23 Recipes for Delicious

Biscotti Cookbook

By Willy Chee
 All Rights Reserved. No part of this publication may be
reproduced in any form or by any means, including scanning,
photocopying, or otherwise without prior written permission of the
copyright holder. Copyright © 2014
Table of Contents

1. An Introduction of Sorts...
2. Pistachio-Cherry Biscotti
3. Chocolate Hazelnut Biscotti
4. Chocolate-Pistachio Biscotti
5. Cranberry-Pistachio Biscotti
6. Almond-Citrus Biscotti
7. Fig & Walnut Biscotti
8. Lemon-Walnut Biscotti
9. Almond-Lemon-Poppy Seed
Biscotti
10. Fruitcake Biscotti
11. Coconut Biscotti
12. Banana-Pecan Biscotti
13. Lavender & Orange Biscotti
14. White Chocolate-Lemon Biscotti
15. Pistachio-Raisin Biscotti
16. Apricot Biscotti
17. Chocolate Fig Biscotti
18. Orange-Almond Biscotti
19. Fig & Almond Biscotti
20. Cherry Espresso Biscotti
21. Gingerbread Biscotti
22. Cherry Almond Biscotti
23. Rum-Soaked Raisin Biscotti
24. Bailey's Choc-Walnut Biscotti &
White Choco-Drizzle
25. In Closing. .
 1. An Introduction of Sorts...
Thank you for picking up 23 Recipes for Delicious Biscotti Cookbook. I really
appreciate it. I hope you enjoy the glorious array of biscotti that I have for you.
When making them, your kitchen will smell so good, that you won't be able to
wait for your biscotti to come out of the oven. These recipes truly are master
pieces. A work of art and you have them in the palm of your hands. What are
you going to do next with them? I know! Let’s get busy!!!
 2. Pistachio-Cherry Biscotti
Ingredients

1 cup chopped pistachios

1 cup sweet or sour dried cherries
6 tablespoons (3/4 stick) unsalted butter
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
2 large eggs
2 cups unbleached all-purpose flour

Preheat the oven to 350°F. Lightly grease or line with parchment a large (18 x
13-inch) baking sheet.
In a medium-sized bowl, beat the butter, sugar, salt, vanilla, and baiting
powder until the mixture is smooth and creamy. Beat in the eggs; the batter may
look slightly curdled. Lower the mixer speed, add the flour, and mix until
smooth. The dough will be quite soft and sticky, but should hold its shape when
you drop it from a spoon. Stir in the pistachios and cherries.
Transfer the dough to the prepared baking sheet, shaping it into a rough log
about 14 inches long. It will be about 2 1/2 inches wide and about 3/4 inch
thick.
Bake the dough for 25 minutes. Remove it from the oven and let cool on the
pan anywhere from 5 to 25 minutes; just work it into the schedule of whatever
else you're doing in the kitchen. Five minutes before cutting, use a spray bottle
filled with room-temperature water to lightly but thoroughly spritz the log,
making sure to cover the sides as well as the top. Softening the crust just this
little bit will make slicing the biscotti much easier.
Reduce the oven temperature to 325°F. Wait another 5 minutes, then cut the
biscotti into 1/4- to 3/4-inch slices. How thick you slice them depends on a
number of factors. This recipe, without nuts or any add-ins is easy to slice thin.
Once you start adding chips, almonds, raisins, and other chunky ingredients, a
3/4-inch slice is more realistic. When you're slicing, be sure to cut straight up
and down, if you cut at an angle, biscotti may be thicker at the top than the
bottom, and they'll topple over during their second bake.
Set the biscotti upright on the prepared baking sheet. Bake for 25 minutes.
Remove from the oven and transfer them to a rack to cool.
 3. Chocolate Hazelnut Biscotti
Ingredients

2 tablespoons (28 grams/1 ounce) unsalted butter, slightly softened

1 cup plus 1 tablespoon (212 grams/7.48 ounces) sugar
2 large eggs
1/2 teaspoon vanilla extract
1 plus 2 tablespoons (170 grams/6 ounces) all-purpose flour
1/2 cup plus 2 teaspoons (52 grams/1.83 ounces) unsweetened cocoa powder
1 teaspoon instant coffee powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 3/4 cups (227 grams/8 ounces) hazelnuts, whole, toasted
3/4 cup (130 grams/4.59 ounces) semisweet chocolate chips
1 large egg for egg wash

