Biscotti

Candied Ginger, Lemon and Poppy Seed Biscotti

July 17, 2019 by Marisa 23 Comments

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

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.

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.

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.

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!

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!

You may also enjoy these other biscotti flavours

Print Recipe

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: 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.

Amaretto Biscotti

March 1, 2019 by Marisa 11 Comments

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

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.

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.

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.

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

Print Recipe

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: 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.

Chocolate Peanut Butter Biscotti

October 20, 2017 by Marisa 16 Comments

These Chocolate Peanut Butter Biscotti are reminiscent in taste of the much beloved peanut butter cookie! They are over the top delicious with a combo of a melted chocolate and peanut butter drizzle which are then topped with more crushed peanuts…just because!

Lately my daughter has been craving peanut butter cookies and being Italian of course and also loving biscotti so much…well… I had this irresistible urge to come up with a peanut butter biscotti.

These morsels are chock full of chocolate covered peanuts that is mixed into the dough alongside some all natural peanut butter for that special flavor we all love so much.

Simply for extra indulgence and also because one can never have too much chocolate in one’s life, I melted some semi sweet chocolate, stirred in some peanut butter then drizzled this yummy mix over the biscotti. Are you swooning yet?

They were then topped with crushed chocolate covered peanuts for more delicious goodness! And so after some love and labor the Chocolate Peanut Butter Biscotti is born.

Surely you must be swooning now!

I love to brush my biscotti with some beaten egg whites before the first bake for a slight sheen, however its totally optional in this recipe since the tops are drizzled with chocolate and sprinkled with peanuts.

Here’s a handy kitchen tip: If your oven tends to brown the bottoms of baked goods over much, double up on the cookie sheets as this creates some insulation between the baking sheets and disperses the heat much more evenly. This has always worked for me!

As in most biscotti recipes they’re really quite simple to make and don’t require a lot of work. And as an added bonus they keep extremely well in an airtight cookie jar for a week, however at my house they disappear so quickly! Even when hidden from sight, someone always sniffs them out!

Also if I might add, they are extremely tooth friendly!

Happy baking my friends!

If you make this recipe do take a picture and tag @marisasitaliankitchen on Instagram so I can see your creation!

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Chocolate Peanut Butter Biscotti

These Chocolate Peanut Butter Biscotti are reminiscent in taste of the much beloved peanut butter cookie!

Course: Cookie

Cuisine: Italian

Servings:

Author: Marisa

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
pinch of fine sea salts
1/3 cup unsalted butter softened
3/4 cup golden yellow sugar or light brown sugar
1/2 cup all natural creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate covered peanuts roughly chopped
lightly beaten egg white from one egg for brushing on the logs
FOR THE TOPPING
2 ounces semi-sweet chocolate
2 teaspoons all natural peanut butter
1/2 cup roughly chopped chocolate covered peanuts

Instructions

Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Whisk the flour, baking powder and salt together in a medium sized bowl and set aside
In a large bowl beat the butter, sugar and peanut butter on medium high speed just until fluffy for a minute or two.
Next, beat in the eggs and vanilla extract until combined.
With the mixer on low speed, beat in the flour mixture just until combined.
Stir in the coarsely chopped peanuts.
Divide the dough in half and roll each portion on a lightly floured work surface into a 12 inch log and transfer each log to the prepared baking sheet.
Brush the biscotti with the beaten egg white.
Bake in preheated oven until golden brown for about 25 minutes.
Let cool for 10 minutes.
Once cooled, slice the biscotti crosswise into 3/4 inch pieces and place upright back on the baking sheet.
Return to the oven and bake an additional 15 minutes.
Let cool then drizzle with chocolate peanut butter and sprinkle some chopped chocolate covered peanuts.
CHOCOLATE PEANUT BUTTER DRIZZLE
Place the 2 ounces of chocolate in a microwave safe bowl and melt in the microwave for about 60 seconds while stirring every 15 seconds till melted.
Stir in the peanut butter until well combined.
Drizzle the chocolate peanut butter over the biscotti and sprinkle with the remaining chopped chocolate covered peanuts.

Wild Blueberry Lemon Biscotti

August 5, 2017 by Marisa 29 Comments

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 and pure white chocolate chips then drizzled with more melted white chocolate for some extra sweetness in every bite.

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!

Furthermore, they make perfect little dunkers for a morning cup of freshly brewed coffee or a hot cup of tea to while away a lazy afternoon. Or better yet, these lemon scented biscotti make a lovely accompaniment to scoops of lemon granita. A delicious pairing for these wilting days of summer.

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!

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!

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 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!

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

Therefore with only two ingredients and five minutes of prep time you simply must try your own Vanilla Sugar. …and then bake some biscotti of course!

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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.

Course: Biscotti

Cuisine: Italian

Keyword: biscotti, lemon biscotti, wild blueberry

Servings: dozen

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.

