The name "biscotti" is Italian and literally means twice baked - which is exactly how we'll prepare it. Biscotti can be found in all sorts of flavors, but the most common contain anise, hazelnuts and filberts, and almonds. In this recipe we'll join the flavors of almond and orange (and chocolate). (I should probably also mention that the singular form of biscotti is "biscotto".)
Start by assembling the ingredients: 1 cup (200 g) sugar, 2 large eggs, 3/4 cup (80 g) slivered almonds, 2 tablespoons minced orange zest (about half an orange's zest), 1 teaspoon baking powder, 1/4 teaspoon salt, and 2 cups (250 g) flour. You will also need 1/2 teaspoon (2.5 mL) vanilla extract and 1/4 teaspoon (1.2 mL) almond extract (not shown in photo).
For removing the zest from an orange, I find that when using a Microplane Zester upside down (with the orange under the zester), the zest stays in the device making it much easier to judge how much you've collected. If not using a Microplane (or a zester that produces comparably fine zest), you'll need to mince the zest for this recipe.
Preheat the oven to 350°F (175°C). Whisk the flour, baking powder, and salt together.Related Articles
Break two large eggs into the large mixing bowl and add the sugar. Whisk to combine.
Continue whisking the sugar and eggs until the color has lightened to a pale yellow. I like using a spare piece of mesh cabinet liner to keep the bowl from shifting while I'm whisking.
Add the vanilla extract, almond extract, orange zest, and slivered almonds to the egg and sugar mixture. Using a spatula, stir once or twice to combine.
Working in batches, pour enough of the flour mixture to cover the surface of the egg mixture. Use a spatula and fold in the flour using as few strokes as possible. Add more flour and fold until all the flour has been integrated. Folding is performed by using a spatula to scoop from either the side or the middle of the mixture and lifting and "folding" (basically movign the spatula laterally and then flipping it over to drop the mixture) onto another part of the mixture. Rotate the bowl each fold.
The key is not to stir or mix the flour with the liquid too much. Gently folding helps prevents the formation of too much elastic gluten. The presence of too much gluten will defeat the delicate and crisp texture we are trying to achieve and result in a possibly chewy product.
Split the batter in half and place the two rough balls onto a non-stick baking sheet (such as a silicone baking mat or parchment paper set in a half sheet pan). With your hands, form the batter into two loaves of approximately 10-in. (25 cm) by 2 in. (5 cm) each. Wetting your hands just a bit may help with molding the loaves since the batter will be fairly sticky.Bake the loaves at 350°F (175°C) for 40 minutes (rotating the pan once after twenty minutes). The loaves should have just started to crack. (Don't wait for big cracks or you might overcook the biscotti.)
Remove the loaves from the pan and place them on a wire rack to cool for at least ten minutes. This cooling step is extremely important to your non-dominant hand as it will be holding the loaf while you cut it in the next step.
After some cooling, move a loaf to a cutting board and cut diagonally into 3/8-in. (1 cm) thick pieces. Do the same to the other loaf. The interior of each biscotto should still be just a little moist (while the exterior is nice and hard). The crust of the loaf will probably be quite hard, so use a large serrated knife such as a bread knife for this job.
Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If the biscotti are placed too close together, they could get a little soft or soggy as they cool.
Once the biscotti have fully cooled, they can be consumed as is, or chocolate dipped. To chocolate dip, simply break up the chocolate of your choice (dark chocolate is Tina's favorite) and place in a large metal mixing bowl. I find it easier to dip biscotti in large quantities of chocolate, so I usually make two batches of biscotti (4 loaves), and melt about 250 g (a bit more than 1/2 pound) chocolate. For one batch, 125 g (about 1/4 pound) chocolate should be enough. Using a flat bottomed mixing bowl also makes it easier to dip (otherwise you may need to transfer the chocolate to another container after melting to dip the biscotti).
Place the mixing bowl with the chocolate over a saucepan containing about an inch of water (but not so much that the mixing bowl will actually make contact with the water). Bring the water to a boil and then reduce the heat to a simmer. Once the chocolate begins to melt, you can turn off the heat and let the residual heat and steam continue to heat the bowl and melt the chocolate.
Stir occassionally to check when the chocolate has completely melted. Once the chocolate has melted, you can leave the mixing bowl over the hot water to keep the chocolate warm and melted as you dip the biscotti.
Dip each biscotto in the chocolate by inserting the flat bottom into the chocolate. Use a spatula to remove any excess chocolate and then lay the biscotto (chocolate side down) on a silicone mat or sheet of parchment paper. Repeat until all the biscotti have been dipped. The biscotti can then be left to cool on its own or placed in the refrigerator.The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.
