 1/4 Cup White Sugar
- 4 Eggs
- 1 Tablespoon of Vanilla
- 4 Cups Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon of Salt
- 1 Cup of extras (1/4 Cup per roll)
- Egg Yolk & Water for Brushing
Blend wet ingredients (butter, sugar, eggs and vanilla) until smooth. Add dry ingredients, excluding the extras. Mix well. Split batter into four batches – add 1/4 cup of extras to each batch. Refrigerate until dough has chilled.
Dump dough onto a sheet of plastic wrap and use the wrap to help you form it into a log shape. You want your dough to be about one inch high and 3-5″ wide. Freeze the log. Before baking, brush the biscotti with an egg wash (egg yolk with a teaspoon of water). To cook: place the frozen log on a cookie sheet and bake in a preheated oven at 350 degrees for 30 min. Remove from the oven and let the logs cool. Cut into strips roughly 1 inch wide. Place strips on a baking sheet cut side down and toast 10m on each side at 350 degrees. Allow biscotti to cool completely before you coat the bottoms with chocolate. Chocolate coating tip: melt the chocolate at low heat in the micro and spread on with a rubber spatula. Lay wet-side down on a piece of aluminum foil. The chocolate will set nicely this way and have less mess.
So Many Biscotti Flavors! Try one of these combinations!
(use 1/4th cup of extras for each log)
1/4 cup chopped almonds + 1/4 teaspoon ground Anise seed + 1/2 teaspoon almond extract
1/4 cup of dried cherries + 1/4 cup of finely chopped Almonds + 1/2 teaspoon Almond extract
1/2 teaspoon Orange zest + 1/4 cup dried cranberries + 1/2 teaspoon cinnamon
Toffee Nut Latte
1/4 cup toffee bits + 1/4 cup of chopped nuts (pecans, walnuts or almonds) + 1/4 teaspoon salt + 1/2 teaspoon instant coffee
1 teaspoon vanilla (I use the Williams-sonoma bean kind not extract for a more intense creamy flavor) + 2 teaspoons of flour
1/4 cup coco powder + 1/4 cup chocolate bits (I like to use a bar that I pound for bigger chunks) + 1 teaspoon instant coffee
Mint Chocolate Chip
5 drops peppermint oil (or 1/2 teaspoon extract – the oil is better) + 1/4 cup chocolate bits
Chocolate Covered Cherry
1/4 cup of dried cherries + 1/4 cup of chocolate bits + 1/4 cup of coco powder + 2 teaspoons of the “juice” from a jar of marishino cherries.
1/4 cup nerds (fold in carefully immediately before you bake the cookies) + 1 teaspoon flour
1/4 cup dried apple + 1/4 cup carmel bits (stock up Thanksgiving time – this is the only time of year I can find these!)
The possibilities are endless! What flavors have you made and enjoyed?