Hey there, lovely readers! If you’re anything like me, the perfect afternoon involves something tasty to pair with your coffee. Biscotti, with their delightful crunch and array of flavors, are just the treat for the occasion. From the comforting classic almond to the surprising rosemary parmesan, there’s a biscotti for every taste. Let’s explore these 11 scrumptious biscotti recipes that will make your coffee break extra special.
Classic Almond Biscotti
Biscotti, an Italian classic, are twice-baked cookies that are perfect companions to a cup of coffee. The word “biscotti” comes from the Latin “bis” meaning twice and “coctus” meaning cooked. These crunchy delights were originally made for long shelf life, making them ideal for dipping into coffee.
Classic Almond Biscotti, with its nutty flavor and crisp texture, is a timeless favorite that complements the rich, aromatic notes of coffee. Making biscotti at home isn’t only simple but also allows you to customize them to your taste, adding a personal touch to this traditional treat.
The process involves preparing a dough that’s rich with almonds and flavored with vanilla and a hint of citrus. After shaping the dough into logs, it’s baked until firm, then sliced and baked again to achieve the perfect crunch. This recipe serves 4-6 people and is sure to fill your home with the delightful aroma of freshly baked biscotti.
Whether you enjoy them with your morning coffee or as an afternoon snack, these Classic Almond Biscotti are sure to impress.
Ingredients (serving size: 4-6 people):
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Zest of 1 lemon
- 1 cup whole almonds, toasted
- 1 egg white, lightly beaten (for brushing)
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Prepare Wet Ingredients: In a separate bowl, beat the eggs with the vanilla extract, almond extract, and lemon zest until the mixture is smooth and slightly frothy.
- Combine Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until a dough begins to form. Fold in the toasted almonds until they’re evenly distributed throughout the dough.
- Shape the Dough: Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them apart.
- First Bake: Brush the top of each log with the lightly beaten egg white to give a shiny finish. Bake in the preheated oven for 25-30 minutes, or until the logs are firm and lightly golden.
- Cool and Slice: Remove the baking sheet from the oven and let the logs cool for about 10 minutes. Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick slices.
- Second Bake: Arrange the slices cut side down on the baking sheet. Return them to the oven and bake for an additional 10-12 minutes, or until they’re golden and crisp. Turn the slices over halfway through the baking time.
- Cool Completely: Transfer the biscotti to a wire rack to cool completely before serving or storing.
Extra Tips:
Toasting the almonds before adding them to the dough enhances their flavor and adds a delightful crunch to the biscotti. If you prefer a softer texture, reduce the second baking time slightly.
Chocolate Hazelnut Biscotti
Chocolate Hazelnut Biscotti is a delightful treat that pairs perfectly with a hot cup of coffee. This twice-baked Italian cookie combines the rich flavors of chocolate and roasted hazelnuts, offering a satisfying crunch with every bite. Ideal for dunking, this biscotti is an indulgent addition to your morning coffee routine or an elegant treat for afternoon tea.
The key to perfect biscotti lies in the balance of flavors and the right baking technique, guaranteeing that they’re crisp yet not overly hard. This recipe is designed to serve 4-6 people, making it perfect for a small gathering or a special family breakfast. With simple ingredients and easy-to-follow steps, even novice bakers can achieve delicious results.
The combination of chocolate and hazelnuts creates a sophisticated flavor profile that will impress your guests and leave them reaching for seconds. Whether you’re a seasoned biscotti lover or trying it for the first time, this recipe is sure to become a favorite.
Ingredients (serving size: 4-6 people):
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hazelnuts, toasted and roughly chopped
- 3/4 cup dark chocolate chips
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This guarantees the leavening agent and cocoa are evenly distributed.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Incorporate Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Be careful not to overmix.
- Add Hazelnuts and Chocolate Chips: Gently fold in the toasted hazelnuts and dark chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.
- Shape the Dough: Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them as they’ll spread slightly.
- First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until firm to the touch. Remove from the oven and let cool on the baking sheet for about 10 minutes.
- Slice and Second Bake: Reduce the oven temperature to 325°F (160°C). Using a serrated knife, carefully slice each log into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet and return to the oven.
