Classic Biscotti-Two Ways

This classic Italian treat serves as a decadent baked good by itself or as a wonderful accompaniment to a cup of coffee or tea. My Classic Biscotti-Two Ways recipe includes a cranberry orange biscotti and a chocolate espresso biscotti. 

What is Biscotti?

Biscotti is a twice baked Italian cookie. The word “biscotti” translates to twice baked biscuits. It originated in Prato, Tuscany during medieval times because it was easily preserved during long periods of travel. In Italy they are typically served as an after meal dessert with a Tuscan wine called Vin Santo. In the United States it is commonly served alongside coffee or tea.

How to Make Classic Biscotti-Two Ways

Orange Cranberry Biscotti

Form the Dough

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Beat the butter and granulated sugar with an electric mixer.
2. Next add in the vanilla extract, orange zest, and eggs. Mix until all the ingredients are fully incorporated.
3. In a separate bowl, whisk together the all purpose flour, white whole wheat flour, baking powder, and salt.
4. Slowly add the flour mixture into the egg mixture. Use an electric mixer on a low speed until all ingredients are fully combined, forming a dough.
5. Mix in the dried cranberries. You can combine them by using an electric mixer or by simply folding them in with a sturdy spatula.

Shape and Bake

1. Cut the dough in half. Form each half into a ball. Next, shape each ball into a log that is approximately 8 inches long.
2. Place the logs onto the baking sheet lined with parchment paper. Use you hands to flatten each log until they are about 3/4 inches thick.
3. Sprinkle each log with turbinado sugar.
4. Bake for 20-25 minutes until the logs are golden brown and the dough is firm.
5. Let the logs cool for 30 minutes on the baking sheet.
6. Use a knife to cut the logs on a diagonal into the shape of biscotti. Do not move the knife back and forth to cut through the logs, but rather press straight down so that the biscotti pieces are clean and uniform.
7. Place the cooled biscotti pieces cut side up on the same baking sheet. Bake for 12-15 more minutes until they harden and dry. The center of the cookies should be slightly soft.
8. Let the cookies completely cool.
9. In a microwave safe bowl melt the Baker’s White Chocolate bars. Use a fork to drizzle each cookie with white chocolate.
10. Place the biscotti in a cool room so that the white chocolate easily hardens. If you need to, you can let them sit overnight and then place them in an airtight container the next morning.

Chocolate Espresso Biscotti

Form the Dough

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Beat the butter and granulated sugar with an electric mixer.
2. Next add in the vanilla extract. Mix until the ingredients are combined.
3. In another bowl whisk the cocoa powder, all purpose flour, white whole wheat flour, baking powder, salt, and espresso together.
4. Slowly add the dry flour mixture to the wet ingredients and mix on a low speed until everything is combined.
5. Next, fold in the chocolate chips with a sturdy spatula.

Shape and Bake

1. Cut the dough in half. Form each half into a ball. Next, shape each ball into a log that is approximately 8 inches long.
2. Place the logs onto the baking sheet lined with parchment paper. Use your hands to flatten each log until they are about 3/4 inches thick.
3. Bake for 20-25 minutes until the logs are firm and the dough bounces back when touched.
4. Let the logs cool for 30 minutes on the baking sheet.
5. Use a knife to cut the logs on a diagonal into the shape of biscotti. Do not move the knife back and forth to cut through the logs, but rather press straight down so that the biscotti pieces are clean and uniform.
6. Place the cooled biscotti pieces cut side up on the same baking sheet. Bake for 12-15 more minutes until they harden and dry. The center of the cookies should be slightly soft.
7. Let the cookies completely cool.
8. In a microwave safe bowl melt the Baker’s Unsweetened Chocolate bars. Use a fork to drizzle each cookie with the chocolate.
9. Place the biscotti in a cool room so that the chocolate easily hardens. If you need to, you can let them sit overnight and then place them in an airtight container the next morning.

Classic Biscotti-Two Ways Spotify Playlist

The playlist for my Classic Biscotti-Two Ways recipe is all about classic rock. In this playlist you’ll find artists such as The Beatles, Journey, Kansas, Chicago, Boston, and many more rock legends.