Wednesday, January 11, 2012

Homemade Biscotti

Biscotti are a twice-baked Italian dipping cookie. 
They are wonderful with a latte or cappuccino. 
Perfect for dipping into your favorite coffee.
 The recipe is similar to mandelbrot or Mandlel Bread 
which dates back to early European cultures and 
is a popular Jewish treat. Mandel means almonds in
 German, so they traditionally have
 almonds and almond extract.
 Beat sugar and oil in an electric mixer 
until sugar dissolves, about 3 minutes.
 Add the eggs one at a time, beating until well incorporated.
 Gradually add the flour. 
Stir in the vanilla and almond extracts.
 Add the toasted almonds. Toasting brings out
 the flavor. I used the toaster oven and bake 
 for 5 minutes at 350 until fragrant and golden. 
You can easily add your own touches.  
 I used 1/2C almonds and 1/2C
mini chocolate chips. 
Spray a large (12X18) sheet pan.
 Pour the batter evenly on the pan.
 Bake in a 350 oven.
 Until golden, about 20 minutes.
 Remove from oven and let cool for 7 minutes.
 Turn out onto a cutting board.
 Slice lengthwise down the middle, 
then cut across into 1/2-to 3/4-inch strips
 You can also cut lengthwise into thirds 
to make smaller pieces.
 At this point I store some in the freezer before
 the second baking. When I want to serve them I 
remove from the freezer and let sit at room 
temperature for about 5 minutes then bake on a 
cookie sheet at 350 until toasted, about 8 minutes.
 Return the cookies to the sheet pan and return to 
the 350 oven and bake for 6 minutes then flip. 
and bake the other side for another 6 minutes. 
 Serve for coffee.

Store extra cookies in a large jar.

Almond or Chocolate Chip
1 C sugar
1 C  vegetable oil 
4 eggs
1-1/2 C flour
2 t vanilla extract
1 t almond extract
1 C toasted almonds
(or 1 C mini chocolate chips or
half of each)
Beat sugar and oil with a mixer until dissolved.
Add eggs one at a time, beating until well mixed.
Gradually add the flour. Stir in the extracts.
Stir in the almonds or mini chips.
Spread onto a sprayed baking sheet (12X18)
Bake at 350 for 20 minutes, until lightly golden. 
Remove from oven and let cool in pan for 7 minutes. 
Turn onto a cutting board and cut in half lengthwise, 
then cut across into 1/2" to 3/4" strips.
 Return cookies to the sheet pan and return to
oven to bake another 6 minutes, flip and bake 
the other side for another 6 minutes, until golden.



  1. Hi Rita,

    Another favorite of mine. I ate many at Christmas time.


  2. These look so amazing!! I am off now to check out more of your recipes!!

  3. Nothing beats homemade ones. I'll probably share this recipe to my Aunt definitely loves anything about food.

    Buy Rift Accounts

  4. The biscotti looks delicious!
    Next on my list to make...

    Betty @ Country Charm

  5. good morning...I LOVE biscotti and make it myself too...Your recipe is different than mine and I'm going to pin it and try it...LOVE my keurig too and the Kcup is great just like you on this snowy day, I may have to get baking...have a great day and please come and visit...Mariaelena