Biscotti

Biscotti StackCalled Biscotti di Prato or Cantuccini, these scrumptious twice-baked cookies have their origins in the Tuscan city of Prato.

Biscotti are first baked in the shape of a loaf, then sliced, and the slices are turned on their side and briefly put back in the oven to brown to your desired taste for crispiness.

This crispy texture not only makes them crunchy to the tooth, but also makes them easier to handle, and perfect for holding their shape longer when dunking in your coffee, hot cocoa, milk, chai, and more. A great alternative to your ice cream spoon, as you can munch on a piece with every scoop.

The Perfect Biscotti
Nadia’s Variations and Tips

Nadia Making Biscotti• Create your own combination of biscotti flavors by using different extracts and flavorings.

• In the recipes below, try dried cherries or blueberries instead of cranberries, or pistachios and pecans instead of sliced almonds. Experiment with other dried fruits and nuts.

• Dice ingredients smaller when you want thinner, more delicate biscotti. The biscotti from the Almond and Mamma’s recipes can easily be cut into 1/2″ slices or wedges.

• When you want larger chunks of dried fruits and nuts in your biscotti, slice the wedges 3/4″ thick.

• Adding more dry ingredients will thicken your batter and extend your cooking time. Once baked & fully cooled, if they do not seem dry enough, just pop them back in a 250°F oven and bake a little longer.

• Thicker batters generally give you denser, harder biscotti, which are often desirable for keeping their shape and a certain crispness when “dunking”.

• Recipes that call for 1 pan can be doubled when using 2 pans.

• Use a silicone or rubber spatula dipped in water to keep the batter from sticking and to make it easier to spread into pans.

• For easier clean-up, line baking sheets with parchment paper in lieu of greasing.


Luisa and Mamma Antonietta

Mamma Antonietta’s Biscotti

Use 2 Biscotti Pans or 1 Jelly Roll Pan

6 eggs, at room temperature
1-1/4 cups sugar
1 cup vegetable oil (canola preferred)
3 cups flour
3 teaspoons baking powder
1 pinch salt
1 teaspoon almond extract
1 teaspoon vanilla or rum extract
1 cup small chocolate chips, unsweetened

1 · Preheat oven 400°F.
2 · Grease a baking sheet with sides or 2 biscotti pans.
3 · Beat eggs and sugar until smooth.
4 · Add oil, and vanilla or rum.
5 · In a separate bowl, mix flour, salt and baking powder, then add to the above mixture and mix together well.
6 · Then mix in the chocolate chips.
7 · Pour mixture in a baking sheet with sides or in 2 Biscotti Pans.
8 · Bake for about 20 minutes, until golden brown.
9 · If using the 2” deep biscotti pan, increase baking time by 5 to 10 minutes.
10 · Remove from the oven and slice in 1/2″ wedges.
11 · Turn the wedges on their side and bake for 10 minutes, or until golden.
12 · Remove biscotti to a cooling rack, and allow to cool completely.


Apricot Almond Cranberry Biscotti

1/4 cup vegetable oil
3/4 cup sugar
2 tsp vanilla extract
3 tsp apricot flavor
2 eggs
1-3/4 cups flour
1/4 tsp salt
1 tsp baking powder
1 cup dried cranberries
1 cup sliced almonds

1 · Preheat oven to 300°F.
2 · Grease your Biscotti Pan.
3 · Combine flour, salt, baking powder in a bowl and set aside.
4 · In a separate bowl, using a mixer or stiff hand whisk, mix sugar and oil until well blended.
5 · Add vanilla & apricot flavorings.
6 · Add eggs one at a time, mixing well after each egg.
7 · Then add the flour mixture and mix until well blended.
8 · Stir in the dried cranberries and sliced almonds.
9 · Bake for 35-40 minutes until golden brown.
10 · Remove from oven and cool in pan for 10 to 15 minutes.
11 · Reduce oven temperature to 275°F.
12 · Remove from pan and cut ¾” wedges.
13 · Place wedges on their sides on an ungreased baking sheet.
14 · Bake for 15-20 minutes, turn over, and bake the other side for 10-15 minutes or until dry.

Adapted by Nadia
This recipe makes a thick batter and works best in USA Pan’s 12”x 5.5” Biscotti Pan


Almond Biscotti by USA Pan

1/2 cup butter or margarine, softened
1-1/4 cups sugar, divided
3 eggs
1 teaspoon anise or vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash of salt
1/2 cup chopped almonds
2 teaspoons milk

1 · Grease and flour 1 Biscotti Pan.
2 · In a mixing bowl, cream butter and 1 cup of sugar.
3 · Add eggs, one at a time, beating well after each addition.
4 · Stir in anise or vanilla.
5 · Combine dry ingredients, and then add to creamed mixture.
6 · Stir in almonds.
7 · Spread mixture in the pan.
8 · Brush with milk and sprinkle with the remaining sugar.
9 · Bake at 375°F for 15-20 minutes or until golden brown and firm to the touch.
10 · Remove from oven and reduce heat to 300°F.
11 · Turn over biscotti onto wire rack and allow them to cool for 15 minutes.
12 · Place on a cutting board, and slice diagonally approximately 1/2” thick.
13 · Place slices with cut side down on an ungreased baking sheet.
14 · Bake for 10 minutes.
15 · Turn cookies over; bake 10 minutes more.
16 · Turn oven off, leaving cookies in oven with door ajar to cool.

