Biscotti – 4 Ways

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You’ll love the classic elegance that these gourmet biscotti recipes bring to the table. There’s just something about dipping this iconic, crunchy cookie into a hot cup of coffee or tea that feels like the embodiment of a relaxing moment. A relaxing moment that I could use more of. Why just settle for just one traditional biscotti flavor when I can have four to last me longer?!
So, that’s what I did! This recipe post is all about the art of making biscotti and the fun of experimenting with flavor variations, specifically Dark Chocolate Chip, Lemon Pistachio, Classic Almond, and Cranberry Orange biscotti.

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For those of you that don’t know, biscotti cookies are crispy, twice-baked Italian cookies known for their distinct oblong shape and wonderfully crunchy texture. I am not going to lie. They are a little time intensive but so worth it! You may be thinking, then, why not just buy a box at the store and save the hassle? Well, sure, there are plenty of types of biscotti available in stores, but making them from scratch allows you full control over the flavors and the quality of ingredients used – plus homemade just tastes better!

Why you’ll love thEse biscotti recipes

• Kitchen aromatherapy: Baking biscotti will fill your kitchen with the incredible scents of freshly baked goodies in either comforting notes of chocolate, lemon, almond, or cranberry orange, depending on the variation you choose.
• Something Different: If you’re tired of the same old cookies, biscotti is a great way to mix things up. Plus, it’s fun watching your friend’s face transform into awe once you spill the beans that you actually made it from scratch!
• Easy to make. If you’ve been intimidated by the idea of making biscotti at home, you’ll love this straightforward recipe. No complicated steps, and the simple step-by-step tutorial walks you through the process.
• Perfect for gifting: Biscotti, with their long shelf-life and sturdy structure (no messy box of cookie crumbs here!), make the perfect homemade gift. Package them up in a pretty box or bag and surprise your loved ones with a personal, edible treat.

Biscotti cookies – 4 ways

The base of a traditional biscotti recipe is simple: eggs, flour, and sugar. From there, the possibilities are endless for all the delicious variations you can make. With a slight change in add-ins, you can easily transform the flavor to align with what you’re in the mood for.

Dark chocolate chip Biscotti ingredients

• Sugar: Use granulated sugar to add sweetness. Reserve some for sprinkling.
• Eggs + egg white: Whole eggs serve as a binding agent and help to add structure, while the egg white wash helps the sugar crystals stick to the surface and create a thin, glossy coating.
• Flour: All-purpose flour is best for authentic biscotti cookies.
• Baking powder: This leavening agent helps the cookie rise during baking.
• Cocoa powder: Adds that rich chocolatey flavor that is oh-so-good. Be sure to use unsweetened cocoa powder since we are already adding sugar.
• Almond extract: Adds a distinct almond flavor that is very common in classic biscotti recipes.
• Dark chocolate chips: To provide bursts of chocolate flavor in each bite. The chocolate chips melt slightly during baking, creating pockets of rich, chocolatey goodness.

How to make dark chocolate chip biscotti

1. Add sugar and whole eggs to a large bowl.
2. Whisk until the mixture turns pale yellow.
3. Sift flour, cocoa powder, baking powder, and salt together. Add the dry ingredients and chocolate chips to the eggs and sugar mixture.
4. Stir until everything is incorporated.

Shape and bake the biscotti dough

1. Transfer the dough onto a floured baking sheet lined with parchment paper. The dough will be sticky – dust lightly with a bit of flour to help with the shaping.
2. Form the dough into an even rectangle, adding more flour as needed.
3. Lightly beat the egg white. Brush the top surface of the dough with the whisked egg white. Sprinkle with granulated sugar and bake.
4. Remove from the oven and transfer carefully onto a cutting board.

Second bake

1. Using a serrated knife, cut the dough into equal slices. Spread the pieces onto a sheet pan and bake again, turning the cookies halfway through baking time.
2. Remove from oven and allow to cool completely. If desired, melt additional chocolate chips and dip the cookies halfway into the chocolate to create a ganache layer.

Once the melted chocolate is all set, your dark chocolate chip biscotti is ready to be enjoyed with a glass of milk, coffee, or tea!

Lemon Pistachio Biscotti ingredients

• Sugar: White granulated sugar is used in the dough and can be sprinkled on top.
• Eggs + egg white: Whole eggs bind the dough together and help add structure, while the egg white wash keeps the sugar on top of the biscotti.
• Flour: The flour provides structure to the dough, which helps with the overall.
• Baking powder: Serves as a leavening agent and helps the biscotti rise slightly, resulting in a lighter texture. It also helps create a crispness and ensures the cookies are not too dense.
• Lemon: The lemon zest adds a bright and tangy lemon flavor to these cookies that pair well with the pistachios and the white chocolate dipping.
• Cardamom: Ground cardamom is a fragrant spice with a slightly sweet and citrusy flavor that complements the lemon zest and enhances the overall flavor.
• Unsalted pistachios: Make sure to use unsalted pistachios, or your biscotti might come out too salty.
• Vanilla extract: Adds depth and a pleasant aroma, rounding out the overall flavor profile.
• Melted white chocolate: Though this is optional, dipping the cookies into white chocolate adds a creamy and sweet layer to this treat.

