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A Life in Food by real-life Chef Cheryl Bennett

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Biscotti recipes

How to make citrus biscotti

March 26, 2021

Citrus biscotti are a delicious anytime treat. Full of bright, citrus flavor, they are light and delicate. For a more decadent cookie, try my butter pecan biscotti.

biscotti n plate with chocolate drizzle

Biscotti are the perfect treat alongside a cup of coffee or tea. They are made for dunking.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Citrus Biscotti

These crunchy Italian cookies are one of my favorite treats. Biscotti are great for any special occasion or no occasion at all. They are just slightly sweet and are the perfect cookie for shipping to friends and family.

ingredients for citrus biscotti
This citrus biscotti is loaded with fresh zest!

As much as I love chocolate, citrus will always win if there is a choice to be made. The citrus flavors in these cookies is amped up with zest from 4 fruits, a bit of juice and lemon extract. They are citrusy!

How to make biscotti

Making biscotti is really no different than making any other cookie, other than it gets baked twice.

This biscotti is loaded with a hefty amount of zest. I used a combination of lemon, lime, orange and grapefruit. A Microplane zester makes quick work of it.

citrus zest

If you don’t like quite as much zing in your cookies, you can go with two or three fruits instead of all of them. More isn’t always better, but in this case, it is. It’s like a flavor explosion and I’m all in.

Biscotti dough

Once you have your dough made, you’ll divide it in half and form it into rectangles. You might think “this is never going to turn into biscotti”, but it will.

citrus biscotti dough ready for the oven

The dough isn’t dry, which is what you’d expect. But when it bakes up, it turns into a beautiful, citrusy loaf that will become absolutely gorgeous biscotti.

After the first bake, you’ll need to let it cool for 10 – 15 minutes, or until you can comfortably handle it. Slice biscotti loaves into 12 pieces each and place them back on the pan for the second bake.

Pro Tip: If you want to make your biscotti extra crunchy, let them dry out in a warm oven with the door cracked open.

Slicing biscotti

The key to slicing biscotti without breaking them is a two-parter. First, you must be gentle. They will still be warm when you are slicing them.

Think about trying to pick up a hot cookie right out of the oven. It usually falls apart, doesn’t it? Same concept here, you need to let them cool enough to handle before trying to slice.

slicing citrus biscotti

Secondly, the knife you use is really important. I use a thin, serrated blade that glides through the dough like butter.

One of the reasons I prefer this particular knife to other serrated knives is the blade. It is thinner than many other knives, which means it easily goes through whatever you’re slicing – in this case, delicate biscotti.

cooling biscotti on rack
Cool biscotti completely on rack before drizzling with melted chocolate

Another helpful tip is to avoid too much “sawing” through the cookie. Position the front of the blade where you want to start cutting and slice through in a smooth motion. Don’t apply too much downward pressure – let the knife do the work.

chocolate drizzled biscotti on sheet pan

Place your completely cooled cookies back on the lined sheet pan to get their chocolatey drizzle.

Pour melted chocolate into a disposable piping bag. Snip the smallest bit of the tip off to make a very small opening for a fine drizzle, or larger for a thicker drizzle.

chocolate drizzled biscotti on plate

Leave the cookies on the tray for about 30 minutes for the chocolate to set before moving them. You can slide them into the fridge for 5 – 10 minutes if you’re in a rush, but don’t leave them too long. The refrigerator will make them soft instead of crunchy.

There you have it, friends! An easy, perfect for Spring cookie that’s a snap to make, is super delicious and earns bonus points for a chocolate drizzle.

More biscotti recipes

  • Cranberry pistachio biscotti
  • Gingerbread biscotti
  • Almond biscotti with golden raisins and amaretto
  • Chocolate mint biscotti
Italian cookies on plate with chocolate drizzle

Please share

If you love this recipe, please give it 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 2 dozen

Citrus Biscotti

Citrus Biscotti

Citrus biscotti are a delicious spring treat. Full of bright, citrus flavor - they are light, delicate and full of fresh citrus zest.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 2 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 c. sugar
  • 8 tbsp. (1 stick) unsalted butter, melted and cooled
  • 2 eggs
  • 1 tbsp. lemon juice
  • 1 tsp. lemon extract
  • 1 tbsp. orange zest
  • 1 tbsp. lime and/or grapefruit zest
  • white and dark chocolate for drizzling, optional

