Biscotti Recipes

Cranberry-Orange Biscotti:

2 cups all purpose flour

½ tsp salt

1 tsp baking powder

¾ cup granulated sugar

4 tbsp soft unsalted butter

2 eggs

½  cup dried cranberries

¾ tsp vanilla

¾ tsp almond extract

Zest from one medium orange

Preheat oven to 350°F; prepare a baking pan lined with lightly greased parchment paper.

1. Combine dry ingredients with dried cranberries and zest.

2. Beat sugar with butter, add eggs, extracts, and beat for two minutes, until light coloured and creamy.

3. Fold dry into wet ingredients until just blended.

4. Since the dough is fairly wet and sticky, using a spatula, transfer dough onto baking pan in a elongated shape. Work with wet palms to make a cigar-shaped dough, lightly flattening the top.

5. Bake for 20-25 minutes, until light brown and slightly cracked on top.

6. Remove from oven, cool on rack for twenty minutes. Cut crosswise into ½ inch pieces, and rebake with pieces lying on one of cut sides at 315°F for a total of 15 minutes. Halfway through rebake, flip the pieces onto other side and complete baking.

7. Cool on rack again; can store in the refrigerator or freezer. 

Chocolate Biscotti:

1 ¾ cup all purpose flour

¾ cup non-Dutch processed cocoa

¾ tsp salt

1 tsp baking powder

¾ cup dark chocolate chips

1 cup granulated sugar

4 tbsp soft unsalted butter

2 eggs

1 ½ tsp vanilla

Preheat oven to 350°F; prepare a baking pan lined with lightly greased parchment paper.

1. Combine dry ingredients, including chocolate chips.

2. Beat sugar and butter for two minutes. Add in eggs and vanilla, and beat until light coloured (2 minutes).

3. Fold in dry ingredients until combined.

4. Scoop onto the baking pan, and using wet hands, form into a cigar shape, and lightly flatten the top down.

5. Bake for 20-25 minutes, until the top is slightly cracked.

6. Cool on a rack for 15-20 minutes. Slice into ½ inch pieces, and place one side down. Rebake at 315°F for seven minutes, turning the pieces onto the other cut side for the remaining seven minutes.

7. Cool again on a rack. Store in the refrigerator or in the freezer.

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