- Finish Baking: Bake for an additional 10-12 minutes, then flip the slices and bake for another 10-12 minutes, or until dry and crisp. Allow the biscotti to cool completely on a wire rack before serving.
Extra Tips:
For the best results, make sure the hazelnuts are thoroughly toasted before adding them to the dough; this enhances their nutty flavor and complements the chocolate beautifully. If you prefer a less sweet biscotti, you can reduce the amount of sugar slightly.
Additionally, verify the biscotti slices are evenly sized for consistent baking. If stored in an airtight container, these biscotti can remain fresh for up to two weeks, making them a convenient make-ahead treat for any coffee occasion.
Lemon Pistachio Biscotti
Lemon Pistachio Biscotti is a delightful twist on the traditional Italian treat, perfect for pairing with your favorite cup of coffee. This recipe combines the zesty freshness of lemon with the rich, nutty taste of pistachios, creating a biscotti that’s both invigorating and indulgent.
The crisp texture of the biscotti is perfect for dunking, while the flavors of lemon and pistachio provide a unique and satisfying taste experience. Ideal for serving at a casual coffee gathering or as an accompaniment to your afternoon coffee break, these biscotti are sure to impress.
The recipe is straightforward, making it accessible for both novice and experienced bakers. With a serving size of 4-6 people, it’s a great treat to share with friends and family or to have on hand for a few days of delicious snacking.
Ingredients (Serving Size: 4-6 people):
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted pistachios, coarsely chopped
- Zest of 1 large lemon
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Cooking Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and prevention of sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the chopped pistachios and lemon zest, ensuring they’re evenly distributed throughout the dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and lemon juice until well combined.
- Form the Dough: Gradually add the wet mixture to the dry ingredients, stirring with a spatula or wooden spoon until a sticky dough forms. Be careful not to overmix.
- Shape and Bake: Divide the dough into two equal portions. On a lightly floured surface, shape each portion into a log about 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them. Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden.
- Cool and Slice: Remove from the oven and allow the logs to cool on the baking sheet for about 10 minutes. Transfer them to a cutting board and slice diagonally into 1/2-inch-thick slices.
- Second Bake: Place the slices back on the baking sheet, cut side down. Return to the oven and bake for an additional 10-12 minutes, flipping the slices halfway through, until the biscotti are crisp and golden brown.
- Cool Completely: Remove the biscotti from the oven and transfer them to a wire rack to cool completely before serving.
Extra Tips:
For the best results, make sure your pistachios are fresh and free from any shells. You can enhance the lemon flavor by adding a bit more zest or a few drops of lemon extract if you desire a more intense citrus taste.
Store the biscotti in an airtight container to maintain their crispness. If you prefer a softer biscotti, reduce the second bake time slightly. Enjoy these Lemon Pistachio Biscotti with a steaming cup of coffee for an indulgent treat.
Orange Cranberry Biscotti
Orange Cranberry Biscotti is the perfect accompaniment to your morning coffee or a delightful treat to savor in the afternoon. With its combination of sweet and tart flavors, this biscotti is a sophisticated twist on the classic Italian cookie. The orange zest adds a rejuvenating citrus aroma, while dried cranberries provide a chewy contrast, making each bite a delightful experience.
Whether you’re a biscotti enthusiast or trying it for the first time, this recipe will surely win your heart.
Baking biscotti might seem intimidating at first, but it’s actually a simple two-step process that results in perfectly crisp cookies. The key to a great biscotti is the double baking method: first, the dough is baked in a log shape, then sliced and baked again to achieve that signature crunch. This recipe makes a batch suitable for 4-6 people, so you can enjoy them with family or store them for a delicious snack throughout the week.
Ingredients (serves 4-6):
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 1/2 cup chopped almonds (optional)
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt. Mix thoroughly to guarantee that the baking powder is evenly distributed.
- Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, orange zest, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients into the dry ingredients, mixing with a spoon until a dough begins to form. The dough should be slightly sticky but manageable.
- Add Cranberries and Almonds: Fold in the dried cranberries and almonds, making sure they’re evenly distributed throughout the dough.
- Shape the Dough: Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving some space between them.
- First Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the logs are light golden brown and firm to the touch.
- Cool and Slice: Remove the logs from the oven and let them cool for about 10 minutes. Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick slices.