Instructions

  1. Preheat oven to 350°F / 177°C / Gas Mark 4.
  2. Whisk together flour, baking powder, baking soda and salt in a medium bowl. Set aside.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, combine butter, sugar and eggs. Beat for 3 - 4 minutes, until light and fluffy.
  4. Add lemon juice, lemon extract and citrus zests. Mix to combine.
  5. Add dry ingredients and mix until combined.
  6. Divide the dough in half. On a parchment-lined baking sheet, form each half into a rectangle of dough approximately an inch thick.
  7. Bake for 30 minutes, rotating pan halfway through. Remove from oven and cool for 10 minutes.
  8. Gently slice biscotti into 1/4" pieces and lay them back on the sheet pan on their sides. Bake for an additional 10 minutes for crispy biscotti - see notes for extra crunchy cookies.
  9. Cool on wire cooling rack completely before drizzling with chocolate if desired.
  10. To drizzle with chocolate: Melt 1/3 cup chocolate in a microwave safe bowl in 30 second increments, stirring between each. When there are pea-sized pieces of chocolate left, you're done. Let the chocolate sit, the heat will continue melting it. Stir until smooth.

Notes

  • I love the burst of citrus flavor in these cookies, so I used 3 full tbsp. of zest. If you prefer a more subtle flavor, choose either lime or grapefruit instead of both.
  • For EXTRA crunchy biscotti - lower the temperature of the oven to 300°F and continue baking for an additional 15 - 20 minutes. Keep an eye on the cookies so they don't brown too much. If they still aren't as hard as you'd like them, crack the oven door and let them sit in a warm oven for 20 minutes longer to dry out.
  • White chocolate can be difficult to melt - add a tablespoon of coconut oil to the chocolate and stir to combine. It will magically become smooth and pipeable.
  • You can freeze the biscotti dough for up to 3 months. Wrap tightly in plastic and place in a freezer bag or in a food-sealer bag.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Wusthof Gourmet 10-Inch Super Slicer Wavy-Edge Knife
    Wusthof Gourmet 10-Inch Super Slicer Wavy-Edge Knife

Nutrition Information:

Yield:

24

Serving Size:

1 biscotti

Amount Per Serving: Calories: 123Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 26mgSodium: 180mgCarbohydrates: 19gFiber: 0gSugar: 9gProtein: 2g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: Italian-American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Check out the prizes in my no bake chocolate cheesecake post!

Friday #SpringSweetsWeek Recipes

  • Candied Kumquats by Karen’s Kitchen Stories
  • Carrot Cake Cupcakes with Orange Cream Cheese Frosting by Hezzi-D’s Books and Cooks
  • Citrus Biscotti by Pook’s Pantry
  • Citrus Rhubarb Custard Bars by Cheese Curd In Paradise
  • Coconut Macaroons by Books n’ Cooks
  • Creme Egg Cake by Palatable Pastime
  • Easy Key Lime Mousse Tarts by Blogghetti
  • Eclairs by House of Nash Eats
  • Grapefruit Mint Julep by The Spiffy Cookie
  • Key Lime Soufflé by Art of Natural Living
  • Lemon Lime Macaron by A Kitchen Hoor’s Adventures
  • Lemon Raspberry Bundt Cake by The Carefree Kitchen
  • Mini Lemon Sweet Tea Pound Cakes by Nik Snacks
  • No-Cook Candied Kumquats by Shockingly Delicious
  • Pineapple Cheesecake Shooters by Jen Around the World
  • Rhubarb Cream Cheese Danish by Devour Dinner
  • Rhubarb Lavender Crisp by Sweet Beginnings
  • Walking Banana Pudding Dessert Bags by For the Love of Food

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Filed Under: Biscotti recipes Tagged With: biscotti recipes

How to make chocolate mint biscotti

December 9, 2020

Chocolate mint biscotti are a new seasonal favorite. Made with mint chips and plenty of chocolate, these tasty, twice-baked cookies will be a welcome addition to your holiday treats. For another delicious recipe, check out my butter pecan biscotti.

chocolate mint biscotti on white platter with red tablecloth

Biscotti are perfect for mailing to friends and family. They are a sturdy cookie that won’t break during shipping, so they are my “go to” for sending as gifts.

