Classic Italian Biscotti: A Step-by-Step Guide

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
2 tablespoons powdered sugar

Steps and instructions

Preheat your oven to 350°F (175°C).
Sift flour and baking powder in a medium bowl.
In another bowl, use a mixer to beat sugar, butter, lemon zest, and salt.
Beat in the eggs one at a time. Add the flour mixture and beat until blended.
Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on a baking sheet lined with parchment paper.
Bake until light golden, about 40 minutes.
Cool for 30 minutes.
Place log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices.
Arrange the biscotti cut side down on the same baking sheet.
Bake the biscotti until they are pale golden, about 15 minutes.
Transfer the biscotti to a rack and cool completely.
Melt the white chocolate in a double boiler or in a metal bowl set over a saucepan of simmering water.
Dip half of each biscotti into the melted chocolate.
Gently shake off the excess chocolate and place the biscotti on the baking sheet for the chocolate to harden.
Sprinkle with the powdered sugar while the chocolate is still slightly soft.

Tools for making

Mixing bowls - You'll need bowls to mix the ingredients.
Mixer - A mixer will be useful for beating the sugar, butter, lemon zest, and eggs together.
Baking sheet - A baking sheet is necessary for baking the biscotti.
Parchment paper - Use parchment paper to line the baking sheet and prevent sticking.
Serrated knife - A sharp serrated knife is needed to cut the baked biscotti into slices.
Double boiler or metal bowl - You'll need a double boiler or a metal bowl set over a saucepan of simmering water to melt the white chocolate.
Saucepan - A saucepan is required for the double boiler method of melting chocolate.
Rack - Use a rack to cool the biscotti and allow the chocolate to harden.

Recipe variations

Replace pistachios with almonds, walnuts, or hazelnuts.
Substitute dried cranberries with dried cherries, raisins, or chopped apricots.
Add 1 teaspoon of vanilla extract or almond extract to the dough for extra flavor.
Use whole wheat flour or almond flour instead of all-purpose flour for a healthier option.
Add 1 tablespoon of cocoa powder to the dough for chocolate biscotti.
Drizzle melted dark chocolate on top of the biscotti instead of using white chocolate.
Add 1 tablespoon of orange zest instead of lemon zest for a citrusy twist.
Mix in 1/2 cup of mini chocolate chips for a chocolate chip biscotti variation.
Sprinkle crushed peppermint candy on top of the melted chocolate for a festive touch.

Recipe overview

This recipe will guide you through creating delectable Biscotti, perfect for enjoying with a cup of coffee or tea. Biscotti are traditional Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. Our version features pistachios and cranberries for a festive twist, and a coating of melted white chocolate for an extra touch of indulgence. Expect a wonderfully textured, deliciously flavored treat that will make your taste buds dance. While the process is a bit lengthy due to the double baking, the steps are straightforward and the result is well worth the effort. Enjoy the process and the delicious outcome!

Common questions

Can I substitute the all-purpose flour with another type of flour? Yes, you can substitute all-purpose flour with an equal amount of whole wheat flour for a healthier option, but it may result in a slightly denser texture.
Can I use salted butter instead of unsalted butter? While you can use salted butter, it may affect the overall taste as the recipe is already balanced with the addition of salt. It's best to use unsalted butter to have better control over the saltiness.
Can I use different nuts instead of pistachios? Absolutely! You can swap pistachios with almonds, hazelnuts, or any other nuts you prefer. Just make sure they are coarsely chopped.
Can I use fresh cranberries instead of dried cranberries? It's not recommended to use fresh cranberries as they contain more moisture, which can affect the texture of the biscotti. Stick to dried cranberries for the best results.
What should I do if I don't have a double boiler to melt the chocolate? If you don't have a double boiler, you can use a heatproof bowl set over a saucepan of simmering water. Just make sure the bowl doesn't touch the water.
How should I store the biscotti? Once the biscotti have cooled completely, store them in an airtight container at room temperature. They will stay fresh for up to 2 weeks.

Serving dishes and utensils

Baking sheet - Used to bake the biscotti in the oven.
Parchment paper - Placed on the baking sheet to prevent sticking and make cleanup easier.
Mixer - Used to beat the sugar, butter, lemon zest, and eggs together.
Medium bowl - Used to sift the flour and baking powder.
Cutting board - Used to cut the baked log of biscotti into slices.
Sharp serrated knife - Used to cut the biscotti into individual pieces.
Double boiler or metal bowl - Used to melt the white chocolate for dipping the biscotti.
Saucepan - Used as the base for the double boiler or to heat water for melting the chocolate.
Rack - Used to cool the baked biscotti and allow the chocolate to harden.

Origin stories

Biscotti, those delightful, twice-baked cookies we often enjoy with coffee or tea, have a storied past. They hold their roots in the Tuscany region of Italy, dating all the way back to the fourteenth century. But did you know their crunchy texture wasn't solely created for our enjoyment? It was an intentional design for practicality. Biscotti were baked twice to extend their shelf life, making them an ideal food for sailors, soldiers, and travelers embarking on long journeys. Moreover, the traditional recipe excludes the use of fats, another preservation strategy. So, the next time you're dunking a biscotti into your coffee, remember you're partaking in a tradition that goes back centuries, from a time when these sweet treats were sustenance for long voyages.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.