Biscotti

I was looking for a good biscotti recipe and my friend, Cheri, had the perfect one for me.  This is super easy to make with many variations.  The cookies store well for a few weeks too.  

If desired, these cookies are firm enough to dunk in chocolate.

Biscotti
Print Recipe
Servings
2 dozen
Servings
2 dozen
Biscotti
Print Recipe
Servings
2 dozen
Servings
2 dozen
Ingredients
Servings: dozen
Instructions
  1. Heat oven to 350 degrees F.
  2. Lightly grease cookie sheet.
  3. Combine sugar and butter, beat until fluffy.
  4. Add vanilla and eggs. Blend well.
  5. In separate bowl combine flour, baking powder, baking soda, and cinnamon.
  6. Add to sugar mixture, mix well. Stir in pecans if using.
  7. Gently knead 5 or 6 times.
  8. Shape into 2 X 10 inch rolls.
  9. Place 4 inches apart on cookie sheet, flatten to 3.5 inch width.
  10. Bake 350 degrees 25-30 minutes until set and golden brown.
  11. Remove and cool on wire rack 10 minutes.
  12. With serrated knife cut diagonally into 1/2 inch slices. Arrange slices, cut side down on cookie sheet.
  13. Bake at 350 degrees for 8 to 10 minutes till bottoms are crisp.
  14. Turn cookie over and bake additional 5 to 6 minutes or until crisp.
  15. Remove from cookie sheet to cool completely.
  16. Store in tightly covered container.
  17. OPTIONAL: Dip ends of biscotti in chocolate or white chocolate.
Recipe Notes

Option 2, Stir in 1 tsp grated lemon peel and 2 Tbl lemon juice before adding eggs.  Replace chocolate chips with 1/2 cup dried cherries.

Option 3.  Stir in 1 tsp orange rind with flour.  Omit cinnamon.  Replace chocolate chips with 1/4 cup dry cranberries and 1/4 cup finely chopped dry apricots.

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