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Biscottis Recipe

Ingredients

How to make it

  • Coconut Walnut Biscotti
  • 1c white sugar
  • 1/2c butter, softened
  • 1t coconut extract
  • 2 eggs
  • 3 1/2c all-purpose flour
  • 1t baking powder
  • 1/2t salt
  • 1/2c flaked coconut
  • 1c chopped walnuts
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the sugar and butter. Stir in the coconut extract and the eggs. Combine the flour, baking powder, and salt, stir into the creamed mixture. Finally, fold in the coconut and walnuts.
  • Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on an unprepared cookie sheet and flatten them until they are about 3 inches wide.
  • Bake for 30 to 35 minutes in the preheated oven, until firm. Cool on baking sheet for 10 to 15 minutes.
  • Slice the logs crosswise into 1/2 inch wide slices. Place slices cut side down onto the baking sheet.
  • Return to the oven for an additional 15 minutes, until crisp and light brown. Cool and store in an airtight container.
  • serves 18: Cal 239, Fat 11g, Chol 37mg, Sod 157mg, Carb 31.7g, Fiber 1.2g, Prot 4.3g
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  • Cranberry Almond Biscotti
  • PREP TIME 20 Min COOK TIME 50 Min READY IN 2 Hrs 10 Min
  • 2 1/4c all-purpose flour
  • 1c white sugar
  • 1t baking powder
  • 1/2t baking soda
  • 2 egg whites
  • 2 eggs
  • 1T vanilla extract
  • 3/4c sliced almonds
  • 1c sweetened-dried cranberries
  • Preheat oven to 325 degrees F (170 degrees C).
  • Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
  • Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
  • On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack.
  • Reduce oven temperature to 300 degrees F (150 degrees C). Cut biscotti into 1/2 inch slices. Place cut biscottis on a cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container.
  • Serves 15: Cal 189, Fat 3.2g, Chol 28mg, Sod 91mg, Carb 35.5g, Fiber 1.4g, Prot 4.2g
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  • Cranberry-Orange Biscotti
  • Makes 16 to 18 biscotti
  • 1 recipe American-Style Biscotti (recipe above)
  • 2 tablespoons (1 ounce) orange juice
  • 1 tablespoon grated orange zest, not packed*
  • 1 cup (4 5/8 ounces) dried cranberries
  • 1 cup (4 ounces) toasted walnuts
  • -Preheat the oven to 350°F. Lightly grease (or line with parchment) one baking sheet.
  • -Prepare the biscotti dough, adding the orange juice and zest once the egg/sugar mixture is fully beaten. Shape and bake biscotti as directed in the essential recipe.
  • -Baking time: 50 to 55 minutes
  • *Measure the orange zest into the tablespoon without packing it. It’ll take about half a large orange to yield a tablespoon of zest.
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  • Cranberry Pistachio Biscotti
  • 3 dozen PREP TIME 25 Min COOK TIME 45 Min READY IN 1 Hr 20 Min
  • 1/4c light olive oil
  • 3/4c white sugar
  • 2t vanilla extract
  • 1/2t almond extract
  • 2 eggs
  • 1 3/4c all-purpose flour
  • 1/4t salt
  • 1t baking powder
  • 1c dried cranberries
  • 1c pistachio nuts*
  • Preheat the oven to 300 degrees F (150 degrees C).
  • In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
  • Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
  • Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
  • Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
  • * If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.
  • Serves 36: Cal 92, Fat 4.3g, Chol 12mg, Sod 55mg, Carb 11.5g, Fiber 0.8g, Prot 2g
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  • Cranberry Raisinet Biscotti
  • Nonstick cooking spray or parchment paper
  • ½ cup packed dark brown sugar
  • 3 tablespoons unsalted butter
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 1¼ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup Cranberry NESTLÉ RAISINETS Milk Chocolate-Covered Dried Cranberries
  • -PREHEAT oven to 350° F. Spray baking sheet with nonstick cooking spray or line with parchment paper.