This year, I’ll be mailing quite a few cookies to friends and family and these little beauties will be included.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

How to make chocolate mint biscotti

Other than the mint chips, these are fairly common pantry ingredients. If you can’t find mint chips in the store, feel free to substitute with regular chocolate chips.

They won’t be quite as minty, but you can increase the mint extract by a smidge to make up for it.

ingredients for chocolate mint biscotti

I’ve put weights in the recipe as well as measurements by the cup. I prefer to weigh ingredients, as it is more accurate. The link below is the scale that I own and recommend.

Start by sifting the flour, cocoa powder, baking powder and salt together.

Cream the butter and sugars together, then add eggs and melted chocolate. Add vanilla and mint extracts, then flour and cocoa mixture.

Lastly, add the mint chips to the dough.

biscotti dough on sheet pan, ready to bake

Divide the dough evenly, then form two rectangular loaves of dough. Place on parchment-lined baking sheets.

Bake for 30 minutes, then cool for 15 minutes before slicing and returning cookies to the oven for the second bake.

Pro Tip: If you want to make your biscotti extra crunchy, let them dry out in a warm oven with the door cracked open.

Cool biscotti completely before drizzling with chocolate.

How to slice biscotti without breaking

The best advice on this topic is to use a sharp, serrated knife. It isn’t inexpensive, but I’ve had this knife for 15 years and it still slices through bread, biscotti and whatever else I throw at it with ease.

One of the reasons I prefer this particular knife to other serrated knives is the blade. It is thinner than many other knives, which means it easily goes through whatever you’re slicing.

chocolate mint biscotti drizzled with green chocolate

When we’re talking about delicate cookies that we are trying not to break, that makes a difference. The blade on a regular knife will not work as well, it tends to crush the biscotti instead of slicing.

Another helpful tip is to avoid too much “sawing” through the cookie. Position the front of the blade where you want to start cutting and slice through in a smooth motion. Don’t apply too much downward pressure – let the knife do the work.

Decorate chocolate biscotti

I wanted to make these chocolate biscotti look really festive, because quite honestly, who can’t use a little bit of joy?

Did I go overboard? Maybe a little. Do I care? Not at all.

chocolate mint biscotti with green drizzle and sprinkles

Stand the chocolate mint biscotti up on the same sheet pan you used to bake them, then drizzle and sprinkle away.

Doing this on a parchment-lined sheet pan means easy clean up and the mess is contained. It will catch the majority of the nonpareils that bounce so they won’t go all over the floor.

I used green candy melts to drizzle the top of the biscotti and sprinkled red, green and white nonpareils over the chocolate.

close up of chocolate mint biscotti with green drizzle and sprinkles on sheet pan

The chocolate sets pretty quickly, which is nice, but that also means you need to get those sprinkles on top before it hardens, otherwise they won’t stick.

How to ship cookies

These are the best cookies to send in the mail because they are sturdy. Pack them with crumpled up tissue or parchment paper to cushion them.

If you’ll be sending in the mail, I recommend a metal cookie tin to protect them. A rectangular cookie tin works better than a round one because of the shape of the cookies, it allows you to pack them snuggly.

Christmas biscotti on white platter

They are also perfect for cookie exchanges and these red and white snowflake boxes are a favorite for packing up treats to share with local friends and family.

I really hope you love this recipe. If you make it, snap a pic and share it with me either in the Fabulous Foodie Friends Facebook group or on Instagram by tagging @pookspantry and using hashtag #pookspantry.

Please share

If you love this recipe, please give it 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 24

Chocolate Mint Biscotti

chocolate mint biscotti on white platter with red tablecloth

Chocolate mint biscotti are a new seasonal favorite - made with mint chips and plenty of chocolate!

Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 15 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 2 1/4 cups all-purpose flour (10.25 oz.)
  • 3/4 cup cocoa powder - I used Hershey's special dark (2 oz.)
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. sea salt
  • 8 tbsp. unsalted butter (1 stick)
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 4 ounces bittersweet chocolate, chopped
  • 1 tsp. vanilla extract
  • 3/4 tsp. mint extract (increase to 1 tsp if you want it SUPER minty)
  • 1 cup mint baking chips (6 oz)
  • 1/2 cup green candy melts, melted
  • 2 tbsp. red, green and white nonpareils

Instructions

  1. Preheat oven to 350°F / 177°C / Gas Mark 4
  2. In a medium bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside.
  3. Melt chopped chocolate in a small glass bowl in 30 second increments in the microwave. Stir until smooth and set aside to cool to room temperature.
  4. In the bowl of a stand mixer, beat butter and sugars together on medium speed until light and fluffy, about 4 - 5 minutes.
  5. Add eggs, one at a time and beat until combined. Scrape down bowl and run mixer for another 30 seconds to incorporate everything until uniform.
  6. Pour in melted chocolate and mix until combined.
  7. Add flour mixture and mix until a stiff dough forms, about 2 minutes.
  8. Add mint chips into mixer bowl and "pulse" just to get it slightly mixed. Remove the bowl from the mixer and finish folding in chips by hand.
  9. Divide dough evenly. Then form 2 loaves of dough roughly 3" wide by 3/4" thick.
  10. Bake for 30 minutes, then remove from oven and let cool for 15 minutes. Reduce oven temperature to 325°F / 165°C / Gas Mark 3
  11. Gently slice each loaf into 1/2" slices and place each slice on its side (cut side down) and return to the oven for an additional 15 - 20 minutes.
  12. Cool completely, then drizzle with melted chocolate and top with sprinkles, if desired.

Notes

To make biscotti EXTRA crunchy: After second bake, turn off oven and crack the door open. Let biscotti sit in the warm oven for an additional 15 - 20 minutes, but keep an eye on them so they don't burn!

Green candy drizzle: melt green candy melts in the microwave and pour into a pastry bag. Snip the end of the bag to make a very small opening and drizzle melted chocolate over the tops of biscotti.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
    KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 223Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 124mgCarbohydrates: 35gFiber: 2gSugar: 18gProtein: 3g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: Italian-American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to have you on my newsletter, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Filed Under: Biscotti recipes Tagged With: biscotti recipes

Golden raisin biscotti with almonds

November 13, 2020

Golden raisin biscotti with toasted almonds are the perfect addition to your holiday baking list. If you are a biscotti lover, try this gingerbread biscotti too!

golden raisin biscotti with almonds and amaretto on white platter

Because this recipe has a bit of liquid, fruit and butter, it is not quite as hard as most Italian biscotti.

It is still very crunchy, but one thing it is not, is dry. I sprinkled the top with a mixture of coarse sugar and flake sea salt for extra crunch.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Golden raisin biscotti with almonds and amaretto

I know what you’re thinking – raisin biscotti… really? Stay with me, because they are golden raisins soaked in amaretto.

One of the nice things about this recipe is that most of these ingredients are already in your pantry, especially if you’ve stocked up for holiday baking.

ingredients for raisin biscotti

While I do love the “normal” flavors, if I can create something unique and different, I’m all in. Butter pecan biscotti was one of those ideas and it has become a reader favorite.

What’s the difference between golden raisins (sultanas) and regular raisins

All raisins, both golden and brown, are made from green seedless grapes. The difference comes from how they are dried. Brown or regular raisins are dried for weeks in the sun, giving them a deep color. 

Golden raisins are dried in big dehydrators with controlled temperatures and controlled humidity. The result is a plumper, fruitier, milder raisin.

They also have a better texture than regular raisins, which makes them the preferred raisin as far as I’m concerned and they are an excellent choice for both baking and cooking.

I’m not a huge fan of raisins, but golden raisins are another story.

What if I can’t find golden raisins?

Golden raisins, or sultanas, can be substituted with regular raisins. The flavor isn’t quite the same, but it is the easiest substitute.

The raisins are soaked in warm amaretto, but if you prefer to keep it kid-friendly, you can use a little hot water instead. Some of the alcohol will bake off but if you are concerned about any trace amounts, use water or apple juice.

Can you freeze biscotti?

Absolutely! Biscotti freezes really well, actually. To store biscotti in the freezer, place pieces of parchment paper between them and store in an airtight container.

If you’ve found they’ve become less crispy when they’ve thawed (and they might!), warm them in a 300°F oven for 15 minutes.

raisin biscotti dough on sheet pan

Another option is to freeze the dough and bake fresh biscotti from the frozen made ahead dough.