How to make Lemon Pistachio biscotti

1. Add sugar, whole eggs, and lemon zest to a large bowl.
2. Whisk until the mixture turns pale yellow. Mix in cardamom and vanilla extract until combined.
3. Sift flour, baking powder, and salt together. Add the dry ingredients and crushed pistachios to the egg mixture.
4. Stir until everything is incorporated.

Shape and bake the dough

1. Transfer the dough onto a floured baking sheet lined with parchment paper. The dough will be sticky – dust lightly with a bit of flour to help with the shaping.
2. Form the dough into an even rectangle, adding more flour as needed.
3. Lightly beat the egg white. Brush the top surface of the dough with the whisked egg white. Sprinkle with granulated sugar and bake.
4. Remove from the oven and transfer carefully onto a cutting board.

Second bake

1. Using a serrated knife, cut the dough into equal slices. Spread the pieces onto a sheet pan and bake again, turning the cookies halfway through baking time.
2. Remove from oven and allow to cool completely. If desired, melt white chocolate and dip lemon pistachio biscottis halfway into the chocolate to create a creamy layer.

When the white chocolate sets, these lemon pistachio biscotti cookies are ready to be paired with a warm cup of coffee or tea.

Classic Almond Biscotti ingredients

• Sugar: Use granulated sugar to add sweetness to the biscotti cookies. Reserve some for sprinkling.
• Eggs + egg white: Whole eggs are a binding agent and help add structure, while the egg white wash helps the sugar crystals stick to the surface and create a thin, glossy coating on top.
• Flour: All-purpose flour is best for biscotti cookies. The flour provides structure to the dough, which helps with the overall texture.
• Baking powder: Serves as a leavening agent and helps the biscotti rise slightly, resulting in a lighter texture. It also helps create a crispness and ensures the cookies are not too dense.
• Vanilla and almond extracts: Vanilla extract adds an aromatic sweetness, while almond extract intensifies the almond flavor. Together, they create an amazing flavor profile.
• Almonds: Roasted unsalted almonds add great texture and nutty flavor.

Combine the dough ingredients

1. Add sugar and whole eggs to a large bowl.
2. Whisk until the mixture turns pale yellow. Mix in almond and vanilla extracts until combined.
3. Sift flour, baking powder, and salt together. Add the dry ingredients and crushed almonds to the egg mixture.
4. Stir until everything is incorporated.

Shape and bake the dough

1. Transfer the dough onto a floured baking sheet lined with parchment paper. The dough will be sticky – dust lightly with a bit of flour to help with the shaping.
2. Form the dough into an even rectangle, adding more flour as needed.
3. Lightly beat the egg white. Brush the top surface of the dough with the whisked egg white. Sprinkle with granulated sugar and bake.
4. Remove from the oven and transfer carefully onto a cutting board.

Second bake

1. Using a serrated knife, cut the dough into equal slices. Spread the pieces onto a sheet pan and bake again, turning the cookies halfway through baking time.
2. Remove from oven and allow to cool completely.

This classic almond biscotti is delicious on its own as a dessert or afternoon snack with a cup of tea.

Cranberry Orange Biscotti ingredients

• Sugar: Use granulated sugar. Reserve some for sprinkling.
• Eggs + egg white: Whole eggs are a binding agent and help add structure, while the egg white wash helps the sugar crystals stick to the surface and create a thin, glossy coating.
• Flour: All-purpose flour is best for biscotti cookies. The flour provides structure to the dough, which helps with the overall texture.
• Baking powder: Serves as a leavening agent. It also helps create a crispness and ensures the cookies are not too dense.
• Vanilla extract: Adds depth, rounding out the overall flavor profile.
• Orange zest: Infuses the biscotti cookie dough with a vibrant citrusy flavor. The bright orange zest complements the sweetness of the cookie.
• Ginger: Brings a warm and spicy kick to the biscotti, creating a wonderful contrast with the sweet and tart cranberries.
• Dried cranberries: Sweetened dried cranberries provide a chewy and juicy texture, perfectly contrasting with the crispness.

How to make Cranberry Orange biscotti

1. Add sugar, whole eggs, and orange zest to a large bowl.
2. Whisk until the mixture turns pale yellow. Mix in ginger and vanilla extract until combined.
3. Sift flour, baking powder, and salt together. Add the dry ingredients and cranberries to the egg mixture.
4. Stir until everything is incorporated.