  • -BEAT sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour, baking powder, cinnamon and salt. Stir in Cranberry Raisinets.
  • -TURN dough onto floured cutting board; knead dough a few times. Shape dough into a tight ball, then roll into a 12-inch log (pack tightly so that Raisinets don’t escape). Place log on prepared baking sheet; flatten to ¾-inch thickness.
  • -BAKE for 25 minutes or until golden. Remove from oven; cool on baking sheet for 10 minutes. With serrated knife, cut log diagonally into 20 ½-inch slices. Return to baking sheet, cut-side-down. Reduce oven temperature to 325° F. Bake for 10 minutes. Turn biscotti over and bake for an additional 10 minutes. Transfer biscotti to wire rack to cool completely. Store in airtight container for up to 1 week.
  • Cook’s Tip: To boost nutrition, ¾ cup all-purpose flour and ½ cup whole-wheat flour may be used in place of the 1 ¼ cups all-purpose flour called for in this recipe.
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  • Dark Chocolate Biscotti
  • Servings | 28
  • 2 cup(s) whole wheat flour
  • 2 tbsp flax seed(s)
  • 1/2 tsp baking soda
  • 1/3 cup(s) dark brown sugar
  • 2 item(s) egg white(s)
  • 1 item(s) egg
  • 1 1/2 tsp. vanilla
  • 1/2 cup(s) semisweet dark chocolate
  • 3/4 cup(s) sliced almonds
  • 1/3 cup(s) Sucralose
  • In a separate bowl combine flour, flax seed, baking soda and a pinch of salt. Whisk mixture together. In another bowl mix sugars, egg whites and egg. Beat on high for two minutes. Add vanilla until is it fully mixed in. Stir flour mixture into the bowl until combined. Fold in chocolate chips and almonds. Separate dough into 3 pieces and form into 6 inch long loaves. Pat those loaves to 1 in. thick and place them in a 350 degree oven on baking sheet with parchment paper for 28 minutes. Take out and cool for 10 minutes. Cut each loaf into 8-10 pieces. Place back in oven, cut side up for 7 minutes. Take out, flip and place them into 325 oven for another 7 minutes. Cool on a wire rack.
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  • Double Chocolate Biscotti
  • PREP TIME 25 Min COOK TIME 40 Min READY IN 1 Hr 20 Min
  • 1/2c butter, softened
  • 2/3c white sugar
  • 1/4c unsweetened cocoa powder
  • 2t baking powder
  • 2 eggs
  • 1 3/4c all-purpose flour
  • 4 (1 ounce) squares white chocolate, chopped
  • 3/4c semisweet chocolate chips
  • In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
  • Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
  • Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.
  • Serves 36: Cal 99, Fat 5g, Chol 19mg, Sod 61mg, Carb 12.7g, Fiber 0.5g, Prot 1.5g
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  • Gingerbread Biscotti
  • PREP TIME 25 Min COOK TIME 40 Min READY IN 1 Hr 5 Min
  • 1/3c vegetable oil
  • 1c white sugar
  • 3 eggs
  • 1/4c molasses
  • 2 1/4c all-purpose flour
  • 1c whole wheat flour
  • 1T baking powder
  • 1 1/2T ground ginger
  • 3/4T ground cinnamon
  • 1/2T ground cloves
  • 1/4t ground nutmeg
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  • In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
  • Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
  • Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
  • When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
  • Serves 48: Cal 70, Fat 2g, Chol 13mg, Sod 20mg, Carb 12g, Fiber 0.6g, Prot 1.4g
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  • Ginger Biscotti with Pistachios
  • 3 dozen
  • 2/3c almonds
  • 1 3/4c cake flour
  • 2t ground ginger
  • 1t baking powder
  • 1/3c unsalted butter
  • 1c packed brown sugar
  • 6T white sugar
  • 2T orange zest
  • 1 egg yolk
  • 1/2t vanilla extract
  • 2/3c coarsely chopped pistachios
  • Grease and flour one large baking sheet.
  • Finely grind the almonds with the flour, ginger and baking powder in a food processor.