Position one rack in the middle of the oven, and preheat the oven to 350ºF.
Line the cookie sheet with parchment paper.
In a bowl with an electric mixer, cream the butter with the sugar for 1 minute
or until a sandy mixture forms. Add the eggs and vanilla and mix until fluffy
and lighter in color, about 1 minute more.
In a medium mixing bowl, add the flour, cocoa powder, coffee powder, baking
soda, and cinnamon and whisk together. Add to the butter-and-egg mixture in 2
additions, and mix only until combined.
Fold the hazelnuts and chocolate chips into the dough, and mix until evenly
distributed.
The dough will be thick and hard to stir. If it is too sticky, chill briefly.

Divide the dough into 2 equal pieces, about 454 grams/16 ounces each. On a
lightly floured surface, roll each piece of dough into a log about 2 inches wide
by 14 inches long by 1 1/2 inches high.
Place the logs on the prepared sheet pan with several inches between them.
In a small bowl, mix 1 egg with 1 teaspoon of water to make an egg wash.
Brush each log with egg wash, coating them evenly on the top and sides.

Bake for 27 minutes, rotating the cookie sheet from front to back halfway
through baking, until very lightly browned and somewhat firm. Remove from
the oven and reduce the oven temperature to 300ºF.
Cool the logs for 20 minutes then place them on a cutting board. With a
serrated knife, slice each log on a slight angle into 3/4-inch-thick pieces,
keeping them in a row. Slide the row of biscotti together, lift and place back on
the cookie sheet, then separate the slices, leave 1/2 inch of space between each
one.
Bake again for 9 to 12 minutes, rotating once during baking, until the biscotti
feel slightly firm.
 4. Chocolate-Pistachio Biscotti
Ingredients

6 tablespoons unsalted butter, softened, plus more for baking sheet

2 cups all-purpose flour, plus more for baking sheet
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 cup shelled pistachio nuts
1/2 cup chocolate chips
Pistachio ice cream

Heat the oven to 350 degrees. Butter and flour a baking sheet; set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer, cream butter and sugar until light and fluffy.
Add eggs; beat until well combined, scraping down sides of bowl if necessary.
Add flour mixture, and stir to form stiff dough. Stir in pistachios and chocolate
chips.
Transfer dough to prepared baking sheet; form into a slightly flattened log,
about 12 by 4 inches.
Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven
to 300 degrees.
On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-
inch-thick slices.
Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still
slightly soft in the center, about 8 minutes. Serve with pistachio ice cream.
 5. Cranberry-Pistachio Biscotti
Ingredients

1/2 cup dried cranberries

1/2 cup boiling water
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, room temperature
1 cup sugar, plus more for sprinkling
3 large eggs, plus 1 large egg, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup (2 1/2 ounces) unsalted pistachios, coarsely chopped

Preheat oven to 375 degrees. Line a large baking sheet with parchment paper;
set aside. Place cranberries in a small bowl; add boiling water. Let stand until
plump, about 15 minutes. Drain, and set aside.
Sift together flour, baking powder, and salt into a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter
and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs,
one at a time, beating to incorporate after each addition and scraping down
sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix on low
speed until combined. Mix in cranberries and pistachios.
Turn out dough onto a lightly floured surface; divide in half. Shape each piece
into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches
apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over
surface of the dough logs, and sprinkle generously with sugar.
Bake rotating the sheet halfway through, until logs are slightly firm to touch,
about 25 minutes.
Transfer logs on parchment paper to a wire rack to cool slightly, about 20
minutes.
Reduce oven temperature to 300 degrees.
Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the
diagonal into 1/2-inch-thick slices. Place a wire rack on a large rimmed baking
sheet. Arrange slices, cut sides down, on rack.
Bake until firm to touch, about 30 minutes. Remove pan from oven; let biscotti
cool completely on rack. Biscotti can be kept in an airtight container at room
temperature for up to 1 week.
 6. Almond-Citrus Biscotti
Ingredients

3/4 cup whole raw almonds

1 1/2 cups unbleached all-purpose flour
1 cup spelt flour (arrowheadmills.com)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
2 large eggs
1 teaspoon finely grated mandarin zest, or tangerine or orange zest
1 teaspoon anise seeds
1 teaspoon pure anise extract (optional)
1 tablespoon grappa (optional)