Chocolate Pine Nut Biscotti

December 9, 2016 by Marisa 32 Comments

Tender, elegant and sophisticated Chocolate Pine Nut Biscotti, studded with semi-sweet chocolate chunks and pine nuts and a generous sprinkle of turbinado sugar for some extra love.

If you have been following along for a while then you probably know by now how much I adore biscotti! There simply is no holiday or special occasion without at least one form or flavor of biscotti.

These Chocolate Pine Nut Biscotti are adapted from Anna Olsen’s cookbook “Another Cup Of Sugar” and have graced my holiday cookie platter for many years now and are everything I adore in a good biscotti! In my opinion they are the absolute “ultimate biscotti”.

For those not familiar with Anna Olsen, she is Canada’s Food Network star and one of the few shows I watch religiously

These biscotti are a far cry from the rock hard variety sold at most coffee shops as those are usually made without butter and are more suited for dunking in order to render edible.

What also sets them apart from the other varieties is that after the initial first bake of 30 minutes they are slightly cooled, sliced and returned to the oven with the oven turned off and allowed to dry out this way for an additional 30 minutes. So in fact they really only get one bake.

Most noteworthy here is that the cornmeal plays a large part in keeping the biscotti ever so tender.

There is much to adore about these biscotti! They are rich in butter and chocolate flavor, with a fudge like appearance when fresh out of the oven

Deliciously speckled with tender roasted pine nuts and chocolate chunks with a slight crunch from the cornmeal. A generous sprinkle of sugar crystals for a festive appeal and a lovely almond flavor coming through in every tender bite!

I love baking both variations and serving them together for a stunning display of biscotti bliss as they are truly a wonderful finale after a special meal.

Most enjoyable with a tall glass of milk or for a more grownup appeal serve them with a small glass of aged Porto as my hubby prefers! Or a big glass of Porto, whatever works for you…I will not judge 🙂

Ciao, happy baking and until the next cookie 🙂

SWITCH UP FOR THE PINE NUT BISCOTTI:

Follow recipe as indicated except omit the 3/4 cup plus 2 tablespoons of cocoa powder and replace it with all purpose flour. The total amount of all purpose flour will then be 3 1/3 cups of flour for the pine nut biscotti.

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Chocolate Pine Nut Biscotti

These rich and decadent Chocolate Pine Nut Biscotti have a tender texture and are the perfect finish to any elegant meal.

Course: Biscotti

Cuisine: Italian

Servings: 1/2 dozen

Author: Marisa

Ingredients

1 cup plus 2 tablespoons unsalted butter softened
1 cup light brown sugar firmly packed
1/2 cup plus 3 tablespoons granulated sugar
3 large eggs room temperature
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
2 1/2 cups all purpose flour
3/4 cup plus 2 tablespoons cocoa powder I used dutch dark cocoa
1/3 cup durum semolina flour or fine corn meal
1/2 teaspoon fine salt I used fine sea salt
1 1/4 cups lightly toasted pine nuts
3/4 cup bittersweet or semi-sweet chocolate chunks or chocolate chips
1 egg whisked with 2 tablespoons of water for egg wash (brushing over the unbaked logs)
turbinado sugar for sprinkling over the unbaked logs

Instructions

Preheat the oven to 350 degrees F.
Line a cookie sheet with parchment paper and set aside.
In a large bowl cream together the butter with both sugars for a couple of minutes or until light and fluffy.
Add in the eggs one at a time, until each is fully incorporated.
Stir in both the vanilla and almond extracts.
In a medium sized bowl, sift together the flour, cocoa powder, durum semolina and the salt.
Add the flour mixture to the butter mixture and stir just until blended. You will have a soft dough.
Stir in the pine nuts along with the chocolate chunks until evenly distributed.
Transfer the dough onto a floured work space and divide in two.
With floured hands roll out the dough into a 12 inch log and transfer to the prepared cookie sheet. (At this point, it helps to have the cookie sheet nearby for easy transfer)
Repeat with remaining half of dough.
The dough will spread during baking so make sure they are 2 inches apart.
Using a pastry brush, lightly brush the biscotti logs with the egg wash.
Sprinkle generously with the turbinado sugar.
Bake for 30 minutes and when ready the tops should feel firm to the touch.
Remove the biscotti from the oven and allow them to cool on the cookie sheet for about 15 to 20 minutes, because this will make them easier to slice.
Transfer the logs to a cutting board and slice each log, one at a time, into 1/2 inch slices.
Place the sliced biscotti upright on the baking sheet.
Return the cookie sheet to the oven and turn the oven off.
Keep in the oven for 30 minutes so that the biscotti slowly dry out as the oven cools off.

Notes

Recipe is adapted from "Another Cup of Sugar" by Anna Olsen