MANGIA BENE PASTA
BISCOTTI
Biscotti are crisp Italian cookies that are ideal for dipping in coffee, tea, hot chocolate, or wine. 
Traditionally, biscotti are made by baking cookie dough in long logs, cutting these into slices, and reheating them to dry them out.
The word biscotti means "twice baked."  The longer this second baking is, the harder the cookies will be.
Originally the cookies were twice-baked so they could be stored for long periods of time. 
In different regions of Italy, biscotti are prepared and flavored differently. 
It should be noted that in Italian the word biscotti is used as a generic word which refers to any type of cookie. 
In English the word refers to the more specific Italian twice-baked cookie.  Biscotti can be made ahead and kept in an airtight container for 1-2 weeks, or frozen for up to 2 months.  Serve with espresso, wine, or affogato.
Also, check out our Seasonal Biscotti recipes for Autumn and Christmas.
Chocolate-Pistachio Biscotti
Orange-Chocolate Chip Biscotti
Espresso Biscotti
Anise Biscotti
White Chocolate Macadamia Biscotti
Polenta and Sesame Biscotti
Neapolitan Biscotti
(Makes about 48)
1-1/2 cups whole almonds, divided
2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/3 honey
1/4 cup vegetable oil
1 egg and 1 egg yolk
1 teaspoon grated orange zest
Preheat oven to 350 degrees F. 
Line 2 baking sheets with foil. Butter the foil.
In a food processor, grind 3/4 cup of the almonds.
Transfer the almonds to a bowl.
Add flour, sugar, baking powder, baking soda, and cinnamon.
In another bowl, whisk together honey, oil, egg, yolk, and orange zest.
Add honey mixture to dry ingredients and stir until dough holds together.
Place dough onto a lightly floured surface. 
Add remaining 3/4 cup of almonds and blend into dough to distribute evenly.
Divide dough in half.  Shape each half into a 12x3-inch log.
Place logs on buttered foil, spacing about 4 inches apart.
Bake about 40 minutes, or until firm.  There may be cracks.
Remove sheets from oven and place on a rack for 15 minutes to cool.
Don't shut off the oven!
Transfer logs to a cutting surface.
Using a serrated knife, cut the logs diagonally into 3/4-inch thick slices.
Place the slices, cut side down onto the baking sheets.
Bake 10-12 minutes, until dry.
Cool on sheet on rack.
Chocolate-Pistachio Biscotti
(Makes about 2-1/2 dozen)
1 cup shelled unsalted pistachio nuts
8 tablespoons (1 stick) unsalted butter, softened
1 cup sugar
1 egg
1/2 cup orange juice
2 cups flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
Preheat the oven to 350 degrees F.
Spread the nuts on a cookie sheet and toast about 10 minutes.
Cool, then coarsely chop and set aside.
Using an electric mixer, cream the butter and sugar until blended. 
Beat in the egg and orange juice.
In another bowl, combine the flour, cocoa, baking soda, cinnamon, and salt.
Gradually beat the dry ingredients into the butter mixture.
Stir in the nuts.  Divide the dough in half.
Cover the dough and let it rest for 10 minutes.
Butter 2 cookie sheets. 
Form each half of the dough into an 11 x 4-inch log.
Place one log on each cookie sheet.
Bake the logs for 20-25 minutes.
Remove from the oven and let cool for 15 minutes.
Transfer logs to a cutting surface.
Using a serrated knife cut on the diagonal into 3/4-inch slices. 
Place the slices cut side down onto the cookie sheets and bake 10-12 minutes.
Cool on sheets on wire rack.
Orange-Chocolate Chip Biscotti
(Makes about 24)
1/2 cup sugar
1/4 cup butter, room temperature
1 tablespoon grated orange zest
2 eggs
1-1/2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup mini chocolate chips
Line a baking sheet with parchment paper or lightly grease.  Set aside.
Preheat oven to 375 degrees F.
In a bowl, cream the sugar and butter.
Stir in the orange zest and eggs.
Add the flour, baking powder, cinnamon, and chocolate chips.
Stir well or use your hands to blend and evenly distribute chips.
Divide the dough in half.
Shape each piece into a 1-1/2 x 9-inch log.
Place on prepared baking sheet.
Bake 20-25 minutes until firm and lightly browned.
Remove sheet from oven and place on a rack for 10 minutes to cool.
Don't shut off the oven!
Transfer logs to a cutting surface.
Using a serrated knife, cut the logs diagonally into 1/2-inch thick slices.
Place the slices, cut side down onto the baking sheet.
Bake 10-12 minutes, until dry.
Cool on sheets on wire rack.
Espresso Biscotti
(Makes 3-4 dozen)
3 tablespoons coffee beans
2 tablespoons Kahlua or espresso
1/2 cup butter
1/4 cup sugar
2 eggs
2 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup slivered  almonds, toasted
Line a baking sheet with parchment paper or lightly grease.  Set aside.