Preheat oven to 350 degrees. Spread almonds evenly on a rimmed baking

sheet; toast until fragrant, about 10 minutes. Let cool then roughly chop. Reduce
oven temperature to 325 degrees.
Whisk flours, baking powder, and salt in a bowl. Cream the butter and sugar
with a mixer until pale and fluffy, about 3 minutes. Add eggs, 1 at a time,
mixing well after each addition. Add zest and anise seeds, and extract and
grappa if desired.
With machine on low, add flour mixture to butter mixture in 3 batches. Stir in
almonds. Turn out dough onto work surface and knead to combine. Divide into
2 pieces.
On a baking sheet, shape each piece into a log (1 1/2 by 14 inches), and set a
few inches apart. Bake until light brown, 25 to 30 minutes. Let cool for 10
minutes. Slice diagonally into 1/2-inch-thick slices. Place biscotti flat on
baking sheet, and bake for 10 minutes more. Flip biscotti over, and bake until
firm and dry, about 10 minutes more. Let cool.
 7. Fig & Walnut Biscotti
Ingredients

1 cup whole-wheat flour (spooned and leveled)

3/4 cup all-purpose flour, (spooned and leveled)
3/4 cup packed dark-brown sugar
2 teaspoons baking powder
3/4 teaspoon coarse salt
3/4 teaspoon anise seed, chopped
3 large eggs
1 tablespoon finely grated orange zest (from 1 large orange)
1 cup coarsely chopped dried Calimyrna figs (6 ounces)
1 cup walnuts, toasted and roughly chopped
Nonstick cooking spray

Preheat oven to 325 degrees. In a large bowl, whisk

together flours, brown sugar, baking powder, salt,
and anise. In a medium bowl, whisk eggs until
they're pale yellow and hold a ribbon for 1 second
when whisk is lifted, about 5 minutes. Whisk in zest.
Fold egg mixture into flour mixture until combined.
Fold in figs and walnuts. Lightly spray a
parchment-lined baking sheet with cooking spray.
Divide dough in half on parchment. Spray hands
with cooking spray; form each piece of dough into a
2 1/2-inch-wide log. Bake until dough is firm but
gives slightly when pressed, about 25 minutes.
Transfer sheet to a wire rack and let logs cool 10
minutes. Reduce oven temperature to 300 degrees.
Cut each log on the diagonal into 1/2-inch-thick
slices; place slices, cut side up, on sheet. Bake 7
minutes, flip biscotti, and bake 7 minutes more.
Transfer to a wire rack to cool completely.
 8. Lemon-Walnut Biscotti
Ingredients

3 cups all-purpose flour

1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 1/3 cups sugar
1 1/2 tablespoons finely grated lemon peel
2 large eggs
3 tablespoons fresh lemon juice
3 cups chopped walnuts
1 large egg, beaten to blend (for glaze)
Raw sugar

Whisk flour, salt, baking powder, and baking soda in medium bowl. Using
electric mixer, beat butter, 1 1/3 cups sugar, and lemon peel in large bowl until
blended. Add 2 eggs, 1 at a time, beating just to blend after each addition. Beat
in lemon juice, then flour mixture. Stir in walnuts.
Divide dough into 3 equal pieces. Place each piece on sheet of plastic wrap.
Using plastic wrap as aid, form dough into 8-inch-long logs. Press logs
slightly, flattening to 2 1/2-inch-wide logs. Enclose in plastic wrap and chill
until firm, at least 3 hours and up to 3 days.
Position rack in upper third of oven and preheat to 325°F. Line a heavy large
rimmed baking sheet with parchment paper. Open logs, leaving on plastic.
Brush top of logs with egg glaze. Sprinkle with raw sugar. Lift logs from
plastic and transfer to prepared baking sheet, spacing evenly. Bake until golden
brown and just firm to touch, about 50 minutes. Transfer to rack and cool
completely. Reduce oven temperature to 300°F.
Line 2 heavy rimmed baking sheets with parchment paper. Using long serrated
knife, carefully cut logs crosswise into 1/3-inch-thick slices. Arrange biscotti,
cut side down, on prepared baking sheets. Bake cookies until golden brown
around edges, about 20 minutes. Cool completely biscotti will crisp as they
cool.
 9. Almond-Lemon-Poppy Seed
Biscotti
Ingredients

2 cups all-purpose flour

3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons poppy seeds
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds

Preheat oven to 325 degrees. Line a large baking sheet with parchment paper.
In a medium mixing bowl, whisk together the flour, cornmeal, baking powder,
and salt. In a separate bowl, beat the sugar and eggs for 3 minutes with an
electric mixer or the whisk attachment on a stand mixer. Mix in the lemon zest,
flour and poppy seeds, and beat until blended {the dough should be sticky}.
Stir in the almonds. Let the dough rest for 5 minutes. Divide dough in half and
move dough to the baking sheet. Dampen hands and then form into two 9 x 3
inch logs. Bake for 35 minutes until slightly browned. Cool for 5 minutes
before using a serrated knife to cut the logs crosswise into 3/4-inch-thick
diagonal slices. Return cut biscotti to baking sheet, spacing apart so sides
aren’t touching. Bake an additional 20 minutes or until light golden brown.
Cool completely before serving or storing in an airtight container.
 10. Fruitcake Biscotti
Ingredients

4 cups all-purpose flour (spooned and leveled)

1 1/2 cups granulated sugar
1/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon fine salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 sticks cold unsalted butter, cubed
4 large eggs plus 1 beaten large egg white, divided
1 1/2 cups sliced blanched almonds
1 cup candied citrus peel
2 cups mixed dried fruit, diced small
Sanding sugar, for sprinkling

Preheat oven to 325 degrees, with racks in upper and lower thirds. In the bowl
of a stand mixer, using paddle attachment, combine flour, granulated sugar,
cornmeal, baking powder, salt, cinnamon, nutmeg, and cloves. Add butter and
beat on medium-high until coarse crumbs form. With mixer on low, add eggs,
one at a time, beating after each addition. Mix in almonds, citrus peel, and
dried fruit.
On two parchment-lined baking sheets, shape dough into four 3-inch-wide
logs. Brush with egg white; sprinkle with sanding sugar. Bake until just set in
middle, 30 minutes. Let cool completely on sheets on wire racks. With a
serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on
parchment-lined baking sheets until just golden, 15 to 20 minutes, rotating
sheets halfway through. Let cool on sheets on racks.
 11. Coconut Biscotti
Ingredients

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon grated whole nutmeg
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup Flaked sweetened coconut

Preheat oven to 300°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour
and next 4 ingredients through nutmeg. Place sugar, vanilla, and eggs in a large
bowl; beat with a mixer at medium speed 2 minutes or until thick. Add flour
mixture and coconut; stir to combine dough will be very sticky. Turn dough out
onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a
15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper, and
pat to 1-inch thickness. Bake it at 300° for 40 minutes or until roll is golden
brown. Cool for 5 minutes on a wire rack.
Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright on
baking sheet. Bake 20 minutes cookies will be slightly soft in center but will
harden as they cool. Remove from baking sheet; cool completely on wire rack.
 12. Banana-Pecan Biscotti
Ingredients

1 3/4 cups all-purpose flour

1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup mashed very ripe banana (about 1 banana)
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large egg
1/3 cup chopped pecans, toasted
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine
the flour, sugar, baking powder, and salt. Combine banana, oil, vanilla, and egg
in a medium bowl; stir in flour mixture and pecans dough will be sticky.
Turn dough out onto a lightly floured surface; shape dough into 2 (8-inch-long)
rolls with floured hands. Place rolls on a baking sheet coated with cooking
spray; flatten to 1/2-inch thickness.
Bake at 350° for 23 minutes. Remove rolls from baking sheet; cool 10 minutes
on a wire rack. Cut each roll diagonally into 12 (1/2-inch) slices. Place slices,
cut sides down, on baking sheet. Reduce oven temperature to 250°; bake 15
minutes. Turn cookies over; bake an additional 15 minutes cookies will be
slightly soft in center but will harden as they cool. Remove from baking sheet;
cool completely on wire racks.
 13. Lavender & Orange Biscotti
Ingredients

1/2 cup sugar

3 tablespoons butter or stick margarine, softened
1 1/2 tablespoons chopped fresh lavender leaves
1/2 teaspoon grated orange rind
1/2 teaspoon vanilla extract
2 large egg whites
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons sliced almonds, toasted
Cooking spray

Preheat oven to 325°.

