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Biscotti Recipes

Biscotti di Prato, or Cantuccini, twice-baked cookies, have their origins in the Tuscan city of Prato. After the first baking, they are sliced and baked again briefly on their sides, to partially crisp the newly exposed sides. This makes them easier to handle, crusty on the tooth, and also perfect for holding their shape and crispness longer when "dunking".
 

The Perfect Biscotti
Nadia's Variations and Hints

· Create your own combination of biscotti flavors by using different extracts and flavorings.

Stacked Biscotti· In the recipes below, try dried cherries or blueberries instead of cranberries, or pistachios and pecans instead of sliced almonds. Experiment with other dried fruits and nuts.

· Dice ingredients smaller when you want thinner, more delicate biscotti. The biscotti from the Almond and Mamma’s recipes can easily be cut into ½” slices or wedges.

· When you want larger chunks of dried fruits and nuts in your biscotti, slice the wedges ¾” thick.

· Adding more dry ingredients will thicken your batter and extend your cooking time. Once baked & fully cooled, if they do not seem dry enough, just pop them back in a 250°F oven and bake a little longer.

· Thicker batters generally give you denser, harder biscotti, which are often desirable for keeping their shape and a certain crispness when "dunking".

· Recipes that call for 1 pan can be doubled when using 2 pans.

· Use a silicone or rubber spatula dipped in water to keep the batter from sticking and to make it easier to spread into pans.

· For easier clean-up, line baking sheets with parchment paper in lieu of greasing.
 


 

Luisa and Mamma Rina

Mamma's Biscotti

Use 2 Biscotti Pans or 1 Jelly Roll Pan

6 eggs, at room temperature
1¼ cups sugar
1 cup vegetable oil (canola preferred)
3 cups flour
3 teaspoons baking powder
1 pinch salt
1 teaspoon almond extract
1 teaspoon vanilla or rum extract
1 cup small chocolate chips, unsweetened

· Preheat oven 400°F.
· Grease a baking sheet with sides or 2 biscotti pans.
· Beat eggs and sugar until smooth.
· Add oil, and vanilla or rum.
· In a separate bowl, mix flour, salt and baking powder, then add to the above mixture and mix together well.
· Then mix in the chocolate chips.
· Pour mixture in a baking sheet with sides or in 2 Biscotti Pans.
· Bake for about 20 minutes, until golden brown.
· If using the 2” deep biscotti pan, increase baking time by 5 to 10 minutes.
· Remove from the oven and slice in ½" wedges.
· Turn the wedges on their side and bake for 10 minutes, or until golden.
· Remove biscotti to a cooling rack, and allow to cool completely.


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Apricot Almond Cranberry Biscotti

¼ cup vegetable oil
¾ cup sugar
2 tsp vanilla extract
3 tsp apricot flavor
2 eggs
1¾ cups flour
¼ tsp salt
1tsp baking powder
1 cup dried cranberries
1 cup sliced almonds

· Preheat oven to 300°F.
· Grease your Biscotti Pan.
· Combine flour, salt, baking powder in a bowl and set aside.
· In a separate bowl, using a mixer or stiff hand whisk, mix sugar and oil until well blended.
· Add vanilla & apricot flavorings.
· Add eggs one at a time, mixing well after each egg.
· Then add the flour mixture and mix until well blended.
· Stir in the dried cranberries and sliced almonds.
· Bake for 35-40 minutes until golden brown.
· Remove from oven and cool in pan for 10 to 15 minutes.
· Reduce oven temperature to 275°F.
· Remove from pan and cut ¾” wedges.
· Place wedges on their sides on an ungreased baking sheet.
· Bake for 15-20 minutes, turn over, and bake the other side for 10-15 minutes or until dry.

