Biscotti Cookies
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4.9
300 reviews
Excellent
Biscotti Cookies
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Try four flavors of biscotti - almond, chocolate chip, pistachio lemon, and cranberry orange. Easy recipe for delicious homemade biscotti!
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Ingredients
Dark Chocolate Chip Biscotti
- 1 cup granulated sugar plus more for sprinkling
- 2 eggs at room temperature, plus 1 egg white, divided
- 1 teaspoon almond extract
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup chocolate chips
- dark chocolate for dipping (optional)
Lemon Pistachio Biscotti
- ¾ cup granulated sugar plus more for sprinkling
- 2 eggs at room temperature, plus 1 egg white, divided
- 1 lemon zested
- pinch ground cardamom
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup shelled unsalted pistachios
- Melted white chocolate for dipping (optional)
Classic Almond Biscotti
- ¾ cup granulated sugar plus more for sprinkling
- 2 eggs at room temperature, plus 1 egg white, divided
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup dry roasted unsalted almonds roughly chopped
Cranberry Orange Biscotti
- ¾ cup granulated sugar plus more for sprinkling
- 2 eggs at room temperature, plus 1 egg white, divided
- 1 orange zested
- pinch ground ginger
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup sweetened dried cranberries
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Instructions
- Here's how to make each of the yummy variations! See remaining steps for each flavor under "For all biscotti recipes"
Dark Chocolate Chip Biscotti
- Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk sugar and 2 whole eggs together by hand until the mixture turns pale yellow, about 2 minutes. Mix in almond extract until combined. In a separate medium bowl, sift flour, cocoa powder, baking powder and salt together. Add flour mixture and chocolate chips to the egg mixture and stir with a wooden spoon until everything has been incorporated.
Lemon Pistachio Biscotti
- Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk sugar, 2 whole eggs and lemon zest together by hand until the mixture turns pale yellow, about 2 minutes. Mix in cardamom and vanilla extract until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and pistachios to the egg mixture and stir with a wooden spoon until everything has been incorporated.
Classic Almond Biscotti
- Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk sugar and 2 whole eggs together by hand until the mixture turns pale yellow, about 2 minutes. Mix in almond and vanilla extracts until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and chopped almonds to the egg mixture and stir with a wooden spoon until everything has been incorporated.
Cranberry Orange Biscotti
- Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk sugar, 2 whole eggs and orange zest together by hand until the mixture turns pale yellow, about 2 minutes. Mix in ginger and vanilla extract until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and cranberries to the egg mixture and stir with a wooden spoon until everything has been incorporated.
For all biscotti recipes
- Lightly flour the prepared baking sheet and transfer the dough onto the baking sheet. The dough will be sticky, don’t worry, it is meant to be a sticky dough so you get the signature crunchy texture. Sprinkle a little flour on top of the dough, then form into an even rectangle about 4-inches wide and 14-inches long, adding more flour as needed while you shape the dough.
- Lightly beat the remaining egg white, then brush the exposed surfaces of the dough with egg white. Sprinkle with granulated sugar and bake for 30 minutes.
- Remove from oven and carefully slide the parchment onto a cutting board. Using a serrated knife, cut the dough into 1-inch thick slices. Spread the slices out onto the sheet pan and bake again for 10 minutes, turning the cookies over halfway through baking time.
Equipments used:
Notes
- Nutrition label is for the Almond Biscotti recipe only.
Nutrition Information
Show Details
Calories
145kcal
(7%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.004g
Cholesterol
23mg
(8%)
Sodium
96mg
(4%)
Potassium
80mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
34IU
(1%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 23mg | 8% |
| Sodium | 96mg | 4% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 34IU | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4.9
300 reviews
Excellent
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