No cookie plate would be complete without the addition of Biscotti. I don’t know where the original recipe originated but I’ve been making this basic almond biscotti recipe for nearly 20 years and they are a staple in my holiday cookie baking arsenal. It’s been tweaked quite a bit over the years and it is easily adaptable to add other flavors and ingredients like dried cranberries or other nuts, such as pistachios or pecans/walnuts.
One thing is for sure, they are crunchy and delicious and they are perfect for dipping in your morning coffee or afternoon tea. They also make terrific gifts although you might not want to share!
- 8 oz. Almonds (or other nuts)
- 5 eggs
- 2 cups white sugar
- 4 oz. butter (melted)
- 1½ tsp. lemon zest
- 4 cups all purpose flour
- 2 tbs. baking powder
- 2 tsp. cinnamon
- ½ tsp. salt
- 6 oz. Dark chocolate
- 1 tbs. vegetable oil
- Preheat the oven to 350 degrees F.
- Line two baking sheets with parchment.
- Divide the nuts into two batches. Grind the first batch fine and the second batch coarsely. Set aside.
- Whisk the eggs and sugar together until frothy and stir in the melted butter and lemon zest. Set aside.
- In a large mixing bowl combine the dry ingredients; flour, baking powder, cinnamon and salt.
- Add the ground nuts to the flour mixture and stir to combine.
- Add the egg mixture to the dry ingredients and mix until blended together to form a dough.
- Shape the dough into two large logs and bake on the lined baking sheets for 25 minutes.
- Remove from the oven and let cool until you can safely handle the logs- about 10 minutes.
- Reduce the oven temperature to 250 degrees F.
- Slice each log into pieces about ½" thick. Lay out the pieces on each baking sheet.
- Bake until dry, and lightly browned, another 8-10 minutes. Cool biscotti on a rack.
- Melt the chocolate in a double boiler with the oil stirring to combine.
- Dip one end of the biscotti into the melted chocolate and lie it out on a sheet of parchment to harden.
- Store in an airtight container for up to two weeks or freeze for several months.
Substitute the lemon zest with orange zest.
Add dried fruits (1/4-1/2 cup) such as dried cranberries (craisins), dried cherries, dried apricots (chopped), candied orange or lemon peel.
Use other nuts such as walnuts, pecans, hazelnuts, pistachios (solely or as a combination of nuts.)
Add pine nuts (2 oz.)