Shape and bake The dough

1. Transfer the dough onto a floured baking sheet lined with parchment paper. The dough will be sticky – dust lightly with a bit of flour to help with the shaping.
2. Form the dough into an even rectangle, adding more flour as needed.
3. Lightly beat the egg white. Brush the top surface of the dough with the whisked egg white. Sprinkle with granulated sugar and bake.
4. Remove from the oven and transfer carefully onto a cutting board.

Second bake

1. Using a serrated knife, cut the dough into equal slices. Spread the pieces onto a sheet pan and bake again, turning the cookies halfway through baking time.
2. Remove from oven and allow to cool completely.

Enjoy these cranberry orange biscotti cookies during the holiday season with a cup of hot chocolate for an indulgent experience.

Tips for making the best biscotti cookies

1. Shape the log of dough into as even of a rectangle as possible. That way, when you slice the cookies after the first bake, they are uniform in size and shape and cook evenly. Sometimes it works best to slice off and discard the very ends of the biscotti so you can get an even cut on each side.
2. Line the baking sheet with parchment paper to prevent the cookies from sticking. The parchment paper will also make removing the biscotti log easier after the first bake.
3. Control the spread. If you prefer a narrower or wider shape, adjust the width and thickness of the dough logs accordingly. Thinner logs yield more delicate biscotti, while thicker logs result in heartier cookies.
4. Use a serrated knife. When slicing the logs for the second bake, use a sharp serrated knife in a gentle sawing motion. This helps prevent the biscotti from crumbling or breaking.
5. Don’t overbake. Watch the cookies closely during the second bake to avoid overbaking them. They should be crisp but not overly hard, and keep in mind they will continue to firm up as they cool.

Popular substitutions & additions

• Toast the nuts. For an enhanced nutty flavor, toast the pistachios and almonds. But be sure they are completely cooled before adding them to the biscotti dough.
• Drizzle with glaze. Instead of dipping the biscotti in melted chocolate, drizzle a simple icing over the cooled cookie instead.
• Try other spices. Experiment with spices like cloves, anise, or a seasoning blend like pumpkin spice. You can add to the cookie dough or lightly sprinkle on top of the egg white wash.
• Nuts and seeds. Experiment with other nuts like crushed hazelnuts, pecans, or cashews. Or try pumpkin seeds, sunflower seeds, or poppy seeds. These crunchy additions can be added to the batter and sprinkled on top of the egg wash for a fun visual appeal.
• Dried fruits. Add chopped dried fruits like apricots, cherries, or blueberries for sweetness and chewy texture.
• Dip in chocolate: If you would like to dip these in chocolate, once cool, combine ½ cup chocolate chips with 2 teaspoons of coconut oil in a microwave safe bowl. Heat using 30 second increments until the chocolate is melted. Stir until smooth. Dip the cooled biscotti half way into the chocolate, then let rest on a parchment lined baking sheet until the chocolate is set.

How to store biscotti cookies

Store biscotti in an airtight container such as a cookie tin, glass jar, or plastic container with a tight-fitting lid. Keep in a cool, dry place away from direct sunlight for up to 4 weeks.

If your cookies become slightly stale over time, you can revive their crispness by toasting them in a 350°F degree oven for 5 minutes. Keep a close eye on them to avoid over-browning.

How long will biscotti cookies last in the fridge?

Since biscotti is a dry and shelf-stable cookie, so there is no need to refrigerate. In fact, refrigeration can cause them to absorb moisture and become stale faster.

Can i freeze biscotti cookies?

Yes! You can prolong the shelf life of biscotti by freezing them. Place them in a freezer-safe bag, removing as much air as possible to avoid freezer burn, and store them in the freezer for up to 3 months. Thaw at room temperature when ready to enjoy again.

To freeze the biscotti dough, shape it into logs, wrap it tightly with plastic wrap or parchment paper, and place it in an airtight container or freezer bag. Place in the freezer for up to 3 months. Thaw the dough in the refrigerator before baking.

Frequently asked questions

And that is how to make biscotti cookies that deliver the best crispy texture and delicious flavor in every bite. This is one of those recipes that seem overwhelming, but once you try it – you’ll be hooked. Which of these biscotti recipe flavors will you make first?

More Cookie recipes:

• Oatmeal Cookies
• Peanut Butter Blossoms
• Chocolate Chip Cookies
• Peanut Butter Cookies
• Date Cookies
• Oatmeal Chocolate Chip Cookies
• Oatmeal Cranberry Cookies
• Chocolate Hazelnut Cookies
• Holiday Sugar Cookies
• Almond Joy Cookies

If you try this feel good Biscotti Cookie recipes or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Review

Biscotti Cookies

Try four flavors of biscotti – almond, chocolate chip, pistachio lemon, and cranberry orange. Easy recipe for delicious homemade biscotti!

