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Posts Tagged ‘biscotti’

by Sarah Steimer and Caitlin Saniga

Every year we like to pick a few cookies that are part of our yearly traditions, as well as a few newbies. As you’re likely in the middle of your own cookie-baking bonanza, we thought we’d share a few of our favorites from the past three years. And be sure to share some of your favorite recipes with us as well!

Classics

Some cookies don't fit into any other category except for classic must-haves.

Some cookies don’t fit into any other category except for classic must-haves.

Cut-outs

Put out the cookie cutters for this batch of desserts, you'll want to be in perfect form.

Pull out the cookie cutters for this batch of desserts, you’ll want to be in perfect form.

Drop cookies

There's very little flair required for drop cookies, but who says dessert requires finesse?

There’s very little flair required for drop cookies, but who says dessert requires finesse?

Shortbreads

Shortbread starts with a fairly simple base, but then gets jazzed up with some great add-ins or toppings.

Shortbread starts with a fairly simple base, but then gets jazzed up with some great add-ins or toppings.

Chocolate chip

C'mon, we really don't need to introduce the invisible chocolate chip cookie.

C’mon, we really don’t need to introduce the invisible chocolate chip cookie.

Slice cookies

Slice cookies just require some refrigeration time and a sharp knife.

Slice cookies just require some refrigeration time and a sharp knife.

Bar cookies

Not all cookies are created equal... or round.

Not all cookies are created equal… or round.

Biscotti

Translated to mean "twice-baked," these cookies can help start your holiday mornings.

Translated to mean “twice-baked,” these cookies can help start your holiday mornings.

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by Sarah Steimer

I would definitely place this biscotti in the after-dinner category, with either coffee or black tea.

I would definitely place this biscotti in the after-dinner category, with either coffee or black tea.

  • 1/3 vegetable or canola oil
  • 3/4 cup sugar
  • 3 eggs
  • 1/4 cup molasses
  • 2 1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon ground star anise (I couldn’t find ground star anise, so I had to ground my own whole pieces. It was a joy.)
  • 2 teaspoons ground ginger
  • 1 cup white chocolate chips for melting

Combine the oil, sugar, eggs and molasses. In another bowl, whisk together the flours, baking powder and spices. Mix the dry ingredients into the wet ingredients with a wooden spoon to form a stiff dough.

Divide the dough in half and shape each half into rolls the length of a baking sheet lined with parchment paper. Pat the rolls down to flatten to about a 1/2-inch thickness.

I definitely had some fun with the decorating, and it the chocolate is easier to control than I expected.

I definitely had some fun with the decorating, and the chocolate is easier to control than I expected.

Bake the biscotti at 375 degrees for 25 minutes. Remove from the oven and let cool for a few minutes.

Cut the biscotti into 1/2-inch thick diagonal slices. Return the biscotti to the baking sheet and bake for another 5 to 7 minutes, laying cut-side up.

Melt the white chocolate in a double boiler or in a microwave. Pour the melted chocolate into a baggie and cut a tiny corner off one end of the baggie to pipe over the biscotti.

Makes about four dozen biscotti.

Recipe adapted from: A New Bloom

*During the month of December, we’re offering some simple biscotti recipes that can be quickly snatched for breakfast with coffee or enjoyed with tea after a long day of holiday preparation. All of our Crunch Time recipes can be found here.

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by Caitlin Saniga

I couldn't make up my mind when it came to decorating the biscotti. I tried brushing melted chocolate on one cut side of some sticks and drizzling it over others.

I couldn’t make up my mind when it came to decorating the biscotti. I tried brushing melted chocolate on one cut side of some sticks and drizzling it over others. Still others I left plain because, let’s face it, these bad boys are pretty decadent as it is.

  • 8 tablespoons unsalted butter, melted and cooled
  • 1 1/2 cups sugar
  • 4 eggs
  • 4 cups all-purpose flour
  • 3 tablespoons ground espresso
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon peppermint extract
  • 1 cup chocolate chips
  • 1/2 cup Hershey’s candy cane kisses (or another white chocolate with peppermint flavor), roughly chopped
  • 1/4 cup crushed peppermint candy canes
  • 2 cups chocolate discs (the kind used for candy coating)
I think that the mini candy canes are easier to crush than the full-size ones because A.) They're more delicate, and B.) They're tend to come in small bags instead of being shrink-wrapped and impossible to peel open. To crush my mini candy canes, I left them wrapped while I used a flat-bottom glass to gently hammer them. About three blows did the job. Then I used a pair of scissors to open the bag. This method left very little mess.

