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Biscotti and Variations

Servings:
Makes 3 dozen cookies Servings
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Ingredients

  • 6 eggs separated
  • 1/2 pound unsalted butter melted and cooled almost to room temperature
  • 2 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 1/4 pound all purpose flour
  • 2 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
Flavorings for Biscotti
  • 6 eggs separated
  • 1/2 pound unsalted butter melted and cooled almost to room temperature
  • 2 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 1/4 pound all purpose flour
  • 2 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
Cinnamon-Almond
  • 6 eggs separated
  • 1/2 pound unsalted butter melted and cooled almost to room temperature
  • 2 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 1/4 pound all purpose flour
  • 2 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 10 ounce almonds whole, toasted
  • 1 tablespoon cinnamon ground
Hazelnut-Raisin
  • 6 eggs separated
  • 1/2 pound unsalted butter melted and cooled almost to room temperature
  • 2 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 1/4 pound all purpose flour
  • 2 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 10 ounce almonds whole, toasted
  • 1 tablespoon cinnamon ground
  • 6 ounce hazelnuts toasted
  • 6 ounce golden raisins
  • 2 teaspoon fennel seed
Walnut-Chocolate
  • 6 eggs separated
  • 1/2 pound unsalted butter melted and cooled almost to room temperature
  • 2 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 1/4 pound all purpose flour
  • 2 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 10 ounce almonds whole, toasted
  • 1 tablespoon cinnamon ground
  • 6 ounce hazelnuts toasted
  • 6 ounce golden raisins
  • 2 teaspoon fennel seed
  • 6 ounce walnuts toasted
  • 8 ounce semisweet chocolate chopped medium size

Preparation

Baking Directions:

1.

Beat the egg yolks with 1 1/4 cup of the sugar until they are pale yellow in color and the sugar is dissolved.

Beat the egg whites until soft peaks form, add the 1 1/4 cup of sugar a little at a time until all the sugar is added and dissolved.

Fold the egg yolk and the egg white mixtures together.

2.

Add your flavoring ingredients and vanilla.

3.

Mix the flour, baking powder, and salt and fold into the egg mixture 1/4 at a time, it will become stiff at the end and should be finished with a wooden spoon.

4.

Roll the dough into cylinders and place on a baking sheet lined with parchment paper.

Bake in a 350º oven for 20 minutes.

Remove the baked cylinders from the oven and let cool for 20 minutes.

5.

Slice the cylinders into 1/2-inch slices on the bias.

Arrange the slices on a baking sheet lined with parchment paper and return the cookies to the oven fore 10 more minutes until they are lightly browned and the edges are crisp.

Remove from the oven and let cool.

Can be stored in an airtight container for 2 months