The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I am in love with Biscotti

althetrainer's picture

I am in love with Biscotti

I always wanted to try making biscotti but the twice bake process intimidated me.  I finally gave them a try and now I am in love.  Made some for my husband's staff for Christmas and of course we had some to dunk into hot chocolate and apple cider.  They are GOOD!  Should have tried them long time ago.


My husband likes the ones heavily coated with milk chocolate. Our little guy likes the chocolate pretzels (to use up the chocolate).


Then I made a lot of these little gift bags for my husband's friends at work. I put in each bag a pack of Starbucks VIA coffee, hot chocolate, apple cider, and of course the biscotti. I had a lot of fun making them.


chasingimperfection's picture

Would you consider sharing your recipe or source of your recipe so that I can try these out?

althetrainer's picture

I used a recipe from another cooking forum. I did make a few minor changes but pretty followed it and the results were good.

Biscotti Ingredients:

2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon cardamom or coriander

1/4 teaspoon salt

1-1/2 cups unblanched whole almonds (I used slivered almonds)

3 large eggs

2 teaspoons pure vanilla extract or Amaretto

8-10 oz dark or bittersweet chocolate

Position a rack in the center of the oven and preheat the oven to 350°. Line a baking sheet with parchment or silpat and set aside. Put the flour, sugar, baking powder, cardamom, and salt in a large bowl and stir with a rubber spatula to mix. Stir in the almonds. Whisk the eggs and vanilla together in a small bowl; then stir them into the flour mixture. The dough will be loose at first but will come together during the kneading process. Turn the dough out onto a lightly floured work surface and knead, folding it over onto itself until it is smooth. Divide the dough in half and shape each half into a 12 inch long log. Gently press down on the logs to flatten them until they are about 2 inches wide and 1 inch high. Transfer them to the prepared pan.

First Baking

Bake the logs for about 30 minutes, or until they are slightly risen and firm to the touch. Slide the logs off the baking sheet and onto a cooling rack. The logs must be completely cool before you can continue with the recipe. Since they will take about 30 minutes to cool, you can either turn the oven off or leave it on for the next step. You can bake the biscotti up to this point several days ahead. Wrap the logs well in plastic and continue when it is convenient.

Second Baking

When the logs have cooled completely, preheat the oven to 350°F, if necessary. With a sharp serrated knife, cut the cooled logs diagonally into 3/8 to 1/2 inch thick slices. Place the sliced cookies cut side down on the pans and bake for 15 to 25 minutes, or until the biscotti are crisp and golden. Cool on the pans. Thicker slices will take longer to get crisp. You can slice them as thin as 1/4" thick, if preferred.

Melt the chocolate in the top of a double boiler. Dip flat side of cooled cookie into the chocolate and return it to the pan to cool again. If you have chocolate left over, you use a metal spatula to add more to the cookies or drizzle it over.


maurdel's picture

Thanks for the recipe. I make some for gifts too, but plain.(Though still very tasty).

I am impressed with your chocolate drizzled ones. I'm going to try it next time. They look so festive. Nicely done.

SmokinLee's picture

I have tried many different recipes and most were very good, but yours looks fantastic,. Thanks for the post