Biscotti Variations
2020-07-13- Cuisine: Italian
- Course: Breakfast/Brunch, Dessert
- Skill Level: Easy
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- Yield: 2 dozen
- Servings: 24
- Prep Time: 30m
- Cook Time: 55m
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(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
121 -
Total Fat
4 g -
Saturated Fat
3 g -
Cholesterol
26 mg -
Sodium
58 mg -
Potassium
22 mg -
Carbohydrates
18 g -
Dietary Fiber
0 g -
Sugars
8 g -
Protein
2 g
Ingredients
- 2 ½ cups flour
- 1 tsp baking powder
- ½ cup butter (room temp)
- 1 cup sugar
- 2 xl eggs
- 2 teaspoon vanilla, orange, or lemon extract (any extract)
- 2 tablespoon orange or lemon zest if using citrus flavor
Method
Step 1
Sift together flour and baking powder and set aside.
Step 2
Cream butter and sugar. Add eggs and beat until fluffy. Add extract and zest.
Step 3
Add flour mixture and beat until dough forms. Break dough in half with floured hands.
Step 4
Roll into logs about 10-in. long and pat down to 3-4” wide and 1 inch high. Place on baking sheet lined with parchment paper. Bake at 350° until firm to touch, about 20-25 min.
Step 5
Remove from oven (leave the oven on) and cool cookies for about 10 minutes. Cut crosswise (angled), ½-in. thick.
Step 6
Place with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn over and bake 10 minutes longer. Cool completely on wire rack. Store in airtight container.
Step 7
For cake, do not cut. Frost with mixture of confectioners sugar, milk, butter, anise flavor, and sprinkle with nonpareils.
Some variations:
For bits, crunch or nuts use about a scant 2/3 cup at most. Always use chopped or sliced nuts.
For chocolate biscotti use 2 cups of flour and ½ cup of unsweetened cocoa and chocolate bits
Combinations are:
Chocolate bits/vanilla extract
Butterscotch bits/vanilla extract
Heathbar crunch/almond extract
Chopped almonds/almond extract
Lemon zest with lemon extract
Orange zest with orange extract
White chocolate bits with peppermint extract
Chopped dried fruit and nuts
Dough can be made the day ahead and refrigerated.