I think that the mini candy canes are easier to crush than the full-size ones because A.) They’re more delicate, and B.) They tend to come in small bags instead of being shrink-wrapped with plastic and impossible to peel open. To crush my mini candy canes, I left them wrapped while I used a flat-bottom glass to gently hammer them. About three blows did the job. Then I used a pair of scissors to open the bag. This method left very little mess.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a large mixing bowl cream together sugar and butter until well combined. Mix in eggs one at a time, and add the peppermint extract. In a separate bowl, whisk together the flour, espresso, baking powder, baking soda and salt. Slowly add the dry ingredients to the butter mixture. Stir in the chocolate chips, kisses and candy canes.

This is about how big each log should be. Arrange them two per pan.

This is about how big each log should be. Arrange them two per pan.

Divide the dough into four equal parts and mold into fat, long logs, 2 per baking sheet. Bake for 25 minutes, rotating sheets halfway through the cook time. Remove from the oven and reduce the oven temperature to 325 degrees. Allow the biscotti logs to cool for about 15 minutes.

With a long serrated knife, slice the logs into 1/2 inch-thick slices, return to the baking sheets and bake for about 10 minutes. Remove the biscotti from the oven and flip each slice. Return to the oven to cook for another 10 minutes, or until the centers of the slices are cooked through.

In the meantime, melt the chocolate discs in a double broiler then dip the bottom of the biscotti in the melted chocolate or drizzle the chocolate over a cut side of each slice. Place on a cooling rack, allow chocolate to set, then store in an airtight container. Biscotti will keep in a sealed container for about a month.

Makes about 2 dozen biscotti.

Recipe adapted from: Daydreamer Desserts

*During the month of December, we’re offering some simple biscotti recipes that can be quickly snatched for breakfast with coffee or enjoyed with tea after a long day of holiday preparation. All of our Crunch Time recipes can be found here.

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by Caitlin Saniga

The more zest you use, the more pronounced the orange flavor will be. I suggest zesting 2 oranges until there's not zest left on the peel.

The more zest you use, the more pronounced the orange flavor will be. I suggest zesting 2 oranges until there’s not zest left on the peel. And when you’re ready to start chomping, might I suggest sipping some chamomile tea, too?

  • 1 1/2 cups sugar
  • 10 tablespoons unsalted butter, melted and cooled
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh-squeezed orange juice
  • 1 teaspoon bourbon
  • 1 tablespoon orange zest (from 2 large oranges)
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup slivered almonds, toasted lightly (until fragrant)
orange-almond biscotti

You’re bound to have a few biscotti that break while you’re rearranging them on the tray. Don’t fret! Those are still edible and perfectly suitable for taste tests!

Preheat the  oven to 350 degrees. Line a cookie sheet with parchment paper.

In a large bowl, mix together the sugar, melted butter, eggs, vanilla extract, orange juice, bourbon and orange zest until well combined. Sift the flour, baking powder and salt into the wet mixture. Mix until well blended. Add the almonds, and mix until evenly distributed.

Turn the dough onto the prepared baking sheet. Using ample flour on your hands, divide the dough into two even logs, as far apart as possible on the sheet. Bake in the oven until golden, about 30 minutes.

Remove the logs from oven and allow to cool at least 15 minutes. Once cool, use a long, serrated knife to cut the logs into 1/2 inch-thick slices. Lie the slices cut side down on the baking sheet. Return to the oven and bake until golden brown, about 10 minutes. Flip the biscotti and return to the oven to brown on the remaining side, another 10 minutes. Remove the biscotti and cool on sheet a few minutes before transferring biscotti to a rack to cool. Store in an airtight container for up to 1 month.

Makes about 2 dozen biscotti.

Recipe adapted from: My Big Green Cookbook

*During the month of December, we’re offering some simple biscotti recipes that can be quickly snatched for breakfast with coffee or enjoyed with tea after a long day of holiday preparation. All of our Crunch Time recipes can be found here.