Beat the first 5 ingredients at medium speed of a mixer until well-blended.
Beat in egg whites.
Lightly spoon the flour into dry measuring cups, and level with a knife.
Combine the flour, baking powder, and salt; gradually add flour mixture to
sugar mixture, beating until blended.
Stir in almonds.
Turn biscotti dough out onto a baking sheet coated with cooking spray; with
lightly floured hands, shape the dough into a 10-inch-long roll; flatten the roll
to a 1-inch thickness. Bake the roll at 325° for 30 minutes. Remove the roll
from the baking sheet, and cool for 10 minutes on a wire rack.
Cut roll diagonally into 14 (1/2-inch) slices using a serrated knife. Place the
slices, upright, on baking sheet. Bake the slices at 325° for 15 minutes the
cookies will be slightly soft in center but will harden as they cool.
Remove from baking sheet; cool completely on wire rack.
14. White Chocolate-Lemon Biscotti
Ingredients

3/4 cup sugar

2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 large eggs
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups (6-ounce) bar premium white chocolate, chopped
Cooking spray

Preheat oven to 300°.

Place first 5 ingredients in a large bowl; beat with a mixer at medium speed
until well blended. Lightly spoon flour into dry measuring cups; level with a
knife. Combine flour, baking soda, and salt; gradually add to sugar mixture,
beating until well blended. Stir in chocolate.
Turn dough out onto a baking sheet coated with cooking spray. Shape dough
into 2 (12-inch-long) rolls; pat to 2 1/2-inch width.
Bake at 300° for 35 minutes. Remove rolls from baking sheet; cool 10 minutes
on a wire rack.
Cut rolls diagonally into 24 (1/2-inch) slices. Place, cut sides down, on baking
sheet. Bake at 300° for 10 to 12 minutes. Turn cookies over; bake an additional
10 minutes cookies will be slightly soft in center but will harden as they cool.
Remove from baking sheet; cool completely on wire rack.
 15. Pistachio-Raisin Biscotti
Ingredients

2 1/4 cups all-purpose flour, plus more for work surface

3/4 cup sugar
3/4 cup shelled unsalted pistachios
3/4 cup golden raisins
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a medium bowl, mix flour, sugar, pistachios,
raisins, baking powder, and salt. In a small bowl, whisk together eggs and
vanilla; add to flour mixture, and mix until combined dough will be stiff; use
hands if necessary to incorporate flour. Divide dough in half.
On a lightly floured work surface, roll dough halves into a 12-inch log; transfer
logs to a baking sheet, and gently press to a 7/8-inch thickness. Bake until risen
and firm, 15 to 20 minutes. Cool completely on baking sheet, about 30 minutes.
Reduce oven temperature to 300 degrees. On a cutting board, use a serrated
knife to slice logs into 1/2-inch-thick slices. Lay slices in a single layer on
baking sheet; bake until dry and just starting to brown, 15 to 20 minutes.
Transfer to a rack to cool completely.
 16. Apricot Biscotti
Ingredients

3 cups (about 15 ounces) all-purpose flour

1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups (about 10 1/2 ounces) sugar
3 eggs plus 2 egg yolks
2 teaspoons vanilla extract
2 cups chopped dried apricots

Adjust oven rack to upper and lower middle positions and preheat oven to
350°F. Line two baking sheets with parchment paper. In a small bowl, whisk
together flour, baking powder, and salt; set aside.
In a large bowl, cream together sugar, eggs, and yolks with an electric mixer
until pale and creamy, about 3 minutes. Beat in vanilla. Beat in flour until just
combined then stir in apricots.
Using floured hands, divide dough into 4 pieces. Shape each piece of dough
into a 3-inch wide log. Bake until dry and stiff but not very darkened in color,
35 minutes. Take cookies out of oven and using a serrated knife, cut dough on
the bias into 1-inch cookies. Lay cookies cut side up on baking sheets and bake
until golden and dry, another 15 minutes. Transfer cookies to cooling racks.
Biscotti will stay in an airtight container for about one week.
 17. Chocolate Fig Biscotti
Ingredients

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons butter, at room temperature
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup diced dried figs

Adjust oven rack to middle position and preheat oven to 350°F. Line two
baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt;
set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together
butter and sugar until creamy, about 3 minutes. Add eggs and vanilla and beat
to combine. Add dry ingredients and beat until dough comes together (it will
be dry) then mix in figs. Divide dough into two equal pieces.
Form each piece into a 12- by 2- inch log and place on baking sheets. Bake
until cooked through but still soft, about 30 minutes.
When cool enough to handle, use a serrated knife to cut biscotti into 3/4-inch
thick pieces. Place back on baking sheet and bake until dry and toasted, about
another 10 minutes. Transfer to a wire rack to finish cooling.
 18. Orange-Almond Biscotti
Ingredients

