I hope you have better luck than I did, Melissa. I know there was a past thread with lots of biscotti recipes but mine always came out kind of chewy, not as crispy as I like them.

Because I'm a glutton for punishment, I'm sure I'm going to end up trying this gingerbread biscotti recipe again, though, I got it from one of those online "healthy" sites, LOL, I don't remember which one. I love gingerbread and molasses cookies and gingersnaps, so I'm just going to have to...

Gingerbread Biscotti

30 Servings
Prep: 20 min. + chilling Bake: 45 min/batch

2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 egg, lightly beaten
2 egg whites, lightly beaten
2/3 cup packed brown sugar
1/4 cup molasses
2 teaspoons vanilla extract
1/4 cup chopped pecans
1/4 cup dried currants

In a large bowl, combine the first seven ingredients. In another bowl, combine the egg and egg whites, brown sugar, molasses and vanilla until smooth. Stir into dry ingredients just until moistened. Fold in pecans and currants. Cover and refrigerate for 30 minutes.
Divide dough in half; shape each half into a ball. On a baking sheet coated with cooking spray, roll each ball into a 14-in. x 1-1/2-in. rectangle. Bake at 325 for 24-28 minutes or until firm to the touch. Remove from the oven. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on baking sheets coated with cooking spray. Bake for 7-10 minutes on each side or until
lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 2-1/2 dozen.
Nutrition Facts: One cookie equals 74 calories, 1 g fat (trace saturated fat), 7 mg cholesterol, 38 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch.

Annie

Here's one recipe from a diet book that I was using.
You can substitute real sugar for the fructose if you prefer.

Cranberry-Almond Biscotti

Makes about 20.

Ingredients:

Juice and zest of 1 orange - (my orange yielded 1/2 cup of juice)
1 TBSP Amaretto liqueur - ( I used 1 teasp almond extract)
1/2 cup (1 x 75 gram pack) dried cranberries
1 3/4 cups (250 grams) (9oz) wholewheat flour
1/2 cup (8 TBSP) sugar substitute (I use granulated fructose)
1 teasp cinnamon
1/2 teasp baking powder
1/2 teasp bicarbonate of soda (baking soda)
1/4 teasp ground nutmeg
1 large egg
1 egg white
1/3 cup (50 grams) (2 oz) toasted almonds, chopped

1. Heat the orange juice, Amaretto and cranberries in a small saucepan just until hot.
Remove from heat and let stand for 10 minutes.
Drain and reserve the juice.

2. Preheat the oven to 350F (177C) (Gas 4) and line a baking sheet with baking parchment.

3. Mix together in a large bowl the flour, sugar substitute, cinnamon, baking powder, baking soda and nutmeg.

4. In a separate bowl, whisk together the egg, egg white, orange zest and 2 TBSP of the reserved juice.
Stir this into the dry mixture until combined, adding more juice if necessary to make the dough moist.
Stir in the almonds and cranberries.

5. With lightly floured hands, shape into a 16 inch (40 cm) log, then flatten slightly. Bake for 20 minutes or until firm.
Slide log onto a cooling rack and cool for 10 minutes while you reduce the oven to 320F (160C) (Gas 2).

6. Cut the log diagonally into 1/2 inch (1 cm) thick slices.
Place on the baking sheet, leaving a 1 inch (2 - 3 cm) space between each slice. (I didn't have room to do that...mine were touching.)
Bake until golden brown and crunchy, about 25 minutes.
Allow to cool on the rack.

The Biscotti can be stored in an airtight container for up to 1 week or wrapped and frozen for up to 3 months.

Source: Rick Gallop's GI Diet Greenlight Cookbook

My Comments: Mmm....these are good! We're not accustomed to eating biscotti so they're something new for us.
They'll go well at a morning or afternoon coffee break when you feel like a little something to munch on, without it being too sweet.

I didn't find Amaretto and wouldn't have bought a whole bottle just for the 1 TBSP called for in the recipe so I substituted 1 teasp of almond extract.
It seemed to do the job just as well.