  • Beat the butter, brown sugar and white sugar until light and well blended. Add the grated orange peel, egg and vanilla and beat well. Mix in the dry ingredients and beat until just blended. Stir in the pistachios.
  • Divide the dough in half. Using floured hands, roll each half on a lightly floured surface into a 1/2 inch log. Arrange logs on the prepared baking sheet, spacing 4 inches apart. Cover with plastic wrap and refrigerate for about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Brush dough logs with beaten egg and sprinkle with 2 teaspoons white sugar. Bake logs until deep golden brown and firm to the touch, about 30 minutes. Let logs cool for 10 minutes.
  • Reduce oven temperature to 300 degrees F (150 degrees C).
  • Using a serrated knife cut logs crosswise into 1/2 inch thick slices. Arrange sliced cut side down on baking sheet. Bake at 300 degrees F (150 degrees C) until deep golden on top, about 12 minutes. Turn biscotti over and bake other side until deep golden, about 12 minutes. Transfer biscotti to a rack and cool completely. Store in airtight container at room temperature.
  • Serves 18: Cal 265, Fat 15.5g, Chol 39mg, Sod 53mg, Carb 29.6g, Fiber 1.4g, Prot 3.6g
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  • Holiday Biscotti
  • PREP TIME 20 Min COOK TIME 50 Min READY IN 1 Hr 10 Min
  • 1/2c butter or margarine, softened
  • 1c sugar
  • 3 eggs
  • 2t vanilla extract
  • 1t orange extract
  • 3c all-purpose flour
  • 2t baking powder
  • 1/2t salt
  • 2/3c dried cranberries, coarsley chopped
  • 2/3c pistachios, coarsely chopped
  • 2T grated orange peel
  • In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well (dough will be sticky). Stir in cranberries, pistachios and orange peel. Chill for 30 minutes.
  • Divide dough in half. On a floured surface, shape each half into a loaf 1-1/2 to 2-in. diameter. Place on an ungreased baking sheet. Bake at 350 degrees F for 30-35 minutes.
  • Cool for 5 minutes. Cut diagonally into 3/4-in. thick slices. Place slices, cut side down, on an ungreased baking sheet. Bake for 9-10 minutes. Turn slices over. Bake 10 minutes more or until golden brown. Cool on wire rack. Store in an airtight container.
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  • Lemon Poppy Seed Biscotti
  • 2c all-purpose flour
  • 3/4c white sugar
  • 1/2c finely ground almonds
  • 1/2t baking powder
  • 1/2t baking soda
  • 1T lemon zest
  • 3T poppy seeds
  • 1 egg
  • 2 egg whites
  • 1t lemon extract
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Combine the flour, sugar, ground almonds, baking powder and baking soda.
  • Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry mixture and mix well. Form the dough into 2 logs.
  • Place logs onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container. .
  • Serves 36: Cal 60 Fat 1.5g Chol 6mg Sod 29mg Carb 10g Fiber 0.5g Prot 1.6g
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  • Orange Almond Biscotti
  • 2 1/4c all-purpose flour
  • 1 1/4c white sugar
  • 1 pinch salt
  • 2t baking powder
  • 1/2c sliced almonds or 3/4c cranberries
  • 1T orange zest
  • 3 egg, beaten
  • 1T vegetable oil
  • 1/4t almond extract
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
  • In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
  • Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.
  • Serves 12: Cal 220, Fat 4.6g, Chol 53mg, Sod 130mg, Carb 40g, Fiber 1g, Prot 5g
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  • Orange Cranberry Biscotti
  • 1/2c butter
  • 3/4c white sugar
  • 2 eggs
  • 1T orange zest
  • 2T orange liqueur
  • 2 1/4c all-purpose flour
  • 1 1/2t baking powder
  • 1/4t salt
  • 1 1/2t ground cinnamon
  • 1/4c chopped dried cranberries
  • 3/4c toasted and chopped almonds
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter and sugar. Beat in egg. Stir in the orange zest and orange liqueur. Sift together the flour, baking powder, salt and cinnamon, stir into the creamed mixture, then stir in the almonds and dried cranberries.
