Classic Biscotti Recipes

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

Steps:

• Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
• Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1 1/4 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.
• Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F ( 165 degrees C ).
• In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
• Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

Steps:

• Preheat oven to 350 degrees. Position oven racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.
• Place almonds in a single layer on a baking sheet and toast in the 350-degree oven for 10 minutes, or until light golden and aromatic. Remove and set aside.
• In a large bowl, hand mix toasted almonds, sugars, cinnamon, baking powder and flour.
• In a small bowl, whisk eggs. Add the vanilla and orange zest and whisk until well-blended. Add to the flour mixture.
• Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands until a dough starts to form. Once the dough is firm, form it into a ball. Divide the ball into four equal pieces.
• Place one piece of dough on a lightly floured surface. Using your hands, roll it into a log that is approximately 8 inches long, 2 inches wide and 3/4 of an inch high. Repeat with remaining three pieces of dough. Place two logs on each baking sheet. Brush loaves all over with egg wash.
• Bake for 40 minutes, rotating pans midway through. The tops of the loaves will be shiny and deep golden. Cool on a rack for about 20 minutes.
• Place a loaf on a cutting board, and using a large serrated knife, slice cookies 3/4 of an inch thick on the diagonal. If the cookie crumbles, let it cool for a few more minutes. Don't let it rest too long, however, or it could become too hard to slice.
• Place slices on their sides back on the baking sheets. Place in the still-warm oven with the temperature off and the door closed for 30 to 60 minutes. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an air-tight container, preferably a metal tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.

Steps:

• You will also need: 2 cookie sheets or 2 jelly roll pans covered with parchment paper or 2 aluminum foil.
• Set a rack in the middle level of the oven and preheat to 350 degrees.
• In a bowl combine the flour, sugar, baking powder, and cinnamon and stir well to mix.
• Stir in the almonds.
• In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients.
• Continue to stir until a stiff dough forms.
• Scrape the dough out onto a lightly floured work surface and divide it in half.
• Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet.
• Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor to the sides of the pan.
• Press down gently with the palm of your hand to flatten the logs.
• Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size.
• The logs are done when pressed with fingertip they feel firm.
• Place the pan on a rack and let the logs cool completely.
• Reset the oven racks in the upper and lower thirds but leave the temperature at 350 degrees.
• Place one of the cooled logs on a cutting board and cut it diagonally into slices 1/3-inch thick.
• Arrange the biscotti on the prepared pans, cut side down.
• It isn't necessary to leave space between them.
• Bake the biscotti for about 15 or 20 minutes or until they are well toasted.
• Cool the pan on a rack.
• Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.