I made quite a bit of biscotti over the past month – some for us and some for gifting. I’ve had a few requests for recipes so I thought I’d post them here.
The chocolate biscotti is from Farmgirl Fare: Easy Chocolate Biscotti. I made it exactly by her recipe and we had some plain and some iced with white chocolate. I added peppermint extract to one batch, instant coffee to another and cinnamon to a third. All were delicious though I didn’t add enough coffee to really taste it well. I think it would have been better with espresso powder.
The gingerbread biscotti is Barb’s Gingerbread Biscotti which I found as I looked for diabetic-friendly recipes. The only thing I changed was to add about 2-3 more tablespoons of flour and not refrigerate the dough.
The cinnamon spice biscotti is my favorite. I adapted it from an almond biscotti recipe substituting pecans and changing the flavorings around.
1/2 c. sugar
2 tsp. vanilla extract
1 1/2 c. flour
1 tsp. Penzey’s Baking Spice OR 1 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. salt
1/2 c. finely chopped pecans
1/2 c. cinnamon chips
Mix the eggs, sugar, and vanilla together in medium-sized bowl. Sift the flour, spice, baking powder and salt together and stir in until well combined. Add the pecans and chips. The dough should not be too sticky. If it’s still really soft and sticky add another tablespoon or so of flour.
Shape the dough into a log around 4″ wide by 12″ or so long. I bake this on a pizza stone but if you don’t have a stone you can use a cookie sheet. If you use a cookie sheet I recommend using parchment paper because you’ll probably want to move it off the sheet to slice it.
Bake at 375 degrees for 25 minutes.
Let cool for around a half hour to an hour.
Using a serrated knife (bread knife) slice the log into around 1/2″ slices. You should get around 18-20 slices from the log. Lay the slices flat on the stone or cookie sheet so that one of the cut sides is up.
Bake again at 275 degrees for 20 minutes.
Let cool and drizzle with melted white chocolate or white candy melts.