  • On a lightly floured surface, divide the dough in half. Roll each half into a log about 1 1/2 inches wide and 10 inches long. Set the rolls lengthwise on a baking sheet at least 3 inches apart, and flatten slightly.
  • Bake for 20 to 25 minutes in the preheated oven, until firm to the touch and slightly brown on the top.
  • Cool for 10 to 15 minutes, then slice each log crosswise, at a diagonal, into 1/2 inch wide slices. Lay them cut side down on the baking sheet and return to the oven for ten minutes, turn them over and bake for 10 more minutes. Cool on wire racks, store in an airtight container. These keep for over a month.
  • Serves 20: Cal 170, Fat 8g, Chol 34mg, Sod 119mg, Carb 21.3g, Fiber 1.2g, Prot 3.3g
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  • Orange Biscotti , Chocolate Dipped
  • PREP TIME 25 Min COOK TIME 50 Min READY IN 1 Hr 15 Min
  • 1c all-purpose flour
  • 1/2c white sugar
  • 1/4t baking powder
  • 1/4t baking soda
  • 1/4t salt
  • 1 egg
  • 1 egg white
  • 1/2c chopped almonds
  • 2T orange zest
  • 4 (1 ounce) squares bittersweet chocolate
  • Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  • In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, then mix in almonds and orange zest. Knead dough by hand until mixture forms a smooth ball.
  • Roll the dough into a log about 10 inches long; place on the prepared cookie sheet. Press down, or roll with a rolling pin, until log is 6 inches wide.
  • Bake for 25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet.
  • Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave oven. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry.
  • Serves 10: Cal 185, Fat 6.8g, Chol 22mg, Sod 115mg, Carb 27.3g, Fiber 2g, Prot 4g
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  • Peppermint Biscotti
  • PREP TIME 1 Hr COOK TIME 15 Min READY IN 1 Hr 15 Min
  • 3/4c butter (no substitutes), softened
  • 3/4c sugar
  • 3 eggs
  • 2t peppermint extract
  • 3 1/4c all-purpose flour
  • 1t baking powder
  • 1/4t salt
  • 1c crushed peppermint candy
  • FROSTING:
  • 2c semisweet chocolate chips
  • 2T shortening
  • 1/2c crushed peppermint candy
  • In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).
  • Divide dough in half. On an ungreased baking sheet, roll each portion into a 12-in. x 2-1/2-in. rectangle. Bake at 350 degrees F for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.
  • In a microwave safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie in chocolate; roll in candy. Place on waxed paper until set. Store in an airtight container. Makes 42 cookies.
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  • Pina Colada Biscotti
  • PREP TIME 15 Min COOK TIME 46 Min READY IN 1 Hr 1 Minute
  • 4 1/4c all-purpose flour
  • 1t baking powder
  • 1/2t salt
  • 1c butter, softened
  • 1 1/2c white sugar
  • 3 eggs
  • 2T rum
  • 2T pineapple juice
  • 1 1/2t coconut extract
  • 1c shelled pistachio nuts
  • 1/2c chopped dried pineapple
  • 1/2c sweetened flaked coconut
  • In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
  • Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
  • Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
  • Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.
  • Serves 42: Cal 146 Fat 6.6g Chol 27mg Sod 98mg Carbs: 19.4g Fiber 0.7g Prot 2.5g
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  • Pistachio-Cherry Biscotti
  • Makes 16 to 18 biscotti
  • 1 recipe American-Style Biscotti (recipe above)
  • 1/16 to 1/8 teaspoon strong cherry flavor, to taste (optional)
  • 1 cup (4 ounces) shelled pistachios
  • 1 cup (4 5/8 ounces) dried cherries, sweet or sour
  • -Preheat the oven to 350°F. Lightly grease (or line with parchment) one baking sheet.
