Vanilla Biscotti with Flavor Variations

  • Serves: Makes about 3 dozen
  • Baking Temp (degrees F): 350
  • Views: 12255

Recipe by Sarah Phillips © 2000 Sarah Phillips

Variations: Chocolate Covered Biscotti, Chocolate Chip Biscotti, Lemon-Cranberry Biscotti, Mocha Chip Biscotti, Orange-Pecan Biscotti

Biscotti and photo by Cyndi65, Premium Member © Sarah Phillips

Awhile back, Premium Member, Meg, asked me to post my recipe for Orange Biscotti! I have been so busy, but finally had a chance to post my favorite, basic vanilla one, with an Orange Pecan variation! Biscotti are the crispiest cookies of all, and can be dipped into a cup of hot coffee or tea, or wine to soften before nibbling on. Many old-country Italian recipes are naturally low in fat. Here's a recipe with lots of variations.

meg, Premium Member, Says: "Yesterday I made three types of biscotti using Sarah's vanilla biscotti recipe: mini chocolate chip, lemon almond, and fruit (small pieces of dried fruits). Yummy yummy!"

2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 teaspoon baking powder
1/2 teaspoons salt

1 cup sugar
1 large egg
2 large egg whites or 1 large egg
1 tablespoon canola oil
1 teaspoon vanilla extract

1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray a baking sheet with oil or line with parchment paper or a nonstick, silpat baking mat.

2. In a medium bowl, whisk the flour, baking powder, and salt until well-combined. Set aside.

3. In another medium bowl, using a handheld electric mixer, starting at low speed and gradually increasing it to high, beat the sugar, egg, egg whites, oil and vanilla until frothy, about 1 to 2 minutes.
Make a well in the center of the dry ingredients and pour in the egg mixture.

Using a spoon, stir until JUST moistened. The dough will seem a little dry.

4. Knead the dough briefly in the bowl just until it comes together.

5. Shape the dough into two 7 x 2-inch logs on the baking sheet, spacing the logs about 2-inches apart.

1. Bake until the logs are golden brown and covered with tiny cracks, about 30 minutes.

2. Remove the logs but do not turn off the oven.
Transfer the logs to a wire cake rack and let them cool in the pan for 10 minutes.

3. On a work surface, using a serrated knife, cut the logs on a slight diagonal into 3/8-inch-thick slices.

4. Return the slices to the baking sheet.

5. Bake for 10 minutes.

Turn the biscotti over and continue baking until the edges are crisp, about 10 minutes more.
The edges will be brown and the centers will be soft, but the biscotti will crisp when cooled.
Do NOT overbake.

6. Transfer to a wire cake rack and cool completely.

Biscotti keep for 2 weeks or so in an airtight container or for 3 months frozen. 

Chocolate Covered Biscotti
Melt 1/2 cup chocolate chips. Using a small offset metal spatula spread the melted chocolate onto the cooled biscotti. Let stand to set the chocolate.

Chocolate Chip Biscotti
Add in 1/2 cup chocolate mini-chips to the dry ingredients.

Lemon-Cranberry Biscotti
Reduce the vanilla to 1/2 teaspoon. Add 1/2 cup dried cranberries to the dry ingredients, and the grated zest of 1 lemon or 1/4 teaspoon pure
lemon oil to the liquid ingredients.

Mocha Chip Biscotti
Substitute 1/4 cup Dutch-process or Natural cocoa powder for an equal amount of the flour. Substitute 1 teaspoon baking soda for the baking powder.
Add 1/2 cup mini-chocolate chips to the dry ingredients and 1 teaspoon instant espresso powder to the liquid ingredients.

Orange-Pecan Biscotti
Add 1/2 cup coarsely chopped pecans to the dry ingredients, and the zest of 1 orange or 1/4 teaspoon pure orange oil to the liquid ingredients.