Preheat oven to 325 degrees F.
Grind coffee beans to a fine powder.
Place in a small bowl with Kahlua or coffee.
Microwave on high 10-15 seconds to heat.  Set aside.
In a mixing bowl, cream butter and sugar until light and fluffy.
Beat in eggs and coffee/Kahlua mixture.
Add flour, baking powder, and salt.  Mix until blended.
Fold in almonds.
Divide dough into 2 portions.
Shape each piece into a 1-1/2 x 14-inch log.
Place on prepared baking sheets about 2 inches apart.
Bake about 25 minutes or until lightly browned.
Remove sheet from oven and place on a rack for 10 minutes to cool.
Don't shut off the oven!
Transfer logs to a cutting surface.
Using a serrated knife, cut the logs diagonally into 1/2-inch thick slices.
Place the slices, cut side down onto the baking sheet.
Bake 10-12 minutes, until dry.
Cool on sheets on wire rack.
Anise Biscotti
(Makes 3-4 dozen)
1/2 cup olive oil
3 eggs
1 cup sugar
1 tablespoon anise extract
3-1/4 cups flour
1 tablespoon baking powder
Preheat oven to 375 degrees F.
Grease baking sheets or line with parchment paper.
In a bowl, combine the oil, eggs, sugar, and anise extract.
Add the flour and baking powder.  Mix well.
Divide the dough into 2 pieces.
Shape each piece into a 1-1/2 x 14-inch log.
Place on prepared baking sheets about 2 inches apart.
Bake about 25 minutes or until lightly browned.
Remove sheet from oven and place on a rack for 10 minutes to cool.
Don't shut off the oven!
Transfer logs to a cutting surface.
Using a serrated knife, cut the logs diagonally into 1/2-inch thick slices.
Place the slices, cut side down onto the baking sheet.
Bake 10-12 minutes, until dry.
Cool on sheets on wire rack.
White Chocolate Macadamia Biscotti
(Makes 3-4 dozen)
1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons Amaretto
2 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup macadamia nuts
2/3 cup white chocolate chips
Line a baking sheet with parchment paper or lightly grease.  Set aside.
Preheat oven to 325 degrees F.
In a bowl, cream butter and sugar until light and fluffy.
Beat in eggs, vanilla, and Amaretto.
Add flour, baking powder, and salt.  Mix well.
Fold in nuts and chips.
Divide dough into 2 pieces.
Shape each piece into a 1-1/2 x 14-inch log.
Place on prepared baking sheets about 2 inches apart.
Bake about 25 minutes or until lightly browned.
Remove sheet from oven and place on a rack for 10 minutes to cool.
Don't shut off the oven!
Transfer logs to a cutting surface.
Using a serrated knife, cut the logs diagonally into 1/2-inch thick slices.
Place the slices, cut side down onto the baking sheet.
Bake 10-12 minutes, until dry.
Cool on sheets on wire rack.
Polenta and Sesame Biscotti
(Makes about 6 dozen)
3-1/4 cups flour
1 cup instant polenta
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1-1/3 cups sugar
4 eggs
3 egg yolks
2 teaspoons vanilla extract
1/2 cup sesame seeds
Glaze:
1 egg white
1 tablespoon sugar
1/4 cup sesame seeds
Combine flour, polenta, baking powder, and salt in a bowl.  Set aside.
In a bowl, cream the butter and sugar until light and fluffy.
Add the eggs and yolks, one at a time, beating after each addition.
Add the vanilla extract.
Add the flour mixture and mix until well blended.
Fold in the sesame seeds.
Cover the dough and refrigerate for 2 hours or until firm enough to handle.
Line 2 baking sheets with parchment paper or lightly grease.  Set aside.
Preheat oven to 325 degrees F.
Transfer the dough to a well-floured surface.
Divide the dough into 4 pieces.
Roll each piece into a log 1-1/2 x 12-inches long.
Place 2 logs, 3-inches apart, on each baking sheet.
To make the glaze:
In a small bowl, beat the egg white until frothy.
Brush the surface of the logs with the egg white.
Sprinkle with the sugar and sesame seeds.
Bake 30-35 minutes, until golden brown and firm to the touch.
Remove sheets from oven and place on a rack for 30 minutes to cool.
Reduce the oven temperature to 200 degrees F.
Using a serrated knife, cut the logs diagonally into 1/2-inch thick slices.
Place the slices, cut side down onto the baking sheets.
You may need an additional sheet to accommodate all the slices.
Bake 20 minutes, until dry, toasted, and crisp.
Cool on sheets on wire rack.
RECIPES
Neopolitan Biscotti
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Biscotti Jars
Homemade biscotti presented
in a beautiful biscotti jar
makes an elegant gift
for any special occasion