Almond & Orange Zest Biscotti (makes about 20 cookies)
| Preheat oven to 350°F (175°C) | |||||||||
| 1 cup (200 g) sugar | whisk until light yellow | stir in | gently fold in | form into two loaves | bake 350°F (175°C) 40 min. rotating once | cool on wire rack and cut into 1 cm strips | bake 350°F (175°C) 8 min. | flip biscotti | bake 350°F (175°C) 7 min. |
| 2 large eggs | |||||||||
| 1/2 tsp. (2 g) vanilla extract | |||||||||
| 1/4 tsp. (1 g) almond extract | |||||||||
| 3/4 cup (80 g) slivered almonds | |||||||||
| 2 Tbs. orange zest | mince | ||||||||
| 2 cups (250 g) flour | whisk | ||||||||
| 1 tsp. (4.6 g) baking powder | |||||||||
| 1/4 tsp. (1.5 g) table salt | |||||||||
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I want the biscoti, I want the beer can turkey, I want it all.
Perfect bro.... forget the inlarged prostate and the kate bush collection, your a dude... dude. Live it up up and like it rude. Love you baby.
You knows it bro. Welcome. Wales.
Pleaaaaaaaaase, Pleeeeeeeeeeeeaasee me baby. Love.
Great site btw!
So, I was wondering, do you think these will work well without the almonds? Or failing that, is there an alternative you could suggest? Thanks!
whether 500gms or 1lbs(good for 2 batches of biscotti), 250gms or 1/2lbs(single recipe biscotti), is irrelevant to this recipe as it's only used for dipping. depending on the chocolate's viscosity and the hand that dips, more or less chocolate can be used. the weight given here is just a guideline in approximating.
alternatively, you can melt chocolate in a microwave in a tall measuring cup. then just dip in half or just the ends of the biscotti in. if you want a nuttier biscotti, while the chocolate hasn't set, roll biscotti in additional chopped nuts or rice crispies. ;)
re: not liking almonds
you can use other chopped nuts like filberts/hazelnuts, cashews, macadamia, or even dried fruits. others often pair macadamias with white chocolate. but i'm a strict follower of the dark variety. preferably 65% cacao.
as for omitting nuts totally, that is also acceptable. but if the resulting batter is a little too wet, maybe a bit more flour in in order. alternatively, you can substitute rolled oats for an extra crunch! :D
I've corrected the recipe. I use 250 g to dip one batch (2 loaves) of biscotti. (I buy 500 g bricks and was thinking that I split them in half first so I got the 1/2 pound correct, but forgot to divide the metric mass in half as well...)
chocolate biscotti require a slight re-engineering of the recipe, (or find an chocolate recipe to start) and make it special with the addition of 1 teaspoon of cayenne pepper per 1.5 cups of flour. (some recipes are larger/smaller, 1 teaspoon per 1.5 cups of flour is a good ratio. it make them picant.
Yes, it would be cheaper to bake a batch of them, but then I'd eat the batch. Not good.
Thanks again for your site.
I usually encounter this issue when baking cookies or other goodies that have chocolate kisses. Kisses are perfectly tempered in the bag, but once they've melted inside a cookie (or one of the Surreal Gourmet's "Chocolate Kiss Wontons"), the kiss usually re-solidifies but doesn't have the same hardness as before. I'm speaking only of the milk chocolate ones, because I haven't cooked with different varieties.
The chocolate will resolidify without a problem, but, without tempering, the chocolate won't be as hard or nice looking. Generally, for something like biscotti, I don't bother (since it gets consumed in a relatively short period of time). Not tempering the chocolate does not affect the taste, but it can affect how shiny the chocolate looks and how quickly it develops bloom. If you're serving the biscotti in a warm environment, you may want to temper the chocolate. I'll put tempering on my list of articles to write.
Main Entry: bis·cot·to
Pronunciation: bi-'skät-O
Function: noun
Inflected Form(s): plural bis·cot·ti /-E/
Etymology: Italian, biscuit, cookie, from (pane) biscotto, literally, bread baked twice: a crisp cookie or biscuit of Italian origin that is flavored usually with anise and filberts or almonds
You see, a little over a year ago, I had to go to a gluten free diet. I used to bake quite a bit; only recently after finding a few authors dedicated to the subject have I rediscovered baking.
Putting aside the inconvenience and cost of cooking gluten free, there are some benefits - besides my health and well being - such as learning a bit more about the chemistry of cooking, and having some recipes where gluten is a negative turn out far better.
