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Biscotti

The Ultimate Biscotti Box

December 24, 2020 by Marisa Leave a Comment

Six best biscotti in a brown wooden box.

The Ultimate Biscotti Box is a compilation of some of my very favourite biscotti recipes. All are truly easy to make, flavourful and perfectly dippable with a crisp tender bite. 

Best Biscotti Recipes

Although there are quite a few biscotti recipes here on the blog, today we are going back to basics on how you can easily put together a delicious assortment of these yummy treats for the holidays.

Nowadays there are so many variations of these twice-baked Italian cookies. They’re all perfectly dunkable in a frothy cappuccino or espresso but especially so in Vin Santo, a sweet dessert wine.  

And if you haven’t yet tried the latter then do give it a go at least once in your lifetime! 

But you’re not only limited to a dessert wine. I thoroughly enjoy a good Italian cookie dipped in a fragrant Grappa soaking up all the delicate flavours.

What Are Biscotti?

Biscotti are for the most part, twice baked Italian cookies. But while growing up, the word biscotti was more of a generic word and every cookie was referred to as a “biscotto.” Biscotto being the singular form!

Biscotti which first appeared during the Roman Empire were the preferred choice of nourishment for travellers. And that’s because they contained no fats or dairy, which made them a perfect choice on long journeys.

In Tuscany they’re traditionally made with almonds, which grow in abundance from the almond groves of Prato and are called Cantucci or Biscotti di Prato! 

Unlike the biscotti from the era of the Roman Empire, the ones you see here today are not your rock-hard and jaw-breaking cookies.

These are an assortment of both crunchy and tender cookies. They’re mostly butter based. But, with the noted exception of the Lemon Poppy Seed Biscotti which is an olive oil based cookie.

What Are The Main Ingredients in Making the Ultimate Biscotti Box

A collection of different flavoured biscotti in a wooden box.

I love playing around with different flavours and and testing out various additions such as dried fruit, nuts, zests and different extracts and spices.

But feel free to experiment with your own favourites add-ins.

First off when planning a biscotti bakeoff, make sure to have a list of all the ingredients you’ll need. Fresh is always best!

Ingredients for Best Biscotti

  • Flour – All purpose flour is ideal for baking biscotti. Before measuring out your flour, first give it a quick whisk while in its canister to loosen it. Then simply spoon the required amount into your measuring cup and level off the excess with the back of a knife or offset spatula.
  • Sugar – I typically bake with granulated sugar but I also love to use some aromatic vanilla sugar or brown sugar. Granulated sugar should be measured out the same as flour whereas brown sugar is usually firmly packed down into the measuring cup.
  • Eggs – Always use large eggs at room temperature when baking unless otherwise specified.
  • Butter – Always use unsalted butter in baking. This way you’ll have total control on the amount of salt.
  • Oils – Butter can be replaced with neutral oils such as vegetable or canola oil. But I’ve used olive oil in my lemon biscotti with no visible difference.
  • Nuts – When using toasted nuts, remember to toast them just until fragrant because they will continue to toast during baking.
  • Dried Fruits – Dried wild blueberries, cherries, crystallized ginger or your own favourites.
  • Seeds -Such as poppyseeds. 
  • Extracts – Pure vanilla extract is a key element when baking. Other pure extracts in my pantry are Almond, Anise and Amaretto.
  • Chocolate – White and dark chocolate chips plus more for melting and drizzling or dipping and Nutella.
  • Zests – Orange or lemon zest add a wonderful zing and make the flavours pop.
  • Decorative Sugar – They’re always optional and so much fun.

Equipment Needed

  • Use heavy gauged rimmed baking sheets for even baking.
  • Large sheets of 18×13 work well for biscotti and allows enough room to space 2 logs of biscotti apart on one sheet.
  • Parchment paper is a baker’s dream for easy clean-up. But it also ensures you lift a whole baked log seamlessly from the baking pan without any breakage.
  • A large sturdy wooden board for effortlessly slicing the logs.
  • A sharp thin knife or serrated knife (whichever works for you) to make clean even cuts.

How to Slice Biscotti

This is a question I get asked quite frequently.

First off, ensure your biscotti logs are firm to the touch after the first bake while keeping in mind not to over brown them because they will be going in for a second bake.

Although you can use a sharp serrated bread knife, I have much better success with a large thin sharp knife without serrated edges. This might be because I don’t allow my logs to cool completely before slicing.

