Biscotti Recipe — These biscotti treats have just the right amount of sweet and are crunchy on the outside, firm yet soft enough to bite. Perfect as on-the-go snacks or coffee , tea dunking and for Gifts .
When am at Costco or a coffee shop, I frequently buy biscotti. It is exactly the kind of snack, that I am usually attracted to sweet, crunchy and perfect with coffee or tea. Sometimes I buy the ones with all kinds of interesting seeds nuts or flavor to it. But my favorites are usually the simple ones that are crunchy but not to hard that your teeth would want to come off.
Fortunately enough biscotti’s are easy to make, I often had the notion that, you needed a specialized gadget to make one of these. So not true. I started off making these snacks weekly – so I could munch on them all week and I did. They are quite addictive too!
And sometimes I end up going overboard . Quickly discovered another way of enjoying it with less guilt .
Switch out the butter with banana helps cut out some calories – for those that are counting .
This does not mean, you have a “ carte blanche “ to indulge but it does give you the opportunity to have 2.. maybe 3… or 4 with less guilt.
The butter version offers a delicate crumble texture with a buttery taste that would woe any café -goer -biscotti- seeker. While the banana version has a more pleasantly sweet taste ,not too overwhelming. – Chewy, crunchy and dunk able.. just the way I like it.
If this is your first time making biscotti, I would caution you towards the butter version before you graduate towards the banana version. If the dough is too sticky, just add a little bit of flour – biscotti dough is very forgiving. You can also try different variations like Chocolate Chip Biscotti, Chocolate-Nut, Pistachio-Cranberry and a whole lot more.
You can grab the entire list of Biscotti flavors here. Now go grab a cup of coffee or tea. Enjoy!
Tips and Notes:
- Allow all your ingredients to come to room temperature before starting the process. For eggs, you can place them in a warm water for several seconds and pop the butter in the microwave for 10 seconds.
- Do not over knead the dough. Mix and knead it lightly just until it comes together.
- When forming the dough, dust your work surface first and your hands with flour for easy handling the dough.
- You can make the dough ahead of time and store in the refrigerator for a day or two.
- Allow the biscotti to cool down for 10 minutes after the first bake and don’t leave them too long.
- Always use a serrated knife to cut nice smooth clean slices. You may also spritz it lightly with lukewarm water so you can slice it easier.
- After the second bake, allow the biscotti to cool down on a wire rack to crisp completely.
- This is optional though, but if you want a glossier biscotti, brush them with a mixture of one egg yolk and a tablespoon of water or whisked milk before you bake them.
- Store properly the biscotti in an airtight container at room temperature to keep its crispiness. For longer storage (which could last up to 2-3 months) place the airtight container in the freezer.
Banana Biscotti -- These biscotti treats have just the right amount of sweet and are crunchy on the outside, firm yet soft enough to bite. Perfect as on-the-go snacks or coffee and tea dunking!
- 2 1/2 cups (300grams) all-purpose flour (add more if dough too sticky)
- 3/4 -1 cup (105-140grams) mixed nuts almonds and pistachios
- 1 cup (200grams) sugar
- 1/2 cup (90grams) fine cornmeal (replace with flour)
- 8 ounce ( 220grams) butter (replace with 2 small bananas)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons grated orange (optional)
Preheat oven to 350°. Line two baking sheet with parchment paper.
- Cream butter and sugar with a mixer until light and fluffy about 2-3 minutes. Add in eggs one at a time until fully combined; beat in almond and vanilla extract
Add flour, cornmeal, salt, grated orange. and baking powder to the butter mixture , stirring until well -blended .
Finally add nuts (if using any). Thoroughly mix. if dough is stick add about 2 more tablespoons to the mixture , to form a less sticky dough.
Turn dough out onto a lightly floured surface; Divide dough in half and flatten. Shape each portion into a 12 inch-long log and 1- inch thickness Place rolls about 4-5 inches apart on a baking sheet.
- Bake at 350° for about 25-30 minutes. Transfer the logs to a cutting board and let cool 10 minutes.
With a serrated knife cut the logs crosswise into 1/2 inch slice.
Arrange the cookies in a single layer on a baking sheet. Lower the oven temperature to 300.
Bake the biscotti about 10 minutes per side, turning once as you bake. Transfer biscotti to a wire rack. The biscotti will crisp as they cool.
Mash bananas with spoon or puree bananas in food processor or blender. Then add eggs, vanilla, and almond.