For instance, I used to turn out a mean pie crust (there are two secrets to a consistently excellent crust made with wheat flour... but that'd be telling). Still, I'd occasionally have an off day where I had inadvertently overworked the gluten in the wheat flour and made a tough crust. Since going gluten free, this simply never happens anymore, and the gluten free recipe is just as tasty as my old recipe. (While obviously I am unable to tell the difference myself, none of my friends could tell the difference. Some thought I had gone back on my diet just for this one thing.)
Apologies for the length. My question is, have you or will you ever consider attempting gluten free cooking? There is approximately 1 in 150 (possibly more and including myself of course) people who would be very interested if you did.
I wanted to mention that the picture directions at the top of the article don't explain when to add the zest. You have to look to the picture portion to see when to add them. You might want to fix that.
One thing to remember with cookies is that they will still cook when you take them out of the oven, so don't try to bake them well (especially important to get moist choc chips cookies). However, biscotti seem to want to be dry, as they are better dipped than eaten on their own.
By not adding oil/butter, this is a better recipe. Otherwise, you might get some oily surface when you dip them in coffee.
Nuts are always good, but as you point out, optional.
My question is where's the butter? I almost put my recipe here, but I couldn't bear to let the secret out.
I do have to compliment your "loafs" though.
Chocolate dipping is fine. As long as it's good chocolate.
Btw, anise and chocolate go together extremely well in mole sauce.
Now there's an idea... a chipotle pumpkin biscotti in dipped bittersweet chocolate with sesame seeds... hmmm.
Thanks again :)
4-6 ounces blanched almonds
2 1/2 cups flour
1-2 cups sugar
1/4 tsp salt
1/2 tsp baking powder
3 eggs
1 tsp vanilla extract
1 tsp almond extract
2 tbsp amaretto creamer
8 ounces semi-sweet chocolate chips or chocolate chunks chopped
Preheat oven to 350° F. Spread almonds on a baking sheet and toast them in oven until lightly golden. Let cool. Coarsely chop half the nuts.
Mix together sugar and eggs, beating well until the color of the mixture is light yellow and fluffy. Add vanilla, almond extract and creamer (use milk if you don't have the creamer). In a separate bowl combine flour, salt and baking powder. Beat flour into egg mixture and then gently fold in the toasted almonds (hold out a few almonds for topping) and the chocolate chips.
The consistency should be doughy but it will still be a bit gooey. Remove to a floured surface and knead briefly, then divide 2-4 pieces. Roll each piece into a cylinder 10 inches long and about 2 1/2 inches in diameter. Press down to flatten them into an oval shape about three inches across. Press slivered almonds into top, and sprinkle with turbinado sugar.
Place the rolls on each baking sheet and bake 15 to 25 minutes, until lightly browned and firm to the touch. Place on a wire rack to cool for about 10 minutes, and then with a spatula, carefully transfer the rolls to a cutting board and slice each one diagonally into cookies about 1/2-inch thick. Return the slices to the oven, with one cut side facing up. Turn them over after about 10-15 minutes. Continue baking for another 10-15 minutes, or until very firm and crisp. Cool on wire rack.
Chocolate Cherry Biscotti
See above ingredients (minus the chocolate chips)
1/2 cup finely chopped, well-drained marascino cherries
2 tbsp unsweetened powdered cocoa
Follow the recipe as described above, right up through the addition of the almonds. Instead of chocolate chunks/chips, fold in cherries and cocoa.
Since I added the powdered cocoa at the end, it wasn't fully blended, and the result was a sort of marbled look which I liked. But if you want a darker, more even look, combine the cocoa with the sugar and eggs and beat together to get an even texture/color.
Enjoy!
AP unbleached should work fine.
Thanks for an awesome website!
I'm an American dude, ex 82nd Airborne paratrooper/journalist, living n Italy since 1982. The guy who set up this site has very efficiently and correctly advised us all on how to bake biscotti (plural for biscotto / cookies). He is also correct to suggest that "chocolate" dipped biscotti are acceptable in Italy and highly appreciated by most Italians who "like" chocolate. There is NOTHING American about chocolate-dipped biscotti. Further, let's give the guy (site man) a break and spare him details of "our" individual ailments, handicaps, diseases etc. "Site Man" should not be wasting his time "pimping biscotti" to meet AMA or CDC guidelines...god help him. Having said that is anyone interested in my specialty of "celery biscotti" with 1000 Island dip ? Now that's AMERICANIZED !
My recipe also called for 4 eggs and that may have made it a bit messier in handling the dough, but you can refrigerate the dough for about half an hour so that it is easier to shape the dough.
I use anise extract and also dipped or drizzle with melted chocolate.
Never failed in pleasing everyone.
For people who are interested, try adding a 3rd egg when you use 1 3/4 cup flour and 1/4 cup cocoa. It still is very tasty and has the sticky texture of the dough pictured.
