Citrus almond. Four-chocolate. Cinnamon espresso. Espresso hazelnut. Cherry lime. Strawberry lemon. Gluten-free four-chocolate. Savory pine-nut & sunflower seed.As I've mentioned before, I tend to make mini versions or smaller batches when testing out new recipes, but that's still a lot of biscotti. The cinnamon-espresso, cherry-lime and strawberry-lemon were a bit heavy. I found the espresso with hazelnuts and chocolate chips missing something, but not so lacking that I didn't eat the entire batch anyway.
The traditional biscotti recipe calls for no fat whatsoever, which gives you a very dry, crunchy cookie; add some butter and you get biscotti that is still crisp but not overly dry. That's how I've always made them because that's how Jake and I both like them. Since I love biscotti, I came up with a basic recipe that I can use as a starting point for variations, so I've included the basic recipe as well as a couple of my favorites. The basic recipe is great but it's just a jumping-off point.
Basic Biscotti Recipe
- Cool completely before dipping in or drizzling with chocolate.
What can I say about Four-Chocolate Biscotti that the name doesn't already say? The espresso isn't an absolute must (it's still VERY good without it), but it definitely kicks it up a notch and makes the chocolate flavors more vibrant.
My Citrus Almond Biscotti is very heavy on the citrus, but I love that a flavor that is so often relegated to the supporting role is center-stage here. The substitution of the cornmeal, which was actually something I saw in a Giada de Laurentiis recipe, pairs very well with the sweetness of the cookie and almonds.
Citrus Almond Biscotti
- Fold in almonds.
- Form into a 13x3" log, bake about 35-40 minutes at 350 degrees F. Cool 30 minutes.
- Slice into 1/2" slices and arrange flat on a baking sheet, bake 17-20 minutes at 350 degrees F. Transfer immediately to a rack to cool. Be careful as the biscotti is still soft.
Things I learned from this project:
- Sun-dried tomatoes don't work well in biscotti. Any exposed tomato skin gets black when baked.
- Savory biscotti is probably possible, but after several attempts I found it too dry without the dominant sweetness there to offset the dryness.
- One of the greatest things about biscotti is that it's pretty forgiving. You can add more, add, less, use an extra large egg instead of a large egg and it'll still come out okay.