SharonCb

This one is fool proof! It is the first biscotti recipe I ever made and it is easy and delish.

lemon ginger biscotti
50 min : 10 min prep

30 biscotti

2 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup chopped crystallized ginger
2 tablespoons grated fresh lemon rind
1 tablespoon fresh lemon juice
3 large eggs
cooking spray
1 tablespoon water
1 egg white
1 tablespoon sugar
preheat oven to 350 combine flour, sugar, baking soda, ginger and salt in a large bowl.
stir in crystallized ginger.
mix lemon rind, lemon juice and eggs together and stir into flour mixture.
the dough will be crumbly.
turn dough out to a lightly floured surface, knead 7-8 times.
divide dough in half.
shape each half into a log.
spray a cookie sheet with non stick spray, place logs 6" apart.
combine water and eggwhite and brush over tops.
sprinkle with sugar.
bake for 40 minutes.
remove to a wire rack and cool for 10 minutes.
slice each log diagonally into 3/4" slices.
place back on baking sheet, upright.
lower oven to 325.
bake 20 minutes, remove to a wire rack, cool.

Holiday Biscotti
Recipe courtesy Giada De Laurentiis
Prep Time: 25 min Inactive Prep Time: 1 hr 10 min Cook Time: 55 min Level:
Intermediate Serves:
2 Dozen 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
Red and green sugar crystals, for garnish
Directions

Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the 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 baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks

This recipe is great!!
\ Linda

Melissa:
Here is my recipe for Pizzelles and Biscotti.
I usually make about 18 Pizzelles and use the balance for Biscotti.

When I'm done making the Pizzelles,
I just add more flour to make a soft dough that doesn't stick to your hands.
Roll into a long Log and place in a lightly oiled Cookie tin.
Flatten to about 3 inches wide,leaving the center slightly higher.
Bake at 325 deg. for about 30 minutes, or until a golden .
Take them out of the oven onto a work top and cut on a diagonal 3/4 inch + pcs.
Let them cool and place in a air tight container.
I've had some for 3 weeks but usually don't last that long.

Or you can use the whole recipe for the Biscotti.

I also make Almond , Pizzelles and Biscotti.
Sub Almond flavor for the Anise.
Put the Almonds in a blender and Pulse them. Then put them thru a course screen.
Use the finer for Pizzelles.
Save the larger pieces for the Biscotti Dough.

If you are just making Biscotti use both fine and fine Chopped Almonds in the dough.
I used about 12 tablespoons of the fine in Pizzelles.
- - - - - - - - -
Good , Light, Crispy, Delicious, Mouth Watering

Lou's Pizzelles
3-X large eggs
1/2 cup (1 stick ) of melted butter ( not hot )
3 tablespoons of oil
1 cup of Sugar + 3 Tablespoons
4 Teasps. of Anise Extract or 1 Teasp. Anise Oil or
Try a little less first and adjust to taste
I use McCormicks Anise Extract or Anise Oil from Fantes of Phila.

1 3/4 cups of flour , add more to thicken
4 level, teaspoons of Baking Powder

Mix well, All the ingredients, except the Flour & Baking powder
Then add them and mix well. If you think the dough is
too soft add a little more flour.
I add until the batter peaks , ( a little stiff ) while mixing ,
and mix with a Tablespoon, to make a soft dough.
I use a Mellon Scoop, with a trigger release, to measure the dough. ( it holds one teaspoon )

When baking the Pizzelles pile them far away from
where you are baking.
Because they are soooo Gooood you will be eating them as you go.
This will make about 40 Pizzelles, unless didn't listen and piled them too close. Then you will have about 3 left and gained 2 lb. Save one for me.

Melissa:
I forgot to add. You can mix in Cranberries, Raisens ,etc.

