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These biscotti make a good Christmas gift! The combination of fruits, nuts, chocolate chips, and spices are prefect for any holiday season.
Ingredients
- ¼ cup unsalted butter
- ¾ cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3 ¼ cups pastry flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder
- 2 teaspoons grated orange zest
- ½ cup chocolate chips
- ½ cup dried apricots
- ½ cup dried cranberries
- ½ cup slivered almonds
- 1 egg white, lightly beaten
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
Step 2
Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
Step 3
Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
Step 4
Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
Step 5
Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
Step 6
Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 151 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat2g | 11% |
| Cholesterol28mg | 9% |
| Sodium33mg | 1% |
| Total Carbohydrate25g | 9% |
| Dietary Fiber3g | 11% |
| Total Sugars11g | |
| Protein3g | |
| Vitamin C0mg | 2% |
| Calcium25mg | 2% |
| Iron1mg | 7% |
| Potassium143mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This is definitely a favorite! It was hard to not eat the dough and the cookie after the 1st baking! The combination of dried cranberries, almonds, and chocolate is wonderful! I gave it 4 stars instead of 5 because I found I needed to tweak it. The dough was too dry & crumbly, so I added a splash of milk so I could manage the dough. Also, I couldn’t taste the coffee, so I would increase that. I do think the chocolate brings out the coffee flavor a bit. This is a real keeper!
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cant keep them in the house. have made them several times. this time it was with hazelnuts … wonderful as well.
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This was my first time making biscotti and these were delicious! I made a few changes based on what I had on hand- I used salted butter instead of unsalted butter, 2 tsps instant coffee since I couldn’t find instant espresso, 1/4 tsp. orange extract instead of the zest, and 3 1/8 cup all purpose flour. I drizzled the biscotti with melted white chocolate and chocolate when they were cool. I really liked the combination of flavors in this recipe.
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Very Good! An acquaintance asked me if I made these biscotti to sell because if I did she wanted to buy some!
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Good recipe. Thanks for sharing
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This recipe is wonderful with a cup of coffee. It?s not sweet and the combination of fruit and chocolate work well. I added in some left-over dried cherries in addition to the cranberries and apricots which added additional fruitiness. I used all-purpose flour which worked out fine. To add a little extra sweetness and prettiness, I laced the biscotti with a confection sugar icing.
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Made this again recently, this is still one of my favorite biscotti recipes. Instead of “stirring” in the toppings (chocolate, almonds, etc) I put the dough on a cutting board/clean surface and knead the toppings in slowly to help control where everything is going.
[[12/24/2012]]
Perfection! I always get rave reviews when I make these biscotti. They are very easy to make, and the dough isn’t as sticky as some other biscotti recipes I’ve tried — makes it easier to knead the dough. The only tweaks I make is to double up on the espresso, skip the dried apricots and add a 1/4 cup more of each of the chocolate, almonds and cranberries (personal preference). When forming the logs, I like to angle the top and bottom edges of the dough so that when you cut them diagonally, you don’t waste too much of the cookie. After it is twice baked and cooled, I like to dip some of the cookies in ganache chocolate (See Chocolate Ganache Recipe). -
I’ve been spending a small fortune on biscotti, no more! These are delicious and so easy to make! Definitely a keeper!
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Very good recipe! I agree with some others that a little less all-purpose flour is better (I don’t have pastry four), otherwise the cookies crumble while cutting, and a bit more regular instant coffee works too. I like this recipe also because it is easy to add or remove ingredients as needed – I will use this without the almonds for someone who cannot eat nuts.
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I thought this was a good recipe. I used it in some mailed cookie boxes for Christmas. I like how there is so much going on flavor wise. The orange zest flavor is pretty dominant and I liked that. The colors arent so vibrant like on the marichino cherry ones. I actually labeled what was in them, on the gift packages, because its hard to tell. Only change I made was halving the fruit and chopping it up. I also just chopped whole almonds. For the coffee I used starbucks instant Christmas blend grind. Lastly, I used cake flour and salted butter. The 2″ width, on the shaping, seemed small. I went with approximately 2.5.” I suggest that, because they dont puff up much larger after the first bake. They still are a smaller biscotti. I had no issues with cutting them which was nice. I hope the food gift is liked.
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I doubled the espresso as suggested, but still don’t really taste it. That being said these are very good. I also left out the apricots and chocolate chips and dipped in chocolate instead. The dough is pretty stiff and difficult to mix all the goodies into so I just dumped it on the counter and kneaded them in. Also, I wish I would have flattened the logs even more so they would be long thin slices. I thought I went to about an inch, but I was a little over and it does rise.
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Turned out great though doubling the batch gave my mixer a tough time. Omitted nuts due to allergies used mini chips and some extra cranberries
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This is the first time I have felt compelled to write a review about anything, But felt it needful to share my experience. Followed this recipe exactly. Espresso flavor is good. Orange undetectable. Product is extremely dry and very crumbly when cut. Would strongly advise just following your own favorite biscotti recipe adding expresso flavoring.
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Made it exactly as written. Found it to be somewhat bland, amazingly enough. Not all that thrilled with it and likely will not make it again.
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I’ve never made biscotti before so I didn’t know what to expect when mixing the dough but 3-1/4 cups flour is way too much! I could barely mix it in the bowl and it came out of the oven dry and crumbly after the minimum baking time.
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Yum! My first-time ever making Biscotti cookies. Advise using the largest cookie sheet you have — it makes a lot. I’m freezing 2/3 of the cookies. And head’s up, biscotti dough needs some muscle for stirring. Here are the changes I made because of things I didn’t have on hand (no matter — it’s a forgiving recipe). I omitted apricots (didn’t have); also I didn’t have enough orange peel rind so I used lemon and lime rinds for zest. I used all-purpose flour instead of pastry flour; and I only had freeze-dried instant coffee. Apparently these are fool-proof cookies because with all my changes, they are perfect! Didn’t notice any coffee hint-flavor but probably because of my using freeze dried instant coffee instead of espresso instant. Might be worth purchasing for the future. And the crumbly bits make a perfect topping for yogurt (or ice cream or cereal).
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The recipe seems a bit dry to me. However I am making it for the second time today, and I triple the espresso powder because I really couldn?t taste it in the first batch. I don?t know what to do about making the batter a little moist or maybe a little more butter I thought a quarter of a cup was kind of small amount for the 3 1/2 cups of flour. The biscotti itself is very tasty and satisfying and I have relatives that want me to send it for Christmas.
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The biscotti were very good. I had to add water and another egg to make it mold together like dough. I added chopped prunes instead of apricots. I didn?t have choc chips so skipped them. Still very tasty. Would make again.
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