- Second Bake: Arrange the biscotti slices cut side down on the baking sheet. Return them to the oven and bake for an additional 10-15 minutes, flipping them halfway through, until they’re crisp and golden.
- Cool Completely: Let the biscotti cool completely on a wire rack before serving. This will allow them to harden and become perfectly crunchy.
Extra Tips:
To guarantee the biscotti have the right texture, it’s essential not to overbake them during the first bake, as they’ll bake further during the second round. If you prefer a softer biscotti, you can reduce the time of the second bake.
Additionally, feel free to experiment with other dried fruits or nuts to suit your taste. Storing biscotti in an airtight container will keep them fresh for up to two weeks, making them a convenient and delicious snack anytime.
Anise Seed Biscotti
Anise Seed Biscotti is a classic Italian treat that pairs perfectly with a hot cup of coffee. Known for its crisp texture and aromatic flavor, this biscotti is infused with the distinct and slightly sweet taste of anise seeds. Ideal for breakfast, a coffee break, or even as a light dessert, these twice-baked cookies are a delightful addition to your baking repertoire. The recipe is easy to follow and yields a batch that serves 4-6 people, making it perfect for sharing with friends and family.
The process of making biscotti involves baking the dough twice to achieve the desired crunchiness. The first bake sets the dough, while the second bake guarantees the biscotti are dry and crisp, giving them their characteristic texture. Anise seeds add a unique flavor that complements the subtle sweetness of the biscotti, making them a delightful companion to your favorite coffee brew.
Whether you’re an experienced baker or a novice, this Anise Seed Biscotti recipe is sure to impress and become a staple in your kitchen.
Ingredients (Serves 4-6):
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon anise seeds
- 1/2 cup unsalted butter, melted and cooled
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This guarantees that the leavening agent and salt are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and add the vanilla extract. Gradually whisk in the melted butter until well mixed.
- Incorporate Anise Seeds: Stir the anise seeds into the wet ingredients, ensuring they’re evenly distributed throughout the mixture.
- Form the Dough: Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a spatula or your hands to mix until a dough forms. The dough may be slightly sticky, but it should be manageable.
- Shape the Dough: Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them apart to allow for spreading during baking.
- First Bake: Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and lightly golden. Remove from the oven and let them cool on the baking sheet for about 15 minutes.
- Slice the Biscotti: Once cooled, use a serrated knife to slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet.
- Second Bake: Return the slices to the oven and bake for an additional 10-12 minutes on each side, or until crisp and golden brown. Allow the biscotti to cool completely on a wire rack.
Extra Tips:
For a more pronounced anise flavor, lightly toast the anise seeds in a dry skillet over medium heat for 2-3 minutes before adding them to the dough.
Keep a close eye during the second bake to prevent the biscotti from browning too much, as ovens vary in temperature. Store the cooled biscotti in an airtight container at room temperature for up to two weeks. If you prefer softer biscotti, reduce the second bake time slightly.
Enjoy your homemade Anise Seed Biscotti with a steaming cup of coffee for the perfect pairing.
Espresso Walnut Biscotti
Espresso Walnut Biscotti is a delightful treat that pairs perfectly with a steaming cup of coffee. The combination of espresso and walnuts creates a robust flavor profile that elevates the classic biscotti. This twice-baked Italian cookie is crunchy, aromatic, and ideal for dunking into your favorite brew.
Whether you’re serving them at a brunch or enjoying them as an afternoon snack, these biscotti will surely impress. Biscotti are known for their long shelf life, making them a great make-ahead option for gatherings or as a gift. The espresso adds a rich depth to the biscotti, while the walnuts provide a satisfying crunch.
This recipe is designed to serve 4-6 people, guaranteeing you have enough to share or savor over a few days. Follow this straightforward recipe to create your own batch of Espresso Walnut Biscotti and experience a taste of Italy in your kitchen.
Ingredients for 4-6 servings:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons instant espresso powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- Optional: 1/2 cup mini chocolate chips
Cooking Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and espresso powder until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and vanilla extract until they’re smooth and slightly frothy.
- Form the Dough: Gradually add the wet ingredients into the dry mixture, stirring until a dough forms. It may be slightly sticky, but that’s okay. Fold in the chopped walnuts and chocolate chips if using.