While still slightly warm, the logs are much more pliable to a sharp knife. But you can test this out yourself. After the logs have cooled for 10 or 15 minutes, slice a few pieces and see if that works for you. If not then simply let them cool a little longer.

Also, I prefer to add chopped dried fruits and nuts to my biscotti dough for even cuts. Unless using wild blueberries since they are quite teeny tiny of course!

Ready for the Second Bake

On the second bake is where all the crispness happens. But they also continue to crisp up as they cool.

And for this reason, I always underbake them because I’m just not a fan of jaw-breaking hard biscotti! They’re just not my thing!

I love a good tender but crunchy bite to my biscotti!

Six best biscotti in a brown wooden box.

Can You Freeze Biscotti?

You can absolutely freeze biscotti up to two months. I would first wrap them in wax or parchment paper and then place them in freezer bags for double insulation. 

The Ultimate Biscotti Box Recipes

This selection of my ultimate biscotti recipes makes a wonderful presentation when brought to the table on a serving tray or decorative wooden box. But it’s also equally beautiful and much appreciated as a gift, all prettily wrapped up with cellophane paper and a festive bow.

Here are the 6 biscotti recipes in my Ultimate Holiday Biscotti Box!

Nutella hazelnut biscotti on a brown wooden board

These Nutella and Hazelnut Rolled Biscotti have fast become a new family favourite and are a delicious once baked variety. And, they’re far easier to make than they look.

Four wild blueberry lemon biscotti stacked together and drizzled with white chocolate

Wild Blueberry Lemon Biscotti are studded with dried wild blueberries, almonds and white chocolate chops. They’re made with vanilla sugar and dressed up with a drizzle of white chocolate.

Peanut butter biscotti drizzled with chocolate on a black cooling rack

These Chocolate Peanut Butter Biscotti are reminiscent in taste of the much beloved peanut butter cookies. After the second bake they’re topped with a chocolate peanut butter drizzle and chocolate covered peanuts.

Amarena wild cherry biscotti on white paper towel

Amarena Wild Cherry Biscotti are made with pistachios and dark wild cherries bottled in syrup. They’re perfect for baking! However, if you can’t find any you can substitute them with dried cherries or even cranberries.

Lemon and poppyseed biscotti on a white surface.

This recipe for Candied Ginger and Lemon Poppy Seed Biscotti is an oil based recipe. They’re sweet and tangy and studded with poppy seeds. To up the lemon flavour, I brushed the tops with a lemon glaze.

Chocolate anise biscotti in a glass cookie jar placed on a wooden board.

Chocolate Anise Biscotti are chock-full of dark chocolate chips with a lovely orange scent and the sweet flavours of both anise extract and ground anise.

And there you have it! Six yummy biscotti flavours for you to choose from for your next baking adventure!

Thanks for stopping by and I hope I’ve inspired you to create your own Ultimate Biscotti Box!

If you make any of these recipes be sure to tag @marisasitaliankitchen on Instagram so I can see your creation!

Filed Under: Biscotti, Italian Cookies Tagged With: biscotti, Italian cookies

Wild Blueberry Lemon Biscotti

December 3, 2020 by Marisa 29 Comments

Wild Blueberry Lemon Biscotti

These Wild Blueberry Lemon Biscotti get a lovely lemony kick from both the lemon zest and one of Italy’s favourite liqueur, Limoncello.

They’re studded with dried wild blueberries, almonds and pure white chocolate chips then drizzled with more melted white chocolate for some extra sweetness in every bite.

Lemon biscotti with wild blueberries on a cooling rack.

If you’ve been following my blog for a while then you’ll probably know quite well my love affair with biscotti.

Not only are they extremely easy to make and perfect for a novice baker, you can mix and match different flavours and ingredients to suit your tastes.

They are also far lower in fat than other traditional cookies and keep extremely well in an air tight container for a week or so. Although at my house they disappear ever so quickly!

These twice baked biscotti make perfect little dunkers for a morning cup of freshly brewed coffee or a hot cup of tea to while away a lazy afternoon.

They’re also equally wonderful served alongside a scoop or two of lemon granita! It makes for one indulgent after dinner dessert.

Similarly to my Chocolate Anise Biscotti, these are light and airy with a tender bite and extremely tooth friendly. Unless you happen to be a certain 11 year old boy entering a tooth transition period.

Désolé Guillaume, j’espère que la fée des dents a fait preuve de grande générosité…sorry Guillaume, I truly hope the tooth fairy was quite generous with you!

