Biscotti

biscotti resting on coffee cup

As you may already know, biscotti is a nut flavored biscuit and comes from the Tuscan cantucci. Cantucci is a crunchy nut flavored biscuit that is often made with almonds or hazelnuts.

Do you ever splurge and buy yourself some biscotti?

I admit that I have on occasion. But, if you are like me, the price keeps me from enjoying it as often as I would like to!

Oh, I have tried several recipes for biscotti but somehow they never turn out quite right! What a disappointment after all the work that goes into some recipes! But, I have continued to try different biscotti recipes because they do taste so good.

If you are a coffee drinker like myself (and I assume you are because most biscotti eaters are coffee drinkers!) you know the joy of tasting the soggy biscotti (soggy with coffee,of course)  while sipping your cup of Joe! Which brings me to another question – how did coffee become know as a cup of Joe?

According to Wikipedia, in 1913, the Secretary of the US Navy, Josephus Daniels, did away with the officer’s wine mess and the strongest drink aboard was coffee which was called a “cup of Joe”, but

The most likely source is as a shortened form of ‘a cup of jamoke’ – which was a common reference to coffee, its being a compound of Java and Mocha. There are examples of the jamoke usage throughout popular culture including in the Preston Sturges movie Hail The Conquering Hero.

But, back to a biscotti recipe!

biscotti stacked

While the following recipe calls for pecans, feel free to substitute other nuts. Almonds or hazelnuts may make a more authentic Italian biscotti but pecans are what I normally have on hand and they taste great too!

In the following recipe, I have linked to products from my affiliate partners that I personally use and recommend.

Pecan Biscotti

Ingredients

Procedure

Preheat oven to 350F.

Mix butter, sugar, salt and vanilla.

Add egg and egg white – mix well.

Add flour, baking powder and nuts. Stir well adding a bit more flour if needed to make a sticky but workable dough.

Form dough into a long log about 3/4 inches high and 2 1/2 – 3 inches wide and 15 inches long. Brush top with beaten egg white.

biscotti dough

Bake in preheated oven 350F for 30-35 min.

Remove from oven and after a couple of minutes, lift log off pan to cutting board. Cut into bars about 1/2 inch thick.

cutting biscotti

Place bars cut side up on cookie sheet and return to oven. Bake for 15 – 20 minutes longer.

biscotti ready for second baking

Cool completely and store in an airtight container.

Variations:

  • I have used all white flour and also used half whole wheat and half white flour.
  • Substitute maple flavoring for vanilla.
  • Add 1/2 c. dry fruit such as dried apricots to the batter.
  • Any nut may be used such as almonds or hazelnuts.

Enjoy!

Biscotti
Author: 
 
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Mix butter, sugar, salt and vanilla.
  3. Add egg and egg white - mix well.
  4. Add flour, baking powder and nuts. Stir well adding a bit more flour if needed to make a sticky but workable dough.
  5. Form dough into a long log about ¾ inches high and 2½ - 3 inches wide and 15 inches long. Brush top with beaten egg white.
  6. Bake in preheated oven 350F for 30-35 min.
  7. Remove from oven and after a couple of minutes, lift log off pan to cutting board. Cut into bars about ½ inch thick.
  8. Place bars cut side up on cookie sheet and return to oven. Bake for 15 - 20 minutes longer.
  9. Cool completely and store in an airtight container.
  10. Enjoy!
Notes
!Variations:
I have used all white flour and also used half whole wheat and half white flour.

Substitute maple flavoring for vanilla.

Add ½ c. dry fruit such as dried apricots to the batter.

Any nut may be used such as almonds or hazelnuts.

 



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Comments

  1. Yum, thanks so much for the recipe, I absolutely LOVE biscotti!!

  2. I remember those. My gramma use to make them all the time, and it had a anisette flavor. You should join us on Thursday for our Thursday’s Recipe Swap Meet, and enter this one it sounds great. You just sign the linky, and check out everyone else recipe, and they check out yours. It’s tons of fun. Well, hope to see you there. HAPPY EASTER!

  3. “If you are like me and love your coffee, be it morning, afternoon or night,” — its like describing myself.. hahaha LOL

    Thanks for this tip,.. Do you have any tips on lowering the price? I mean using low-price ingredients but the taste remains.,

    Give me some updates..

    By the way thanks for this post..

  4. Thanks for the recipe! Yummy!

  5. cutiepink says:

    Thank you for sharing this recipe i made it ..This is absolutely yummy .This is the great good news for me..Thank you:)

  6. Looks easy and delicious. I feel like I spend so much money on biscottis when I get my morning coffee. Thanks for the recipe and I’ll try it out.
    -Annie

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