4.9 from 97 votes

Author Yumna Jawad

Servings 14 cookies

Course Breakfast, Dessert, Snack

Calories 145

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

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Ingredients

  

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Dark Chocolate Chip Biscotti

• ▢ 1 cup granulated sugar plus more for sprinkling
• ▢ 2 eggs at room temperature, plus 1 egg white, divided
• ▢ 1 teaspoon almond extract
• ▢ 1 ½ cups all-purpose flour
• ▢ ¼ cup cocoa powder
• ▢ 1 ½ teaspoons baking powder
• ▢ ¼ teaspoon salt
• ▢ ¾ cup chocolate chips
• ▢ Dark chocolate for dipping (optional)

Lemon Pistachio Biscotti

• ▢ ¾ cup granulated sugar plus more for sprinkling
• ▢ 2 eggs at room temperature, plus 1 egg white, divided
• ▢ 1 lemon zested
• ▢ pinch ground cardamom
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ½ cups all-purpose flour
• ▢ 1 ½ teaspoons baking powder
• ▢ ¼ teaspoon salt
• ▢ ¾ cup shelled unsalted pistachios
• ▢ Melted white chocolate for dipping (optional)

Classic Almond Biscotti

• ▢ ¾ cup granulated sugar plus more for sprinkling
• ▢ 2 eggs at room temperature, plus 1 egg white, divided
• ▢ 1 teaspoon almond extract
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ½ cups all-purpose flour
• ▢ 1 ½ teaspoons baking powder
• ▢ ¼ teaspoon salt
• ▢ ¾ cup dry roasted unsalted almonds roughly chopped

Cranberry Orange Biscotti

• ▢ ¾ cup granulated sugar plus more for sprinkling
• ▢ 2 eggs at room temperature, plus 1 egg white, divided
• ▢ 1 orange zested
• ▢ pinch ground ginger
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ½ cups all-purpose flour
• ▢ 1 ½ teaspoons baking powder
• ▢ ¼ teaspoon salt
• ▢ ¾ cup sweetened dried cranberries

Instructions

• Here's how to make each of the yummy variations! See remaining steps for each flavor under "For all biscotti recipes"

Dark Chocolate Chip Biscotti

• Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk sugar and 2 whole eggs together by hand until the mixture turns pale yellow, about 2 minutes. Mix in almond extract until combined. In a separate medium bowl, sift flour, cocoa powder, baking powder and salt together. Add flour mixture and chocolate chips to the egg mixture and stir with a wooden spoon until everything has been incorporated.

Lemon Pistachio Biscotti

• Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk sugar, 2 whole eggs and lemon zest together by hand until the mixture turns pale yellow, about 2 minutes. Mix in cardamom and vanilla extract until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and pistachios to the egg mixture and stir with a wooden spoon until everything has been incorporated.

Classic Almond Biscotti

• Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk sugar and 2 whole eggs together by hand until the mixture turns pale yellow, about 2 minutes. Mix in almond and vanilla extracts until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and chopped almonds to the egg mixture and stir with a wooden spoon until everything has been incorporated.

Cranberry Orange Biscotti

• Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk sugar, 2 whole eggs and orange zest together by hand until the mixture turns pale yellow, about 2 minutes. Mix in ginger and vanilla extract until combined. In a separate medium bowl, sift flour, baking powder and salt together. Add flour mixture and cranberries to the egg mixture and stir with a wooden spoon until everything has been incorporated.

For all biscotti recipes

• Lightly flour the prepared baking sheet and transfer the dough onto the baking sheet. The dough will be sticky, don’t worry, it is meant to be a sticky dough so you get the signature crunchy texture. Sprinkle a little flour on top of the dough, then form into an even rectangle about 4-inches wide and 14-inches long, adding more flour as needed while you shape the dough.
• Lightly beat the remaining egg white, then brush the exposed surfaces of the dough with egg white. Sprinkle with granulated sugar and bake for 30 minutes.
• Remove from oven and carefully slide the parchment onto a cutting board. Using a serrated knife, cut the dough into 1-inch thick slices. Spread the slices out onto the sheet pan and bake again for 10 minutes, turning the cookies over halfway through baking time.

Equipment

• Mixing Bowl Set
• Measuring Cups and Spoons
• Balloon Whisk
• Aluminum Sheet Pans

Notes

Nutrition label is for the Almond Biscotti recipe only. 

Nutrition

Calories: 145kcal, Carbohydrates: 23g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.004g, Cholesterol: 23mg, Sodium: 96mg, Potassium: 80mg, Fiber: 1g, Sugar: 11g, Vitamin A: 34IU, Calcium: 52mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Italian

Course: Breakfast, Dessert, Snack