How To Make Blueberry Lemon Biscotti with Almonds

First off, you don’t need any special equipment. Have ready one large mixing bowl to combine the dry ingredients and a lightly smaller one for the wet ingredients.

Also a wooden spoon, a whisk and a zester.

And of course a baking tray lined with parchment paper.

Now we’re ready to start this easy biscotti recipe.

Silver bowl with white chocolate chips, dried blueberries, chopped almonds and flour.
A small silver bowl with 2 eggs, lemon peel, sugar and vanilla extract.

  • In a large bowl, stir together the flour, ground almonds, baking powder, salt, dried blueberries and chocolate chips.
  • In a separate smaller bowl, whisk together the vanilla sugar, melted butter, eggs, lemon zest, vanilla extract and the limoncello.
Silver mixing bowl with flour, chocolate chips and nuts.
Biscotti dough in a silver bowl.

  • Add the wet ingredients to the flour mixture.
  • Stir with a wooden spoon until the biscotti dough is thoroughly combined. Or until there are no white flour specks visible.
  • Transfer the biscotti dough to a floured work surface.
  • Divide into 2 equal portions.
Two biscotti logs on a parchment lined baking tray.
Two logs of freshly baked biscotti on a parchment lined baking tray.

  • Working with dusted hands and work surface, roll one portion at a time into a 12 inch log.
  • Transfer the logs to your prepared baking sheet.
  • Brush each log with beaten egg white.
  • Bake in a preheated oven for 25 minutes.
A log of blueberry biscotti on a wooden board sliced into 1 inch pieces.
Sliced biscotti on a parchment lined baking sheet.

  • Let the biscotti logs cool for about 10 to 15 minutes for easy slicing.
  • Transfer one log at a time on a cutting board and with a sharp knife, slice into 3/4 inch slices.
  • Return the sliced biscotti onto the baking sheet and bake for an additional 15 minutes.
  • Transfer the cookies onto a wire rack to cool completely before drizzling with the melted chocolate.

Sliced biscotti with blueberries and white chocolate on a cooling rack placed over a wooden board.

How to Melt Chocolate in the Microwave

  • When ready, melt the chocolate in a microwave safe bowl at 15 second intervals while taking care it doesn’t burn.
  • Stir in between intervals.
  • For easy drizzling, thin out the chocolate by stirring in about a 1/2 teaspoon of vegetable oil. Or just enough till you achieve a drizzling consistency.
  • Finally, drizzle the biscotti with the melted chocolate and allow the chocolate to set before serving.
  • Alternately you can use a double burner to melt the chocolate.

Blueberry biscotti drizzled with white melted chocolate.

The lemon zest coupled with the Limoncello liqueur imparts a lovely infusion of citrus flavor and accentuates the sweetness of the blueberries. However, you can absolutely replace the liqueur with freshly squeezed lemon juice.

Although delicious all on their own, try drizzling some melted white chocolate for some extra love. But really its totally optional!

Lemon Biscotti with white chocolate chips and lemon zest on parchment paper.

A note on Vanilla Sugar 

My intent was to use regular granulated sugar as I normally do when making biscotti. I then remembered the jar of Homemade Vanilla Sugar way back in my pantry.

As I slowly popped the lid a heady scent of sweet vanilla permeated the air around me and I knew at that moment that I simply had to use it in my Wild Blueberry Lemon Biscotti recipe.

The aroma of homemade vanilla sugar is absolutely heavenly!

And while you can use the store bought variety nothing ever beats homemade in my opinion.

Wild Blueberry Lemon Biscotti

Happy baking dear friends!

This post was originally published August 5, 2017 and republished December 3, 2020 with new content and photos.

Wild Blueberry Lemon Biscotti
Print Recipe
4 from 1 vote

Wild Blueberry Lemon Biscotti

Wild Blueberry Lemon Biscotti, scented with one of Italy's favorite liqueur, Limoncello. Packed with wild dried blueberries, white chocolate chips and then drizzled with more melted chocolate for some extra sweetness in every bite.
Prep Time25 mins
Cook Time25 mins
10 minutes resting time15 mins
Course: Biscotti
Cuisine: Italian
Keyword: amond biscotti, lemon biscotti, wild blueberry
Servings: 36 biscotti
Calories: 105kcal
Author: Marisa

