Classic Biscotti-Two Ways
Biscotti serves as a decadent treat by itself or as a wonderful accompaniment to a cup of coffee or tea. My Classic Biscotti recipe includes two variations, a cranberry orange biscotti and a chocolate espresso biscotti.
Ingredients
Cranberry Orange Biscotti
- 3/4 cup granulated sugar
- 4 tablespoons unsalted butter cold
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dried cranberries
- turbinado sugar or a coarse sugar
- 2 (4 oz.) bars Baker's White Chocolate melted
Chocolate Espresso Biscotti
- 4 tablespoons unsalted butter cold
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup all purpose flour
- 3/4 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 1/2 tablespoons espresso ground coffee
- 2 (4 oz.) bars Baker's Unsweetened Chocolate
Instructions
Cranberry Orange Biscotti
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Beat the butter and granulated sugar with an electric mixer.
- Next add in the vanilla extract, orange zest, and eggs. Mix until all the ingredients are fully incorporated.
- In a separate bowl, whisk together the all purpose flour, white whole wheat flour, baking powder, and salt.
- Slowly add the flour mixture into the first mixture. Use an electric mixer on a low speed until all ingredients are fully combined, forming a dough.
- Mix in the dried cranberries. You can combine them by using an electric mixer or by simply folding them in with a sturdy spatula.
- Cut the dough in half. Form each half into a ball. Next, shape each ball into a log that is approximately 8 inches long.
- 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.
- Sprinkle each log with turbinado sugar.
- Bake for 20-25 minutes until the logs are golden brown and the dough is firm.
- Let the logs cool for 30 minutes on the baking sheet.
- 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.
- 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.
- Let the cookies completely cool.
- In a microwave safe bowl melt the Baker's White Chocolate bars. Use a fork to drizzle each cookie with white chocolate.
- 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
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Beat the butter and granulated sugar with an electric mixer.
- Next add in the vanilla extract. Mix until the ingredients are combined.
- In another bowl whisk the cocoa powder, all purpose flour, white whole wheat flour, baking powder, salt, and espresso together.
- Slowly add the dry flour mixture to the wet ingredients and mix on a low speed until everything is combined.
- Next, fold in the chocolate chips with a sturdy spatula.
- Cut the dough in half. Form each half into a ball. Next, shape each ball into a log that is approximately 8 inches long.
- 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.
- Bake for 20-25 minutes until the logs are firm and the dough bounces back when touched.
- Let the logs cool for 30 minutes on the baking sheet.
- 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.
- 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.
- Let the cookies completely cool.
- In a microwave safe bowl melt the Baker's Unsweetened Chocolate bars. Use a fork to drizzle each cookie with the chocolate.
- 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.