Mocha Biscotti


An espresso drizzle adds a hint of coffee flavor to these chocolaty biscotti. Serve them with a glass of ruby port.

  • ½ cup butter (no substitutes), softened
  •  1 cup sugar
  •  1 tablespoon instant coffee crystals
  •  2½ teaspoons baking powder
  •  ½ teaspoon ground cinnamon
  •  3 eggs
  •  ⅓ cup unsweetened cocoa powder
  •  2¾ cups all-purpose flour
  •  ½ cup chopped toasted almonds
  •  ½ teaspoon instant espresso powder
  •  1 tablespoon water
  •  1 cup sifted powdered sugar
  1. Heat oven to 375 degree F. Beat the butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, coffee crystals, baking powder, cinnamon, and ⅛ teaspoon salt; beat until combined. Beat in eggs until combined. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Stir in the nuts. Divide dough in half.
  2. Shape each half into an 8-inch loaf, using floured hands. Place loaves about 5 inches apart on a lightly greased cookie sheet. Flatten to 3 inches wide.
  3. Bake for 20 to 25 minutes or until firm and a toothpick inserted in center comes out clean. Cool on cookie sheet for 1 hour or until completely cool. Reduce oven temperature to 325 degree F.
  4. Transfer loaves to a cutting board. Cut each loaf diagonally into ½-inch-thick slices. Lay slices, cut sides down, on the cookie sheet. Bake for 8 minutes. Turn slices over and bake 7 to 12 minutes more or until dry and crisp. Transfer to wire racks and cool.
  5. For the espresso drizzle, in a medium bowl dissolve the instant espresso in 1 tablespoon water. Stir in powdered sugar. Add additional water, if necessary, to make drizzling consistency. Drizzle over cookies. Makes about 30.

Make-Ahead Tip: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.

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Double Chocolate Chunk Biscotti


With chunks of milk and white chocolate, and a chocolate-drizzle topping, this biscotti variation is rich and delicious.

  • ⅓ cup butter
  •  ⅔ cup sugar
  •  ¼ cup unsweetened cocoa powder
  •  teaspoons baking powder
  •  2 eggs
  •  1¾ cups all-purpose flour
  •  4 ounces white baking bar, coarsely chopped
  •  3 ounces semisweet chocolate, chopped
  •  2 tablespoons shortening (optional)
  •  2 ounces semisweet chocolate or white baking bar, coarsely chopped (optional)
  1. Grease a large cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, cocoa powder, and baking powder; beat until combined. Beat in eggs. Beat in as much flour as you can. Stir in any remaining flour. Stir in the 4 ounces white baking bar and the 3 ounces semisweet chocolate.
  2. Divide dough in half. Shape each half into a 9-inch-long roll. Place rolls 4 inches apart on prepared cookie sheet; flatten rolls slightly to 2 inches wide.
  3. Bake in a 375 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool on cookie sheet on a wire rack for 1 hour. Using a serrated knife, cut each roll diagonally into ½-inch-thick slices. Lay slice, one cut side down, on an ungreased cookie sheet.
  4. Bake slices in a 325 degree F oven for 8 minutes. Turn slices over and bake 7 to 9 minutes more or until slices are dry and crisp. (Do not overbake.) Transfer to a wire rack; cool.
  5. If desired, in a heavy small saucepan combine the shortening and the 2 ounces semisweet chocolate or white baking bar. Cook and stir over low heat until melted and smooth. Drizzle over tops of biscotti. Let stand until set. Store in an airtight container up to 1 week. Makes 32 biscotti.

Maple-Pecan Biscotti


A maple syrup-laced powdered sugar drizzle puts a sweet spin on these hearty cookies.

