Recipe – Biscotti
Biscotti looks like a challenge to bake, but if you can shape a meatloaf and slice a loaf of bread, you’ve got all the skills you need to make delicious, gorgeous biscotti. This biscotti is mildly scented with wild orange, lemon, anise, white chocolate and almonds. It is perfect to make your house smell warm and welcoming. They are delicious enjoyed while snuggling under a warm blanket with a hot cup of coffee or hot chocolate and a movie. Happy baking 
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preparation time: 20 min
baking time: 30 min - makes: 36 or 72 cookies
- difficulty level: 2
Tools
- electric mixer
- medium bowl
- 1 baking sheet
- spoon
- serrated knife
- double boiler
- cooling rack
Preparation
Step 1
Cream butter,egg & sugar:Preheat oven to 325 F. Place rack in the middle of the oven. Line a baking sheet with parchment paper.
In a bowl, add the sugar mix, egg(1 or 2 (double batch)) and the butter (1/4 or 1/2 cup (double batch)) with an electric mixer. Mix until combined – about 1 minute.
Step 2
Add the flour mix: Add the flour mix and beat together with a large spoon.
Step 3
First Bake: Divide the dough into two balls. On the lined baking sheet, shape the dough into 2 rows (4 rows on 2 baking sheets for double batch) of 2 1/2 inch by 14 inch.
Bake at 325 F for about 20 minutes or until golden and firm to touch. Remove from the oven and cool until warm. Using a serrated knife, cut each loaves crosswise into 18 slices of 3/4 inch thick.
Note: If you prefer larger cookies, cut each loaf in 12 slices.
Note: A tip to ensure all cookies are the same size cut each loaves in half. Cut each half in 3 and each third in 3. This will give you 18 even slices.
Step 4
Second Bake: Reduce the oven to 300 F. Arrange the slices, cut side down, on baking sheet. Bake for 10 minutes or until the biscotti golden. Transfer to a cooling rack and cool completely.
Step 5
Melt white chocolate: Add about 2 inch of water to a small pot and bring to a boil. Place a glass bowl that is slightly larger than the pot on the boiling water. Place the white chocolate in the bowl and melt stirring constantly with a spoon to avoid burning the chocolate.
Note: You can also melt the white chocolate in the microwave. Heat it for 30 seconds. then in 10 second addition, mix with a spoon between each additional 10 seconds. This will ensure the chocolate does not burn.
Step 6
Dip the cookies in chocolate: Once the white chocolate is melted, use a spoon to cover to top of 1/3 of each biscotti with white chocolate. Place the biscotti on a cooling rack and let them cool until the chocolate is firm.
Note: These cookies can be made ahead. Store in airtight containers at room temperature up to 4 days, or freeze in airtight containers up to 1 month.
Ingredients
| Ingredient | Included | 36 cookies | 72 cookies |
|---|---|---|---|
| sugar mix: sugar, lemon & wild orange oil | 3/4 cup | 1 1/2 cup | |
| flour mix: Flour, slivered almonds, baking soda, ground anise, salt | 2 1/4 cups | 4 1/2 cups | |
| white chocolate | 4 oz | 8 oz | |
| eggs | 1 | 2 | |
| butter | 1/4 cup | 1/2 cup |
Cooking With Kids
Making this recipe with kids?
Ask the child to help by completing steps 1, 2 & 6.
- Cream butter, egg & sugar
- Add the flour mix
- Dip the cookies in chocolate
Tags
Note: We cannot guarantee that any kit is allergen free.
Nutritional Information
Note: Nutritional information is per cookie.
