Step-by-Step Cakes by DK Publishing

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Biscotti variations

Hazelnut and

Chocolate Biscotti

Add chocolate chips to the biscotti

dough for a child-friendly alternative.

Pistachio and Orange Biscotti

These fragrant biscotti are delicious served either with coffee or dipped

in a glass of sweet dessert wine. ▶

Chocolate and Brazil Nut Biscotti

These biscotti, darkened with cocoa powder, are ideal to serve after

dinner with strong, black coffee.

Ingredients

1 cup whole hazelnuts, shelled

11 ⁄ 2 cups all-purpose flour, sifted, extra for dusting

1 tsp baking powder

(^1) ⁄ 2 tsp salt
(^1) ⁄ 2 cup sugar
(^1) ⁄ 4 cup dark chocolate chips
2 large eggs
1 tsp pure vanilla extract
4 tbsp unsalted butter, melted and cooled
Ingredients
1 cup whole Brazil nuts, shelled
11 ⁄ 3 cups all-purpose flour, sifted, extra for dusting
(^1) ⁄ 2 cup cocoa powder
(^1) ⁄ 2 cup sugar
1 tsp baking powder
(^1) ⁄ 2 tsp salt
2 large eggs
1 tsp pure vanilla extract
4 tbsp unsalted butter, melted and cooled
Method
1 Preheat the oven to 350°F (180°C). Spread
the nuts on a baking sheet. Bake for 5–10
minutes, tossing halfway through, until
slightly colored. Cool, rub in a kitchen towel
to remove excess skin, then coarsely chop.
2 In a bowl, mix together the flour, baking
powder, salt, sugar, nuts, and chocolate
chips. In a separate bowl, whisk the eggs,
vanilla, and butter. Combine the wet and
dry ingredients, mixing to form a dough. If
the mixture is too wet, knead in a little extra
flour to shape easily.
3 Put the dough onto a floured surface and
form into 2 logs, each 8in (20cm) long by
3in (7cm). Place on a baking sheet lined
with parchment paper and bake for 20
minutes in the middle of the oven. Take the
logs out of the oven and allow them to cool
slightly. Cut them diagonally into 1
1
⁄ 4 –2in
(3–5cm) thick slices with a serrated knife.
4 Return the biscotti to the oven for another
15 minutes, turning after 10 minutes. They
are ready when golden at the edges
and hard to the touch. Cool the biscotti
on a wire rack.
STORE These will keep in an airtight
container for more than 1 week.
Method
1 Preheat the oven to 350°F (180°C). Spread
the nuts on a baking sheet. Bake for 5–10
minutes. Cool slightly, rub in a kitchen towel
to remove excess skin, then coarsely chop.
2 Mix the flour, cocoa powder, sugar,
baking powder, salt, and nuts. In a
separate bowl, whisk together the eggs,
MAKES
25–30
15
MINS
40–45
MINS
UP TO 8
WEEKS
MAKES
25–30
15
MINS
40–45
MINS
UP TO 8
WEEKS

BAKER’S TIP

The hard, crunchy texture and toasted taste

of biscotti is obtained by double-baking. This

technique also allows them to keep well for

a relatively long time.

MAKES

25–30

15

MINS

40–45

MINS

UP TO 8

WEEKS

2 In a bowl, mix the flour, sugar, zest,

baking powder, salt, and nuts. In a

separate bowl, whisk together the eggs,

vanilla extract, and butter. Mix the wet and

dry ingredients to form a dough.

3 Turn the dough out onto a floured surface

and form into 2 logs, each 8in (20cm) long

by 3in (7cm). Place them on a baking sheet

lined with parchment paper and bake for

20 minutes in the middle of the oven. Cool

slightly, then cut diagonally into^1 ⁄ 2 in (1cm)

thick slices with a serrated knife.

4 Bake for another 15 minutes, turning after

10, until golden and hard to the touch.

STORE These will keep in an airtight

container for more than 1 week.

Method

1 Preheat the oven to 350°F (180°C). Spread

the pistachios on a baking sheet. Bake for

5–10 minutes. Cool, rub in a kitchen towel to

remove excess skin, then coarsely chop.

Ingredients

1 cup whole pistachios, shelled

11 ⁄ 2 cups all-purpose flour, plus extra for dusting

(^1) ⁄ 2 cup sugar
finely grated zest of 1 orange
(^1) ⁄ 2 tsp baking powder
(^1) ⁄ 2 tsp salt
2 large eggs
1 tsp pure vanilla extract
4 tbsp unsalted butter, melted and cooled
vanilla extract, and butter. Combine the wet
and dry ingredients to form a dough.
3 Turn the dough out onto a floured surface
and form 2 logs, each 8in (20cm) long by 3in
(7cm). Place on a baking sheet lined with
parchment paper and bake for 20 minutes.
Cool slightly, then cut diagonally into 1^1 ⁄ 4 –2in
(3–5cm) thick slices with a serrated knife.
4 Return to the oven for 15 minutes, turning
after 10, until golden and hard to the touch.
STORE These will keep in an airtight
container for more than 1 week.