Nadia Vesci, Fantes's BuyerAdapated by Nadia
This recipe makes a thick batter and works best in USA Pan’s 12”x 5.5” Biscotti Pan

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Almond Biscotti by USA Pan

½ cup butter or margarine, softened
1¼ cups sugar, divided
3 eggs
1 teaspoon anise or vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash of salt
½ cup chopped almonds
2 teaspoons milk

· Grease and flour 1 Biscotti Pan.
· In a mixing bowl, cream butter and
1 cup of sugar.
· Add eggs, one at a time, beating well after each addition.
· Stir in anise or vanilla.
· Combine dry ingredients, and then add to creamed mixture.
· Stir in almonds.
· Spread mixture in the pan.
· Brush with milk and sprinkle with the remaining sugar.
· Bake at 375°F for 15-20 minutes or until golden brown and firm to the touch.
· Remove from oven and reduce heat to 300°F.
· Turn over biscotti onto wire rack and allow them to cool for 15 minutes.
· Place on a cutting board, and slice diagonally approximately ½” thick.
· Place slices with cut side down on an ungreased baking sheet.
· Bake for 10 minutes.
· Turn cookies over; bake 10 minutes more.
· Turn oven off, leaving cookies in oven with door ajar to cool.

Works best in USA Pan’s
12”x 5.5” Biscotti Pan


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Pineapple Coconut Biscotti

¼ cup vegetable oil
¼ cup melted butter (cooled)
1 cup sugar
2 tsp vanilla extract
3 tsp pineapple extract
3 eggs
2 cups flour
¼ tsp salt
2 tsp baking powder
1 cup (loosely packed) sweet shredded coconut

· Preheat oven to 350°F.
· Combine flour, salt, and baking powder in a bowl and set aside.
· In a separate bowl, using a mixer or stiff hand whisk, mix sugar, butter and oil until well blended.
· Mix in vanilla and pineapple extracts.
· Add eggs one at a time, mixing well after each egg.
· Then add the flour mixture and mix until well blended.
· Stir in the shredded coconut.
· Grease a Biscotti Pan and pour in the mixture.
· Bake for 30 to 35 minutes until golden brown and firm to the touch.
· Remove from oven.
· Reduce oven to 300°F.
· Cool in pan for 15 minutes.
· Then remove from pan and let cool for 20 to 30 minutes.
· Slice into wedges ¾”wide.
· Place wedges on their sides on an ungreased baking sheet.
· Bake for 15-20 minutes.
· Then turn the cookies over and bake for another 15-20 minutes, until toasted and dry.

Nadia Vesci, Fantes's BuyerAdapated by Nadia


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Raspberry Almond
Chocolate Chip Biscotti

¼ cup vegetable oil
¾ cup sugar
1 tsp vanilla extract
2 tsp raspberry flavor
2 eggs
1¾ cups flour
¼ tsp salt
1tsp baking powder
1 cup semi-sweet chocolate chips
¼ cup sliced almonds

· Preheat oven to 300°F.
· Grease your Biscotti Pan.
· Combine flour, salt, baking powder in a bowl, and set aside.
· In a separate bowl, using a mixer or stiff hand whisk, mix sugar and oil until well blended.
· Add vanilla and apricot flavoring.
· Add eggs one at a time mixing well after each egg.
· Then add the flour mixture and mix until well blended.
· Stir in the chocolate chips and sliced almonds.
· Bake for 35-40 minutes until golden brown.
· Remove from oven and cool in pan for 10 to 15 minutes.
· Reduce oven temperature to 275°F.
· Remove from pan and cut ¾” wedges.
· Place wedges on their sides on a baking sheet.
· Bake for 15-20 minutes, turn over, and bake the other side for 10-15 minutes or until dry.

Nadia Vesci, Fantes's BuyerAdapated by Nadia
This recipe makes a thicker batter and works best in USA Pan’s 12”x 5.5” Biscotti Pan


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Fante’s Kitchen Shop
The Italian Market • Since 1906
1006 S. 9th St. Phila., PA 19147
800-44-FANTE         www.fantes.com

 

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