How to make biscotti with raisins and almonds

Making biscotti isn’t difficult, but it does require a bit more time than a batch of drop cookies.

Because they are baked twice, the whole process will take you a little over an hour. It is well worth the time, because these cookies are divine.

You’ll need a couple of mixing bowls, a whisk, a rubber spatula and a lined baking sheet.

  1. Whisk together the flour, baking powder and salt.
  2. In a separate bowl, combine the sugar, butter, amaretto-soaked golden raisins, vanilla, almonds and eggs.
  3. Add the flour mixture to the egg mixture and stir just until combined.
  4. Let dough chill for 30 – 45 minutes.
  5. Shape dough into two rectangles, egg wash (to give it a shine) and sprinkle with sugar mixture.
  6. Bake for 30 minutes.
  7. Cool, then gently slice and bake for an additional 15 minutes.
Almond raisin biscotti ready to slice and rebake

Pro Tip: If you want to make your biscotti extra crunchy, let them dry out in a warm oven with the door cracked open.

Chef’s notes

• I used Maldon salt mixed with turbinado sugar for a crunchy topping full of texture and the sweet/salty combination. DO NOT use iodized table salt and regular granulated sugar – it will not result in the same crunchy texture. 

• Line your baking sheets with parchment paper or a silicone baking mat like a silpat. Amazonbasics has a silicone baking mat set that is a very budget-friendly option. I baked this recipe once with parchment and once with a silpat. Both gave me excellent results, but I might lean ever so slightly towards the silpat.

• I highly recommend this serrated knife for slicing your biscotti. The blade is sturdy, yet thin enough to slice through delicate biscotti dough without breaking it. When slicing biscotti, try to avoid too much “sawing” back and forth, let the knife do the work for you.

• The recipe calls for melted and cooled butter. When recipe testing, I was impatient and didn’t wait for my butter to cool properly. It was almost a disaster – don’t be me. Follow directions.

• As with every recipe, read it through before you begin and make sure you have all of your ingredients! I tell you this because it has happened to me more often than I care to tell you.

almond and raisin biscotti on plate with red tablecloth

How to ship biscotti

These are the best cookies to send in the mail because they are sturdy. Pack them with crumpled up tissue or parchment paper to cushion them.

If you’ll be sending in the mail, I recommend a metal cookie tin to protect them. A rectangular cookie tin works better than a round one because of the shape of the cookies, it allows you to pack them snuggly.

raisin biscotti in red and white gift box

They are also perfect for cookie exchanges and these red and white snowflake boxes are a favorite for packing up treats to share with local friends and family.

And there you have it, friends. A unique and delicious cookie for your holiday season.

Please share

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

If you love this recipe, please give it 5 stars!

I hope you love this golden raisin biscotti as much as we do! Please consider rating and/or commenting. I love hearing from you!

Did you make this? Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group!

Yield: 30 large biscotti

Almond Biscotti with Golden Raisins

Almond Biscotti with Golden Raisins

Golden raisin biscotti with almonds topped with crunchy sugar and salt make a delicious addition to your holiday cookies, or any time of the year!

Prep Time 15 minutes
Bake Time 45 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients

For the biscotti

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted and cooled (8 Tbsp.)
  • 4 Tbsp. amaretto, warmed
  • 2 tsp. vanilla
  • 1 cup golden raisins
  • 1 cup slivered (or sliced) almonds, toasted
  • 3 eggs
  • 2 3/4 cup all-purpose flour
  • 1/2 tsp. kosher salt (I use Diamond crystals)
  • 1 1/2 tsp. baking powder

For the egg wash and sugar/salt topping

  • 1 tsp. water
  • 1 egg
  • 2 Tbsp. turbinado/coarse sugar
  • 1 Tbsp. flake sea salt

