Crunchy nutty biscotti. At our home, this is the taste of Christmas. There are so many ways to make them. And we love them even more because of that, you just can’t go wrong.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Chocolate Nut
Prepare two baking sheets with parchment paper.
In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
Melt the butter in a small saucepan over low heat. Blend the nuts in a food processor to get chunks.
In another large bowl, whisk together the melted butter, brown sugar, honey and eggs until smooth. Fold dry ingredients into egg mixture, until no dry spots remain. Add 195 g nuts and chocolate chunks. Transfer the dough to the fridge and chill for at least 20 minutes.
Preheat oven to 180°C. Divide dough in half and place on prepared sheets. Use the parchment to shape each half into about 6cm x 28cm flat logs. Sprinkle the remaining nuts all over each log and gently press into the dough.
Bake for about 20-25 minutes, until the top is golden.
Reduce oven temperature to 160°C. Remove biscotti from oven and let cool 10 minutes, then carefully transfer biscotti to a cutting board. While biscotti is still hot, use a sharp knife and cut each log into about 0,5 cm thick pieces. Place the biscotti back on the trays, cut side up. Bake until edges are hardened, flipping halfway, about 20 minutes more.
Meanwhile melt the chocolate. Spread melted chocolate onto a plate and dip halves or edges of biscotti in chocolate. Place on a cooling rack, chocolate side up and let completely cool down.
Orange Almond
Preheat the oven to 180°C, prepare a baking sheet with parchment paper and spread almonds evenly. Bake the almonds for about 15 minutes, until toasted. Let them cool down, then place them in a food processor and pulse for 1-2 times to get chunks
Line two large baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the eggs, sugars, and orange extract until smooth. Pour the egg mixture into the dry ingredients and stir until just combined. Fold in the almonds. Transfer the dough to the fridge and chill for at least 20 minutes.
Preheat the oven to 180°C. Divide dough in half and place on prepared sheets. Use the parchment to shape each half into about 6cm x 28cm flat logs. Bake for about 20-25 minutes, until the top is golden.
Reduce oven temperature to 160°C. Remove biscotti from oven and let cool 10 minutes, then carefully transfer biscotti to a cutting board. While biscotti is still hot, use a sharp knife and cut each log into about 0,5 cm thick pieces. Place the biscotti back on the trays, cut side up. Bake until edges are hardened, flipping halfway, about 20 minutes more.
Meanwhile melt the chocolate. Spread melted chocolate onto a plate and dip halves or edges of biscotti in chocolate. Place on a cooling rack, chocolate side up and let completely cool down.
Preparing In The Kitchen
Chocolate Nut
Prepare two baking sheets with parchment paper.
In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
Melt the butter in a small saucepan over low heat. Blend the nuts in a food processor to get chunks.
In another large bowl, whisk together the melted butter, brown sugar, honey and eggs until smooth. Fold dry ingredients into egg mixture, until no dry spots remain. Add 195 g nuts and chocolate chunks. Transfer the dough to the fridge and chill for at least 20 minutes.
Preheat oven to 180°C. Divide dough in half and place on prepared sheets. Use the parchment to shape each half into about 6cm x 28cm flat logs. Sprinkle the remaining nuts all over each log and gently press into the dough.
Bake for about 20-25 minutes, until the top is golden.
Reduce oven temperature to 160°C. Remove biscotti from oven and let cool 10 minutes, then carefully transfer biscotti to a cutting board. While biscotti is still hot, use a sharp knife and cut each log into about 0,5 cm thick pieces. Place the biscotti back on the trays, cut side up. Bake until edges are hardened, flipping halfway, about 20 minutes more.
Meanwhile melt the chocolate. Spread melted chocolate onto a plate and dip halves or edges of biscotti in chocolate. Place on a cooling rack, chocolate side up and let completely cool down.
Orange Almond
Preheat the oven to 180°C, prepare a baking sheet with parchment paper and spread almonds evenly. Bake the almonds for about 15 minutes, until toasted. Let them cool down, then place them in a food processor and pulse for 1-2 times to get chunks
Line two large baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the eggs, sugars, and orange extract until smooth. Pour the egg mixture into the dry ingredients and stir until just combined. Fold in the almonds. Transfer the dough to the fridge and chill for at least 20 minutes.
Preheat the oven to 180°C. Divide dough in half and place on prepared sheets. Use the parchment to shape each half into about 6cm x 28cm flat logs. Bake for about 20-25 minutes, until the top is golden.
Reduce oven temperature to 160°C. Remove biscotti from oven and let cool 10 minutes, then carefully transfer biscotti to a cutting board. While biscotti is still hot, use a sharp knife and cut each log into about 0,5 cm thick pieces. Place the biscotti back on the trays, cut side up. Bake until edges are hardened, flipping halfway, about 20 minutes more.
Meanwhile melt the chocolate. Spread melted chocolate onto a plate and dip halves or edges of biscotti in chocolate. Place on a cooling rack, chocolate side up and let completely cool down.
