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Four-Flavored Biscotti Collection Recipe

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3.9 from 46 reviews

  • Author: Amina
  • Total Time: 1 hour 20 minutes
  • Yield: 20 servings
  • Diet: Vegetarian

Description

This Biscotti Recipe features four delicious flavors: Classic, Chocolate, Almond, and Cranberry Orange. Biscotti are twice-baked Italian cookies that are crispy, perfect for dunking in coffee or tea. These recipes combine all-purpose and white whole wheat flours with various flavorings and mix-ins to create crunchy, flavorful treats that store well and last for weeks. Each flavor offers a unique twist, ranging from rich chocolate with nuts to a bright citrus and cranberry combination.

Ingredients

Classic Biscotti

  • 4 tablespoons unsalted butter, cold or softened, cut into 4 pieces
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract (or 1 teaspoon if adding almond or anise extract)
  • ½ teaspoon almond extract or anise extract (optional)
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Turbinado sugar (coarse sugar, optional)

Chocolate Biscotti

  • 4 tablespoons unsalted butter, cold or softened, cut into 4 pieces
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ¾ cup white whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chocolate chips
  • ½ cup chopped almonds or walnuts (optional)

Almond Biscotti

  • 4 tablespoons unsalted butter, cold or softened, cut into 4 pieces
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chopped almonds
  • Turbinado sugar (coarse sugar, optional)

Cranberry Orange Biscotti

  • 4 tablespoons unsalted butter, cold or softened, cut into 4 pieces
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 orange (about 1 tablespoon)
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup dried cranberries
  • Turbinado sugar (coarse sugar, optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for all flavors.
  2. Mix Butter and Sugar: Using an electric mixer, beat the cold or softened butter and granulated sugar together until creamy and well combined.
  3. Add Eggs and Extracts: For Classic, add eggs, vanilla, and optional almond or anise extract. For Chocolate, add eggs and vanilla extract only. For Almond, add eggs, almond extract, and vanilla extract. For Cranberry Orange, add eggs, vanilla, and the orange zest. Mix until well combined.
  4. Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, white whole wheat flour (or substitute all-purpose), baking powder, and salt. For Chocolate Biscotti, also whisk in the cocoa powder.
  5. Combine Dry and Wet Mixtures: Add the flour mixture to the wet ingredients and mix on low speed until just combined, scraping down the sides as needed.
  6. Add Mix-Ins: For Chocolate, fold in chocolate chips and optional chopped nuts. For Almond, stir in the chopped almonds. For Cranberry Orange, mix in dried cranberries. Classic biscotti does not include additional mix-ins.
  7. Shape Dough Logs: Divide the dough in half. Shape each half into a ball, then use your hands to form each into an approximately 8-inch long log. Place the logs on the prepared baking sheet.
  8. Flatten Logs: Flatten each log to about ¾-inch thickness, gently pressing the sides and ends to even them out. Optionally, sprinkle with turbinado sugar for extra crunch and sparkle.
  9. First Bake: Bake the logs for 20-25 minutes until they are lightly golden and the centers are almost firm; they should bounce back when lightly touched.
  10. Cool Logs: Allow the logs to cool on the baking sheet for about 30 minutes. Cooling helps them firm up and makes slicing easier.
  11. Slice into Biscotti: Use a sharp knife to cut the logs diagonally into ½-inch thick biscotti shapes. Press straight down with the knife to avoid breaking or crumbling.
  12. Second Bake: Place the sliced biscotti cut side up on the baking sheet. Bake for an additional 12-16 minutes until dry. The centers will be slightly soft but will crisp as they cool.
  13. Store Properly: Store finished biscotti in an airtight container at room temperature for 1-2 weeks or freeze for up to 3 months to maintain freshness.

Notes

  • Using white whole wheat flour adds whole grain nutrition and a mild nutty flavor, but you may substitute with all-purpose flour if preferred.
  • Turbinado sugar adds a sweet, crunchy topping but is optional.
  • Cut logs carefully with a sharp knife by pressing straight down to avoid breaking biscotti.
  • Biscotti are best stored in airtight containers to preserve their crisp texture.
  • Feel free to customize mix-ins such as nuts or dried fruit based on your preference.
  • The twice-baking process is essential for achieving the classic dry and crunchy texture of biscotti.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: Italian

Find it online: https://aminabakes.com/four-flavored-biscotti-collection-recipe/