Ingredient: pepita seeds, coarsely chopped

Biscotti are time consuming to say the least, but they’re also one of the easiest and tastiest cookies you’ll ever make. No special equipment is needed; just a bowl, a couple of baking sheets and some parchment paper.

The word biscotti is derived from the Latin biscoctus, meaning twice baked or cooked: the dough is formed into logs, baked, cooled and baked again. Whereas Italians use the word ‘biscotti’ to refer to various cookies, North Americans use the term to refer to the singular long, crisp, twice-baked Italian cookie. It wasn’t until the 1990’s that biscotti became a treasured North American favorite.

Despite their centuries old heritage, there is no one perfect way to make biscotti. Some recipes call for eggs, which is the traditional method, while others use butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life.

Today, it seems, biscotti is everywhere with an endless array of flavors. Classics such as almond, anise and hazelnut to gingerbread, maple walnut or mint chocolate chip. There are also savory biscotti made with various cheeses and herbs that are so good when paired with a charcuterie plate, an assortment of olives and cheeses or even a bowl of soup.

Since the holiday season is upon us and as you have probably noticed, I like making the most of basic recipes with some variations. Being able to make four different flavors using one basic recipe definitely speeds up the process.

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Biscotti

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Course

Brunch, dessert

Cuisine

Italian

Keyword

biscotti w/ variations

Servings

BISCOTTI MetricUS Imperial

Ingredients

Basic Biscotti Dough (use 1 recipe per variation)

• 4 Tbsp cold, unsalted butter
• 3/4 cup sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt

Cardamom Orange Variation

• 1 tsp cardamom
• Zest of 1 orange

Anise Citron Variation

• 1 Tbsp ground anise seeds
• 1/2 cup candied citron peel, diced small

Seeded Cranberry Variation

• 1/3 cup pepita seeds, coarsely chopped
• 1/3 cup dried cranberries

Speculoos Spice Variation

• 1 tsp cinnamon
• 1/4 tsp EACH nutmeg, cloves & ground anise seed
• 1/8 tsp EACH ginger, cardamom, & white pepper

Course Brunch, dessert Cuisine Italian Keyword biscotti w/ variations Servings BISCOTTI MetricUS Imperial Ingredients Basic Biscotti Dough (use 1 recipe per variation) 4 Tbsp cold, unsalted butter 3/4 cup sugar 2 large eggs 1 tsp pure vanilla extract 2 cups flour 1 tsp baking powder 1/2 tsp salt Cardamom Orange Variation 1 tsp cardamom Zest of 1 orange Anise Citron Variation 1 Tbsp ground anise seeds 1/2 cup candied citron peel, diced small Seeded Cranberry Variation 1/3 cup pepita seeds, coarsely chopped 1/3 cup dried cranberries Speculoos Spice Variation 1 tsp cinnamon 1/4 tsp EACH nutmeg, cloves & ground anise seed 1/8 tsp EACH ginger, cardamom, & white pepper

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Instructions

Biscotti Dough

1. Preheat oven to 300 F. Line 2 baking sheets with parchment paper.
2. TO MAKE 80 BISCOTTI IN TOTAL, USE ONE RECIPE OF THE BASIC BISCOTTI DOUGH FOR EACH VARIATION. THE MIXING PROCEDURE IS ALWAYS THE SAME, JUST VARY EACH ONE WITH THE DIFFERENT ADDITIONS.
3. Using an electric mixer, cream together butter & sugar until light & fluffy. Add eggs & vanilla extract (add orange zest in CARDAMOM ORANGE variation). Mix until combined.
4. In another bowl, whisk together flour, (SPICES where called for), baking powder & salt.
5. Add dry ingredients to wet ingredients a little at a time, mixing on low until JUST incorporated. Add CITRON PEEL or PEPITA SEEDS & CRANBERRIES to the variations calling for them.

Shaping & Baking

1. For each recipe (or variation), shape dough into a log that is about 16-inches long. Place 2 logs on each baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides & ends of the logs to even them out & flatten them.
2. If desired, sprinkle logs with coarse sugar. Bake for 20-25 minutes, until lightly golden & the center of the logs is almost firm & bounces back when touched.
3. Let the logs cool on the baking sheets for 10 minutes. Reduce heat to 275 F. Using a sharp knife to cut the logs into 3/4-inch thick diagonal slices. Press straight down with the knife, rather than using a sawing motion. Lay the slices, cut side up, back on the lined baking sheets.
4. Bake another 20-25 minutes, turning halfway through baking time. Cool on baking sheet for 5 minutes, then carefully transfer to a wire rack to finish cooling. Store in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.
5. You will have roughly 20 biscotti from each variation.

Recipe Notes

• Since I have a nut allergy, sadly I can't use them, but don't hesitate to make some variations of your own.