Some like them Baked again slightly, after they are cut,to make them Crispier.
My family likes them just cut not baked again.
Lou

Gingerbread biscotti sure sounds good! I had good luck with this basic one:

http://www.cookingforengineers.com/recipe/154/Biscotti

I made a variation of this one on Monday night:

CRISP CHOCOLATE BISCOTTI
FROM PERFECT LIGHT DESSERTS (MORROW, 2006) BY NICK MALGIERI AND DAVID JOACHIM
This is a streamlined version of an excellent biscotti recipe shared by my friend, cake designer Ellen Baumwoll. Adding some nuts to the dough increases calories, but provides a bit of much-appreciated richness in what would otherwise be a plain cookie.
Makes about 60 biscotti, about 44 calories each
1 3/4 cups all-purpose flour (spoon flour into dry-measure cup and level off)
2/3 cup alkalized (Dutch process) cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups sugar
2/3 cup (about 3 ounces) walnut pieces, coarsely chopped
6 large egg whites
2 teaspoons vanilla extract
Two cookie sheets or jelly roll pans covered with parchment or foil
Set a rack in the middle level of the oven and preheat to 350 degrees.
Sift the flour and cocoa into a medium mixing bowl. Stir in the baking powder, salt, sugar, and nuts.
Whisk the egg whites and vanilla together and add to the dry ingredients. Use a large rubber spatula to stir the dough together. At first the dough may seem dry, but as the sugar continues to melt, the dough will become softer, and eventually quite sticky.
Scrape the dough out onto a lightly floured surface and press it together. Divide the dough into 2 equal pieces and roll each to a cylinder the approximate length of the pan you are using. Arrange the two pieces of dough on one pan (the other will be used later for toasting the biscotti). Make sure the pieces of dough arenít too close to each other or to the side of the pan. Press each down to flatten it with the palm of one hand.
Bake the logs of dough for about 30 minutes, or until they are well risen and firm when pressed with a fingertip. Leave the oven on and place racks in the upper and lower thirds.
Cool the baked logs on the pan on a rack.
After the logs of dough have cooled completely, use a sharp serrated knife to cut them into 1/2-inch straight or diagonal slices.
Arrange the slices, cut side down, on the prepared pans and return them to the oven to toast for about 15 minutes.
Cool the toasted biscotti on the pans on racks.
Serving: Very good on their own, they certainly do a lot to dress up a plain sherbet or ice milk.
Storage: Keep the biscotti between sheets of wax paper in a tin or plastic container with a tight-fitting cover.

I subbed hi-maize for the cocoa powder, so they were an amazingly healthy cookie. The dough was a little floppy (which could have been because I added cranberries), and they didn't dry out nearly as quickly as the cooking for engineers one. I turned off the oven and left them in there all night, and they were hunky dorey when I woke up (Annie, this might help?) Judging from the number of them that my friends steal out of my office every time I leave, I think they're a hit :-D

If you put them in a ziploc and suck all the air out, I think they last for weeks.

Haha! Lyndaluu beat me to it! The Holiday Biscotti has been a favorite of ours for a few years. Here is a pic of how pretty it turns out, I don't usually do the chocolate dip when I make it.

Linda

Oh YUM! I'm watching this thread with great interest - I love biscotti.

Some time ago, weeks maybe months, Barnmom posted a T&T recipe that she has used for gifts, tied in cello bags. It sounded really good to me. Of course I couldn't find it when I searched so I'm hoping she'll pop in here and post it agian.

This time I'm saving and will update the save on the thread. Lesson learned! Well, maybe.

Lee

This came from Gourmet a lot of years ago. I make it often...sometimes with hazel nuts sometimes with almonds and occasionally with pistachios.
Sometimes I add some anise seed...I think ti gives a truer flavor than any bottled flavoring.

