Biscotti
Servings
80BISCOTTI
Servings
80BISCOTTI
Ingredients
Basic Biscotti Dough (use 1 recipe per variation)
Cardamom Orange Variation
Anise Citron Variation
Seeded Cranberry Variation
Speculoos Spice Variation
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.