Ingredients

  • 1 3/4 cup all purpose flour
  • 1/2 cup almonds finely ground
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt I used fine sea salt
  • 3/4 cup dried wild blueberries
  • 1/2 cup white chocolate chips
  • 3/4 cup vanilla sugar
  • 1/3 cup melted butter
  • 2 large eggs
  • zest of 1 large lemon about 1 heaping tablespoon
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon of Limoncello liqueur you can substitute freshly squeezed lemon juice
  • lightly beaten egg white from one egg for brushing the logs
  • 1/2 cup white chocolate melted (for drizzling)

Instructions

  • Preheat the oven to 350 degrees F.
  • Line a large cookie sheet with parchment paper and set aside.
  • In a large bowl combine the all purpose flour, finely ground almonds, baking powder, salt, wild blueberries and chocolate chips.
  • Stir and set aside.
  • In a separate smaller bowl, whisk together the vanilla sugar, melted butter, eggs, lemon zest, vanilla extract and Limoncello liqueur.
  • Add the wet ingredients to the flour mixture and stir with a wooden spoon till thoroughly combined.
  • Transfer the biscotti dough to a lightly floured work surface and divide in two.
  • Dust hands with flour and roll 1 portion at a time into a 12 inch log.
  • Transfer logs to prepared cookie sheet.
  • Brush each log with the beaten egg white.
  • Bake in the preheated oven for 25 minutes.
  • Remove the cookie sheet from the oven and place the cookie sheet on a cooling rack and allow to cool for 10 minutes.
  • Transfer the logs one at a time to a cutting board and slice diagonally to about 3/4 inch pieces.
  • Place the sliced biscotti upright on the baking sheet and return to the oven to bake for an additional 15 minutes or till golden brown in color.
  • Transfer to a wire rack to cool.
  • Melt 1/2 cup of white chocolate in microwave safe bowl then thin it with a little bit of vegetable oil for easy drizzling.
  • Drizzle the biscotti with the melted white chocolate and allow the chocolate to set before serving.

Nutrition

Calories: 105kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 32mg | Potassium: 84mg | Fiber: 1g | Sugar: 9g | Vitamin A: 66IU | Calcium: 28mg | Iron: 1mg

 

Filed Under: Biscotti, Cookies, Dessert Tagged With: biscotti, blueberry, cookie, Lemon, white chocolate

Nutella and Hazelnut Rolled Biscotti

November 13, 2020 by Marisa 4 Comments

Four slices of Nutella and hazelnut rolled biscotti on a wooden board.

A fun and delicious recipe for Nutella and Hazelnut Rolled Biscotti topped with sugar granules. These orange scented, once baked biscotti are made with pasta frolla, which is basically an Italian sweet pastry dough. It renders these Italian filled cookies ever so tender with a crumbly bite.

Four slices of Nutella and hazelnut rolled biscotti on a wooden board.

As family and friends know me well…I LOVE to bake cookies. As you can attest to the many cookie recipes on my blog! So it’s pretty safe to say that this is my favourite time of the year.

These pre-holiday days are a prelude to all the sweet delectable treats just waiting to happen.

So when recently a colleague of mine asked if I had a Nutella cookie recipe…well I knew it wouldn’t be long before one made an appearance here!

These hazelnut biscotti filled with Nutella stand apart from the more traditional twice baked variety. 

For one, they’re made with an Italian sweet pastry dough. This type of dough is often used in Italian baking to make crostata, tarts and even cookies.

It’s quite easy to make and you can use a stand mixer, a food processor or simply your hands.

Also, notably different is that the dough is rolled out flat, spread with Nutella, re-rolled into a log and baked once. 

Let me tell you friends…the Nutella filling makes for one heavenly hazelnut biscotti recipe.

You’ll find the Nutella’s unique creaminess makes it a perfect spreadable concoction over this rolled out biscotti dough.

How to Make Pasta Frolla for Nutella and Hazelnut Rolled Cookies

A mixing bowl with flour, ground hazelnuts and orange zest.
Flour, ground hazelnuts and orange zest stirred together in a grey mixing bowl.

  • Place the flour, finely ground hazelnuts, sugar, baking powder, salt and orange zest in the bowl of a stand mixer.
  • With the paddle attachment stir to combine.
  • Alternately, you can use a food processor to follow the same directions. Simply pulse to combine.
Cubbed butter in a mixing bowl along with a flour mixture.
Cubbed butter mixed with a flour mixture to a coarse consistency.

  • Add in the cold cubed butter.
  • With the paddle attachment, mix on medium low speed until you achieve a coarse sandy consistency. If there’s a few larger pieces that’s ok.
Beaten eggs and vanilla extract being mixed butter and flour in a grey bowl.
Hazelnut biscotti dough in a grey mixing bowl.