- Shape the Dough: Divide the dough in half and shape each half into a log about 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
- First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they’re firm to the touch and lightly golden.
- Cool Slightly: Remove the logs from the oven and let them cool for 10-15 minutes on a wire rack.
- Slice and Second Bake: Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices. Return the slices to the baking sheet, cut side down.
- Final Bake: Bake the biscotti slices for an additional 10-12 minutes, flip them over, and bake for another 10-12 minutes, until they’re crisp and golden on both sides.
- Cool Completely: Allow the biscotti to cool completely on a wire rack. They’ll harden further as they cool, achieving the perfect crunchy texture.
Extra Tips:
For best results, verify your dough logs are evenly shaped for uniform baking. If the dough is too sticky to handle, lightly flour your hands or use a little water to prevent sticking.
To enhance the espresso flavor, consider adding a teaspoon of coffee liqueur or a pinch of cinnamon. Biscotti can be stored in an airtight container for up to two weeks, maintaining their crunch and freshness. Enjoy your Espresso Walnut Biscotti with a cappuccino or a strong cup of espresso for a truly harmonious flavor experience.
Vanilla Almond Biscotti
Vanilla Almond Biscotti is a classic Italian treat that pairs perfectly with a steaming cup of coffee. These twice-baked cookies are delightfully crunchy and have a subtle sweetness that makes them irresistible. The combination of vanilla and almond provides a rich, aromatic flavor that complements the nutty texture of the almonds.
Whether you’re serving them with your morning espresso or as a sweet addition to an afternoon coffee break, these biscotti are bound to become a favorite.
Making Vanilla Almond Biscotti is a straightforward process, although it does require a couple of baking stages to achieve their signature crunch. The dough is first shaped into logs and baked until firm, then sliced and baked again to reach that perfect texture. This recipe yields enough biscotti for 4-6 people, making it perfect for sharing with family or friends or for keeping on hand for personal enjoyment throughout the week.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup whole almonds, toasted and coarsely chopped
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the biscotti from sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir these dry ingredients until they’re thoroughly mixed.
- Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, vanilla extract, and almond extract until well combined.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form. The dough will be sticky, but it should hold together.
- Incorporate Almonds: Fold in the chopped almonds using a spatula or your hands, making sure they’re evenly distributed throughout the dough.
- Shape the Dough: Divide the dough in half and on a lightly floured surface, shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
- First Bake: Bake the logs for 25-30 minutes or until they’re set and lightly golden. Remove from the oven and allow them to cool on a wire rack for about 10 minutes.
- Slice the Biscotti: Once slightly cooled, use a serrated knife to slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut side down back on the baking sheet.
- Second Bake: Return the slices to the oven and bake for another 10-15 minutes, flipping them halfway through, until they’re golden brown and crisp.
- Cool and Serve: Remove the biscotti from the oven and let them cool completely on the wire rack before serving with your favorite coffee.
Extra Tips: When making biscotti, make sure the dough isn’t too wet or dry; adjust with small amounts of flour or water as needed. Toasting the almonds before adding them to the dough enhances their flavor.
Also, use a sharp serrated knife for cleaner cuts when slicing the biscotti; a gentle sawing motion will prevent crumbling. Store biscotti in an airtight container to maintain their crispiness. They can also be dipped in chocolate for an extra special treat.
Chocolate Cherry Biscotti
Chocolate Cherry Biscotti is a delightful treat that pairs perfectly with a steaming cup of coffee. This Italian cookie is known for its twice-baked preparation, which gives it a satisfyingly crunchy texture. The combination of rich chocolate and tart cherries creates an indulgent flavor profile that complements the warm, nutty undertones of your favorite coffee blend.
Whether you’re enjoying it for breakfast, a mid-afternoon snack, or an after-dinner dessert, Chocolate Cherry Biscotti is sure to enhance your coffee experience.
These biscotti are easy to make and store well, making them a great option for preparing ahead of time. The recipe yields enough for a small gathering or for you to enjoy over several days. Perfect for a cozy morning at home or for serving guests at a coffee gathering, this biscotti recipe will make you appreciate the art of pairing coffee with baked goods.
Let’s explore the ingredients and steps needed to create this delicious treat.