3 eggs, beaten
3/4 cup sugar
2 1/2 tbs. unsalted butter, melted
1 orange, zest
1 tbs. vanilla
2 cups flour
1 tsp baking soda
1/3 cup sliced almonds
1/3 cup dried cranberries

Preheat oven to 350 degrees F. beat eggs and sugar in a medium bowl until
thick and pale yellow. Beat in butter, orange zest and vanilla. Sift flour and
baking soda into egg mixture and stir well.
Add almonds and cranberries and stir until combined but still sticky.
Spread dough on greased sheet pan to a flat loaf about 13.5x7.5-inches and
bake for 20-23 minutes until firm to the touch. Remove, cool and slice into 1/4-
inch thick slices. Return to the oven for 6-8 minutes per side.
 19. Fig & Almond Biscotti
Ingredients

1 3/4 cup all-purpose flour

3/4 cup packed dark-brown sugar
2 teaspoons baking powder
3/4 teaspoon coarse salt
3/4 teaspoon anise seed, chopped
3 large eggs
1 tablespoon finely grated orange zest
1 cup coarsely chopped dried figs (Turkish or Calimyrna figs)
1 cup almonds, toasted and roughly chopped

Preheat oven to 325 degrees.

In a large bowl, whisk together flour, brown sugar, baking powder, salt, and
anise. In a medium bowl, whisk eggs until they're pale yellow and hold a
ribbon for 1 second when whisk is lifted, about 5 minutes. Whisk in zest.
Fold egg mixture into flour mixture until combined. Fold in figs and almonds.
Remove dough from the bowl and divide in half, on a lightly floured
countertop, you can also use cooking spray.
The dough will be sticky, so be sure to have extra flour on hand. Form each
piece of dough into a 2 1/2-inch-wide log, and place on a parchment-lined
baking sheet. Bake about 25 minutes, until dough is firm but gives slightly
when pressed. Transfer logs to a wire rack and let cool for 10 minutes.
Reduce oven temperature to 300 degrees.
Cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side
up, on sheet. Bake 10-12 minutes, flip biscotti, and bake 10-12 minutes more.
Transfer to a wire rack to cool completely.
 20. Cherry Espresso Biscotti
Ingredients

4 tablespoons espresso powder

1 tablespoon pure vanilla extract
2 1/2 cups all-purpose flour (spooned and leveled)
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, lightly beaten
3/4 cup chopped toasted walnuts
3/4 cup dried cherries

Preheat oven to 350 degrees. Mix espresso powder into vanilla extract. In a
large bowl, whisk together flour, sugar, baking powder, and salt. Using an
electric mixer beat in eggs and espresso-vanilla mixture until combined. Add
walnuts and cherries and beat until combined.
Divide dough in half and transfer to a parchment-lined rimmed baking sheet.
Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is
firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway
through. Let cool on sheet on a wire rack, 20 minutes.
With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange,
cut side down, on two parchment-lined rimmed baking sheets. Bake until
biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping
biscotti halfway through. Let cool on sheets on wire racks.
 21. Gingerbread Biscotti
Ingredients

2 1/4 cups all-purpose flour

1 1/4 cups packed dark brown sugar
2 teaspoons ground ginger
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1 cup (4-ounces) pecans, coarsely chopped
1/2 cup (4-ounces) lightly packed dried apricots, coarsely chopped
1/4 cup molasses
2 large eggs
2 teaspoons finely grated orange zest (from about 1 medium naval orange)

Position a rack in the middle of the oven, and preheat oven to 350°F. Line a
large cookie sheet with parchment.
In a stand mixer fitted with the paddle attachment, combine flour, brown sugar,
ginger, baking powder, cinnamon, salt, nutmeg and baking soda on medium-low
speed until well blended.
On low speed, briefly mix in the pecans and apricots. In a measuring cup,
lightly whisk the molasses, eggs and orange zest. With the mixer on low,
slowly pour in the egg mixture.
Continue mixing until dough is well blended and comes together in large, moist
clumps, 1 to 2 minutes.