  • Mix in the slightly beaten eggs along with both the vanilla and amaretto extracts until well combined.
  • You will have a soft workable dough ready to be divided into two fairly equal portions.

How to Shape Nutella and Hazelnut Rolled Biscotti

To shape and fill these Italian rolled cookies is really quite simple.

You’ll need a rolling pin and two sheets of wax or parchment paper to easily shape and roll the stuffed biscotti.

Also have ready a parchment lined cookie sheet standing nearby so you can easily transfer the biscotti logs onto the baking sheet.

Now we’re ready to roll these Italian chocolate filled cookies!

Hazelnut biscotti dough divided in two on a wooden board.
Rolled out biscotti dough spread with Nutella.

  • Divide the biscotti dough into 2 portions.
  • Working with one piece of dough at a time, keep the other piece covered with cling wrap so it doesn’t dry out.
  • On a work surface, roll out the piece of dough between two sheets of wax paper to approximately 12 inches long, six inches wide and about 1/4 inch thick.
  • Remove the top sheet of wax paper while leaving the bottom sheet underneath the rolled dough. (you’ll be using it to help roll the biscotti log)
  • Spread some Nutella over the rolled out dough to about a half inch off the edges.
Rolling up a biscotti dough filled with Nutella on wax paper.
Two rolled biscotti logs sprinkled with granular sugar on a parchment lined cookie sheet.

How to Roll Nutella Biscotti

  • Start rolling the log from the longest width with the help of the wax paper underneath it by lifting the paper up and easing the dough over the Nutella.
  • Continue rolling by hanging on to the wax paper as you roll.
  • Seal the edges by pinching the dough together and tucking them underneath.
  • With the help of the wax paper, lift and transfer the logs onto the prepared baking sheet, seam side down.
  • Make sure to leave enough room between the 2 logs because they will spread out somewhat.
A biscotti log topped with granular sugar on a grey cookie sheet lined with parchment paper.
Two freshly baked biscotti logs on a parchment lined cookie tray.

  • Brush the biscotti logs with the beaten egg white. This helps the decorative sugar granules to adhere and gives the Nutella biscotti a lovely sheen.
  • Alternately, you can substitute the decorative granular sugar with Sanding or Turbinado sugar or not.
  • Bake in a preheated oven at 350 degrees F for approximately 35 minutes.
  • The Nutella biscotti will be golden brown in colour when ready and will feel firm to the touch.

A biscotti log on a brown wooden board sliced into 19 pieces.

This is a delicate dough so you’ll need to allow the Nutella cookies sufficient time to cool off before slicing.

I let them cool off by placing the cookie tray directly over a cooling rack for about 20 to 30 minutes.

This way you’ll get nice neat cuts when slicing the cookies.

I wouldn’t recommend a serrated knife for these rolled cookies because they’ll easily break apart.

Do use a sharp sturdy knife with the tip pointed downwards to make swift fluid cuts.

Also, you can slice them at a diagonal or straight up. Diagonally cut biscotti will yield more of an elongated shaped cookie. It’s just a matter of preference!

Eight pieces of sliced Nutella and hazelnut rolled biscotti on wax paper.

What can I use instead of Nutella

If you’re not a fan of Nutella…well we might just have to reconsider our friendship!

But all kidding aside, you can replace the Nutella for any chocolate spread of your choice. And nowadays that’s saying a lot as there are so many to choose from.

Peanut butter would also work and is just wonderful in these Chocolate Peanut Butter Biscotti.

Jams also make a perfect substitute and is my choice when baking Italian Bocconotti Cookies which are also made with an Italian pastry dough.

.Six sliced hazelnut and Nutella biscotti on waxed paper.

How Long Do Biscotti Keep

Because of the higher fat content in these Nutella and Hazelnut Rolled Biscotti they’ll have a shorter shelf life then ones made with a little or no fat.

Biscotti with no fat, such as butters or oils, tend to keep for about a month in an airtight container. Whereas ones with little fat content usually keep for about 2 weeks.

These Nutella filled biscotti are at their freshest stored in an airtight container for up to one week for optimal flavour. However, at my house they only last a few days.

They’re all perfectly delicious and perfectly dunkable.

Happy Baking!