  • -Prepare the biscotti dough, substituting cherry flavor for the vanilla, if desired. Stir in the pistachios and cherries. Shape and bake biscotti as directed in the essential recipe. If the cherries you used are very fresh and moist, you may find the biscotti still fairly soft at the end of the baking time. For crunchier biscotti, bake for an additional 5 to 10 minutes.
  • -Baking time: 50 to 60 minutes
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  • Raisinets Biscotti
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter or stick margarine, softened
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup chocolate-covered raisins (such as Raisinets)
  • Cooking spray
  • - Preheat oven to 350°.
  • -Beat the first 3 ingredients at medium speed of a mixer 4 minutes or until well-blended. Add egg, and beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt; gradually add to sugar mixture, beating until well-blended. Stir in chocolate-covered raisins.
  • -Turn dough out onto a lightly floured surface, and knead lightly 7 times. Shape dough into a 12-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 3/4-inch thickness.
  • -Bake at 350° for 25 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack. Cut roll diagonally into 20 (1/2-inch) slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 325°. Bake 10 minutes; turn biscotti over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
  • Serves: 20 Serving: 1 Calories:74 Fat: 2 g, Cholesterol 16 mg, Sodium 57 mg Carbohydrates 11 g
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  • Raspberry Lemonade Biscotti
  • PREP TIME 30 Min COOK TIME 55 Min READY IN 1 Hr 25 Min
  • 3/4c fresh raspberries
  • 2T white sugar
  • 1c butter, softened
  • 1 1/3c white sugar
  • 3 eggs
  • 2t grated lemon zest
  • 4 1/4c all-purpose flour
  • 1t baking powder
  • 1/2t salt
  • Place the raspberries and 2T of sugar into a small saucepan over medium heat. Bring to a boil. Cook, stirring occasionally, until reduced by about 1/3. Remove from heat, and strain through a sieve to remove the seeds. Set aside to cool.
  • In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the raspberry sauce and lemon zest until well blended. Combine the flour, baking powder and salt; stir into the batter. Cover and refrigerate for about 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
  • Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
  • Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
  • Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide slices. Return the slices to the baking sheets cut side down.
  • Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted on each side. Cool completely, then store in an airtight container.
  • Serves 42: Cal 118, Fat 5g, Chol 27mg, Sod 83mg, Carb 17g, Fiber 0.5g, Prot 1.8g
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  • Snickerdoodle Biscotti
  • 2-3/4 c. all purpose flour
  • 1 c. sugar
  • 2 t. baking powder
  • 1/4 t. salt
  • 1 T. vegetable oil
  • 1 t. vanilla extract
  • 3 large eggs
  • Cooking spray
  • 2 T. sugar
  • 1 t. ground cinnamon
  • 1 large egg white
  • 1. Preheat oven to 350.
  • 2. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, 1 cup sugar, baking powder, and salt in a large bowl. Combine oil, vanilla and 3 eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn out onto a lightly floured surface, and kneed lightly 7 or 8 times. Divide dough in half. Shape each portion into an 8 inch long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, flatten each roll to 1 inch thickness. Combine 2 tablespoons sugar and cinnamon. Gently brush tops of rolls with egg white, and sprinkle with cinnamon mixture.
  • 3. Bake at 350 for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2 inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 325; bake 10 minutes. Turn cookies over, and an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
  • Yield 2.5 dozen (serving size 1 Biscotti) Calories 84; Fat 1.2g, (sat 0.3g); Fiber 0.3g; Chol 22mg; sodium 61mg
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  • Spice Biscotti, soft
  • 1 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1/2 cup sliced almonds
  • 1/3 cup vegetable oil
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 2 teaspoons water
  • 2 large egg whites
  • 1 large egg
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Cooking spray
  • -Preheat oven to 375º.
  • -Combine first 9 ingredients in a large bowl; beat at low speed of a mixer for 1 minute. Combine flour and baking powder; gradually add flour mixture to sugar mixture, beating until well-blended (dough will be soft). Turn dough out onto a lightly floured surface; shape dough into 3 (6 × 4-inch) rectangles. Place rectangles on a baking sheet coated with cooking spray; flatten to 3/4-inch thickness. Bake at 375º for 25 minutes. Remove rectangles from baking sheet; cool 10 minutes on a wire rack.
