Peppered Expresso Biscotti

Ingredients

1/2 cup unsalted butter, room temperature
3/4 cup sugar
1/4 cup dark brown sugar
2 eggs
1 tablespoon instant espresso powder
1 tablespoon vanilla extract
2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup pine nuts, toasted


Directions

Preheat oven to 350° F.

Beat butter with sugars until pale and fluffy. Add eggs and blend well. Stir espresso powder into vanilla to dissolve (heat for a moment in microwave, if necessary).

In a separate bowl, combine flour, baking powder, black pepper, cinnamon and salt. Add to butter mixture and mix until blended. Stir in pine nuts.

Shape cookie dough into 2 logs and place on a parchment-lined baking tray leaving 3 inches between them. Press lightly with palm of hand to flatten slightly. Bake for 35 to 40 minutes, until tops are rich golden colour.


Reduce oven temperature to 325° F. While still warm, slice 1/2-inch biscotti on the bias of the loaves and place back on the baking sheet. Bake for 12 to 15 minutes until lightly browned around the edges. Biscotti will firm up further as they cool.

Original Recipe by Anna Olson

Raspberry Lemonade Biscotti

Ingredients

3/4 cup fresh raspberries
2 tablespoons white sugar
1 cup butter, softened
1 1/3 cups white sugar
3 eggs
2 teaspoons grated lemon zest
4 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Directions

Place the raspberries and 2 tablespoons of sugar into a small saucepan over medium heat. Bring to a boil. Cook, stirring occasionally, until reduced by about 1/3. Remove from heat, and strain through a sieve to remove the seeds. Set aside to cool.

In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the raspberry sauce and lemon zest until well blended. Combine the flour, baking powder and salt; stir into the batter. Cover and refrigerate for about 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.

Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.

Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.

Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide slices. Return the slices to the baking sheets cut side down.

Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted on each side. Cool completely, then store in an airtight container.

Lemon Poppy Seed Biscotti

Ingredients

2 cups all-purpose flour
3/4 cup white sugar
1/2 cup finely ground almonds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon lemon zest
3 tablespoons poppy seeds
1 egg
2 egg whites
1 teaspoon lemon extract


Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Combine the flour, sugar, ground almonds, baking powder and baking soda.

Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry mixture and mix well. Form the dough into 2 logs.

Place logs onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container.

Banana Rum Biscotti

Ingredients

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup white sugar
3/4 cup mashed ripe banana
2 tablespoons vegetable oil
1 tablespoon rum
1/2 cup coarse coconut, toasted


Directions

Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Combine flour, baking powder, and salt in a bowl and stir to mix well and set aside

Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the coconut, mixing it thoroughly into the dough. Form the dough into 4 logs about 1/2-inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.

Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2-inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.

Candy Cane Biscotti

Ingredients

1/2 cup butter (no substitutes), melted
1/2 cup white sugar
1/2 cup brown sugar
4 eggs
1 teaspoon peppermint extract
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup crushed peppermint candy
1 cup mint chocolate chips
1 cup semisweet chocolate chips

FROSTING: (optional)
2 cups semisweet chocolate chips
2 tablespoons shortening
1/2 cup crushed peppermint candy


Directions

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, baking soda and salt; stir in peppermint candy and chocolates. Gradually add to creamed mixture, beating until blended (dough will be stiff).

Divide dough in half. On a lined baking sheet, roll each portion into a 12-in. x 2-1/2-in. rectangle.

Bake at 350 degrees F for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.

Melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie in chocolate; roll in candy. Place on waxed paper until set. Store in an airtight container.

Chocolate-Cherry Biscotti

Ingredients

1/2 cup butter, melted
1/2 cup white sugar
1/2 cup brown sugar
4 eggs
2 teaspoons almond extract
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
3/4 cup chopped dried cherries)
3/4 cup mini semi-sweet chocolate chips
3/4 cup slivered almonds
3/4 cup white chocolate (for drizzling)


Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour baking soda and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries, mini chocolate chips and almonds.

With lightly floured hands, shape dough into two 12 inch long loaves. Place 5 inches apart on the prepared cookie sheet; flatten each to 2 1/2 inch width.

Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.

Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

Anise Biscotti

Ingredients

2 cups white sugar
1 cup butter, softened
4 eggs
4 1/2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup brandy
1 1/2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup almonds
2 tablespoons anise seed


Directions

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.

In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.

Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.

Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.

Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.

Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

Gingerbread Biscotti

Ingredients
1/2 cup butter, melted
1/2 cup white sugar
1/2 cup brown sugar
3 eggs
1/4 cup molasses
2 3/4 cups all-purpose flour
1 1/4 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg
2 cups dried currants


Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.

In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, sift together flours, baking powder, ginger, cinnamon, cloves, and nutmeg; add currants; mix into egg mixture to form a stiff dough.

Divide dough in half, and shape each half into a roll the length of the cookie sheet. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.

Bake in preheated oven for 20 to 25 minutes. Remove from oven, and set aside to cool.

When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

Spring Biscotti

Ingredients

1/4 cup butter
3/4 cup white sugar
1 tablespoon orange zest
1/2 teaspoon vanilla extract
2 eggs
1 egg white
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 ounces white chocolate, chopped
1/2 cup dried cranberries
1 1/4 cups pistachio nuts


Directions

In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.

Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.

Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.

Brownie Biscotti

Ingredients

1/2 cup butter, melted
1/2 cup white sugar
1/2 cup brown sugar
4 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
1 1/2 cups chopped nuts (walnuts, pecans, hazelnuts, etc.)


Directions

Preheat oven to 350 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.

In a large bowl, cream together the butter and sugars until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking powder and baking sda; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and nuts.

Divide dough into two equal parts. Shape into loaves. Place onto baking sheet.

Bake for 25 to 35 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.

Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.

Nutty Pina Colada Biscotti

Ingredients

4 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
3 eggs
2 tablespoons rum
2 tablespoons pineapple juice
1 1/2 teaspoons coconut extract
1 cup shelled pistachio nuts
1/2 cup chopped dried pineapple
1/2 cup sweetened flaked coconut


Directions

In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.

Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.

Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.

Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.