Nutella and Hazelnut Rolled Biscotti
Print Recipe
5 from 1 vote

Nutella and Hazelnut Rolled Biscotti

A fun and delicious recipe for Nutella and hazelnut rolled biscotti topped with sugar granules. These orange scented, once baked biscotti are made with a shortcrust pastry dough and have a tender crumbly bite.
Prep Time30 mins
Cook Time35 mins
Resting time20 mins
Course: Dessert
Cuisine: Italian
Keyword: Nutella and Hazelnut Rolled Biscotti
Servings: 36
Calories: 132kcal
Author: Marisa

Ingredients

  • 2¼ cups all purpose flour
  • 1/2 cup whole roasted hazelnuts (see notes below) finely ground
  • 2/3 cup granulated sugar
  • 1 ½ teaspoon baking powder
  • 1/4 teaspoon salt I used fine sea salt
  • orange zest from a medium size orange
  • 3/4 cup cold butter cubbed
  • 2 large eggs lightly beaten
  • 2 teaspoons vanilla extract
  • 1 teaspoon amaretto extract

Biscotti Filling

  • 2/3 cup Nutella or any hazelnut spread of choice

Topping for Biscotti

  • beaten egg white from a large egg
  • 1/2 cup sugar granules optional

Instructions

  • Place the flour, hazelnuts, sugar, baking powder, salt and orange zest directly in the bowl of a stand mixer and stir to combine.
  • Add in the cubed butter and mix together till you get a sandy texture.
  • Mix in the beaten eggs and extracts until well combined and you have a soft workable dough.
  • Divide the dough into 2 equal pieces.
  • Work with one piece at a time while keeping the other covered.
  • Place one piece of dough between 2 sheets of parchment paper.
  • Using a rolling pin, roll out the dough to approximately 12 inches long and 6 inches wide. And, approximately 1/4 inch thick.
  • Remove the top parchment paper while keeping the bottom one in place.
  • Spread half of the Nutella over the dough till about a 1/2 inch from the edge.
  • Gently start rolling the log from the longest width with the help of the wax paper underneath it by lifting the paper up and easing the dough over the Nutella.
  • Continue rolling by hanging on to the wax paper as you roll.
  • Seal the edges by pinching the dough together and tucking them underneath.
  • With the help of the wax paper, lift and transfer the log onto the prepared baking sheet, seam side down.
  • Repeat with the remaining piece of dough.
  • Make sure to leave enough room between the 2 logs because they will spread out somewhat.
  • Brush the tops of the logs with the beaten egg whites.
  • Sprinkle the tops of the biscotti logs with the sugar granules.
  • Bake in a preheated oven at 350 degrees F., for approximately 35 minutes.
  • When ready the biscotti logs will have a deep golden brown colour and will feel firm to the touch.
  • Allow the biscotti logs to cool for about 20 to 30 minutes before slicing into 1 inch slices.
  • Cool completely before storing in an air tight container.

Notes

NOTE: The 1/2 cup of roasted hazelnuts are measured whole and then ground to a fine consistency.
 

Nutrition

Calories: 132kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 57mg | Potassium: 64mg | Fiber: 1g | Sugar: 9g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Filed Under: Biscotti, Dessert Tagged With: biscotti, cookie, hazelnut, nutella

Candied Ginger, Lemon and Poppy Seed Biscotti

July 17, 2019 by Marisa 23 Comments

Candied Ginger Lemon and Poppy Seed Biscotti

These candied ginger, lemon and poppy seed biscotti are an olive oil based recipe. They’re sweet, tangy and studded with crunchy poppy seeds. And for a more tangy flavour I brushed them with a lemon glaze! You’ll find they make a wonderful addition to your biscotti repertoire

Candied Ginger Lemon and Poppy Seed Biscotti

Biscotti are absolutely hands down my favourite cookies.

I am always on the look out for new flavour combinations. And I must say that although this recipe is a less traditional Italian biscotti, the lemon paired with the ginger work so well together.

The lemon lends a nice tang while the ginger adds a lovely zing to the biscotti. And who can resist that smack of added citrus appeal from the lemon glaze

These biscotti are not the rock hard variety that will necessitate a visit to the dentist with your tooth sheepishly in hand!

They have a much more soft and tender bite. If you are looking for a cookie that is not over the top sweet, then this recipe is for you.

Two biscotti logs

Candied Ginger

Candied ginger which is also known as crystallized ginger, depending on how it’s labelled, is made in much the same way as candied orange or lemon peels.

The fresh ginger is peeled, chopped and cooked in a sugar water mixture over low heat. It’s then rolled in granulated sugar and preserved this way.

