BISCOTTI: Easy Secret Recipe

Good with Coffee or Tea
Good with Coffee or Tea
Oven Browning
Oven Browning
Almond Slices
Almond Slices

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Nothing Goes Better With Coffee

It amazes me that we Americans spend so much money in our pursuit of the perfect cup of coffee, latte or cappuccino, and then buy and dunk hard old biscotti slices in it. Okay, it is really not your fault that no one carries a really fresh great tasting biscotti. So let's make biscotti ourselves.

WARNING: if you bring these to work or share them with friends, you might just find yourself in the biscotti business.

Here are some tried and true recipes that will bring old world taste to your coffee cup. Once you try these, you will never go back to that cellophane wrapped impostor again!

First listed are the ingredients for each variation of this treat. The instructions below are the same for each set of ingredients.

Ingredients

Basic Biscotti

  • ½ cup butter
  • ½ cup sugar
  • 2 eggs beaten
  • 2 cups flour
  • ½ teas baking powder
  • ½ teas baking soda
  • 1 cup chopped nuts (walnuts or pecans)
  • 1 teas anise
  • 1 teas vanilla

Chocolate Nut Biscotti

  • 1/3 cup butter
  • 1/3 cup butter
  • 2/3 cup sugar
  • 2 eggs beaten
  • 2 cups of flour
  • 2 teas baking powder
  • 1 1/3 cups silvered almonds or hazelnuts, finely chopped
  • 1 cup semisweet chocolate pieces
  • 1 teas vanilla

Almond Slices

  • ½ cup oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 ½ cups flour
  • 2 eggs beaten
  • 2 teas baking powder
  • 2 tablespoons water
  • 2 teas cinnamon
  • ½ teas cloves
  • Grated rind of 1 small orange
  • 3 cups chopped almonds

Anise Toast (LARGE RECIPE)

  • 2 cups oil
  • 2 cups sugar
  • 12 eggs beaten
  • 5 cups flour
  • 3 tablespoons baking powder
  • 1 oz. anise extract or 1 tablespoon of anise oil

Instructions

  1. In a mixing bowl beat butter or oil, sugar, eggs, baking powder and flavorings.
  2. Gradually add in half of the flour.
  3. Add nuts, or chocolate chips.
  4. Add remaining flour.
  5. Divide dough in half.
  6. Shape each portion into a 9 to 12 inch loaf, 2 inches wide. Flatten loaves so they are not round.
  7. Place loaves on a greased or Teflon cookie sheet about 4 inches apart.
  8. Bake in a 375 degree oven for 15 minutes.
  9. Cool for 20 minutes.
  10. Cut each loaf diagonally into ½ inch slices. Lay slices cut side down on ungreased cookie sheet.
  11. Bake in a 375 degree oven for 7 minutes, turn slices over and bake 7-10 minutes more until dry and crisp.

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Comments 5 comments

marellen 4 years ago

Nothing like a good biscott. Being Italian we had them all the time. When I was little I thought that was the only cookie. I love them today too. Thanks for sharing your recipes. Yummy.....


Claudia Tello profile image

Claudia Tello 4 years ago from Mexico

I have only eaten biscotti in their Starbucks cellophane wrapped version and I found them absolutely horrible. Nevertheless, I am convinced by your passion for biscotti and your recipes. I am bookmarking your hub for later use. One question though, what is the right texture of biscotti? I imagine it is not crunchy and hard like the ones at Starbucks.


Frannie Dee profile image

Frannie Dee 4 years ago from Chicago Northwest Suburb Author

Marellen, thanks for noting your fondness for these gems. I too am a fan.

Claudia, the freshly baked biscotti above will be crispy, and will melt in your mouth. They do get hard with age but usually do not last that long. Give it a try...good luck!


Claudia Tello profile image

Claudia Tello 4 years ago from Mexico

Thanks Frannie, I will get back to you once I have made them.


Kathryn Stratford profile image

Kathryn Stratford 3 years ago from Manchester, Connecticut

I love biscotti! I made some myself several times over the past year, and it hit the spot (and saved money). These look delicious. I'm going to keep them in mind. The kind I made were pumpkin, because I am a little obsessed with pumpkin (and when I started making them, it was Autumn). Thanks for sharing these recipes with us! ... And speaking of sharing, I am sharing this with others!

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