And wht's this about storing them for a month? If yours ain't gone in 3 days, you are doing something wrong.
for a non sugur verison I found this link - Torgy
http://coffeetea.about.com/od/biscotti/r/sugarfreebisc.htm
I also found the posted responses interesting and enjoyable.
Thanks!
Each time I bake the biscotti, the log seems to slightly crack on the top. After cooling, they seem to break apart. What am I doing wrong? I can't seem to get clean slices. I am using a good quality knife. Help !
Are you sifting the flour 1st? If so good. Make sure to not only use a good knife, but a good serrated knife, like a bread knife.
Are you baking in a cold room or elevation? Sometimes moving baked goods from a hot oven to a cold room can make them crack. If you are still having this problem, try placing a light dish towel over your loaves when you put them on the wire reack to cool for the 10 minutes before cutting. This should help to lessen chances of cracking. Also don't wait too long before cutting. Hope this helps!
I've been making biscotti cookies for my son , but they seem to get too hard after they cool.
I would llike them to be a little softer and not too dry> I'm I putting too much sugar or too much flour?
I have a recepie that calls for 1 cup of regular sugar and 1 cupo of brown sugar and only 3 tbls of butter. Should I add 1 stick of butter to make it softer?
Thanks
Betty
Came out with great aroma :)
im not sure if im doing it right but there's a eggy smell and taste. what is going wrong? shld i whisk my egg and sugar longer?
The visuals were great for those who have trouble visualizing what the recipe consists of.
Yum!
Biscotti is pretty hard - they have to hold up to dipping in hot liquid while being eaten. Take your biscotti and dip it into the beverage of your choice - coffee, hot chocolate, tea, milk, whatever suits your fancy - for one second, then take a bite.
been looking around to find a recipe to make biscotti as gifts for christmas - this is defnitely a great recipe and worked brilliantly - both times! (the first batch never made it as far as presents we barely let them cool before wolfing them with coffee)
Thanks for the clear instuctions and the whole website is great
After reading everyones posts thought I woild clear up some things here on Italian Biscotti!!!!
1. You must put Anise seeds in your cookies
2. Walnuts
3. Not almond extract...they are Anise Biscottis (Italian ones)
Of course there are other ways to make Biuscottis but this is the Italian way......hope this helps....this is my Grandmas way from Italy
I used the standard recipe with the following modifications by adding:
1. A bit of butter (when beating the eggs)
2. An additional 1/2 tsp of vanilla extract (as recommended earlier)
3. 1 tsp of milk when the mixture became too sticky
The biscotti came out really well. The only comment I would give would be to remove the smaller parts from the 2nd and 3rd baking process because they would become too hard if baked longer than this.
Thanks so much for such a wonderful recipe!
Syahani
Devereaux D
Salt Lake City, Utah
yup. but engineers read the directions.
/q
With your hands, form the batter into two loaves of approximately 10-in. (25 cm) by 2 in. (5 cm) each.
/uq
engineers who bake know formed loaves change dimensions in the baking process.
I'm not an engineer but it's funny to see engineers bashing each other =P
Thank you none the less. Will bake this over the weekend.
Mac.adorer :P
--Marika
My question will be anathema to some...
How do I get a soft, chewy biscotti.
bought some at a show recently and they were wonderful.
any help would be appreciated.
Don
I think you're looking for a shortbread cookie recipe.
Thanks. I've fixed the article to include the extracts.
I know people measure flour in different ways. I gently fill the measuring cup tablespoon by tablespoon and level with knife. I know some people scoop with the measuring cup and then level. The way I do it may be why I end up with less flour. Since I'm making your recipe, it would help to know how you measure flour.
Many thanks, Merry
How do I get a soft, chewy biscotti.
bought some at a show recently and they were wonderful.
any help would be appreciated.
Are you sure they weren't Napolitane? They are formed into the same shape loaf and sliced the same way, but they are cakier and aren't baked the second time. They usually have glaceed cherries in them.
Now that's a recipe I've been hunting for for ages! Anyone know how to make them???
Biscotti are meant to be crisp and firm since they're meant for dipping in liquids. Softer or cakier, and they wouldn't hold up.
to confirm, type "twice baked biscuits" into google translate - yielding "biscotti al forno due volte" :shock:
to confirm, type "twice baked biscuits" into google translate - yielding "biscotti al forno due volte" :shock:
The English word "biscuit" and the Italian word "biscotto" are both derived from Latin: "pan bis coctus" meaning twice baked bread.
Simply typing "twice-baked" in Google translate yields "biscotti".
Of course there are many biscotti -- Macaroons, Cannoli, Baci di Dama, Pignoli Cenci just to name a few.