You can snack on the spicy candied pieces or use in your favourite baked goods.

When purchasing candied ginger, look for the soft and tender baby ginger which has a perfect balance of spiciness and sweetness and is moist and chewy.

I purchased mine labelled “candied ginger chunks” which I chopped into little pieces for this recipe. 

Sliced lemon ginger biscotti logs on a cutting board.

Chopping the candied ginger into tiny pieces helps when slicing the biscotti for the second bake. You’ll get much cleaner cuts this way and no breakage.

Although a sharp knife does work wonders.

Freshly glazed biscotti on a cooling rack

Lemon Glaze For Biscotti

This lemon glaze is really simple and tops the biscotti with an extra tangy layer.

You’ll need powdered sugar with both the juice and zest from 1 lemon.

It’s mixed together in a small bowl and gently brushed over the cooled biscotti.

Then simply allow it to set for about a half hour.

Easy! Peasy!

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Sliced biscotti with lemon glaze

These Candied Ginger, Lemon and poppy Seed Biscotti make a perfect sweet and tangy indulgent to serve with a cup of tea or coffee.

Or better yet, serve along side a lemon sorbet for a refreshing summertime treat!

Biscotti with candied ginger

You may also enjoy these other biscotti flavours

  • Wild Blueberry Lemon Biscotti
  • Amarena Wild Cherry Biscotti
  • Chocolate Peanut Butter Biscotti
  • Chocolate Anise Biscotti
Candied Ginger Lemon and Poppy Seed Biscotti
Print Recipe
0 from 0 votes

Candied Ginger, Lemon and Poppy Seed Biscotti

These candied ginger, lemon and poppy seed biscotti are an olive oil based recipe. They're sweet, tangy and studded with crunchy poppy seeds. And for a more tangy flavour I brushed them with a lemon glaze!
Prep Time20 mins
Cook Time35 mins
Course: Dessert
Cuisine: Italian
Keyword: Ginger Lemon Poppy Seed Biscotti
Servings: 36 biscotti

Equipment

  • 1 baking sheet lined with parchment paper

Ingredients

  • 1/2 cup olive oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • grated lemon zest from 1 lemon
  • 2 teaspoons vanilla extract
  • 1/2 cup candied or crystallized ginger finely chopped
  • 2 cups all purpose flour
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt I used fine sea salt

Lemon Glaze

  • 1 cup powdered sugar
  • grated lemon zest from 1 lemon
  • freshly squeezed lemon juice from 1 lemon

Instructions

  • Preheat the oven to 325 Degrees F.
  • Line a cookie sheet with parchment paper and set this aside.
  • In a large bowl whisk together the olive oil, sugar, eggs, lemon zest, vanilla and the finely chopped crystallized ginger.
  • In a separate medium sized bowl, whisk together the flour, poppy seeds, baking powder and the salt.
  • With a wooden spoon stir the flour mixture into the egg mixture until combined.
  • Transfer the dough to a lightly floured work surface and divide into 2 equal portions.
  • Dust your hands with flour and roll each half into a 12 inch log and transfer the logs onto the prepared baking sheet while spacing the logs 2 inches apart.
  • Press down on the logs to flatten just a little bit.
  • Place in the preheated oven and bake for 25 minutes or until light golden brown and the tops are firm to the touch.
  • Remove from the oven and allow to cool for 10 minutes.
  • Transfer the logs to a cutting board.
  • Using a well sharpened knife, slice the logs at a diagonal into about 1 inch slices.
  • Return the sliced biscotti to the cookie sheet while placing them upright so they bake evenly on both sides.
  • Bake for an additional 10 to 15 minutes, depending on how dry you want them.
  • Transfer the biscotti to a cooling rack and allow to cool completely before glazing.

Lemon Glaze

  • In a small bowl whisk together the powdered sugar, lemon zest and lemon juice.
  • Brush the lemon glaze over the cooled biscotti and let it set for about 30 minutes.
  • Enjoy with your favourite hot beverage.

Notes

Although at my house biscotti don't last very long, they do keep well in an air tight container for at least a week.

 

Filed Under: Biscotti, Dessert Tagged With: Baking, biscotti, crystallized ginger, dessert, Lemon, Poppy Seed

Amaretto Biscotti

March 1, 2019 by Marisa 11 Comments

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

Delightfully tender and crumbly, these Amaretto Biscotti are chock full of roasted almonds, chocolate coated almonds and drizzled with more chocolate.