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by Sarah Steimer

cranchoc3

Although you can use dried cranberries in this recipe, I highly recommend using fresh or frozen cranberries. There’s a really great balance that occurs between the not-too-sweet chocolate, the slightly sour cranberries and a strong cup of coffee.

  • 1/3 cup all-purpose flour
  • 1/3 cup wheat flour
  • 1/2 cup unsweetened cocoa powder

    The size of the log doesn't have to be too precise. Just try to maintain the same thickness so the biscotti bakes evenly.

    The size of the log doesn’t have to be too precise. Just try to maintain the same thickness so the biscotti bakes evenly.

  • 1/3 cup of sugar
  • 1/2 teaspoon baking soda
  • pinch salt
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chocolate chips
  • 1/2 cup cranberries (I used fresh, you can use frozen or dried)

In a large or medium bowl whisk together the flours, cocoa powder, sugar, baking soda and salt.

Add the eggs and vanilla extract, mixing until just combined. Fold in the chocolate chips and cranberries (you may need to use your hands — and yes, it’s very sticky).

On a baking sheet covered with parchment paper, pat the batter into a long log, about 4 inches wide and 3/4 inch thick.

Bake the biscotti at 300 degrees for 30 minutes. Remove from the oven and let cool for 5-10 minutes.

The second round in the oven just firms up the center of the biscotti.

The second round in the oven just firms up the center of the biscotti.

Slide the biscotti and parchment paper off the pan and onto a counter. Slice the biscotti into 3/4-inch slices and lay the slices on their side back on the parchment paper and onto the pan. Return to the oven for another 10-15 minutes.

Let the biscotti cool completely. Store in an air-tight container in the refrigerator or a cool pantry.

Recipe adapted from: A Full Measure of Happiness

*During the month of December, we’re offering some simple biscotti recipes that can be quickly snatched for breakfast with coffee or enjoyed with tea after a long day of holiday preparation. All of our Crunch Time recipes can be found here.

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by Sarah Steimer

One batch of biscotti will take care of breakfast for about two or three weeks - provided you only eat about two each day.

  •  2 1/2 cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1/2 cup flaxseed
  • 1/3 cup dark chocolate chips (or whatever chocolate you have lying around – chop it up)
  • 1/2 cup dried cranberries

    I tried to make these at least a bit healthy with the flax and cranberries, but you can gussy them up just about any way you would like. Just follow the basic recipe up to the last three ingredients.

In a large bowl, whisk together flour, sugar, baking powder and salt. Beat in eggs and vanilla until combined. Add the flaxseed, chocolate and cranberries, mixing just enough to incorporate.

Divide the dough in half. Transfer to a parchment paper-lined baking sheet – I was able to fit both on one, you may need to use two sheets. Form the two pieces of dough into logs that are about 3 to 4 inches wide and about 3/4-inch thick.

Bake at 350 degrees for 20 to 25 minutes (rotating halfway through), or until the dough is firm but gives slightly when pressed. Remove from the oven and let cool until you can touch the dough comfortably.

Using a sharp knife, cut logs into 1/2-inch or 3/4-inch slices. Lay these pieces flat (cut-side down) back on the lined cookie sheet(s). Bake for another 15 minutes, or until the biscotti is crisp and golden. The dough may still be a little soft to the touch, but they firm up completely when cooled.

Store in an airtight container – they should stay for up to 3 months if frozen.

Recipe adapted from: Everyday Food

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by Sarah Steimer


I tried this biscotti at the 10th Annual Edible Flowers Food Fest in July and had to try making it myself. Way, way easy.

  • 1 stick of butter
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 tablespoons lavender flowers
  • 1 teaspoon vanilla
  • 1 cup finely chopped nuts, soaked in brandy, bourbon, etc.

Cream together the butter and sugar. Add the oil, eggs, flour, baking powder and lavender (in that order). Add vanilla and chopped nuts. Refrigerate dough for at least four hours or overnight. Divide into eight rolls thick as a banana. Bake two rolls per cookie sheet.

I conveniently still had a container from store-bought biscotti, but anything that seals well will work.

Bake at 325 for 15 minutes or until lightly brown (mine took longer). Remove and slice at a 45-degree angle. Return to the oven and let brown a few minutes longer (5 minutes or so, to your liking).

Let cool completely on a rack then store in an airtight container.

Recipe: Edible Flowers Food Fest guide (found in the 2007 edition)

Photos: Sarah Steimer

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