Ingredients (serving size: 4-6 people):
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried cherries
- 3/4 cup semi-sweet chocolate chips
- 1 tablespoon milk (optional, for brushing)
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and guarantee easy cleanup.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This guarantees that the dry ingredients are evenly distributed, which is vital for the biscotti to bake evenly.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract. The mixture should be smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough biscotti.
- Fold in Cherries and Chocolate Chips: Gently fold in the dried cherries and chocolate chips with a spatula, ensuring they’re evenly distributed throughout the dough.
- Shape the Dough: Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet. Leave some space between the logs as they’ll spread during baking. Brush the tops with milk for a glossy finish, if desired.
- First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they’re firm to the touch. Remove them from the oven and let them cool on the baking sheet for 10 minutes.
- Slice and Second Bake: Once slightly cooled, use a serrated knife to slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut side down back on the baking sheet. Bake for an additional 10-15 minutes, turning the slices halfway through, until they’re dry and crisp.
- Cool and Serve: Allow the biscotti to cool completely on a wire rack before serving. They’ll become crunchier as they cool.
Extra Tips:
To guarantee your biscotti have the perfect crunch, make sure they’re completely cooled before storing them in an airtight container. They can last for up to two weeks, making them a convenient and delicious snack to have on hand.
If you prefer a softer biscotti, you can reduce the second baking time slightly. For added flavor, you might consider adding a teaspoon of almond extract or a handful of chopped almonds to the dough. Enjoy your biscotti with a freshly brewed cup of coffee for the ultimate pairing experience.
Rosemary Parmesan Biscotti
Rosemary Parmesan Biscotti offers a savory twist on the traditional sweet treat, making it a perfect pairing with coffee, especially for those who prefer a less sweet accompaniment. This Italian-inspired biscotti combines the earthy aroma of rosemary with the sharp, salty flavor of parmesan cheese, creating a unique blend that tantalizes the palate.
Perfect for breakfast or as an afternoon snack, these biscotti are sure to impress guests or satisfy your own gourmet cravings. The crunchy texture of biscotti comes from baking the dough twice, which enhances the flavors of rosemary and parmesan, while giving it a delightful crispiness that complements a hot cup of coffee perfectly.
The preparation is straightforward, involving simple ingredients that come together to form a sophisticated, yet rustic, delight. Whether you’re indulging on your own or serving them at a gathering, these biscotti are destined to become a favorite.
Ingredients for 4-6 People:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh rosemary
- 1/2 cup grated parmesan cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the biscotti from sticking and guarantee even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and chopped rosemary. Add the grated parmesan cheese and mix until well combined.
- Prepare Wet Ingredients: In another bowl, beat the granulated sugar and eggs together until the mixture is light and fluffy. Stir in the vanilla extract and melted butter until fully incorporated.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a dough forms. It should be slightly sticky but manageable.
- Shape the Dough: On a lightly floured surface, divide the dough in half. Shape each half into a log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet.
- First Bake: Bake the logs in the preheated oven for about 25-30 minutes, or until they’re golden brown and firm to the touch. Remove from the oven and let them cool on a wire rack for 10 minutes.
- Slice and Second Bake: Reduce the oven temperature to 325°F (160°C). Using a serrated knife, cut the logs diagonally into 1/2-inch thick slices. Place the slices back on the baking sheet, cut side down.
- Final Bake: Bake the slices for an additional 10-15 minutes, flipping them halfway through, until they’re crisp and golden on both sides. Let them cool completely before serving.
Extra Tips:
For best results, verify that the biscotti logs are cooled slightly before slicing to prevent crumbling. If you prefer a stronger rosemary flavor, consider adding a touch more rosemary to the dough.
Store the biscotti in an airtight container to maintain their crispness. If you like a bit of heat, a pinch of black pepper can be added to the dry ingredients for an extra kick. Additionally, these biscotti can be dipped in dark chocolate for an added layer of flavor, making them an even more indulgent treat.
Honey Fig Biscotti
Honey Fig Biscotti is a delightful and aromatic treat that pairs perfectly with a warm cup of coffee. This Italian-inspired biscuit combines the natural sweetness of dried figs and honey, creating a flavor profile that’s both comforting and sophisticated. The biscotti’s crunchy texture makes it ideal for dipping into coffee, allowing the flavors to meld together in a harmonious blend.