Instructions

  1. Preheat oven to 350°F (177°C)
  2. Toast almonds: spread almonds in a single layer on a baking sheet and toast in the oven for 6 - 8 minutes until golden and fragrant. Remove and set aside to cool.
  3. Heat amaretto either in a small pot or in the microwave and add golden raisins to the amaretto to soak.
  4. In a medium mixing bowl, whisk together flour, baking powder and salt. Set aside.
  5. In a separate medium mixing bowl, whisk together sugar, cooled butter, vanilla and eggs.
  6. Add golden raisins with amaretto and toasted almonds.
  7. Add flour mixture to egg mixture and stir just to combine.
  8. Cover dough and chill 30 -45 minutes.
  9. Divide dough in half and shape into two equal-sized rectangles.
  10. Whisk water with remaining egg and egg wash the dough.
  11. Combine coarse sugar and flake salt, sprinkle the top of the loaves with sugar salt mixture.
  12. Bake for 30 minutes, rotating tray halfway through.
  13. Cool for 15 minutes, then carefully slice biscotti loaves into 1/2" slices.
  14. Place biscotti slices back on baking sheet, cut sides down, and bake for an additional 15 minutes.
  15. Cool completely on wire rack.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Escali Primo Lightweight Scale, Standard, Black
    Escali Primo Lightweight Scale, Standard, Black
  • Nielsen-Massey Pure Vanilla Bean Paste, with Gift Box, 4 ounces
    Nielsen-Massey Pure Vanilla Bean Paste, with Gift Box, 4 ounces

Nutrition Information:

Yield:

30

Serving Size:

1 piece

Amount Per Serving: Calories: 132Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 33mgSodium: 307mgCarbohydrates: 21gFiber: 1gSugar: 12gProtein: 2g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: Italian-American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Filed Under: Biscotti recipes Tagged With: biscotti recipes

Butter Pecan Biscotti with Chocolate

November 11, 2020

Butter pecan biscotti are perfect for holiday cookie exchanges and for sharing! These biscotti mimic the buttery, nutty goodness in butter pecan ice cream. For another delicious and unique treat, try these almond biscotti with golden raisins.

stacked butter pecan biscotti on white plate with red tablecloth

They have a double hit of nutty flavor from both the toasted pecans and brown butter.

Biscotti are perfect for mailing to friends and family. They are a sturdy cookie that won’t break during shipping, so they are my “go to” for sending as gifts.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Filed Under: Biscotti recipes Tagged With: biscotti recipes

Easy Gingerbread Biscotti Recipe

November 9, 2019

Home » Desserts » Biscotti recipes

There are few flavors that spark the feeling of the holidays like gingerbread. Whether it is a classic gingerbread cake or gingerbread biscotti, that combination of warm spices and the way they fill the house with their delicious aroma gives me all the feels.

slices of gingerbread biscotti on white plate

Biscotti are the perfect option for mailing holiday cookies to far away friends and family. They are sturdy and not prone to breaking. Also, everyone loves getting cookies in the mail.

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Gingerbread Biscotti

Gingerbread is by far my favorite holiday flavor. I don’t shy away from the spices, I like a strong gingerbread flavor. These biscotti have a hefty amount of spices in them, but they are not overpowering.

gingerbread spices in kitchen bowl

Biscotti recipes are similar to making any other cookie, except for the second bake. Which is why they are called biscotti – it translates as twice cooked. 

More biscotti recipes we love: Butter Pecan Biscotti / Cranberry Pistachio Biscotti / Chocolate Mint Biscotti

I debated about topping these twice baked cookies with coarse sanding sugar for a bit of sparkle, but in the end, decided against it.

I dusted them with powdered sugar to get the crackled effect that you get with crinkle cookies.

biscotti de gingerbread en plato blanco

How to make biscotti

As with any and all recipes, read it through before you begin. Do a quick check to make sure you have everything you need – this may seem obvious, but I’ve made this mistake before. Don’t be like me, double check the pantry.

Get everything you’ll need ready to go. Measure the spices and flour, then whisk them together.

measuring salt into flour bowl

In the bowl of a stand mixer, combine the butter, sugars and eggs. Add in vanilla and molasses.

adding flour to mixing bowl

Add the flour mixture into the molasses mixture and mix until just combined. It will form a slightly stiff dough, be careful not to overwork it. Remove the dough from the bowl of the mixer and shape it into two even loaves.

dusting biscotti with powdered sugar

Dust the tops of the loaves with powdered sugar. Slide them into the oven to bake.

How to slice biscotti 

Making biscotti is a snap. The only part of the process that, on occasion, can give you trouble is slicing it for the second bake. There is one major reason for this, most of the time: the knife. 

