Author Notes
I found this recipe online several years ago and made them for a cookie exchange. Everyone loved them and started requesting them. I quickly adapted the recipe to use other favorite ingredients (the original had hazelnuts and dried cherries which is also a very good option). I've even adapted the recipe to make a gingersnap biscotti drizzled with white chocolate and a chocolate chip biscotti. (pictured with the chocolate dipped cranberry almond biscotti) —Lynne Leslie
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Ingredients
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3 cups
sugar
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1 cup
butter
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4
eggs
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4 teaspoons
orange zest
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2 teaspoons
baking soda
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1 teaspoon
salt
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6 cups
all-purpose flour
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2-1/2 cups
sliced almonds
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1-3/4 cups
dried cranberries
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1-1/2 pounds
quality chocolate (bittersweet or semi-sweet),chopped
Directions
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Position 1 rack in center and 1 rack in top third of oven and preheat to 325 degrees.
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Using an electric mixer, beat sugar and butter in a very large bowl until well blended.
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Beat in eggs 1 at a time until just blended.
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Mix in orange zest, baking sode and salt.
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Add flour and mix until almost blended - add almonds and cranberries and continue mixing.
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Transfer dough to a floured work surface. Knead it lightly until all of the flour is incorporated and shape it into a square.
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Divide dough into four equal pieces. Form each piece into a 9-inch long by 3-inch wide log.
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Place two logs on each cookie sheet, spacing about 3 inches apart (logs will spread during baking).
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Bake until logs are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking (about 55 minutes total baking time).
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Cool logs on baking sheets for 15 minutes. Maintain oven temperature.
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Using a long, wide spatula, transfer logs to cutting board. Using a serrated knife, cut warm logs crosswise into 1/2-inch thick slices. Arrange slices on baking sheets.
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Bake biscotti for an additional 10 minutes. Turn biscotti over and bake until light golden, about 10 minutes longer. (Tip: You can also leave the biscotti without turning and bake it for 15 or 20 minutes on one side.) Transfer to racks to cool completely.
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Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. OR melt chocolate heatproof bowl in microwave. Make sure you use a bowl large enough to accommodate the biscotti lengthwise when you dip it.
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Dip 1 cut side of the biscotti into the melted chocolate to about 1/4 inch depth. Gently shake off excess chocolate. Place biscotti, chocolate side up, on parchment or wax paper lined baking sheets. Refrigerate until chocolate is firm (about 30 minutes).
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Store biscotti in layers between sheets of waxed paper. These make a beautiful gift layered in a gift box or placed in cellophane gift bags. They also freeze very well.
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