Whether you’re enjoying it as a breakfast treat or an afternoon snack, Honey Fig Biscotti is sure to become a favorite in your household. This recipe for Honey Fig Biscotti is designed to serve 4-6 people, making it a perfect choice for family gatherings or a cozy coffee break with friends. The preparation involves creating a dough infused with honey and figs, which is then baked twice to achieve the characteristic crunch of biscotti.
Follow the steps below to create your own batch of these delicious cookies.
Ingredients for 4-6 servings:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup dried figs, chopped
- 1/2 cup almonds, chopped (optional)
Cooking Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Prepare Wet Ingredients: In a large mixing bowl, beat together the sugar, honey, and vanilla extract until well combined. Add the eggs one at a time, mixing well after each addition until the mixture is smooth.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until a dough begins to form. Fold in the chopped figs and almonds, making certain they’re evenly distributed throughout the dough.
- Shape the Dough: Transfer the dough to a lightly floured surface. Divide it in half and shape each portion into a log about 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
- First Bake: Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch. Remove from the oven and allow them to cool slightly for about 10 minutes.
- Slice the Biscotti: Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet.
- Second Bake: Return the slices to the oven and bake for an additional 10-12 minutes, then flip them and bake for another 10-12 minutes, or until they’re crisp and golden.
- Cool and Serve: Remove the biscotti from the oven and let them cool completely on a wire rack. Once cooled, they’re ready to be served with your favorite coffee.
Extra Tips:
When making Honey Fig Biscotti, it’s important to ascertain that the figs are well chopped to facilitate even distribution throughout the dough. If you prefer a nut-free version, you can omit the almonds without compromising the overall taste.
Additionally, for a softer biscotti, reduce the second baking time slightly. Store your biscotti in an airtight container to maintain their crispness, and they’ll remain fresh for up to two weeks. Enjoy dipping them in your coffee for a delightful and flavorful experience.
Coconut Macadamia Biscotti
Coconut Macadamia Biscotti is a delightful twist on the classic Italian treat, perfect for enjoying with a steaming cup of coffee. The combination of sweet coconut and buttery macadamia nuts creates a rich and satisfying flavor profile that pairs beautifully with the robust taste of coffee.
These twice-baked cookies are crisp and crunchy, making them an ideal companion for dipping into your favorite brew. This recipe yields a batch of biscotti that’s perfect for sharing with friends and family or for enjoying over several days.
The preparation involves a few simple ingredients that come together to form a dough, which is then baked, sliced, and baked again to achieve the desired crispness. With a little patience and attention to detail, you’ll be able to create a batch of these delectable biscotti that will surely impress.
Ingredients for 4-6 People:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup unsweetened shredded coconut
- 3/4 cup chopped macadamia nuts
- 1/2 cup white chocolate chips (optional)
Cooking Instructions:
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and guarantee easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs with the vanilla and almond extracts. Once mixed, add the wet ingredients to the dry ingredients, stirring until a dough begins to form.
- Incorporate Coconut and Nuts: Fold in the shredded coconut and chopped macadamia nuts, making sure they’re evenly distributed throughout the dough. If using, add the white chocolate chips at this stage.
- Form and Shape Dough: Divide the dough in half and transfer onto the prepared baking sheet. Shape each portion into a log, approximately 12 inches long and 2 inches wide, with some space between them.
- First Bake: Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch. Remove from the oven and allow to cool for about 10 minutes.
- Slice and Second Bake: Using a sharp serrated knife, carefully slice each log diagonally into 1/2-inch thick pieces. Place the slices cut side down on the baking sheet and return to the oven. Bake for an additional 10-15 minutes, flipping halfway through, until the biscotti are dry and crisp.
- Cool and Store: Transfer the biscotti to a wire rack to cool completely before storing in an airtight container.
Extra Tips:
For an even richer flavor, you can toast the macadamia nuts lightly before adding them to the dough. Additionally, if you prefer a slightly softer biscotti, you can reduce the second baking time by a few minutes.
To guarantee even slicing, use a gentle sawing motion with your knife. Finally, remember that the biscotti will continue to crisp up as they cool, so don’t worry if they seem slightly soft when first taken out of the oven.