Biscotti Di Prato

3 3/4 C all purpose flour (stirred till fluffy before measuring)
2 C sugar
1 tsp double acting baking powder
1/4 tsp salt
4 eggs
2 egg yolks
1 tsp vanilla ( or 1/2 tsp vanilla and 1/2 tsp almond extract if using
almonds)
1 2/3 c almonds or hazel nuts coarse chopped and lightly toasted.
eggwash

Mix flour, sugar, salt and baking powder.
whisk together eggs, yolks and extracts, add eggs, etc to flour mixture and
stir until a dough forms (looks like it can never happen... but keep
working it...it will. I sometimes add a VERY little sprinkling of water)
add nuts, turn out on a non-stick surface ( I use a marble board or my
formica rolling board) and knead 3 or 4 times. Divide into fourths and
shape each piece into a 11 x 2 in. log ( make it "tall" as they flatten
while baking) Place on buttered and floured baking sheets, brush with egg
wash (egg yolk whisked with 1 T water). Bake at 350 for 35 min and cool 20
min. Slice 1/2 to 3/4 inch thick. Place on clean baking sheets ( cut side
down) and bake 10 or 12 minutes at 275. turn pieces over and bake another
10 minutes. If you want to make them extra fancy, dip half a slice in
melted chocolate and sprinkle with finely chopped nuts. You can make bigger
'scottis by making two thicker logs, but be sure to leave room for spread.

Best dipped in tea or coffee....or best yet in a sweet dessert wine!

If your biscotti are not crisp but chewy instead....are you baking them again after they are cut? That's what makes them "biscotti"...it means twice baked.

Linda C

Here's another Gingerbread Biscotti from allrecipes.com (credits below).
Very good! Dunk 'em in a spiced tea. Mmmmm....
I have these in the freezer already.

Gingerbread Biscotti

Prep Time: 25 Minutes
Cook Time: 40 MinutesReady In: 1 Hour 5 Minutes
Servings: 48
These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat.

1/3 cup vegetable oil
1 cup white sugar
3 eggs
1/4 cup molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
3. Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
4. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
5. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=43941&servings=48
Submitted By: CRISTINA GOMEZ
Photo By: POOKY1969

Deanna

This is a very tasty biscotti!

CARRIE'S ALMOND APRICOT BISCOTTI

2 3/4 cup flour
1 1/2 cup sugar
1/2 cup chilled unsalted butter, cut into pieces
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. ginger

3 1/2 oz. white chocolate, cut into pieces
1 2/3 cup toasted almond slivers
2 large eggs
1/4 cup plus 1 TBL. apricot brandy
2 tsp. almond extract
6 oz. dried apricots, diced

Butter and flour cookie sheet. Comine first six ingredients in food processor until fine meal. Add chocolate, chop fine, then add almonds. Beat eggs, brandy and extract in large bowl. Add flour mixture and apricots, stir until moist dough. Moisten fingers. Form into three 12" x 2" logs. Refrigerate for 30 minutes, then bake on center rack at 350* for 30 minutes. Transfer sheet to cooling rack and cool completely. Reduce heat to 300* and cut logs into 3/4" slices. Arrange on sides on cookie sheet. Bake 10 minutes, then turn over and bake 10 minutes more. Cool completely. Store in airtight container.

I've got to validate first hand that Lou's biscotti is outstanding!

Oooo perfect timing! I want to make some biscotti for hubby's staff. The problem is, I have never made biscotti before. I understand the dough is supposed to be very soft and almost batter like. I am a bit nervous thinking I may have a hard time shaping the log. Just have to remember wet my hands and hope for the best.

Sharon, your cranberry-almond biscotti looks great. I also have an eye on a couple of recipes from Allrecipes.com.

Can't wait for see some of your pictures. Please share!

Al

Very much on the simple side but my very favourite (from Allrecipes)
Anise Biscotti
* 2 cups white sugar
* 1 cup butter, softened
* 4 eggs
* 4 1/2 cups all-purpose flour
* 4 teaspoons baking powder
* 3/4 teaspoon salt
* 1/3 cup brandy
* 1 1/2 teaspoons anise extract
* 1 teaspoon vanilla extract
* 1 cup almonds
* 2 tablespoons anise seed

Directions

1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
2. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
3. Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
4. Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
5. Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
6. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

I've probably posted this recipe before, but it is an excellent biscotti and keeps for months in an airtight container. I once accidentally doubled the amount of butter. The cookies were softer and delicious but would not keep as long.

