Do you have biscotti recipes? Post them here!

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#1: Post by drgary »

Hi Everyone:

A new member talked about his hobbies in baking as well as coffee, so I asked if he had any biscotti recipes. Biscotti is one of my favorite things with coffee, although I don't have a favorite recipe currently because I'm trying to go low on carbs. Then I saw this post:
Amberale wrote:I am on a low carb diet and make Biscotti based on almond flour.
They are coarser than a wheat based biscuit and can't be sliced thinly but are still very nice.
They need to be baked at a lower temperature and finished in a dehydrator.
I would love to see that recipe posted here. But I don't want this thread confined to specialized biscotti recipes. Delicious will do! What've you got?

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#2: Post by GC7 »

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#3: Post by roadman »

Stella Parks from Serious Eats has a recipe for Almond Biscotti with Anise. ... ti-cookies

She's a wonderful pastry chef and I'm a big fan. :D

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#4: Post by jpender »

I make a batch of biscotti for my wife every few weeks. I eat some too but I mostly make them for her. It's a modification of a stock recipe I pulled off of the internet at least a dozen years ago. The ingredients are simple: flour, roasted hazelnuts, sugar, eggs, vanilla, baking soda, salt. About 100 minutes in the oven total. Hard but not tooth breaking. They keep well.

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#5: Post by emradguy »

I use a recipe in my Hershey's cookbook. It's for chocolate almond biscotti, and then I coat one face in white chocolate glaze. My wife loves them (so does everyone else). I'll try to remember to get the recipe scanned in so I can post it here in this thread.

I remember having a similar discussion on CoffeeGeek...maybe 10-15 years ago? Randy Glass has a recipe on his espressomyespresso website...or at least he used to. I suppose he'll chime in if that's the case still.
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#6: Post by drgary (original poster) »

Here's the link to Randy's recipe. Let's see if he chimes in.

I also found a link to low carb almond flour biscotti that I may try with some substitutions, such as olive oil instead of butter or coconut oil. ... ugar-free/

I subscribe to the New York Times cooking section. This one looks interesting. I would reduce the sugar and maybe substitute olive oil and egg whites. ... cotti.html

And another variation on that theme, same source. ... d-biscotti

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#7: Post by homeburrero »

This is adapted from a recipe in New Mexico Magazine that's no longer online anywhere. The recipe called for butter and that's how I make them, but lard might be a little more in line with traditional bizcochitos which are made with lard. These make a chewy biscotti, unlike the hard biscotti that have no shortening.

Bizcochito Biscotti

Makes 20-24 biscotti

1 + 1/2 cup piñon nuts (appx 6 oz, shelled), lightly toasted
2 cup flour (all purpose is fine)
1 cup granulated sugar
1/4 lb butter
3/4 tsp baking powder
1 or 2 tsp anise seed
1 tsp ground cinnamon
1/4 tsp salt (if butter is unsalted)
2 whole eggs
1 egg white
1 tablespoon brandy

optional - cinnamon dusting: 1/2 cup granulated sugar + 3/4 tsp cinnamon

  1. Preheat oven to 350, have cookie sheet w/ parchment if you have it.
  2. Cream butter and sugar together.
  3. Mix whole eggs, brandy, anise seed into butter/sugar.
  4. In separate bowl mix flour, baking powder, salt, cinnamon and mix.
  5. Add dry ingredients to wet ingredients and mix well.
  6. Add piñon and fold and mix in gently with hands
  7. Separate the dough into two equal sized balls
  8. With lightly floured hands, work each ball into a log about 10" long
  9. Place the two logs on the cookie sheet/parchment with a few inches between them. You can shape them a bit while on the sheet into uniformly thick somewhat flattened logs. (They will flatten more as they bake.)
  10. Beat the egg white to a froth and brush the tops and sides of the logs.
  11. You can dust the tops and sides with the cinnamon mixture if you want more cinnamony biscotti.
  12. Bake for about 20 minutes (check at 18, may take 25+.) Logs should be set, probably be cracking on top, and turning a nice golden brown.
  13. Take them out (leaving the oven on) and let them cool 10 - 15 minutes. When cool enough to handle, slide the log onto a cutting surface and gently slice each log on a crosswise diagonal into ~ 3/4" biscotti. I use a clean very sharp chef knife for this. They can be fragile at this point and you can tip them over onto the knife for transfer per the next step.
  14. Carefully place each biscotti cut-side-down on the cookie sheet / parchment and bake again until beginning to brown on top (~~ 6 mins) then take the sheet out, carefully flip each of them over, and bake the other side (~4 minutes.)
  15. If you have leftover cinnamon/sugar you can roll some of them while still warm in the cinnamon dusting.
  16. After they're cool you can put them in zip-lock bags.
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#8: Post by Randy G. »

DING. There's my chime, DRGARY. Not much baking going on here yet, but got a huge batch of kimchi in the crock which will be ready in about 5 days. First batch in 2.5 years. We will be baking soon, I hope, and looking forward to a batch of biscotti again. - 2000-2023 - a good run, its time is done

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#9: Post by drgary (original poster) »

It's great to see that you're home again.

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#10: Post by cskorton »

Nick Malgieri is probably my favorite professional baker and he has put out several wonderful books and has a great website. His cantuccini recipe is the best I've had, however, I use hazelnuts instead of traditional almonds. It's well worth it and takes it to the next level. I only wish he had weights instead of cups.

Another favorite biscotti recipe of his is Biscotti Napoletani, ironically from Trapani, Sicily. I'd say the cantuccini are fantastic and better, but these are so unique and awesome that I'll make them every Christmas.

A word of warning - these are authentic Italian biscotti, not the American kind that are soft. These are very hard and are meant to be dipped in coffee or wine. They're so good though I can't always help myself tho haha. ... napoletani