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Dec 4, 2009 10:48 AM


I've become addicted to making biscotti. It's my new thing. They're delicious, and the best part is I've had good success with making them. They pretty much come out perfect every time. I've seen them mentioned a few times on the board but usually mixed in with a million other cookie recipes which is difficult to sift through. If you have a favourite recipe - savoury or sweet - I'm hoping you'll share with the rest of us.

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  1. Every recipe I've tried seems to work out well--it's just an easy cookie to make. The one I use most often, in part because of the quantity is the one in this thread:

    1. I made this last year for gifts - it received rave reviews

      I skipped the white chocolate step.

      1. The ones from Maida Heatter's Brand New Book of Great Cookies are all wonderful! You can run a search on them. Many of them have been posted on the internet.

        1. These Chocolate, Hazelnut and Ginger Biscotti are excellent.

          1. I just made my first Scotti, Cranberry Pistachio recipe from Epicurious


            I left out the pistachios and chocolate and used regular dried cranberries instead of sweetened. They are delish, as I sit here sopping up some decaf with one

            6 Replies
            1. re: Jack_

              I enjoy that one too, though actually, I somewhat prefer an even simpler one from the December 1992 issue of Gourmet, which for some reason I can never find on epicurious:

              Cranberry Pistachio Biscotti

              1 1/3 cups dried cranberries, soaked 5 mins in hot water and then drained/blotted dry
              2 1/2 cups unbleached, all-purpose flour
              1 cup sugar
              1/2 tsp. baking soda
              1/2 tsp. baking powder
              1/2 tsp. salt
              3 large eggs
              1 tsp. vanilla extract
              1 cup shelled natural pistachio nuts

              The procedure is the same as for the "Holiday Biscotti", except before the first bake, they are brushed with an egg wash made of an egg and a tsp of water.

              1. re: another_adam

                How do you think a soak in cognac or rum would work?

                1. re: PolarBear

                  I've used grand marnier before, and it worked well! (got some cranberry-flavored grand marnier in the bargain, too! :) ) I think the simplicity of this recipe is really what I appreciate though, with the slight sweetness offset by the slight saltiness of the pistachios (I use lightly salted ones from Trader Joe's). So I don't generally mess with it.

                2. re: another_adam

                  I make these and add some orange zest to the recipe and just a little orange juice in place of the vanilla extract.
                  One of the things that I do if I don't need all of the biscotti right away is freeze a loaf after the first baking. Then defrost and bake the second loaf when I need it. Nice to have for unexpected guests.

                  1. re: AGM_Cape_Cod

                    Great ideas, ACC, should work well with another_adam's suggestion. Thanks to you both.

                    1. re: PolarBear

                      Thank you everyone....will add to my list, esp. the chocolate ginger one from Caitlin...those sound especially wonderful.

                      Last night I made the almond biscott from Baking with Dorie Greenspan. OMG, they were soooo good. Hubby and I could not stop eating them. They reminded me of the those chinese almond cookies you use to get at the restaurants in the good old days :)