  • ⅓ cup butter, softened
  •  ½ cup granulated sugar
  •  2 teaspoons baking powder
  •  2 eggs
  •  ¼ cup maple syrup
  •  ½ teaspoon vanilla
  •  2¾ cups all-purpose flour
  •  1 cup toasted chopped pecans
  •  ⅓ cup finely chopped pecans
  •  1 recipe Maple Drizzle (see recipe below)
  1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, maple syrup, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 1 cup toasted chopped pecans.
  2. Divide dough in half. If necessary, cover and chill for 1 hour or until easy to handle.
  3. Lightly grease a cookie sheet; set aside.
  4. Shape each half of dough into a 9-inch-long loaf. Place 4 inches apart on prepared cookie sheet. Flatten loaves slightly. Sprinkle with the ⅓ cup finely chopped pecans; press into tops of loaves. Flatten loaves to about 3 inches wide.
  5. Bake in a 375 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool loaves on cookie sheet on a wire rack for 1 hour. Transfer to a cutting board. With a serrated knife, cut each loaf diagonally into ½-inch-thick slices. Place slices, cut sides down, on an ungreased cookie sheet.
  6. Bake in a 325 degree F oven for 8 minutes. Turn slices over; bake for 8 to 10 minutes more or until dry and crisp. Transfer to a wire rack; cool. Drizzle with Maple Drizzle. Makes about 24 cookies.

Maple Drizzle: In a small mixing bowl stir together 1¼ cups sifted powdered sugar and 1 tablespoon maple syrup. Stir in additional maple syrup (4 to 5 tablespoons) to make icing of drizzling consistency.

Lemon-Pistachio Biscotti


Finely shredded lemon peel brightens this cookie, while pistachios add extra crunchy goodness.

  •  ⅓ cup butter, softened
  •  ⅔ cup sugar
  •  2 teaspoons baking powder
  •  ½ teaspoon salt
  •  2 eggs
  •  1 teaspoon vanilla
  •  2 cups all-purpose flour
  •  4 teaspoons finely shredded lemon peel
  •  1¼ cups pistachio nuts
  1. Lightly grease 2 cookie sheets; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and lemon peel. Stir in pistachio nuts.
  2. Divide dough into 3 equal portions. Shape each portion into an 8-inch roll. Place rolls at least 3 inches apart on prepared cookie sheets; flatten slightly until about 2½ inches wide.
  3. Bake in a 375 degree F oven for 20 to 25 minutes or until golden brown and tops are cracked (loaves will spread slightly). Cool on cookie sheet for 30 minutes.
  4. Use a serrated knife to cut each roll diagonally into ½-inch slices. Place slices, cut sides down, on ungreased cookie sheets. Bake in a 325 degree F oven for 8 minutes. Turn slices over and bake for 8 to 10 minutes more or until dry and crisp (do not overbake). Transfer to a wire rack and let cool. Makes about 36 cookies.

Italian Nut Biscotti Sticks


With a zesty lemon flavor and lots of crunchy almonds, these cookies make delicious gifts. Give them out in festive jars.

  • 2¾ cups all-purpose flour
  •  1½ cups sugar
  •  2 tablespoons cornmeal
  •  1½ teaspoons baking powder
  •  1 teaspoon salt
  •  ½ teaspoon anise seeds
  •  3 eggs
  •  1 egg yolk
  •  ⅓ cup butter, melted
  •  2 teaspoons finely shredded lemon peel
  •  ½ cup whole almonds
  •  ½ cup pine nuts
  1. Preheat oven to 350 degree F. Line 2 cookie sheets with parchment paper; set aside. In a large bowl, stir together flour, sugar, cornmeal, baking powder, salt, and anise seeds. Make a well in the center of the flour mixture. In a small bowl, beat together the eggs and yolk using a fork until combined. Add eggs, butter, and lemon peel at once to flour mixture. Stir until mixture forms a dough. Stir in almonds and pine nuts. Dough will be sticky.
  2. Turn the dough out onto a lightly floured surface. Divide the dough into four equal portions. Shape each portion into a 14-inch-by-1-inch log. Place 2 logs on each prepared cookie sheet.
  3. Bake on separate racks in the preheated oven for 30 minutes or until light brown, rotating cookie sheets once halfway through baking. Cool completely on the cookie sheets. Reduce oven temperature to 300 degree F.
  4. Transfer logs to a cutting board. Using a serrated knife, cut each log diagonally into 1/2-inch slices. Place slices cut sides down on cookie sheets. Bake for 10 to 15 minutes or until dry and crisp. Transfer cookies to a wire rack and let cool. Makes 68 biscotti.