When you remove the biscotti from the oven and slice it for the final bake, it is still warm. You have to be gentle with it at this stage, but equally important is using the proper knife.

slicing biscotti with knife

If you use a heavy, serrated bread knife, sometimes the biscotti break because the blade of the knife is too thick.

The wavy edge knife that I’m using in the photo is my go to serrated knife. The blade is thin enough to slice through biscotti and other delicate items without breaking them, but sturdy enough to go through a loaf of sourdough like butter.

I received that knife in my kit on the first day of culinary school (almost 20 years ago) and it still works like a charm. 

Easy gingerbread biscotti

After you’ve sliced the biscotti, lay them on their sides and slide them back into the oven for another 10 – 12 minutes for the second bake. This gingerbread biscotti is very easy to make and a great recipe to start with if you’ve never made biscotti before.

gingerbread on sheet pan

Crunchy and delicious gingerbread biscottis are perfect for dunking into a strong cup of coffee or tea. I also like them as is, I love the crunch of these cookies.

Perfect for the holidays, these biscotti, full of gingerbread spices, would be a welcome homemade gift that anyone would love to receive.

Helpful tools and equipment

• fine mesh strainer– useful for more than just dusting baked goods with powdered sugar!
• baking sheets – These are heavy duty sheet pans. They can stand up to a lot of wear and tear without warping.
• parchment paper sheets – avoid the dreaded curl and buy sheets instead of a roll.
• silpat baking mat – worth every penny and a GREAT gift for bakers.
• stand mixer – If you like to cook and/or bake, this is a must have. 
• wavy knife
• measuring cups – heavy duty, includes hard to find sizes
• measuring spoons – narrow enough to fit into small jars, plus they have in-between sizes!
• nutmeg grater – freshly grated nutmeg makes a world of difference!
• stainless steel mixing bowls – essential for holiday baking

Please share!

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Please consider rating and/or commenting. Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Did you make this gingerbread biscotti recipe? Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!

Yield: 36

Gingerbread Biscotti

slices of gingerbread biscotti on white plate

Full of warm spices, these gingerbread biscotti are perfect for holiday cookie exchanges as well as homemade gifts for friends and family.

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp sea salt
  • 1 tsp ground cinnamon
  • 1 Tbsp ground ginger
  • 3/4 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground black pepper
  • 8 Tbsp unsalted butter, melted and cooled (1 stick)
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 Tbsp unsulfured molasses
  • 3 Tbsp powdered sugar (for dusting)

Instructions

  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silpat.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, nutmeg, cloves and black pepper. Set aside.
  3. In the bowl of a stand mixer, combine butter, sugars and eggs. Mix to combine.
  4. Add vanilla and molasses, mix to combine well. Scrape down bowl.
  5. Add flour mixture and mix until just combined. Remove dough from mixer bowl and divide in half. Using lightly floured hands, form dough into two equal logs roughly 3 inches wide and 12 inches long.
  6. Dust with powdered sugar and bake for 30 minutes, rotating tray halfway through if you do not have a convection oven.
  7. Remove from oven and cool for 10 minutes, or until cool enough to handle comfortably. Transfer biscotti loaf to cutting board and slice into 1/2" slices.
  8. Place biscotti, cut side down, back on baking sheet and bake for an additional 10 - 12 minutes, until crunchy.
  9. Cool on wire rack. After completely cooled, store in airtight container for up to 10 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Wusthof Gourmet 10-Inch Super Slicer Wavy-Edge Knife
    Wusthof Gourmet 10-Inch Super Slicer Wavy-Edge Knife
  • KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
    KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 87Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 113mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 1g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: Italian-American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Filed Under: Biscotti recipes Tagged With: biscotti recipes

Cranberry Pistachio Biscotti Recipe

December 4, 2017

Cranberry Pistachio Biscotti is the perfect homemade gift for friends and family. Studded with sweetened cranberries and pistachios, these crunchy double baked cookies are the perfect holiday treat. Try my Butter Pecan Biscotti too, for more holiday cookie recipes.

Cranberry Pistachio Biscotti

This post for Cranberry Pistachio Biscotti is sponsored by Sprout’s Farmers Market.  As always, all opinions, recipes and photos are my own.

