Biscotti 3 ways

Biscotti is the Italian dunking biscuit that’s not only sweet but also a treat to eat. These crunchy tea time biscuits are twice cooked so that they get super crispy and store on the shelf for longer.

There are an infinite number of variations on biscotti but here I have compiled biscotti 3 ways for you to try out. For these three variations only the ingredients change, you can use the same method for all three or try out your own creative version. 

Anise and Almond Biscotti

Makes 20 – 24 biscotti

Ingredients

  • 3 1/4 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/3 tsp salt
  • 1 1/2 cups sugar
  • 10 Tbsp unsalted butter, melted
  • 3 large eggs
  • 1 Tbsp vanilla extract
  • 2 tsp ground aniseed
  • 1 cup whole almonds, toasted, coarsely chopped
  • 1 large egg white

Cranberry and Pistachio Biscotti

Makes 20 – 24 biscotti

Ingredients

  • 3 1/4 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/3 tsp salt
  • 1 1/2 cups sugar
  • 10 Tbsp unsalted butter, melted
  • 3 large eggs
  • 1 Tbsp vanilla extract
  • 1/2 cup shelled, unsalted pistachios
  • 1/2 cup dried cranberries
  • 1 large egg white

Pecan nut and Cinnamon Biscotti

Makes 20 – 24 biscotti

Ingredients

  • 3 1/4 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/3 tsp salt
  • 1 1/2 cups sugar
  • 10 Tbsp unsalted butter, melted
  • 3 large eggs
  • 1 Tbsp vanilla extract
  • 1/2 cup roughly chopped pecan nuts
  • 1/4 tsp black pepper
  • 2 teaspoons ground cinnamon
  • 1 large egg white

Instructions:

  1. Preheat oven to 180°C.
  2. Line baking sheet with baking paper and lightly grease it so nothing sticks.
  3. In one bowl sift flour, baking powder and salt.
  4. In another bowl thoroughly mix sugar, melted butter, 3 eggs, vanilla extract and additional spices that you are using for flavour (hold off on nuts or fruits until the next step).
  5. Add flour, baking powder and salt into the egg mixture and stir with wooden spoon until it forms a well blended dough.
  6. Mix in almonds.
  7. Divide the dough in half.
  8. Shape each dough half into approximately twelve 2 cm long by 6 cm wide logs. If you struggle with the dough sticking to your hands, lightly flour your hands before working with the mixture.
  9. Pop your biscotti logs onto the prepared baking sheet and make sure there is enough space between them as the logs will spread when they cook.
  10. Lightly brush the tops of each log with egg white.
  11. Bake until golden brown, usually about 30 minutes, then remove from oven and allow to cool completely on  a rack; about 25 minutes. Maintain oven temperature.
  12. Cut each log in half long ways and arrange the cool logs face down on the same baking sheet and bake for another 12 minutes.
  13. Remove and allow to cool. These biscotti can be kept in an airtight container for several weeks.
  14. Make yourself a cup of tea to go with your biscotti and enjoy!
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