Orange-Nut Biscotti: Prepare as directed, except substitute 1 tablespoon finely shredded orange peel for the lemon peel and stir ¼ cup chopped candied orange peel in with the nuts.

Pistachio Biscotti


White chocolate adds a festive touch to this traditional Italian sweet.

  •  ¾ cup butter, softened
  •  ½ cup sugar
  •  1 teaspoon baking powder
  •  1 egg
  •  1 teaspoon vanilla
  •  1 cup cornmeal
  •  1½ cups all-purpose flour
  •  1½ cups chopped pistachio nuts
  •  2 teaspoons finely shredded orange peel
  •  5 ounces white chocolate, coarsely chopped
  •  1 Tablespoon shortening
  1. Preheat oven to 375 degrees F. In mixing bowl beat butter on medium to high 30 seconds. Add sugar and baking powder; beat until combined, scraping bowl. Beat in egg and vanilla. Add cornmeal and as much flour as you can with mixer. Stir in remaining flour, 1 cup nuts, and orange peel.
  2. Shape dough in three 8-by-1½-inch loaves. Place 4 inches apart on large ungreased cookie sheet; flatten slightly. Bake 20 minutes or until wooden pick inserted near center comes out clean. Cool on sheet 1 hour.
  3. Reduce oven to 325 degrees F. On cutting board cut each loaf in ½-inch slices; return slices to cookie sheet. Bake 8 minutes. Turn cookies; bake 8 to 10 minutes more or until browned. Cool on racks.
  4. In saucepan melt white chocolate and shortening. Dip cookies in melted chocolate, sprinkle with remaining nuts. Let set on waxed paper. Makes 42 cookies.
  5. Store in airtight container in single layer at room temperature up to 3 days.

Sweet Cherry Biscotti


Dried cherries and finely shredded orange peel put a fresh spin on this classic Italian cookie.

  •  ¾ cup granulated sugar
  •  2 eggs
  •  ¼ cup olive oil
  •  2 teaspoons finely shredded orange peel
  •  1 tablespoon orange juice
  •  1½ teaspoons vanilla
  •  2½ cups all-purpose flour
  •  1 teaspoon baking powder
  •  ¼ teaspoon salt
  •  1 cup coarsely chopped dried sweet cherries
  •  1 egg white
  •  1 tablespoon water
  •  Coarse sugar
  1. Preheat oven to 350 degrees F. Lightly grease a large cookie sheet; set aside. In a large bowl, combine the ¾ granulated sugar and the eggs. Beat with an electric mixer on high speed for 2 to 3 minutes or until thick and pale yellow, scraping side of bowl frequently. Add olive oil, orange peel, orange juice, and vanilla, beating on low speed until combined.
  2. In a medium bowl, combine 2 cups of the flour, the baking powder, and salt. Gradually add flour mixture to egg mixture, beating on low speed until combined. Using a wooden spoon, stir in dried cherries and the remaining ½ cup flour (if necessary, knead in the last of the flour).
  3. Turn dough out onto a lightly floured surface; divide in half. Using lightly floured hands, shape each portion into an 8-inch-long loaf. Place loaves 3 to 4 inches apart on the prepared cookie sheet; flatten loaves slightly until about 2 inches wide.
  4. In a small bowl, combine egg white and the water; beat with a fork until frothy. Brush over tops and sides of loaves. Sprinkle with coarse sugar. Bake in the preheated oven for 25 to 30 minutes or until light brown and firm to the touch. Cool on cookie sheet on a wire rack for 15 minutes.
  5. Reduce oven temperature to 300 degrees F. Transfer baked loaves to a cutting board. Using a serrated knife, cut each loaf diagonally into ½-inch-thick slices. Place slices on ungreased cookie sheets. Bake for 8 minutes. Turn slices over; bake for 8 to 9 minutes more or until dry and crisp. Transfer cookies to wire racks; let cool. Makes about 30 cookies.

To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.