Works best in USA Pan’s 12”x 5.5” Biscotti Pan


Pineapple Coconut Biscotti

1/4 cup vegetable oil
1/4 cup melted butter (cooled)
1 cup sugar
2 tsp vanilla extract
3 tsp pineapple extract
3 eggs
2 cups flour
1/4 tsp salt
2 tsp baking powder
1 cup (loosely packed) sweet shredded coconut

1 · Preheat oven to 350°F.
2 · Combine flour, salt, and baking powder in a bowl and set aside.
3 · In a separate bowl, using a mixer or stiff hand whisk, mix sugar, butter and oil until well blended.
4 · Mix in vanilla and pineapple extracts.
5 · Add eggs one at a time, mixing well after each egg.
6 · Then add the flour mixture and mix until well blended.
7 · Stir in the shredded coconut.
8 · Grease a Biscotti Pan and pour in the mixture.
9 · Bake for 30 to 35 minutes until golden brown and firm to the touch.
10 · Remove from oven.
11 · Reduce oven to 300°F.
12 · Cool in pan for 15 minutes.
13 · Then remove from pan and let cool for 20 to 30 minutes.
14 · Slice into wedges 3/4”wide.
15 · Place wedges on their sides on an ungreased baking sheet.
16 · Bake for 15-20 minutes.
17 · Then turn the cookies over and bake for another 15-20 minutes, until toasted and dry.

Adapted by Nadia


Raspberry Almond Chocolate Chip Biscotti

1/4 cup vegetable oil
3/4 cup sugar
1 tsp vanilla extract
2 tsp raspberry flavor
2 eggs
1-3/4 cups flour
1/4 tsp salt
1tsp baking powder
1 cup semi-sweet chocolate chips
1/4 cup sliced almonds

1 · Preheat oven to 300°F.
2 · Grease your Biscotti Pan.
3 · Combine flour, salt, baking powder in a bowl, and set aside.
4 · In a separate bowl, using a mixer or stiff hand whisk, mix sugar and oil until well blended.
5 · Add vanilla and apricot flavoring.
6 · Add eggs one at a time mixing well after each egg.
7 · Then add the flour mixture and mix until well blended.
8 · Stir in the chocolate chips and sliced almonds.
9 · Bake for 35-40 minutes until golden brown.
10 · Remove from oven and cool in pan for 10 to 15 minutes.
11 · Reduce oven temperature to 275°F.
12 · Remove from pan and cut 3/4” wedges.
13 · Place wedges on their sides on a baking sheet.
14 · Bake for 15-20 minutes, turn over, and bake the other side for 10-15 minutes or until dry.

Adapted by Nadia
This recipe makes a thicker batter and works best in USA Pan’s 12”x 5.5” Biscotti Pan


Phyl’s Biscotti by Louise Cianfero Simpson
Italian Food & Folklore

· My sister, Phyllis, has been doing all the holiday cooking for the family as long as I can remember. One of the nicest things about going to her house is sitting at the kitchen table with the wonderful aroma of her cooking, and munching on her biscotti. I share it with you.
· The biscotti has an interesting history going back to the time of Christopher Columbus. His sailors took them on ship since they were the only dolce (sweet) that could withstand the ocean’s humidity.
· The name biscotti means twice baked. It is first baked in a loaf, then baked on either side.

1/2 lb butter
1-1/2 cups sugar
6 eggs
2 tsp vanilla
4 cups of flour (approximately)
2 tsp baking powder
1/8 tsp salt
2 tsp anise seeds

1 · Cream the butter and sugar. Add the eggs, one at a time. Mix after each egg. Add the vanilla.
2 · In another bowl, mix the flour, baking powder, salt and anise seeds.
3 · Add the dry to the wet. Stir well. Check the dough. If too sticky, add small amounts of flour until you can handle the dough.
4 · With floured hands, make small loaves. Push down with the palm of your hand to flatten the loaves before they go into the oven. (If too high, they’ll crack.)
5 · Bake in a 350°F oven for 20-25 minutes until lightly browned. (Check the bottom of the loaves.) If they are brown, they’re done.
6 · After the loaves are cooked, allow to cool. Then cut slices about 1/2″ thick with a bread knife.
7 · Lay the slices on their sides on a cookie sheet and return to the oven.
8 · Bake five minutes and check underside for color. When slightly browned, remove, turn and brown the other side the same way.
· NOTE: If your loaves split down the middle, don’t despair. Cut the slices lenghwise. Molto semplice!


5272 Fante's Biscotti Pan
Fante’s Biscotti Pan #5272
USA Pan Biscotti Pan #22505
Zenker Creative Nonstick Baking Tray with 2 Dividers #613732
Jelly Roll Pan #3602

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