Dump the dough onto an unfloured work surface. Divide into two equal piles
about 1 pound each.
Shape each pile into a log that's 10-inches long and about 1 1/2-inches in
diameter lightly flouring your hands as needed the dough is a bit sticky.
Position the logs on the lined cookie sheet about 4 inches apart. Bake until the
tops are cracked and spring back slightly when gently pressed, 30 to 35
minutes. Transfer the sheet to a rack and let cool until the logs are cool enough
to handle, about 10 minutes.

Carefully peel the biscotti logs from the parchment and transfer to a cutting
board. Using a serrated knife saw each log into diagonal slices 3/4-inch wide.
Return the slices to the cookie sheet no need for fresh parchment and arrange
them cut-side down. It's all right if they touch because they won't spread.
Bake until the biscotti are dried to your taste, about 10 minutes for slightly
moist and chewy to 20 minutes for super dry and crunchy. Transfer the cookie
sheet to a rack and let the biscotti cool completely.
The biscotti will still give slightly when pressed, but will harden as they cool.
 22. Cherry Almond Biscotti
Ingredients

2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
3 large egg whites
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon orange zest
3/4 cup whole unsalted almonds
3/4 cup dried cherries

Preheat the oven to 350 degrees. Line a large baking sheet with parchment
paper. Whisk flour, baking powder and soda if using, and salt together in a
medium bowl and set aside.
On a separate rimmed baking sheet, spread almonds in a single layer and toast
in the oven, stirring occasionally, until thoroughly golden-brown, about 15
minutes. Remove and set aside to cool.
Whisk the sugar, zest and eggs whatever part of them you're using in a large
bowl until well mixed. Add in vanilla. Sprinkle dry ingredients over egg
mixture and fold until just combined. Add in almonds and cherries, and fold
until just incorporated.
Halve the dough and turn both portions onto the baking sheet. Using floured
hands, quickly stretch or roll each portion of the dough into a rough 13 by 2-
inch loaf. Place the loaves about 3 inches apart on a baking sheet and bake
until golden and just beginning to crack, about 35 minutes, turning sheet around
halfway through baking. Remove from oven, transfer loaves to cutting board
using large spatula, and turn oven down to 325.
Cut loaves on a bias into 1/2-inch-thick slices. Distribute about 1/2 an inch
apart on the baking sheet you may need an extra sheet this time around and
return to the oven. Bake until golden all over, about 10 minutes, turning cookies
over halfway through. Cool on a wire rack.
 23. Rum-Soaked Raisin Biscotti
Ingredients

3 cups all-purpose flour (spooned and leveled)

1 cup sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup raisins
1/3 cup dark rum
2 teaspoons finely grated orange zest

Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar,
baking powder, and salt. Using an electric mixer beat in eggs and vanilla until
combined. Combine raisins and rum. Microwave 2 minutes; let cool. Add rum-
raisin mixture and orange zest and beat until combined.
Divide dough in half and transfer to a parchment-lined rimmed baking sheet.
Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is
firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway
through. Let cool on sheet on a wire rack, 20 minutes.
With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange,
cut side down, on two parchment-lined rimmed baking sheets. Bake until
biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping
biscotti halfway through. Let cool on sheets on wire racks.
 24. Bailey's Choc-Walnut Biscotti &
White Choco-Drizzle
Ingredients

2 tablespoons Bailey's liqueur

2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 tablespoon baking powder
1/2 teaspoon salt
1 stick (1/2 cup) butter, softened
1 1/3 cups granulated sugar
3 large eggs
3/4 cup chopped walnuts

Heat oven to 350 degrees F. Grease and flour a large cookie sheet.
Combine flour, cocoa, baking powder and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a
time, until blended.
Add Bailey's and beat until blended. Add flour mixture until just blended then
knead in nuts.

With floured hands dough will be very sticky, divide dough in half. Shape into
two 12” by 3” loaves and place a few inches apart on the cookie sheet. Bake
for 30 minutes.
Cool the loaf about 20 minutes then cut each loaf crosswise into 1/2-inch thick
slices. Place cookies cut-side down on the same cookie sheet. Return to oven
and bake 15-20 more minutes. Remove from oven and cool.
Place biscotti right side up again and drizzle melted Saco Dolci Frutta across
the top of each piece.
Let harden and serve.
 25. In Closing. .
Thank you for trying out 23 Recipes for Delicious Biscotti Cookbook. I hope
you enjoyed these truly delectably awesome biscotti recipes as much as I did
putting this book together for you. And if you liked this cookbook then I have
many others for you to take a peek at too. As always, have fun in the kitchen
and in your wonderful home.

Willy