Almond Anise Biscotti

Preheat oven to 325 degrees.

2 ½ cups flour
2 teaspoons anise seeds
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup butter (one stick), softened
1 cup sugar
1 tablespoon grated orange zest
2 eggs
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 ½ cups coarsely chopped almonds

In a medium bowl, combine flour, anise seeds, baking powder and salt; set aside. Beat butter, sugar and orange zest, using an electric mixer until light and fluffy. Beat in eggs, one at a time; add vanilla and almond extracts. Gradually beat in flour mixture. Stir in almonds. Divide dough in half. On an ungreased or parchment covered baking sheet, form into two flattened logs, each one about 14 inches long by 3 inches wide. Place 3 inches apart on a baking sheet. Bake 40 minutes or until light golden color. Reduce oven temperature to 250 degrees. On a cutting board, cut logs crosswise on the diagonal into ¾-inch slices. Arrange biscotti cut-side down on a baking sheet. Bake 10 minutes on each side. Transfer biscotti onto a rack to cool. Store in an airtight container. Makes about 3 dozen.

Mustangs:
I thank you !!!

Al:
Most of the recipes for Biscotti don't require wet hands.

I knead in enough flour to make a soft dough, that doesn't stick to your hands. Use flour.
If there are cracks when the log is rolled out, push the ends together and roll out again,
Until you have a smooth dough with no cracks.

I stopped using Vanilla with Anise and other flavors.
It seems to cut down on the Anise flavor.

Of all the Biscotti I've made, everyone seems to prefer the plain Anise flavored, baked once.

Here is another Photo for you.
Cranberries and Almonds. Some are sliced and baked again,
to brown a little.
Lou

Im so glad I checked in tonight before this thread disappeared. I almost gave up because the dial up was only at 26.4 and not loading. (Stop snickering. Out in the boonies its better than nothing well sort of) I usually get a brand called Nonnies at our Sams warehouse. I really love the Gingerbread ones but they are only around at Christmas time. Ive been saying for the last couple of months that I need to find some good recipes for Biscotti and make my own. Theyre getting ridiculously priced at the store any more. And then I can have them whenever I want. I got DH eating them so now he thinks thats a grand idea too. Hes gonna love you guys for helping out. Now if you could just help with the time factor LOL.
Mike

Mike, they ARE getting expensive, aren't they? That's one of the reasons I keep working on that texture issue. That and it's become a personal challenge for me, LOL.

I also like the Nonni's brand at Sam's Club so I keep trying for that texture...

Annie

Here's the recipe I use - it's very crunchy because it doesn't use butter or oil, like most biscotti recipes. The ones that do use butter have a more cookie type texture, and the ones that don't really need to be dunked into something before eating.

Biscotti

Ingredients:
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon cardamom or coriander
1/4 teaspoon salt
1-1/2 cups unblanched whole almonds
3 large eggs
2 teaspoons pure vanilla extract or Amaretto
8-10 oz dark or bittersweet chocolate

Position a rack in the center of the oven and preheat the oven to 350°. Line a baking sheet with parchment or silpat and set aside.
Put the flour, sugar, baking powder, cardamom, and salt in a large bowl and stir with a rubber spatula to mix. Stir in the almonds.

Whisk the eggs and vanilla together in a small bowl; then stir them into the flour mixture. The dough will be loose at first but will come together during the kneading process.

Turn the dough out onto a lightly floured work surface and knead, folding it over onto itself until it is smooth. Divide the dough in half and shape each half into a 12 inch long log. Gently press down on the logs to flatten them until they are about 2 inches wide and 1 inch high. Transfer them to the prepared pan.