  • -Cut each rectangle diagonally into (3/4-inch) slices. Yield: 2 doz biscotti
  • serves 24: 164 Cal; 5g Fat; 3g Prot; 28g Carb; 1g Fiber; 9mg Chol; 53mg Sod
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  • Spring Biscotti
  • PREP TIME 25 Min COOK TIME 45 Min READY IN 1 Hr 30 Min
  • 1/4c butter
  • 3/4c white sugar
  • 1T orange zest
  • 1/2t vanilla extract
  • 2 eggs
  • 1 egg white
  • 2c all-purpose flour
  • 1 1/2t baking powder
  • 1/4t salt
  • 2 ounces white chocolate, chopped
  • 1/2c dried cranberries
  • 1 1/4c pistachio nuts
  • In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.
  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  • Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
  • Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
  • Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.
  • Serves 24: Cal 145, Fat 6.3g, Chol 23mg, Sod 112mg, Carb 19.3g, Fiber 1.2g, Prot 3.4g
  • _____________________________________________________________________________________________
  • Spumoni Biscotti
  • 2 1/2 c. flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. butter, softened
  • 1 c. sugar
  • 2 eggs
  • 1/2 tsp. almond extract
  • 1/2 tsp. vanilla extract
  • 1 c. shelled pistachios, coarsely chopped
  • 1 c. drained maraschino cherries, patted dry
  • Melted chocolate
  • Preheat oven to 325F. Line a baking sheet with parchment paper.
  • Combine flour, baking powder and salt. Beat butter with sugar until fluffy. Beat in eggs, one at a time; add extracts. Beat in flour mixture. Stir in cherries and nuts. Shape dough into 2 logs and place on baking sheets, 3" apart. Bake for 40 minutes or until edges start to brown.
  • Remove from oven and reduce heat to 250F. Allow logs to cool slightly. Using a serrated knife, cut logs into 1/2 inch thick, diagonal slices. Transfer slices to baking sheets, standing upright. Return to oven and bake for 15 to 20 minutes or until edges are golden and cookies are almost completely dry. Cool on rack.
  • Melt chocolate in a double boiler. Dip half of each cookie into melted chocolate; set on wax paper to cool. Store in an airtight container.
  • _____________________________________________________________________________________________
  • Toscani Biscotti
  • PREP TIME 25 Min COOK TIME 35 Min READY IN 1 Hr 30 Min
  • 1/3c butter
  • 3/4c white sugar
  • 2 eggs
  • 1t vanilla extract
  • 1/4t almond extract
  • 2t orange zest
  • 2 1/4c all-purpose flour
  • 1 1/2t baking powder
  • 1/8t ground nutmeg
  • 1/4t salt
  • 1c semisweet chocolate chips
  • 1/2c toasted almond pieces
  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet.
  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.
  • Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.
  • With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.
  • Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container.
  • _____________________________________________________________________________________________
  • Walnut Biscotti
  • 4 eggs
  • 1 1/2c white sugar
  • 3/4c butter, melted
  • 2t vanilla extract
  • 1t anise extract
  • 1t black walnut extract
  • 1/2t almond extract
  • 1c chopped walnuts
  • 5c all-purpose flour
  • 4 1/2t baking powder
  • Stir together flour and baking powder and set aside.
  • Beat together eggs and sugar in a large bowl until well blended. Stir in butter, extracts, black walnut flavoring and the walnuts. Gradually stir flour mixture into creamed mixture blending well.
  • Divide dough on a floured surface into 8 equal portions. Roll each portion into a 14 inch rope.
  • Place four ropes about 2 inches apart on greased cookie sheet. Bake in a 325 degree F (165 degree C) oven for approximately 20 minutes, until bottoms are pale gold in color.
