Recipe by THEA
"These twice baked cookies have a delicate flavor, great with vanilla ice-cream, tea, frozen yogurt, or cappuccino."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/4 cups
1 1/2 teaspoons
semisweet chocolate chips
toasted almond pieces
I am not a big fan of biscotti, but I am trying to find a nice dessert with a longer shelf life (for gifts) and also something tasty to sell during the holidays. This is my first attempt at making biscotti & I was a little intimidated. I am happy to say that making biscotti is so EASY! I followed the directions of the recipe except I didn't have orange zest. Instead, I added 1-2 tablespoons of Grand Marnier. The biscotti was a HUGE hit. I tested it at a party & everyone thought I should sell it to Starbucks---so much fresher and tastier! After mixing the dough, I let it sit in the mixing bowl for 10-12 minutes so that it could set up. It made it easier to handle (wet hands helped with the stickiness). Also, I baked the biscotti dough on Silpat sheets and had no problems with sticking. I used a serrated knife & had no problems slicing the biscotti. Also, I added a few extra minutes to the second baking because I like a drier biscotti. I can't wait to experiment with more biscotti recipes!!
This is the 3rd AR biscotti recipe I've tried - and the sweetest (also tried "Biscotti" & "Pistachio and Cranberry"). I used fresh orange zest and put the choc chips in the batter (1/2c) so I wouldn't have to mess with dipping afterward. Also I did not toast the almonds. I think the zest and untoasted almonds are too chewy. And choc chips make it too sweet. Smells fantastic and tastes nice, but I didn't reach for a third like I did the others. Will try again with those modifications. Be sure to flatten it out to 1/2" high b4 baking. Yield for me was 48 1/2" pieces.
MORE THAN TWO YEARS AGO WAS WHEN I GAVE THIS RECIPE A FIVE-STAR RATING.....AND I JUST WANT TO CONFIRM THAT THIS IS ONE OF THE BEST BISCOTTI RECIPES, IF NOT THE BEST, YOU WILL EVER FIND. AFTER GIVING IT AS GIFTS THAT FIRST CHRISTMAS, EVERYONE IS MY FAMILY WANTS IT FOR A GIFT...WORD GOT AROUND QUICKLY IN OUR FAMILY ABOUT IT, AND SO A CHRISTMAS DOES NOT PASS WITHOUT IT....SOMETIMES, I GIVE IT AS GIFTS, FOR "JUST BECAUSE". IT TRULY IS A GREAT RECIPE.
These were fantastic! Thanks,Thea. Spreading the chocolate on each cookie was a bit time-consuming, so on my subsequent batches, I laid out all the cooled cookeies, cut side up, on the baking sheet. I put the slightly cooled melted chocolate in a cake decorating bag with a plain tip and "squiggled" it over the cookies. It was fast, looked great and there was just enough chocolate on each cookie to enhance the orange flavor without overpowering it.
YUM! I tried to follow the recipe to the letter but I didn't have any oranges. I used 1/2 tsp. orange extract instead. Delicious! Also, after baking, I layed the pieces right next to each other on a wire rack. Then, I melted the chocolate chips in a ziplock bag, snipped off a very small corner and drizzled the chocolate in patterns over all. Much easier, fancy looking and less cleanup. I will definitely be giving these as Christmas gifts this year.
This is a great recipe. I have been looking for a good one for a while and I'm so glad I found this one. I didn't have almond extract and I don't care for nutmeg, so I left them out. I also didn't read the recipe really well and added the choc. chips to the batter. Yummy! (I didn't dip them later) Not crazy about orange zest, but it really adds flavor. Don't leave it out - unless of course you are adapting it to a lemon poppy seed biscotti or something like that. The possiblilities are endless! I also only made one large loaf and because I like a real crisp biscotti I turned down the oven to 200 degrees and just let them hang out for about 30 extra minutes at the end. Turned off the oven and let them cool there. Didn't get any darker at 200 either. YUM!
Excellent recipe! Found that the cookies cut much better with a sharp butcher's knife. The nuts kept sticking to my serated knives (and I tried several) which caused the cookie to break. The sharp butcher's knife cut them easily and cleanly making a much nicer looking cookie. Taste is great, Too!
What a change-friendly recipe! I used this recipe on my first shot at making biscotti. I had to leave out almonds due to an allergy, I used anise flavoring instead of the orange zest b/c I did not have any on hand - the anise is my favorite hint of flavor in biscotti so it seemed right. Also I used half whole wheat flour and half AP white flour and THAT really worked too. I normally to change a recipe so much before trying the original but this is just so forgiving. Oh, the most important part is - EVERYONE loved it. My sunday school class, my mother, my 3yr old daughter, ... I had *Nonni's* biscotti there to (to fall back on just in case mine was terrible) but everyone went for mine first. I love that! Thank you so much, the recipe is delish! I won't look any further but I will continue to experiment with yours!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories from Fat: 34
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch how to make to make this top-rated Italian cookie recipe.
What's cooking in Delaware, Ohio? Jessica's delicious homemade biscotti.
Authentic Italian biscotti with distinct, surprising flavors.