First Baking
Bake the logs for about 30 minutes, or until they are slightly risen and firm to the touch. Slide the logs off the baking sheet and onto a cooling rack. The logs must be completely cool before you can continue with the recipe. Since they will take about 30 minutes to cool, you can either turn the oven off or leave it on for the next step. You can bake the biscotti up to this point several days ahead. Wrap the logs well in plastic and continue when it is convenient.

Second Baking
When the logs have cooled completely, preheat the oven to 350°F, if necessary. With a sharp serrated knife, cut the cooled logs diagonally into 3/8 to 1/2 inch thick slices. Place the sliced cookies cut side down on the pans and bake for 15 to 25 minutes, or until the biscotti are crisp and golden. Cool on the pans. Thicker slices will take longer to get crisp. You can slice them as thin as 1/4" thick, if preferred.

Melt the chocolate in the top of a double boiler. Dip flat side of cooled cookie into the chocolate and return it to the pan to cool again. If you have chocolate left over, you use a metal spatula to add more to the cookies or drizzle it over.

Lars

Whenever I make biscotti I usually end up decorating them. Yes, the best part of baking/cooking for me - presentation. Before baking the biscotti loaves you can sprinkle with the white ornamental sugar - it gives it a pretty sparkle. I also like to drizzle white, milk and dark melted chocolate in a zig zag pattern on the ones I don't sprinkle with sugar - after they are cut and cooled of course. I've even added some chopped candy cane on top of the gingerbread biscotti after dipping an end in chocolate.
Of yeah, I did have a sample of the chocolate truffle biscotti at Costco and really liked it. But, like Mike says, it's very expensive. Well, compared to making it yourself anyways. I've even added some chopped candy cane on top of the gingerbread biscotti after dipping an end in chocolate.

Thanks, Lars, maybe that's exactly what I'm looking for. I want hard and crunchy biscotti so I can dunk it in coffee, that's how I like it best.

Annie

Thanks Lou! Those look very good too! I keep thinking Biscotti with hot chocolate, yum!

Lars, thanks for the tips. I will remember when I make my first attempt.

Al

Annie, Lars' recipe is pretty much half of the one I posted....and like Lars, I agree that for that crunch you want...no butter, oil or any other shortening.
It's a dry crumbly mixture...hard to push together into a log...but when baked, it all comes together just fine!
Linda C

I like to make biscotti and am saving this thread to try some new varieties this winter. The ones I make most often are cranberry-hazelnut and I'll link to the recipe I use on the Land 'O' Lakes website. Sometimes I substiture dried cherries for the cranberries and pecans for the hazelnuts.

Ok, gotta try Lou's Biscotti this year.

For both Lindas, what is the texture like when the Christmas Biscotti is finished?

My biggest disappointment with biscotti that I've made in the past was that it turned out hard as asphalt! Don't get me wrong, I don't want chewy, but there's a balance of "slightly-firmer-than-a-cookie" and "call-the-dentist-now". :-)

So, I've made biscotti a couple of times and have given up.
I'm biscotti "challenged" LOL!

Gardengrl, I think all the recipes will work-- you probably just need a little less time on the second bake if you don't like them super hard.

Gardengrl:
You can make it crunchy as you want by the second baking.

Lars:
That's not true, about being crunchy because there is
no Butter or Oil in the recipe.

I use both, Butter and Oil, in my Recipe and they are in between , the way the like them here.
If I want them Crunchier ,I just do a second baking.

But everyone likes them this way, with just the Anise Flavor.

The Pizzelles are really crispy and tender.
LOU

I've made biscotti from recipes with butter, with oil and without either. I recently made a batch from the recipe that Carrie posted and a batch with no oil or butter from a Joy of Baking recipe similar to the recipe Linda posted above. Both came out nice an crunchy.

I like having a recipe without butter for after a meat meal since we keep kosher, but I have no problem getting crunchy biscotti from a recipe with butter.