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

This Amaretto Biscotti post was originally published January 12, 2015 and republished March 1, 2019 with updated photos and content.

I have a love affair with biscotti! My guilty pleasure! Well…one of them, I may have a few more.

This Italian, twice baked cookie is very popular in coffee shops.

Why buy them though, when you can just as easily make your own! They’ll be far more superior to the store bought ones.

I always feature at least one flavour on my sweet table or cookie platter during the holidays. But then again, I really don’t need much of an excuse to bake them any time of the year.

Nowadays I much prefer one flavour of biscotti or another rather then a chocolate chip cookie.

They’re really not complicated to make at all and perfect for beginners.

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

You can slice and bake them into long and elegant shapes or shape, slice and bake them into mini morsels as I have done with this recipe.

Unlike some rock hard biscotti which require dunking in milk, coffee or even wine, these are made with butter and have a more tender bite but still remain crunchy.

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

They’re simply wonderful all on their own.

However, a light drizzle of both the dark and white chocolate adds an extravagant touch of elegance.

Brew a fresh cup of coffee and enjoy one of life’s simple pleasures.

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

TIPS FOR PERFECT AMARETTO BISCOTTI

First off, I prefer to roughly chop the both the almonds and the chocolate covered almonds. This allows far easier slicing with cleaner cuts.

After the initial first bake do allow the biscotti logs to cool for about 10 minutes for easy slicing. This makes the biscotti more pliable to a sharp knife.

Make sure you’re on a steady cutting board. With the tip of the knife pointed downwards, slice at a diagonal in one fluid motion.

I prefer to stand the biscotti slices upright for the second bake. This allows them to crisp on both sides without having to turn them over and risking breakage.

Allow the biscotti to cool completely before drizzling them with the melted chocolate. This helps the chocolate set much quicker. However, you can just as easily place the chocolate drizzled biscotti tray in the fridge if pressed for time.

They’re at their best stored in an air tight container for about one week and freeze well.

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

 

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.
Print Recipe
1.67 from 3 votes

Amaretto Biscotti

Delightfully tender and crumbly, these Amaretto Biscotti are chock full of roasted almonds, chocolate coated almonds and drizzled with more chocolate.
Course: Dessert
Cuisine: Italian
Keyword: Amaretto Biscotti
Servings: 48 mini biscotti

Ingredients

  • 2 1/4 cup all purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 2 tablespoons Amaretto liqueur
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup roasted almonds roughly chopped
  • 1 cup chocolate covered almonds roughly chopped
  • 1/4 cup white chocolate chopped
  • 1/4 cup semi-sweet chocolate chopped

Instructions

  • Preheat oven to 350 degrees F.
  • Lina a baking sheet with parchment paper and set aside.
  • In a medium sized bowl, stir together the flour, baking powder, cinnamon and salt.
  • In a large bowl, beat together the butter and sugar on medium high speed with an electric mixer until fluffy and light in colour.  For about 2 minutes or so.
  • Beat in the eggs, amaretto liqueur, almond and vanilla extracts until combined.
  • With the mixer on low speed, add in the flour mixture and mix just until incorporated.
  • Stir in both the roasted almonds and the chocolate covered almonds.
  • On a lightly floured surface divide the biscotti dough in four equal portions.
  • With lightly dusted hands, roll each portion into a 12 inch log and transfer to the prepared baking sheet.
  • Bake for 20 minutes. The logs will be a light golden colour with firm tops.
  • Allow to cool for 10 minutes.
  • Meanwhile, reduce oven temperature to 250 degrees.
  • Once cooled, slice each log crosswise into 3/4 inch pieces.
  • Place upright on the baking sheet and return to the oven for the second bake.
  • Bake for 15 minutes.
  • Allow the cookies to cool before drizzling with the melted chocolate.
  • Place both chocolates into 2  small separate bowls and melt in the microwave at 20 second intervals.
  • If your chocolate is too thick for drizzling, simply stir in a little vegetable oil to thin it out to a drizzling consistency.
  • Using a small spoon drizzle first the dark chocolate over the sliced biscotti and then the white chocolate.
  • Let the chocolate set before serving.
  • I leave the biscotti on the cookie sheet at room temperature to set.
  • However if your pressed for time you can place the cookie sheet with the biscotti in the fridge to set much quicker.

Notes

Adapted from The food Network Magazine.

 

Filed Under: Biscotti, Dessert Tagged With: biscotti, chocolate, cookies, crunchy, liquor, sweet

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