Cranberry Pistachio Biscotti

The holidays are upon us and that means cookies.  I love making homemade gifts for friends and family, especially those that live far away.

Cranberry Pistachio Biscotti on red platter


These Cranberry Pistachio Biscotti are great for shipping in care packages because they hold up really well.  They will arrive intact instead of in pieces, which is the goal, isn’t it? 

Speaking of holding up really well, they are perfect for that holiday cookie exchange you signed up for and now you’re not sure what to make. They are festive, pretty and easy to make. 

They only take about an hour from start to finish and the best part is everyone will think you spent hours toiling away and will be so impressed by you. Whether or not you let them in on the secret is up to you, I’m not saying a word. 

It’s nice to have something different to gift than the usual holiday cookies most of us make and biscotti fits the bill perfectly.


December 4th is National Cookie Day, so this is a perfect time to start stocking up on holiday baking ingredients and getting a head start on baking some cookies.

How to slice Cranberry Pistachio Biscotti

If this is your first time making biscotti, this is a great place to start because it is a simple recipe. The first time I made biscotti, I held my breath the entire time I was slicing because I was *sure* that they would shatter into a thousand pieces.  They did not. 

The best tip I can share with you is this: When slicing the biscotti for the second bake, use a thin, serrated knife and be gentle. Take your time slicing through it and gently transfer the slices to the sheet pan for baking. 

Try not to “saw” through them, but do it in two motions if you can. Push the knife forward for your initial cut and drag it back through to finish. It is much easier than you might think to make these cookies, so if you are new to baking or not that comfortable in the kitchen, fear not! You can do this.

I would love to see your creations, please tag me @pookspantry on Instagram and show me your biscotti!

Holiday Cookie Recipes

  • Butter Pecan Biscotti
  • Peppermint Hot Chocolate Cupcakes
  • Clementine Cake
  • Easy Rum Ball Recipe
  • Coconut Rum Ball Recipe

Please share!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you!

Yield: 30 biscotti cookies

Cranberry Pistachio Holiday Biscotti

Cranberry Pistachio Holiday Biscotti

Cranberry Pistachio Biscotti make a tasty homemade gift for friends and family. They are also perfect for cookie exchanges!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 3 c. all-purpose flour
  • ¾ c. sugar
  • 3 eggs, room temperature
  • 1 ½ tsp. baking powder
  • 1 tsp. sea salt
  • 1 tsp. vanilla extract
  • 1 ½ sticks butter, softened
  • ½ cup shelled pistachios
  • ¾ cup sweetened dried cranberries

Instructions

  1. Preheat oven to 375°F.
  2. In a medium bowl, combine flour, baking powder and salt. Set aside
  3. In the bowl of a stand mixer (or medium bowl), beat sugar and sugar until light and fluffy. About 4 minutes.
  4. Add eggs one at a time, incorporating fully before adding another egg.
  5. Add vanilla and beat to combine, then add dry ingredients until barely combined.
  6. Mix in pistachios and cranberries until mostly combined, do not overmix. You can press into dough when forming loaves.
  7. On a parchment lined sheet pan, form two loaves of dough roughly 3 inches wide and ¾ in. thick.
  8. Bake for 22 – 24 minutes. Remove from oven and cool 20 minutes.
  9. Slice loaves into ½ inch slices and lay the slices on their sides.
  10. Reduce heat to 300°F and bake for an additional 18 - 20 minutes.
  11. Move to cooling rack to cool completely before drizzling with melted chocolate.

Notes

Melt white chocolate wafers in microwave safe bowl for 30 seconds. Stir. If it is mostly melted, set aside. The residual heat will finish melting the rest of the wafers. If not, put in for an additional 15-20 seconds and check again. Be careful not to burn your chocolate.
Dip one end and place on parchment paper to set or drizzle melted chocolate with a piping bag or snip a corner from a zip top bag.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Wusthof Gourmet 10-Inch Super Slicer Wavy-Edge Knife
    Wusthof Gourmet 10-Inch Super Slicer Wavy-Edge Knife

Nutrition Information:

Yield:

30

Serving Size:

1 biscotti

Amount Per Serving: Calories: 126Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 146mgCarbohydrates: 18gFiber: 1gSugar: 8gProtein: 2g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Filed Under: Biscotti recipes Tagged With: biscotti recipes

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