I’ve heard people say that biscotti are difficult to make. They feel that they require finesse, technique and lots of time. Maybe it’s the fact that biscotti are prized at high end coffee shops, delicately packaged and sold at a premium price. It’s true; biscotti are definitely among the ‘top tier’ of cookies. But by following a few key steps anyone can bake a beautifully shaped, wonderfully flavored biscotti.
Biscotti add an elegant touch to any holiday cookie tray. These crunchy little cookies keep well and are perfect for sending in care packages, thanks to their sturdy exteriors. It’s the second baking, or toasting of biscotti that make them so crunchy and reliable.
This is my go to biscotti base and can be easily adapted for any flavor combination that you might imagine. By using different extracts, nuts, dried fruits and mix-ins, you can create a truly unique cookie. I’ve adapted this recipe from David Lebovitz’s Room for Desert. It definitely is foolproof.
These biscotti come together fairly easily and are a super fun project. You’ll be impressed by how quickly you can create these impressive little cookies. Most biscotti recipes instruct you to allow the baked logs to cool for 10-20 minutes before slicing. I find that the biscotti hold their shape and slice more neatly when I allow the logs to cool almost completely. You can even bake the logs one day, wrap them overnight and then slice and toast them the next day. No stress with this recipe!
- ⅔ cup granulated sugar (134 grams)
- 2 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- ½ teaspoon lemon extract
- 1¾ cups plus 1 Tablespoon all purpose flour (240 grams)
- ¼ teaspoon salt
- 1¼ teaspoons baking powder
- ⅔ cup dried cranberries
- ⅓ cup white chocolate chips
- white chocolate for melting and finishing
- Preheat your oven to 350*F and line a cookie sheet with parchment paper
- Whisk together the flour, salt and baking powder and set aside
- In the bowl of your stand mixer fitted with the paddle attachment, combine the sugar and eggs
- Beat at medium speed for 3-5 minutes until the mixture thickens and lightens in color. The mixture should be thick and fall from the paddle in a ribbon-like fashion
- Add in the dry ingredients and mix on low to combine
- Add the cranberries and white chocolate chips and blend on low to combine
- Take half of the dough, and using wet hands, begin to shape the dough into a log that is about 8" long
- Place the log on the parchment lined sheet and flatten it until it is about 1" thick. Straighten the sides of the log to achieve a more even shape
- Repeat with the second half of the dough
- Bake the biscotti for 25-30 minutes or until they feel firm to the touch
- Allow the biscotti to cool for about 20-30 minutes until they are comfortable to handle
- Carefully peel off the parchment and use a serrated knife to cut the biscotti into slices that are about ¾" thick
- Place the biscotti back on the tray, leaving some room in between them
- Return the biscotti to the oven and bake at 300*F for 15-20. Adjust the baking time to make your biscotti softer or crunchier
- Allow to cool then dip the ends in melted white chocolate if desired
*Made as instructed, this recipe yields about 30 mini (3" long) biscotti.
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