  • Let cool about 2 minutes on the baking sheet then cut each rope on a diagonal into slices 1/2 to 3/4 inch thick. Lay slices close together on sides and bake at 375 degrees F (190 degrees C) until lightly toasted (approximately 15 minutes). Cool on baking sheet. Store airtight.
  • Serves 72: Cal 81, Fat 3.4g, Chol 17mg, Sod 54mg, Carb 11g, Fiber 0.3g, Prot 1.5g
  • _____________________________________________________________________________________________
  • Walnut Raisin Biscotti
  • 1/4c butter, softened
  • 2/3c white sugar
  • 2 eggs
  • 1t vanilla extract
  • 2c all-purpose flour
  • 2t baking powder
  • 1t ground cinnamon
  • 1c chopped walnuts
  • 1c raisins
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • In a medium sized bowl beat together the butter or margarine, sugar, eggs and vanilla. Stir in the flour, baking powder and cinnamon. Mix well then stir in the walnuts and raisins. Knead until dough comes together.
  • Divide dough in half and shape into long loaves, 1 1/2 inches thick. Place loaves onto the prepared baking sheet and flatten slightly.
  • Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes. Allow loaves to cool enough to handle (about 10 minutes). With a sharp knife cut loaves diagonally into 3/4 inch thick slices. Place cut sides down on baking sheets. Bake slices for an additional 10 minutes or until lightly browned.
  • Serves 12: Cal 269, Fat 11.5g, Chol 46mg, Sod 133mg, Carb 38.4g, Fiber 1.8g, Prot 5.2g
  • _____________________________________________________________________________________________
  • White Chocolate-Cranberry Biscotti
  • PREP TIME 15 Min COOK TIME 35 Min READY IN 50 Min
  • 1/2c butter (no substitutes), softened
  • 1c sugar
  • 4 eggs
  • 1t vanilla extract
  • 3c all-purpose flour
  • 1T baking powder
  • 3/4c dried cranberries
  • 3/4c white vanilla chips
  • In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture. Stir in cranberries and vanilla chips. Divide dough into three portions.
  • On ungreased baking sheets, shape each portion into a 10-in. x 2-in. rectangle. Bake at 350 degrees F for 20-25 minutes or until lightly browned. Cool for 5 minutes.
  • Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake for 15-20 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container. Makes 15 servings.
  • _____________________________________________________________________________________________
  • White Chocolate Macadamia Biscotti
  • PREP TIME 20 Min COOK TIME 33 Min READY IN 1 Hr
  • 1c butter
  • 1 1/2c sugar
  • 4 eggs
  • 2t vanilla extract
  • 1/4c amaretto liqueur
  • 4c all-purpose flour
  • 3t baking powder
  • 1/2t salt
  • 1 1/3c chopped macadamia nuts
  • 1 1/3c white chocolate chips
  • Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
  • In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips.
  • Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide.
  • Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.
  • Serves 56: Cal 138, Fat 7.5g, Chol 25mg, Sod 76mg, Carb 15.8g, Fiber 0.5g, Prot 1.9g
  • _____________________________________________________________________________________________

Reviews & Comments 3

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    " It was excellent "
    ttaaccoo ate it and said...
    Brilliant! My collection of biscotti recipes is on 8 X 11 inch papers, some copied upsidedown on opposite side(s).

    Your # of recipes trumps mine!! I know where to come if I need to locate mine now!!

    Thank you for all your work!
    Was this review helpful? Yes Flag
    " It was excellent "
    aussie_meat_pie ate it and said...
    This is great thanks for all the biscotti recipes, I think a lover of biscotti would be in biscotti heaven right now lol :)
    Was this review helpful? Yes Flag
    " It was excellent "
    quaziefly ate it and said...
    That is a lot of Biscotti! It is one of this families favorite treats. Would much rather make them at home then purchase them. I have never had them fresh. You have my 5 on this recipe. Thank you for sharing so much!

    J and M
    Was this review helpful? Yes Flag

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dione73 US, RI

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