If they end up call-the-dentist crunchy, you can moderate that by dipping them. The biscotti in Tuscony were usually served with a glass of dessert wine for dipping. But you also can adjust the baking time on the second baking to keep them from baking too hard.

I've made Giada's Holiday Biscotti recipe that Lyndalu posted. They were good but the white chocolate was runny. Could easily live without it, possibly add white chocolate chips to the batter.

I have also had Caliloo's lemon ginger biscotti--YUM!!

I make low fat maple ones and also have a chocolate hazelnut recipe, but again, it is lowfat. Also lemon anise, but I think the lemon ginger is way better.

Hey Lpink! That was fun and I cant believe it was a year ago we got together here! I should prolly fess up that I double the candied ginger when I make that recipe. I love candied ginger and there cant be enough for me.

Another friend just sent me her Biscotti Toscani recipe, I hope she doesn't mind my sharing it:

Biscottti Toscani

1/2 C whole almonds toasted
1/3 C butter = (5 1/3 T)
3/4 C sugar
2 eggs
1 tsp. vanilla extract
1/4 tsp. almond extract
2 tsp grated orange zest
21/4 C all purpose flour
1 1/2 tsp baking powder
1/8 tsp. nutmeg
1/4 tsp. salt

Place nuts in a shallow pan and bake in a preheated 325 oven unitl golden brown - about 8-10 minutes. Let cool.

In a mixing box, cream butter and sugar until light and fluffy.
Beat in eggs, vanilla & almond extract and orange zest. In bowl combine dry ingredients.
Add to creamed mixture. Mix well.

Cut almonds into thirds. Fold into mixture. Divide dough in half. Place on a floured & greased cookie sheet. Flatten to 1/2 inch thick- 1 1/2 wide & 12 inch long.

Bake @ 325 for 25 min. or until golden brown. Slice into 1/2 inch pieces on the diagonal. Place each slice on its side & return to oven for 10 minutes, turning over once to dry slightly. Let cool on a rack, store in tightly covered container.

I usually bake on sides about 7 minutes/ each side (for a total of almost 14 minutes- depending on the oven.)

I also sometimes 1/2 dip them in assorted chocolate - milk, dark, white for a little something special.

For the Holiday Biscotti, the texture is all dependent on how long you bake them the second time. If you don't do the second bake, they are not chewy, but not hard, either. Can't really think of how to describe it...maybe a little firmer than shortbread? I dunno.

Heeheehee...I just remembered I bought a book a couple years ago (used) at our local book store. It's called...."Biscotti" by Lou Seibert Pappas.

Here are a couple of the recipes from it. I have not tried any of them...yet.

Biscotti Nocciole-Cioccolato

3/4 c hazelnuts
4 oz bittersweet chocolate
1/2 c butter
3/4 c sugar
2 eggs
2 T Frangelico or Amaretto
2 c unbleached all purpose flour
1-1/2 tsp baking powder
1/4 tsp salt

Place nuts in a shallow pan and bake at 350F for 8-10 minutes or until golden. With paper towels, rub nuts while warm to remove papery skins. Let cool. In a food processor fitted with steel blade, grind nuts finely. Remove and set aside.

Add chocolate to the food processor and processs until coarsely ground.

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and liqueur.

In another bowl, combine flour, powder and salt. Add to creamed mixture, mixing until blended. Fold in nuts and chocolate.

Divide the dough in half. On a greased and floured baking sheet, pat out the dough into two logs about 1/2 inch high, 1-1/2 inches wide and 14 inches long, spacing them at least 2 inches apart. Bake in the center of preheated 325F oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack, let cool for 5 minutes.

Place on wood cutting board. With serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick.
Place slices upright, 1/2 inch apart on the baking sheet and return to oven for 10 minutes longer to dry slightly. Cool, store in tightly covered container.

Linda, those cinnamon slices sound wonderful, almost good enough to abandon my quest for hard, crunchy, good and spicy gingerbread biscotti!

Annie